Gelatin Free Stabilized Whipped Cream

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Introduction: Gelatin Free Stabilized Whipped Cream

About: I am not a professional baker, chef, artist or seamstress. Everything post on here of how to's may not be the easiest, prettiest or most logical but it is the way I personally have done them. I'm sure my instr…

Why is stabilized whipped cream you may ask? It is whipped cream that will hold it's shape for quite a lot longer than just a regular whipped cream. You could wait until the last minute before serving a dish, make the whipped cream and then serve, but I like making things ahead of time incase I run into any problem. Traditionally stabilized whipped cream is made with gelatin. I wanted to make stabilized whipped cream for desserts but also for it to be vegetarian. I found a few solutions online, but struggled a ton with them. I ruined about 5 batches of whipped cream before arriving at this final product.

The ingredients you will need are :

- 2 tsp agar powder ( a gelatin substitute made out of seaweed )

- 1 tbsp white sugar

- 1 tsp vanilla

- 473ml whipping cream

Step 1: Dissolving the Agar

Put the agar in a small bowl and add about 1/3 of your whipping cream. You don't need to be exact with your 1/3 measurement, I just like to start off with a small amount to make it easier to mix in the agar. Stir the mixture vigorously with a fork or whisk for about 3 minutes. The agar clumps very easy, just when you think you've got them all, more appear. Even after all of the mixing I always strain the mixture through a wire strainer just to be safe. If you have lumps the whipped cream will have a little bit of a grainy texture.

Step 2: Whipping the Cream

Pour the agar mixture and the rest of the whipping cream in a cold bowl, metal works best. Add in the sugar and start beating with a mixer slowly adding your sugar and then when soft peaks start to form gently pour in your vanilla. Your whipped cream is done when you have stiff peaks forming. Your whipped cream can be used now or stored in the fridge for later use. More sugar or other flavourings can be added, but since it is going on an already sweet dessert more often than not I choose to leave it with a more mild flavour. Enjoy :)

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    6 Comments

    0
    AusetD
    AusetD

    Question 2 years ago

    does anyone know how to make this vegan? Are there any vegan whipping creams that aren't 1,000,000 bucks or even some you can make at home.

    0
    ItsADarcyThing
    ItsADarcyThing

    Answer 7 weeks ago

    For anyone else interested Silk makes an almond milk cream that comes in a box carton like regular.

    0
    spoonfeeding
    spoonfeeding

    Answer 7 weeks ago

    a bit late of a reply, but just came across this. IME, coconut cream (NOT milk, but the full fat kind, in a can) whips up great. You can add in a bit of maple syrup/confectioner's sugar/vanilla, which tends to neutralize most of the coconutty flavor, unless you're looking for it (or really hate coconut). You can also add some agar agar to stabilize, but it stays pretty thick, if you keep it cold - and it's only about 2 bucks a can!
    Here are some useful links for coconut whipped cream how-to's: https://thebananadiaries.com/how-to-make-coconut-w... and https://www.noracooks.com/coconut-whipped-cream/
    (I've also seen this ingredient mentioned a few times on vegan sites, as an alternative to gelatin for stabilizing whipped cream, but haven't used it - plus it looks to be mostly corn starch, so...? https://tinyurl.com/whipitveganadditive)

    0
    starway337
    starway337

    2 years ago

    Hi madam! after we set the agar powder should we melt again and mix in the whipping cream ,or we can add the agar powder directly to the cream.

    0
    RadhikaVG
    RadhikaVG

    Question 2 years ago on Introduction

    Hi!!
    Should the whipped cream that's been put into the agar be hot, warm or chilled?

    0
    Pheline
    Pheline

    Answer 2 years ago

    I'd say chilled. You can't heat heavy cream without having it separate.