Learn how to properly whip heavy cream and stabilize it! Chef Gail Sokol makes baking fun and easy! Here's the recipe: chefgailsokol.com/whipped-dess... Subscribe and share! www.chefgailsokol.com
THANK YOU CHEF GAIL. Yours is the best presentation for stabilized whipped cream I’ve seen. No stories, no pitter patter you just got right to it. Your explanations were clear and succinct. I’m SUBSCRIBING.
Thank you Chef for a very detailed instruction. You explained it so well. I wish you were one of my Instructors when I was studying at the Patisserie school.
I appreciated your great - short to the point tutorial. I am going to use your recipe to make dots in the layer and top for my son's letter birthday cake in a few hours. Thanks so much, Chef Gail from a new subscriber!!!
Yes it is the better believe me I try many recipes and every time I failed no one explain honestly like her thx I will try it and I am sure I will succeed this time
I always whip my own cream. This summer I did a maple version with a blueberry schlumpf and a version lightened/stabilized by Greek yogurt for a buckle. The dregs left over were still perfectly whipped the next day. Tomorrow it’ll be sweetened with honey for my honey cake. I like mine stiffer than it is “supposed” to be whipped, so don’t tell on me. 😉
I made cream puffs last week and my whipped cream loosened up ... everyone said they were yummy but messy!! I wanted better ... 😅 Today I tried your method and they are holding up PEERFECTLY ! Thank You Thank You !! 😀
I have really learned a lot of good tips from your videos. I had a question, in commercial non diary creams they add CMC and xanthum gum as a stabilizer. If we had to use it our cream how to add and how much to added .
I'm thrilled you find my videos useful! I don't have that much experience with non-dairy creams and have never used those add-ins, so unfortunately I can't guide you about that.
Thank you for this useful video, does the whipped cream have to go to the fridge first before piping and using it as frosting or we can use it right after mixing the gelatin
Can one use fondant accents, pieces to a decorated cake with this stabilized cream? How long at room temperature will the cake /whippedcream last Out. For display of party ? Or must it always stay in fridge until ready to cut and eat? TIA
You can absolutely use fondant to decorate a cake frosted with whipped cream! It's important to keep things with cream in them refrigerated until you serve them -- they can really only stay at room temperature for less than an hour. I always put the cake back in the refrigerator after everyone is served.
It really depends on the power of your mixer. Beat the cream on high speed until the mixture thickens . When you hold the beater up the cream should be stiff and quite thick and smooth.
I have only tried whipping heavy cream. I don't know if it will work with non-dairy. I suggest experimenting with one type of non- dairy product to see if it might work.
@@Patricia922 Double the recipe to get a high amount of topping on your dessert!!! It will be delicious!! You can even scatter the whipped cream eith some lemon zest or candied lemon peel!!!
I have another video on how to make chocolate whipped cream! Please see the video (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-IHHsNiodAh4.html) on how to do it! Hope you enjoy it, and thanks for reaching out!!!
Thank you so much I really try hard to stabilised my whipping cream and I failed specially because we are in Egypt have a hot temperature and the buttercream is too heavy tasty for me Thx and God bless you and can I please send you if I meets any failures
@@GailSokol would these tricks work to stabilise whipped cream in hotter countries? I want to bake a cake for my froend but I'm afraid it'll melt away since summers are approaching
In ur description box u stated you added some cream to the melted gelatin but in the video I didn't see u add cream to the melted gelatin.. pls clarify. 🙏
There are a few ways to soften the gelatin. One is to add it to some of the cold heavy cream and the other is to add some cold water to the heavy cream. Both ways work well!! I was showing one way in the video and the water in the recipe!!! Both methods work beautifully!!!
Yes, the gelatin keeps the whipped cream from weeping and going back to its' liquid state. It will last for a day or two, sometimes longer. It should be stored in the refrigerator not the freezer.
You could try it. I have always used unflavored gelatin, but I can't see why it wouldn't work. Remember your whipped cream will be tinted and the flavor of the gelatin you use may dominate what you are making. Let me know how it turns out!!!
I have never tried it, but from what I do know about cool whip which is non-dairy, it has other stabilizers in it and should not need to be stabilized with more gelatin.
@@GailSokol I made it last night and used a Russian piping tip and purposely left it out on the table. When I checked this morning it still had the flower shape. It seems really good. Thank you.
@@GailSokol do t know what I did wrong but it just didn't come to stiff peak so I emptied out n tried again but again not stiff peak but I put it on my cake but it got soft n started weeping so I scraped it off... not sure what I'm doing wrong....
@@lindyannfarrier8463 You should not add the gelatin until it is cool yet still liquidy. And add it to your whipped cream when it has almost reached stiff peaks. Then beat just until gelatin is incorporated. I have a feeling you are not allowing your melted gelatin to cool down enough. Anything warm will prevent the cream from whipping up to stiff peaks. Don't give up Lindyann!!!
@@GailSokol I mixed my gelatin in cold waster but it didn't solidify so I didn't need to put it in the microwave. But it never got to stiff peaks... will try again
I have never made whipped cream with just sour cream. You could try some whole milk yogurt that you have strained to remove the whey and try that. The thicker the yogurt the better. Greek yogurt is the best. Good luck!!!
Chef Gail Sokol my mum usually make it with : sour cream ( we call it creme fraiche ) + she add with it confectioner sugar . Without using gelatin at all . And it looks fluffy and stable and amazing taste •. And sometimes she make it with milk and chantilly powder and mix it without gelatin • and it looks also amazing . ( and for the first way she sometimes add a litlle of chantilly powder with the first one with confectioner sugar and it looks more fluffier and quickly . ( i once made a Nutella dessert mixing it with it and it tasted insanely good .. just by adding some Nutella to my mum style of doing wipped cream and everyone love it) . { thank you so much i will try yours for pipping flowers .. im learning flower piping i just made Italian butter cream and butter cream with milk sugar mixing without egg whites .. and now im trying other types just to find who is best and taste better and more stable for hot weather .. i want my flowers to look realistic and hold } sending love from algeria 🇩🇿 💟 🤗
@@_soul_light8154 What you are making sounds incredibly delicious and light. Creme fraiche is delicious too. You and your mum must be wonderful bakers and chefs!!! Thanks so much for reaching out! Sending love back to you from the USA!!!
If you have your own canister you can try it. You would need to add the cooled but still fluid gelatin all at once with the cream. Let me know how it comes out. I have never used a canister to do this. This would not work if you bought a whipped cream in the canister from the store. The whipped cream made with those fizzle out quite quickly and become liquidy. Let me know how it comes out!
Why are you using 3/4 teaspoon of gelatin and 1 and 1/2 cups of cream I'm referring to your web recipe... Here you are saying it's a half a teaspoon per cup. Can you please clarify?
hi chef gail as Im pure vegetarian cant eat gelatin its against my religion can you plz tell me stabilize fresh whipp cream without gelatin highly obelized thanks
Using cream of tartar is a lot easier and faster and it holds up for at least several days and doesn't change the flavor whatsoever. The gelatin method is for sure the most stable and will hold up the longest. But honestly I can't really picture any scenario where your average home cook would need to decorate something with whipped cream and have it hold up for 4-5 days or more. That seems like something that would be more necessary in something like a commercial bakery setting where you're going to be making tons of product that is going to sit around in display cases until someone purchases them. It's just needless complication and time wasted if what you're putting it on is going to be consumed within a day or two anyway. The gelatin does also noticeably change the texture of the whipped cream in a way I don't personally care for.
Properly executed, gelatin should not change the color OR texture of whipped cream!! And yes, unstabilized whipped cream can weep and become liquidy within several hours. Adding gelatin works nicely! There are other quick ways as well to stabilize whipped cream as you mentioned. And nobody should be keeping whipped cream for days and days!
