does anyone know how a person can make a batch of whipped cream and not have to go back to liquid? I made some I thought would survive one day, but not even 24 hours later (in a covered metal container) in the fridge and it's going liquid. In the dark recesses of my brain it seems to me there was a way but I can't quite recall if it was the type of container or what that kept it whipped.
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I also have tired the skim milk powder to stabalize whip cream and it works great - better and cheaper than the packets available for purchase to do same thing,
I use this and the whipped cream keeps well in the frig.
It is a German product called: "WHIP IT" by OETKER. I is in a small pkg.Light blue and white in color.
Just thought that I would mention that I was watching an episode of "Sugar" with Anna Olsen recently and she mentioned that another stabiliser is skim milk powder. Since I have a vegetarian teenager, and gelatin is animal based, this works well for me. For every cup of whipping cream I whip, I add about 1 tsp of dry milk powder to my cream once it is whipped (at the last minute) and store it in the fridge for up to 6 hours. Works great when you have a tight timeline! Just run a whisk through the whipped cream before serving. :)
I think you might be thinking of gelatin...if you add that, it stabilizes the whipped cream. Here are some proportions I found....
How much gelatin should you use for stabilized whipped cream?: For 1 cup of cream: use 1/2 teaspoon gelatin soaked in 1 tablespoon cold water.
For 2 cups of cream: use 1 teaspoon gelatin soaked in 2 tablespoons cold water.
For 6 cups of cream: use 1 tablespoon soaked in 1/4 cup plus 2 tablespoon cold water
HTH!
ctw