Ingredients
1x2x3x
Method I

▢ 2 tablespoon Cornstarch

▢ 2 cup (480 ml) Whipping Cream

▢ 4 tablespoon Sugar
Method II

▢ 6 tbsp Confectioners Sugar /Powdered Sugar

▢ 2 cup (480 ml) Whipping Cream
Method III

▢ 6 tbsp Pudding Mix

▢ 2 cup (480 ml) Whipping Cream

▢ 4 tbsp ( ) Sugar
Method IV

▢ 6 tablespoon milk powder

▢ 2 cup (480 ml) Whipping Cream

▢ 4 tablespoon Sugar
Method V - Stabilize whipped cream with gelatin

▢ 2 cup (480 ml) Whipping cream

▢ 6 tablespoon Caster sugar

▢ 2 teaspoon Gelatin ((or 1 teaspoon agar-agar))

▢ 4 tablespoon Cold water

▢ 2 teaspoon Vanilla extract
Instructions
Method I, II, III, IV (video above)
1.
Place the bowl of your stand mixer and the whisk attachment in the fridge for 7 to
10 mins to chill. (optional)
Pro tip - chilling the bowl is a great way to speed up the whipping process
especially in warm weather.
2.
Pour the whipping cream into the chilled bowl. Start whipping the fresh cream
using the chilled whisk attachment.
3.
After 30 seconds of whipping gradually add in the sugar, powdered sugar,
cornstarch, milk powder, or pudding mix. Whip another minute or two until you have
nice thick and fluffy whipped cream.
Pro tip- adding more cornstarch or pudding mix will not stabilize it more,
and it won't taste good so don't use more than the required measurements.
4.
Finally, add the vanilla extract (or other flavorings) and combine well. Your
whipped cream is stabilized when you can see the peaks hold their shape firmly
Pro tip - over-whipping cream will result in separation which makes
buttermilk and butter. So, once it is fluffy with firm peaks, stop whipping.
Method V - Gelatin (Video above)
1.
Place the gelatin and water in a microwave-safe bowl. Let stand for
two minutes. The gelatin will bloom and become soft.
Pro tip - don't skip on soaking the gelatin, it will dissolve better, otherwise,
it can be grainy.
2.
Dissolve gelatin in a double boiler or microwave for a 10-sec
interval until all the gelatin granules are dissolved.
Pro tip - do not overheat the gelatin as it can lose its gelling ability.
3.
Set aside but keep warm while you prepare the whipped cream
Pro tip - make sure the gelatin is completely dissolved - there should be no
visible gelatin granules or foam. If you have any foam on top skim it out with
a spoon. Otherwise, piping the whipped cream will be an issue later.
4.
Pour the whipped cream into the bowl of a stand mixer with the
whisk attachment. Start whipping at medium speed.
Pro tip - chilling the bowl is a great way to speed up the whipping process
especially in warm weather.
5.
After 30 seconds, gradually add the sugar and vanilla extract.
6.
Once the cream has reached between soft and stiff peaks - add a
tablespoon or two of whipped cream to the dissolved gelatin.
Pro tip - This is called tempering the gelatin. If you add gelatin directly to
the chilled whipped cream, it may seize and cause small lumps. Tempering is
a fool-proof method to incorporate.
7.
Now pour the gelatin mixture into the mixer bowl with the rest of the
whipped cream and continue to whip until you have firm peaks.
Pro tip - Do not overwhip at this point otherwise the gelatin will get stringy.
8.
This whipped cream can be used immediately. You can spread it
over a cake or pipe desserts as needed.
With Agar-Agar
1.
Add agar-agar to water. Stir well to ensure no lumps. Let stand for 2 minutes.
2.
Heat in the microwave for 30 seconds to a minute or in a saucepan over medium
heat until it boils. Let cool completely - then follow the same process for tempering as
we did for gelatin.
Recipe Notes

Whipped cream needs to be chilled not frozen, not warm. Whipping cream
will not get to peak consistency unless it is cold.

Chilling the utensils used such as the bowl of the stand mixer and whisk in
the fridge for a few minutes will keep the cream cold which whips faster and
better.

If you live in a hot and humid climate - place a bowl of ice water below the
whipping cream bowl and it will whip instantly.

My whipped cream is soupy - chill it in the fridge for a few minutes. Then
whip again.

My whipping cream with gelatin added is soupy - the gelatin was warm so
the whipping cream won't become stiff - Just place a bowl of ice water below
the bowl of whipping cream and it will whip instantly.

I think I have over whipped cream - stop whipping - add a few tablespoons
of liquid whipping cream and stir it in using a hand whisk. It should come
back to consistency.

Greasy or lumpy whipped cream - You passed the stage of whipped cream
and are now making butter. Over-whipping cream will eventually give you
butter. You can't go back now so, make homemade butter and start with a
new batch of whipping cream.

My stabilized whipped cream is stringy - if you add warm gelatine mixture to
cold whipping cream, the gelatine will seize and set inst antly which will lead
to gelatin strings. That is why tempering the gelatin as I have shown above is
a no-fail method.

I have kept this whipped cream for up to three days in the fridge, and it won't
o limp or separate.

To Pipe - place in a piping bag with your desired tip and pipe like you pipe
your frosting.
Storage
Ingredients

▢ 1 teaspoon unflavored gelatin (this is usually sold near the Jell-O in the
grocery store)

▢ 1 ½ Tablespoons cold water

▢ 1 ½ cups heavy whipping cream cold

▢ ½ cup powdered sugar (65g)

▢ 1 teaspoon vanilla extract
Recommended Equipment

▢
Mixing bowl

▢
Electric mixer
Instructions
1.
Sprinkle gelatin into a microwave safe measuring cup or other small microwave safe dish (preferably one with a spout to make it easy to pour later on).
2.
Add water and whisk gelatin and water together until all gelatin has been
absorbed. Set mixture aside to sit for 5 minutes.
3.
While gelatin is sitting, combine heavy cream, powdered sugar, and vanilla extract
in a large bowl (preferably a chilled metal bowl). Use an electric mixer to beat until the
mixture is thickened, but stop shy of reaching soft peaks.
4.
At this point, check your gelatin. It should have solidified at this point. If so, pop
it in the microwave just until the mixture has re-liquified. This usually takes me 5-10
seconds. The mixture should be liquid, but should not be very hot. Use a whisk to briefly
stir the contents together to make sure they are smooth.
5.
With electric mixer on low speed, drizzle liquid gelatin into the cream. Slowly
increase speed to medium/high then continue to beat until you have reached stiff, f luffy
peaks.
6.
Immediately pipe or ice cake or cupcakes as desired, or use as desired in place of
store-bought whipped cream!
Notes
Storing
I recommend using the frosting for decorating immediately after preparing for best
results, but alternatively you may store in an airtight container in the fridge for several
days before using as desired. Stabilized whipped cream will keep in the refrigerator in an
airtight container for up to 4-5 days. This recipe may also be frozen once it is piped onto
your dessert.