Name: The Bakery Secret to Easy Stabilized Whipped Cream
Brand: amycakesbakes.com
SKU: amycakesbakes-com-4
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The Bakery Secret to Easy Stabilized Whipped Cream

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×Published: · Updated: by · This post may contain affiliate links (see disclosure)Featured Comment: "I’ll never make whipped cream using gelatin again after trying this recipe! It was delicious and no rubbery bits to be found. Thank you for my new favorite stabilized whipped cream recipe."--Lisafrom votesJump to RecipeJump to VideoJump to:This amazing Stabilized Whipped Cream recipe is made up of just four ingredients, and it's stabilized with my favorite bakery secret—Instant Clearjel.&nbsp; If you don’t have this in your pantry yet, you should probably read Instant Clearjel: a Magical Little-Known Bakery Ingredient. 😉You'll be amazed at how thick and creamy this stabilizer makes your whipped cream, and you can whip it up in just five minutes. It morphs from a typical light and delicate whipped cream (which is still delicious, don't get me wrong) into a dessert all on its own--it's almost like a whipped cream mousse.You can pipe this stabilized whipped cream as a frosting on cupcakes, or use it to make melt-in-your-mouth cake parfaits and trifles.&nbsp; We also used it at Amycakes Bakery to make incredibly tall cream pies with mountains of extra-thick Vanilla Whipped Cream.This sturdy whipped cream frosting is made without gelatin, and requires no additional steps besides whipping your cream--making it much easier and hassle-free than other methods. I made my whipped cream with gelatin years ago, but it was never perfect--I'd find little granules of undissolved gelatin in my whipped cream, and it never got as thick and stable as this stabilized whipped cream made with Instant Clearjel.This recipe is super simple with only 4 ingredients:Instant ClearJel. Nuts.comStabilized whipped cream with Instant Clearjel is incredibly easy--just whip the heavy cream and pure vanilla (I highly recommend using pure over imitation vanilla) until stiff peaks form. Then add whisked-together powdered sugar and Instant Clearjel while the mixer is on low (ALWAYS whisk your Instant Clearjel with powdered sugar before adding it to your whipped cream--it needs to be thoroughly mixed with a dry ingredient before being added to liquid to avoid clumping).The Instant Clearjel will thicken the whipped cream instantly. Instant Clearjel is tasteless and has no added flavors or artificial ingredients (it's only made up of one thing--modified cornstarch). So it won't alter the delicious cream and vanilla flavors.This bakery recipe uses&nbsp;Instant ClearJel, a type of cornstarch that serves as both a thickener and a binder. It’s tasteless and has no artificial ingredients. You can also use Instant Pudding mix (when it's listed in the recipe), which contains Instant Clearjel as the second ingredient!It’s often used by professional bakers because it produces a smoother and glossier consistency than cornstarch, tapioca, or other starches. Even better, it enhances moisture and texture in cakes and thickens and stabilizes frostings. Here are a few brands I recommend:Instant ClearJel. Nuts.comAlthough it's not often available in grocery stores, it's sold in a variety of online stores--just make sure whatever you purchase is labeled as INSTANT (cooktype and original clearjel will not work the same). It's also frequently found in Amish Markets. (Learn more about Instant Clearjel in Baking→)While I recommend serving your stabilized whipped cream with within 3 days (or freezing it), it stays thick and stable in your refrigerator for at least a week!Definitely! This stabilized whipped cream freezes amazingly well, but I do recommend piping it into your desired form&nbsp;before&nbsp;freezing it (otherwise, it will loose some of it's thickness and fluffiness if you stir it after freezing). Just thaw your prepared whipped cream in the fridge overnight before serving and it will hold it's form.Unless you use the EZ Gel option as written in the recipe, there isn’t an exact substitute for&nbsp;Instant Clearjel (although you can still make delicious tasting vanilla whipped cream by leaving it out--it just won’t be stabilized or as thick. That just means it will be harder to pipe with, and that by day two your unstabilized whipped cream will probably be deflated/weepy).&nbsp;You can use Instant Pudding Mix in a 1.5-2x ratio of the instant clearjel, if you don't mind the added pudding flavor and color. Instant Pudding mix contains instant clearjel (modified cornstarch) as the second ingredient, which is why it works similarly.Sure! Adjust the amount of Instant Clearjel to your liking. Just be sure that whatever amount of Instant Clearjel you choose, that you thoroughly mix it with at least equal parts powdered sugar before adding it to your whipped cream to avoid any clumping. Your whipped cream may continue to thicken slightly for up to 10 minutes after your instant clearjel mixture is incorporated into the whipped cream.I don't recommend adding your Instant Clearjel mixture until&nbsp;after&nbsp;the cream is whipped to stiff peaks, as we want the whipped cream to already be light and fluffy when we thicken it. Otherwise, our cream will have already thickened before we whip it, which will affect the fluffy texture.I doubt you will ever go back to any other whipped cream after trying this recipe. ☺️ I hope you enjoy it and I can't wait to hear what you think! If you'd like additional bakery recipes and resources, sign up for my newsletter of find me on Instagram (@amycakesbakes)!Thanks for Reading.&nbsp;❤️Or check out this recipe's latest Web Story.from votes👩‍🍳 For the most accurate baking results, use the grams measurements with a kitchen scale.Watch the quick recipe videoPrint RecipePin RecipeMixerOR Handheld MixerWhiskCalories are estimated using a nutrition calculator. This recipe may link to additional recipes, which contain calories that are not included in this recipe.Print Recipe⭐ For help with a recipe, visit our detailed FAQ page.Share or Save for LaterThank you! You replied just in time! Hope to frost the cake (layers already frozen) today and will serve in a couple of days.I would like to frost a cake with stabilized whipped cream and put it in the freezer for about 4 days. Will that work? Do I need to cover the frosted cake with a dome (if I can come up with one) or maybe plastic wrap after the whipped cream has frozen a bit?Could I use the stabilized whipped cream to top ice cream/gelato cakes and pies?I wanted to make a "special" cake for Valentine's Day, so I bought the instant Clear Jel and made up this recipe, although I added more powdered sugar because we like it sweeter. I also used Madagascar Vanilla. I made a 2-layer cake and put the white whipped topping between the layers. Then, using a rolling pin, I crushed chocolate sandwich cookies with double stuff into the rest of the whipped cream frosting and used it to frost the rest of the cake. It was a HUGE hit with my family and my husband said that it was the "best cake" I had ever made!! (I used two boxes of triple chocolate cake mix and had enough left over to make a 9" square cake on the side.)Shetlers Discount Grocery has instant clear jel 8-1-2022 Cabool ,Mo,Hi Amy, thank you for the recipe. I know that whipped cream stabilized with gelatine can't be stored in the fridge before pipping, so my question is can you make this a few days in advance, store it in the fridge, then pipe it on desserts 3 to 5 days later? Thanks again. 🙂Thank you for your article! I have German packets of “Tortenguss Klar”, which is modified good starch (clear) used for putting on top of fresh fruit tarts that are so popular in Germany. I am going to try these to stabilize whipped cream since a have a bunch of them. I will let you know how it works.The ingredient label on Gel packet says 'Food Starch". Wouldn't it be the same as using corn or arrowroot starch?Hi Amy! If I were to use this for a cake with a fruit filling, do you suggest that I dam the filling with a traditional buttercream and use this only on the outside? My concern is it's not stable enough for a filling.I'd love to try this recipe, however, the actual recipe never comes up. There's a section that says "view or print the recipe" but there is nothing there - no link to click on. Can you please send me this recipe?Thank you,DebHelloWhere I live in Spain we cannot get this product could I use something else instead?Beautiful I would love to try this recipeAmy, loved this recipe! Held up in warm humid weather this past Saturday! Decorated with black sugar sprinkles and gold sugar crystals which bled. Also sprayed gold dazzle dust, which worked well!Lesson learned no sprinkles! lolHow many cupcakes can you decorate with an open star tip (ice cream swirl)with this recipe?Yummy. Yummy. My mouth is watering. I want to eat that!I’ll never make whipped cream using Knox gelatin again after trying this recipe! It was delicious and no rubbery bits to be found. Thank you for my new favorite stabilized whipped cream recipe.I appreciate that you are sharing your secrets!I’ve been looking for a whipped cream recipe! This seems wonderful. I will be trying this out very soon!That pumpkin moose pie looks amazing!! Hopefully that recipe will make an appearance before Thanksgiving 😉I need to get my hands on this magical ingredient! I always make homemade whipped cream but I do get tired of it falling apart on me by the end of the night.Latest Web Stories:

×Published: · Updated: by · This post may contain affiliate links (see disclosure)Featured Comment: "I’ll never make whipped cream using gelatin again after trying this recipe! It was delicious and no rubbery bits to be found. Thank you for my new favorite stabilized whipped cream recipe."--Lisafrom votesJump to RecipeJump to VideoJump to:This amazing Stabilized Whipped Cream recipe is made up of just four ingredients, and it's stabilized with my favorite bakery secret—Instant Clearjel.&nbsp; If you don’t have this in your pantry yet, you should probably read Instant Clearjel: a Magical...

The Bakery Secret to Easy Stabilized Whipped Cream

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