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Make Your Own Whipped Cream – That’s How It Works

Make your own whipped cream: How to replace the kitchen helper

With whipped cream stiffener, whipped cream stays stiff for longer and doesn’t liquefy as quickly. If you make the cream stand agent yourself, you save, among other things, packaging waste that otherwise arises with ready-made bags.

  • Packaged whipped cream stabilizer from the supermarket usually consists of the following ingredients: dextrose (sugar), modified starch, and a release agent such as calcium phosphate (E341).
  • The key ingredient is modified starch, which acts as a binder and keeps whipped cream stiff for longer.
  • If you now want to make a cream stand yourself, ordinary cornstarch is not a good choice, although it is obvious. Because cornstarch has to be heated first before you can use it for binding.
  • Instead, use locust bean gum, which you can find among the baking ingredients in many supermarkets. Locust bean gum is tasteless and solidifies not only hot but also cold dishes.
  • Tip: If you want to eat freshly whipped cream straight away, cream stiffeners are often superfluous. On the other hand, if the whipped cream should remain firm for several hours or even days, for example for cakes, it is better to use the tried and tested kitchen helper.

The recipe for sweetened cream stiffener

If you want to sweeten your whipped cream a little, as you would with commercially available whipped cream, mix the locust bean gum with powdered sugar. If you prefer unsweetened whipped cream, simply leave out the sugar.

  • To make your own whipped cream, mix the locust bean gum with powdered sugar in a ratio of 1:2.
  • For 250 milliliters of whipped cream (1 cup), add one to two teaspoons of homemade cream stabilizer to the cream. For unsweetened cream stiffeners, one level teaspoon of locust bean gum is usually sufficient for 250 milliliters of cream.
  • Tip: If the cream stand aid is used frequently in your kitchen, keep a small supply. Depending on how much cream stiffener you want to keep in stock, mix 50 grams of locust bean gum with 100 grams of powdered sugar for a productive amount. Store the whipped cream in a sealable container.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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