Substitute For Whipped Cream: It Works With That Too

Substitute for cream stiffener: whip cream until stiff without additives

If you are not planning any special creations with the whipped cream, for which it has to be particularly firm, you can do without the cream stiffener altogether. Instead, you can use a few simple tricks to whip the cream particularly stiff:

• Cooling: The colder the cream is, the easier it is to whip. Therefore, cool the mixing sticks or the whisk, the container in which you whip the cream, and of course the cream in the refrigerator for a while before you get started.
• The right vessel: Use a tall, slender vessel for beating. The cream will stiffen faster there. Also, use a metal container. That stores the cold better than plastic.
• Stop in time: If you whip the cream for too long, it will turn into butter. Stop whipping once the cream is stiff and won’t flow out of the jar when you tilt it.

Substitute for whipped cream: sugar and cornstarch

• Cream stiffener usually consists of glucose and cornstarch. It also contains agents that make the cream last longer.
  If you do not attach particular importance to the extended shelf life, you can replace the whipped cream with sugar and cornstarch.
• Replace a packet of cream stiffeners with a teaspoon each of sugar and cornstarch. Mix together and add to the cream as soon as it begins to stiffen.
• Glucose is best. If you don’t have one at home, you can use powdered sugar. Ordinary sugar is coarser and therefore less suitable.