Whipped cream stabiliser 1 kg

Cream stiffener 1 kg

A little cream folded into a cake or patisserie filling gives it a nice airy consistency, while stiffly whipped cream is piped on for decoration using a suitable piping nozzle. For both applications, it is important that the cream has a certain stability and does not simply collapse again. This is not a problem with a little cream stiffener. Unlike whipped cream stiffener or cream holder, this powder does not contain any additional sugar. This powder is therefore also suitable for salty creations and can be sweetened with a little sugar for sweet treats if required.

Cream stiffener - Application

Measure out the required amount of cold full cream in a clean liter measure. Then weigh out the amount of cream stiffener you need. You will need about 34 g of cream stiffener per liter of cream. Mix the powder with a little powdered sugar or fine vanilla sugar as required. Whip the full cream for about a minute and allow the powder mixture to slowly trickle in. Beat the mixture until it is nice and stiff; if it is mixed for too long, it could become buttery.

The whipped cream can then be used further. For example, prepare the base mixture for a cake filling and fold the whipped cream into the mixture in three parts. This makes the filling nice and fluffy but still gives it a little more stability. The whipped cream can also easily be put back in the fridge to await its use.

You can also use the cream as a decoration. To do this, place it in a piping bag with a suitable piping nozzle. You can use a star nozzle, a hole nozzle or a rosette nozzle, for example. The bag is then closed behind the whipped cream so that the mixture is pressed forward nicely. This makes it easy to add elegant decorations to cakes and desserts. They look particularly attractive when they are sprinkled with sugar or crunchy pearls or sprinkled with a little sifted cocoa powder, for example.