To prevent the whipped cream from spreading on the desserts, it must be supported with a stiffener. What can you replace this powder with?
Whipped cream is a great thing. You can use it in creams or as a decorative element of pastries, fruit or ice cream cups. Its consistency varies depending on its fat content. The more it has, the denser and firmer it is naturally and does not need any “strengtheners”. So if you are working with cream that is 33-40% fat, just whip it and it will hold its shape on its own. But in the case of cream with a fat ratio of 30-31%, you cannot do without a thickener… If you are missing this item at home, here are alternatives to replace it.
Try gelatin
The classic hardener works on the basis of modified starches. But you can use gelatin instead – either in powder, slices or instant form. Process the gelatin according to the instructions on the package and add in the ratio of ½ teaspoon to 250 ml of cream – and beat everything. The resulting whipped cream looks beautiful, has a smooth texture and holds its shape. If you want it to have a more interesting taste, you can mix in finely chopped fruit, for example seasonal strawberries, blueberries or raspberries. You can achieve a colorful effect, for example for birthday decorations, by adding 1 packet of strawberry or chocolate pudding.
Bet on chocolate
You are certainly familiar with the Parisian whipped cream, the basis of which is chocolate. But surprisingly, you get a more interesting version when you boil 2 parts of heavy cream with 1 part of white chocolate. Once the two ingredients are combined, let them cool and then whip them into a stiffer cream mass. Chocolate not only thickens the whipped cream, but also slightly sweetens it, which you will appreciate, for example, when decorating fruit pastries and cakes.
Egg white
Everyone of you probably has eggs at home. And you can use it as a natural variant of whipping cream thickener. How to do it: In a bowl, whip the egg white until stiff peaks form. Then work it into the whipped cream. Both mixtures will be combined and form a compact mass that will be useful for decorating any sweets.
Taste of Italy – mascarpone!
You can also thicken the cream with Italian mascarpone cream cheese. In order for its consistency to be as good as possible, experts recommend putting all the ingredients – 1 cup of whipped cream (250 ml), 250 g of mascarpone, a bowl and a whisk in the fridge for thirty minutes. Then just whip the whipped cream in one container. At first, beat it at a lower speed, later increase the intensity and don’t forget to add 70 g of powdered sugar and ½ teaspoon of vanilla sugar. Lightly mix the whipped cream with the mascarpone and use the resulting mixture as a great cream for cakes. Yum!
