If you want to frost a cake or top a pie with whipped cream ahead of time, stabilizing the cream keeps it from deflating or weeping. Chowhounds recently shared their favorite methods.

You can add gelatin, but that’s tricky. Some hounds use a commercial product, Whip it, made from dextrose and modified cornstarch. KitchenBarbarian‘s preferred method calls for marshmallows: Whip your cream to soft peaks. Next, microwave one marshmallow for each cup of cream until the marshmallows puff up, then stir until they’re just melted. Add them to the whipped cream and beat until stiff. chowser‘s favorite way to stabilize cream is to whip it with an equal amount of mascarpone cheese.

Discuss: Trouble with stabilizing whipped cream

Photo by Chris Rochelle / CHOW.com

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