Learn to Make Stabilized Whipped Cream with Chef Gail Sokol!

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  • Опубликовано: 14 окт 2024

Комментарии • 146

  • @DrChopz
    @DrChopz 3 года назад +10

    THANK YOU CHEF GAIL. Yours is the best presentation for stabilized whipped cream I’ve seen. No stories, no pitter patter you just got right to it. Your explanations were clear and succinct. I’m SUBSCRIBING.

    • @GailSokol
      @GailSokol  3 года назад

      Thank you so much for your fabulous review! I hope you enjoy my other videos!

  • @darianjofficial
    @darianjofficial 3 года назад +3

    I have never liked and subscribed to a channel faster. Thank you, Chef!

    • @GailSokol
      @GailSokol  3 года назад +1

      Aw I'm so glad to have you as a subscriber! Happy baking!

  • @TheySt0leMyUserName
    @TheySt0leMyUserName 3 года назад +8

    Thank you! This is the best video I've seen and you explain it so well.

    • @GailSokol
      @GailSokol  3 года назад

      Thank you so much!!

    • @amiraadel4676
      @amiraadel4676 3 года назад

      Yes it is the better believe me I try many recipes and every time I failed no one explain honestly like her thx I will try it and I am sure I will succeed this time

  • @nali8073
    @nali8073 3 года назад +3

    Thanks so much Chef Gail Sokol you explain it so well. You’re so knowledgeable!💕❤️

    • @GailSokol
      @GailSokol  3 года назад +1

      Thank you so much!!!

  • @saimapaf9683
    @saimapaf9683 3 года назад +3

    What a fantastic demonstration & brilliant idea for making a super stabilized whipped cream. 👌👌 God bless you Gail.... Lots of love from Pakistan...

    • @GailSokol
      @GailSokol  3 года назад

      I'm so glad you found it helpful!!!

  • @callioscope
    @callioscope 5 лет назад +4

    I always whip my own cream. This summer I did a maple version with a blueberry schlumpf and a version lightened/stabilized by Greek yogurt for a buckle. The dregs left over were still perfectly whipped the next day. Tomorrow it’ll be sweetened with honey for my honey cake. I like mine stiffer than it is “supposed” to be whipped, so don’t tell on me. 😉

    • @GailSokol
      @GailSokol  5 лет назад +2

      Sounds wonderful! I like my whipped cream quite stiff as well! You sound like a whipped cream machine, Laurie!

  • @Momzie808
    @Momzie808 5 лет назад +2

    Love the tip with the towel, never thought about that, it’s a keeper.....lol! Love the gelatin idea, thank you Gail!!

    • @GailSokol
      @GailSokol  5 лет назад +1

      I am so happy that you found my tips helpful!

  • @mistymistyrain
    @mistymistyrain 3 года назад +1

    Thank you Chef for a very detailed instruction. You explained it so well. I wish you were one of my Instructors when I was studying at the Patisserie school.

    • @GailSokol
      @GailSokol  3 года назад +1

      I am so glad you found the video helpful. I would have loved to have been your instructor in school.
      Thanks so much for reaching out!!!

  • @TayuanRebelo
    @TayuanRebelo 3 года назад +1

    I will try it today.
    Thanks for sharing this recipe with us!

    • @GailSokol
      @GailSokol  3 года назад

      Let me know how it comes out!!!

  • @mylife_1001
    @mylife_1001 3 года назад +2

    The best video on RUclips

    • @GailSokol
      @GailSokol  3 года назад

      Aw, thank you so much!!!

  • @JJW77
    @JJW77 3 года назад +2

    I appreciated your great - short to the point tutorial. I am going to use your recipe to make dots in the layer and top for my son's letter birthday cake in a few hours. Thanks so much, Chef Gail from a new subscriber!!!

    • @GailSokol
      @GailSokol  3 года назад

      Wonderful!!! I wish your son a most spectacular birthday!!! Thanks for reaching out!!!

  • @richardkennedy8481
    @richardkennedy8481 Год назад +4

    Thank you for the video WITHOUT music playing constantly through it.

  • @maxeliscar5248
    @maxeliscar5248 3 года назад +1

    Thanks a lot this is the best way I've ever seen. You nailed it ,new subscriber

    • @GailSokol
      @GailSokol  3 года назад

      I'm so glad you found it useful, and thrilled to have you as a subscriber!

  • @jenniferlynne10
    @jenniferlynne10 2 года назад +2

    I made cream puffs last week and my whipped cream loosened up ... everyone said they were yummy but messy!! I wanted better ... 😅 Today I tried your method and they are holding up PEERFECTLY ! Thank You Thank You !! 😀

    • @GailSokol
      @GailSokol  2 года назад +1

      I am so thrilled that your whipped cream held up!! Thank you for reaching out and letting me know!!!

  • @mariarugolo2487
    @mariarugolo2487 3 года назад +1

    What a fantastic tutorial. Thank you. New subscriber!

    • @GailSokol
      @GailSokol  3 года назад

      I'm so glad you found it helpful, and welcome!!!

  • @kathleenamatangelo3713
    @kathleenamatangelo3713 3 года назад +6

    I had a 5 tier wedding cake with this frosting. It was decorated in a walk in refrigerator.

    • @GailSokol
      @GailSokol  3 года назад

      I have done the same!!! I bet it was GORGEOUS!!!

  • @sewuesedookaan2748
    @sewuesedookaan2748 Год назад +1

    Thank you very much chef Gail
    Your explanation is clear but I want to know,is vanilla extract compulsory or optional. Thank you once again

    • @GailSokol
      @GailSokol  Год назад

      It is optional, but vanilla gives a lovely flavor to the whipped cream. It will still taste delicious without it!!!

    • @sewuesedookaan2748
      @sewuesedookaan2748 Год назад +1

      Thank you very much ma I am grateful

  • @Raul28153
    @Raul28153 Год назад +2

    agar agar will do it as well and better. And your lacto ovo vegetarian friends can eat the stuff. lecithin will also maintain the emulsion.

  • @jyothikumari3438
    @jyothikumari3438 3 года назад +1

    Amazing

  • @edahamaka8675
    @edahamaka8675 3 года назад +1

    thanks for your class, very good way of explaining, we use powdered whipped cream here, what will be the measurements

    • @GailSokol
      @GailSokol  3 года назад +1

      Go by how much volume of whipped cream the powder will make and use the same amount of gelatin I recommend in the video. Thanks for reaching out!!!

  • @dietsfreedietkitchen
    @dietsfreedietkitchen 3 года назад +1

    Very helpful thank you

  • @irumsohail9179
    @irumsohail9179 3 года назад +1

    thank you its perfect video we understand that

  • @andrehovsepian4573
    @andrehovsepian4573 3 года назад +2

    Thank you for this useful video, does the whipped cream have to go to the fridge first before piping and using it as frosting or we can use it right after mixing the gelatin

    • @GailSokol
      @GailSokol  3 года назад +1

      You can use the stabilized whipped cream as soon as it has been made and the gelatin has been mixed in!!!

  • @learningwithoutlimits
    @learningwithoutlimits 3 года назад +1

    I have really learned a lot of good tips from your videos. I had a question, in commercial non diary creams they add CMC and xanthum gum as a stabilizer. If we had to use it our cream how to add and how much to added .

    • @GailSokol
      @GailSokol  3 года назад

      I'm thrilled you find my videos useful! I don't have that much experience with non-dairy creams and have never used those add-ins, so unfortunately I can't guide you about that.

  • @Patricia922
    @Patricia922 3 месяца назад +1

    I'm making a 9x13 lemon lush ice box dessert. Do I double the recipe? THX

    • @GailSokol
      @GailSokol  3 месяца назад

      @@Patricia922 Double the recipe to get a high amount of topping on your dessert!!! It will be delicious!! You can even scatter the whipped cream eith some lemon zest or candied lemon peel!!!

  • @Doris-y5v
    @Doris-y5v 2 года назад +1

    well explained

    • @GailSokol
      @GailSokol  2 года назад

      Thank you so much!!!

  • @paulinaansah6704
    @paulinaansah6704 Год назад +2

    In ur description box u stated you added some cream to the melted gelatin but in the video I didn't see u add cream to the melted gelatin.. pls clarify. 🙏

    • @GailSokol
      @GailSokol  Год назад

      There are a few ways to soften the gelatin. One is to add it to some of the cold heavy cream and the other is to add some cold water to the heavy cream. Both ways work well!!
      I was showing one way in the video and the water in the recipe!!!
      Both methods work beautifully!!!

  • @Greglouis1961
    @Greglouis1961 6 месяцев назад +1

    Thanks Gail. Great video.
    Doesn't that splash-guard drive you bananas?

    • @GailSokol
      @GailSokol  6 месяцев назад

      Yes, but it sure beats cleaning up my kitchen from batter and whipped cream splatters!!
      Thanks for reaching out!!!

  • @ascooper10
    @ascooper10 3 года назад +1

    How can I make this into chocolate whipped cream? Thank for a wonderful video!

    • @GailSokol
      @GailSokol  3 года назад

      I have another video on how to make chocolate whipped cream! Please see the video (ruclips.net/video/IHHsNiodAh4/видео.html) on how to do it! Hope you enjoy it, and thanks for reaching out!!!

    • @ascooper10
      @ascooper10 3 года назад +1

      @@GailSokol I'll check it out now! I really appreciate your response!

    • @GailSokol
      @GailSokol  3 года назад

      @@ascooper10 I am glad I could help. Thanks again for reaching out!!!

    • @zaneblane8160
      @zaneblane8160 2 года назад +1

      @@GailSokol ...can I just add the chocolate powder to this with the stabilizer?

    • @GailSokol
      @GailSokol  2 года назад +1

      @@zaneblane8160 of course!

  • @amiraadel4676
    @amiraadel4676 3 года назад +1

    Thank you so much I really try hard to stabilised my whipping cream and I failed specially because we are in Egypt have a hot temperature and the buttercream is too heavy tasty for me
    Thx and God bless you and can I please send you if I meets any failures

    • @GailSokol
      @GailSokol  3 года назад +1

      Temperature does make whipping cream a challenge. Let me know if I can answer any questions!!!

    • @amiraadel4676
      @amiraadel4676 3 года назад +1

      @@GailSokol sure thank you so much I appreciate your help 😊

    • @GailSokol
      @GailSokol  3 года назад +1

      @@amiraadel4676 any time!!!

    • @amiraadel4676
      @amiraadel4676 3 года назад +1

      @@GailSokol big kiss 💋

    • @akshatarai8658
      @akshatarai8658 3 года назад

      @@GailSokol would these tricks work to stabilise whipped cream in hotter countries? I want to bake a cake for my froend but I'm afraid it'll melt away since summers are approaching

  • @giulykiss8802
    @giulykiss8802 3 года назад +1

    Wowww...Is this Agar agar?

    • @GailSokol
      @GailSokol  3 года назад +1

      Nope! It's just a vegetable based gelatin.

    • @giulykiss8802
      @giulykiss8802 3 года назад

      @@GailSokol thanks 😘

  • @tallesttreeintheforest
    @tallesttreeintheforest Год назад +1

    you can make some semlor and stuff like that

  • @KingdomLifeDec
    @KingdomLifeDec 3 года назад +1

    Can one use fondant accents, pieces to a decorated cake with this stabilized cream? How long at room temperature will the cake /whippedcream last Out. For display of party ? Or must it always stay in fridge until ready to cut and eat?
    TIA

    • @GailSokol
      @GailSokol  3 года назад +1

      You can absolutely use fondant to decorate a cake frosted with whipped cream! It's important to keep things with cream in them refrigerated until you serve them -- they can really only stay at room temperature for less than an hour. I always put the cake back in the refrigerator after everyone is served.

  • @summarhussein2967
    @summarhussein2967 3 года назад +1

    So informative! Can i coat a cake with this??

    • @GailSokol
      @GailSokol  3 года назад

      Thank you! You absolutely could!

  • @sfhomecookingandvlogs6738
    @sfhomecookingandvlogs6738 3 года назад +2

    How long do i mixing whipping cream and full power or low power please let me know

    • @GailSokol
      @GailSokol  3 года назад

      It really depends on the power of your mixer. Beat the cream on high speed until the mixture thickens . When you hold the beater up the cream should be stiff and quite thick and smooth.

  • @auninabilla741
    @auninabilla741 3 года назад +1

    Hi. Will it be the same result if I use Non-dairy whipped cream?

    • @GailSokol
      @GailSokol  3 года назад +1

      I have only tried whipping heavy cream. I don't know if it will work with non-dairy. I suggest experimenting with one type of non- dairy product to see if it might work.

  • @naek5976
    @naek5976 3 года назад +1

    Hi Chef, Can I exclude the Sugar in this recipe? Will it still be stabilized?

    • @GailSokol
      @GailSokol  3 года назад +1

      You absolutely can!

    • @naek5976
      @naek5976 3 года назад +1

      @@GailSokol Thank you Chef. You are amazing. Your explanations are very clear and easy to understand. I cant wait to make one soon 🥰

  • @kitchenlady948
    @kitchenlady948 3 года назад +1

    Silly question will it work on cool whip?

    • @GailSokol
      @GailSokol  3 года назад

      I have never tried it, but from what I do know about cool whip which is non-dairy, it has other stabilizers in it and should not need to be stabilized with more gelatin.

  • @lindyannfarrier8463
    @lindyannfarrier8463 2 года назад +1

    If I make this the night before do I need to whip it again in the morning before I use it or do I just use it

    • @GailSokol
      @GailSokol  2 года назад +1

      Just use it! That's the glory of stabilized whipped cream!

    • @lindyannfarrier8463
      @lindyannfarrier8463 2 года назад +1

      @@GailSokol thank you

    • @lindyannfarrier8463
      @lindyannfarrier8463 2 года назад +1

      @@GailSokol do t know what I did wrong but it just didn't come to stiff peak so I emptied out n tried again but again not stiff peak but I put it on my cake but it got soft n started weeping so I scraped it off... not sure what I'm doing wrong....

    • @GailSokol
      @GailSokol  2 года назад +1

      @@lindyannfarrier8463 You should not add the gelatin until it is cool yet still liquidy. And add it to your whipped cream when it has almost reached stiff peaks. Then beat just until gelatin is incorporated.
      I have a feeling you are not allowing your melted gelatin to cool down enough. Anything warm will prevent the cream from whipping up to stiff peaks. Don't give up Lindyann!!!

    • @lindyannfarrier8463
      @lindyannfarrier8463 2 года назад +1

      @@GailSokol I mixed my gelatin in cold waster but it didn't solidify so I didn't need to put it in the microwave. But it never got to stiff peaks... will try again

  • @SmartPhone-nj5yc
    @SmartPhone-nj5yc 3 года назад +1

    Can you whip the cream and put it in the fridge and use it the next day

    • @GailSokol
      @GailSokol  3 года назад

      Absolutely! That is what the gelatin does. It stabilizes the cream so you can keep it in the fridge for even a few days!!! Thanks for reaching out!!!

  • @no6280
    @no6280 3 года назад +2

    How many gelatin powder should I use in 1 liters of whipping crem? Please reply

    • @GailSokol
      @GailSokol  3 года назад +2

      For 1 liter of heavy cream use approximately 1 1/2 teaspoons or about 5 grams powdered gelatin!!!

    • @no6280
      @no6280 3 года назад

      @@GailSokol but what about the measurements of the water that would be put in the 5 grams of powdered gelatin?

    • @GailSokol
      @GailSokol  3 года назад +1

      @@no6280 you just need enough cold water to hydrate the gelatin. Use about 2 tablespoons cold water for that amount of gelatin.

    • @GailSokol
      @GailSokol  3 года назад

      That would be equal to 30 mls

    • @no6280
      @no6280 3 года назад

      @@GailSokol mL?

  • @paulinaansah6704
    @paulinaansah6704 Год назад +1

    Pls what if I want to add a colour , at what stage do I add the colour..thanks

    • @GailSokol
      @GailSokol  Год назад +1

      Add the color before the cream is beaten while it is still a liquid. Incorporate the color well before beating it in the mixer!!!

    • @paulinaansah6704
      @paulinaansah6704 Год назад

      Thanks for the reply.. grateful.. pls how do I melt the soften( bloomed) gelatin if I don't have microwave. Tnx

  • @melissaburden6303
    @melissaburden6303 3 года назад +2

    Can I use a flavored gelatin?

    • @GailSokol
      @GailSokol  3 года назад

      You could try it. I have always used unflavored gelatin, but I can't see why it wouldn't work. Remember your whipped cream will be tinted and the flavor of the gelatin you use may dominate what you are making.
      Let me know how it turns out!!!

  • @sewuesedookaan2748
    @sewuesedookaan2748 Год назад +1

    In situation where your mix do not have a lid or cover how are you going to cover

    • @GailSokol
      @GailSokol  Год назад

      You can lightly place a clean kitchen towel over the mixer to prevent splatters of cream.

    • @sewuesedookaan2748
      @sewuesedookaan2748 Год назад +1

      @@GailSokol thank you very ma

  • @jonamingarlit1913
    @jonamingarlit1913 3 года назад +1

    How long can you store that before using it? Thanks

    • @GailSokol
      @GailSokol  3 года назад

      Thanks for watching! It can be stored in the refrigerator for 2-3 days before using.

  • @gl564
    @gl564 3 года назад +2

    I am new to baking. I am good with making cakes but the whipped cream is giving me hard time. I’ll be trying this tomorrow

    • @GailSokol
      @GailSokol  3 года назад

      Let me know how it comes out! Best of luck!!!

    • @gl564
      @gl564 3 года назад +3

      @@GailSokol I made it last night and used a Russian piping tip and purposely left it out on the table. When I checked this morning it still had the flower shape. It seems really good. Thank you.

  • @jmarine79
    @jmarine79 3 года назад +2

    Why are you using 3/4 teaspoon of gelatin and 1 and 1/2 cups of cream I'm referring to your web recipe... Here you are saying it's a half a teaspoon per cup.
    Can you please clarify?

    • @GailSokol
      @GailSokol  3 года назад +1

      Sometimes I vary the amount of gelatin depending on how stabilized I want the cream to be.
      Many recipes vary it as well.
      Thanks for reaching out!!!

    • @jmarine79
      @jmarine79 3 года назад +1

      @@GailSokol I used your recipe and it came out great... I've learned something new that's delicious.

    • @GailSokol
      @GailSokol  3 года назад

      @@jmarine79 So glad!!! Thanks for letting me know!!!

    • @NanyR2016
      @NanyR2016 Год назад

      which of the two did you use? It seems to me that 1/4 of tsp is very little.

  • @maxeliscar5248
    @maxeliscar5248 3 года назад +1

    Can we please use cream of tartar if we don't have the gelatine

    • @GailSokol
      @GailSokol  3 года назад

      No. Cream of tartar is an acid used to stabilize egg whites for a meringue.
      Gelatin is the best to stabilize whipped cream!
      Thanks for reaching out!

    • @maxeliscar5248
      @maxeliscar5248 3 года назад +1

      @@GailSokol thanks!

  • @winnieelsie560
    @winnieelsie560 3 года назад +1

    Can this stay stable on a cake without putting it in a freezer

    • @GailSokol
      @GailSokol  3 года назад +3

      Yes, the gelatin keeps the whipped cream from weeping and going back to its' liquid state. It will last for a day or two, sometimes longer.
      It should be stored in the refrigerator not the freezer.

  • @anujanjali1
    @anujanjali1 3 года назад +1

    Can you please tell me that there is any other thing to replace gelatine

    • @GailSokol
      @GailSokol  3 года назад +1

      Yes, you can use some melted marshmallows instead of gelatin or you can even add some vanilla yogurt or sour cream to your cream to stabilize it.

  • @andrealwilson2169
    @andrealwilson2169 3 года назад +1

    Can I do this with the canister?

    • @GailSokol
      @GailSokol  3 года назад +1

      If you have your own canister you can try it. You would need to add the cooled but still fluid gelatin all at once with the cream. Let me know how it comes out. I have never used a canister to do this.
      This would not work if you bought a whipped cream in the canister from the store. The whipped cream made with those fizzle out quite quickly and become liquidy.
      Let me know how it comes out!

    • @andrealwilson2169
      @andrealwilson2169 3 года назад +1

      @@GailSokol thank you so much. I sure will let you know.

  • @minisharma5896
    @minisharma5896 Год назад +1

    hi chef gail
    as Im pure vegetarian cant eat gelatin its against my religion
    can you plz tell me stabilize fresh whipp cream without gelatin
    highly obelized
    thanks

    • @GailSokol
      @GailSokol  Год назад

      You can add some yogurt or sour cream to your whipped cream and that will stabilize it too!!!

  • @Rowgue51
    @Rowgue51 Год назад +2

    Using cream of tartar is a lot easier and faster and it holds up for at least several days and doesn't change the flavor whatsoever.
    The gelatin method is for sure the most stable and will hold up the longest. But honestly I can't really picture any scenario where your average home cook would need to decorate something with whipped cream and have it hold up for 4-5 days or more. That seems like something that would be more necessary in something like a commercial bakery setting where you're going to be making tons of product that is going to sit around in display cases until someone purchases them. It's just needless complication and time wasted if what you're putting it on is going to be consumed within a day or two anyway. The gelatin does also noticeably change the texture of the whipped cream in a way I don't personally care for.

    • @GailSokol
      @GailSokol  Год назад

      Properly executed, gelatin should not change the color OR texture of whipped cream!! And yes, unstabilized whipped cream can weep and become liquidy within several hours. Adding gelatin works nicely! There are other quick ways as well to stabilize whipped cream as you mentioned.
      And nobody should be keeping whipped cream for days and days!

    • @GailSokol
      @GailSokol  Год назад

      Stabilizing whipped cream with cream of tartar can create an acidic tasting cream.

  • @lynnsbakencookencakesferna7586
    @lynnsbakencookencakesferna7586 3 года назад +1

    pwede po bang lagyan ng colour.

  • @mylife_1001
    @mylife_1001 3 года назад +1

    So once I frost my cake with cream can't I leave it at room temperature?

    • @GailSokol
      @GailSokol  3 года назад

      You really need to keep your cake in the refrigerator. Whipped cream keeps best when cold.

    • @mylife_1001
      @mylife_1001 3 года назад

      @@GailSokol Oh!
      In that case, can I leave my cake which is frosted with non dairy whipped cream at room temperature?

    • @GailSokol
      @GailSokol  3 года назад

      @@mylife_1001 I would still refrigerate the cake!!

  • @Iguana-x8w
    @Iguana-x8w 3 года назад +1

    Is it still stable even if i didnt add sugar?

    • @GailSokol
      @GailSokol  3 года назад +1

      What makes it stable is the gelatin, not the sugar. Sugar sweetens the cream.

  • @mccannpf
    @mccannpf 4 года назад +1

    You should remove the plastic shield because you don't need it. It is getting in the way of what you are trying to show us.

    • @GailSokol
      @GailSokol  4 года назад

      I only use the shield for whipping cream because of how the mixer's speed spews it out of the bowl.
      But thanks for the input!

  • @justinsaavedra8969
    @justinsaavedra8969 Год назад

    Por qué no pone las cantidades, un vídeo din información de los ingredientes no sirve de nada.

    • @GailSokol
      @GailSokol  Год назад

      Puedes encontrar la receta tambien en mi sitio web y el video