Learn to Make Stabilized Whipped Cream with Chef Gail Sokol!

Рет қаралды 69,400

Күн бұрын

Learn how to properly whip heavy cream and stabilize it! Chef Gail Sokol makes baking fun and easy!
Here's the recipe: chefgailsokol.com/whipped-dess...
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Пікірлер: 151

@richardkennedy8481 9 ай бұрын

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

@DrChopz 3 жыл бұрын

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 3 жыл бұрын

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

@darianjofficial 3 жыл бұрын

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

@GailSokol 3 жыл бұрын

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

@nali8073 3 жыл бұрын

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

@GailSokol 3 жыл бұрын

Thank you so much!!!

@Momzie808 4 жыл бұрын

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

@GailSokol 4 жыл бұрын

I am so happy that you found my tips helpful!

@TayuanRebelo 3 жыл бұрын

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

@GailSokol 3 жыл бұрын

Let me know how it comes out!!!

@mistymistyrain 2 жыл бұрын

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 2 жыл бұрын

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!!!

@JJW77 3 жыл бұрын

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 3 жыл бұрын

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

@TheySt0leMyUserName 3 жыл бұрын

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

@GailSokol 3 жыл бұрын

Thank you so much!!

@amiraadel4676 3 жыл бұрын

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

@mariarugolo2487 3 жыл бұрын

What a fantastic tutorial. Thank you. New subscriber!

@GailSokol 3 жыл бұрын

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

@jyothikumari3438 2 жыл бұрын

Amazing

@maxeliscar5248 2 жыл бұрын

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

@GailSokol 2 жыл бұрын

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

@kathleenamatangelo3713 3 жыл бұрын

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

@GailSokol 3 жыл бұрын

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

@dietsfreedietkitchen1793 3 жыл бұрын

Very helpful thank you

@GailSokol 3 жыл бұрын

You are welcome!

@saimapaf9683 3 жыл бұрын

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

@GailSokol 3 жыл бұрын

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

@jenniferlynne10 2 жыл бұрын

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 2 жыл бұрын

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

@mylife_1001 3 жыл бұрын

The best video on KZfaq

@GailSokol 3 жыл бұрын

Aw, thank you so much!!!

@irumsohail9179 3 жыл бұрын

thank you its perfect video we understand that

@GailSokol 3 жыл бұрын

Thank you so much!

@callioscope 4 жыл бұрын

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 4 жыл бұрын

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

@learningwithoutlimits 3 жыл бұрын

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 3 жыл бұрын

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.

@edahamaka8675 2 жыл бұрын

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

@GailSokol 2 жыл бұрын

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!!!

@andrehovsepian4573 3 жыл бұрын

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 3 жыл бұрын

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

@Daisy.florina Жыл бұрын

well explained

@GailSokol Жыл бұрын

Thank you so much!!!

@Raul28153 11 ай бұрын

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.

@KingdomLifeDec 3 жыл бұрын

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 3 жыл бұрын

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.

@tallesttreeintheforest Жыл бұрын

you can make some semlor and stuff like that

@sfhomecookingandvlogs6738 3 жыл бұрын

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

@GailSokol 3 жыл бұрын

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.

@Patricia922 15 күн бұрын

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

@GailSokol 15 күн бұрын

@@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!!!

@sewuesedookaan2748 Жыл бұрын

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 Жыл бұрын

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

@sewuesedookaan2748 Жыл бұрын

Thank you very much ma I am grateful

@summarhussein2967 3 жыл бұрын

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

@GailSokol 3 жыл бұрын

Thank you! You absolutely could!

@auninabilla741 3 жыл бұрын

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

@GailSokol 3 жыл бұрын

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.

@jonamingarlit1913 3 жыл бұрын

How long can you store that before using it? Thanks

@GailSokol 3 жыл бұрын

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

@anujanjali1 3 жыл бұрын

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

@GailSokol 3 жыл бұрын

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.

@paulinaansah6704 Жыл бұрын

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 Жыл бұрын

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!!!

@sewuesedookaan2748 Жыл бұрын

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

@GailSokol Жыл бұрын

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

@sewuesedookaan2748 Жыл бұрын

@@GailSokol thank you very ma

@naek5976 2 жыл бұрын

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

@GailSokol 2 жыл бұрын

You absolutely can!

@naek5976 2 жыл бұрын

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

@melissaburden6303 3 жыл бұрын

Can I use a flavored gelatin?

@GailSokol 3 жыл бұрын

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!!!

@paulinaansah6704 Жыл бұрын

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

@GailSokol Жыл бұрын

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 Жыл бұрын

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

@winnieelsie560 3 жыл бұрын

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

@GailSokol 3 жыл бұрын

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.

@ascooper10 2 жыл бұрын

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

@GailSokol 2 жыл бұрын

I have another video on how to make chocolate whipped cream! Please see the video (kzfaq.info/get/bejne/f654prGa1MqlmGg.html) on how to do it! Hope you enjoy it, and thanks for reaching out!!!

@ascooper10 2 жыл бұрын

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

@GailSokol 2 жыл бұрын

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

@zaneblane8160 Жыл бұрын

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

@GailSokol Жыл бұрын

@@zaneblane8160 of course!

@lindyannfarrier8463 2 жыл бұрын

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 2 жыл бұрын

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

@lindyannfarrier8463 2 жыл бұрын

@@GailSokol thank you

@lindyannfarrier8463 2 жыл бұрын

@@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 2 жыл бұрын

@@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 2 жыл бұрын

@@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 2 жыл бұрын

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

@GailSokol 2 жыл бұрын

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!!!

@kitchenlady948 2 жыл бұрын

Silly question will it work on cool whip?

@GailSokol 2 жыл бұрын

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.

@maxeliscar5248 2 жыл бұрын

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

@GailSokol 2 жыл бұрын

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 2 жыл бұрын

@@GailSokol thanks!

@andrealwilson2169 3 жыл бұрын

Can I do this with the canister?

@GailSokol 3 жыл бұрын

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 3 жыл бұрын

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

@amiraadel4676 3 жыл бұрын

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 3 жыл бұрын

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

@amiraadel4676 3 жыл бұрын

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

@GailSokol 3 жыл бұрын

@@amiraadel4676 any time!!!

@amiraadel4676 3 жыл бұрын

@@GailSokol big kiss 💋

@akshatarai8658 3 жыл бұрын

@@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

@_soul_light8154 3 жыл бұрын

How to make this with sour cream without whipping cream .. we have powder Chantilly only & sour cream but it is not really sour ?

@GailSokol 3 жыл бұрын

I have never made whipped cream with just sour cream. You could try some whole milk yogurt that you have strained to remove the whey and try that. The thicker the yogurt the better. Greek yogurt is the best. Good luck!!!

@_soul_light8154 3 жыл бұрын

Chef Gail Sokol my mum usually make it with : sour cream ( we call it creme fraiche ) + she add with it confectioner sugar . Without using gelatin at all . And it looks fluffy and stable and amazing taste •. And sometimes she make it with milk and chantilly powder and mix it without gelatin • and it looks also amazing . ( and for the first way she sometimes add a litlle of chantilly powder with the first one with confectioner sugar and it looks more fluffier and quickly . ( i once made a Nutella dessert mixing it with it and it tasted insanely good .. just by adding some Nutella to my mum style of doing wipped cream and everyone love it) . { thank you so much i will try yours for pipping flowers .. im learning flower piping i just made Italian butter cream and butter cream with milk sugar mixing without egg whites .. and now im trying other types just to find who is best and taste better and more stable for hot weather .. i want my flowers to look realistic and hold } sending love from algeria 🇩🇿 💟 🤗

@GailSokol 3 жыл бұрын

@@_soul_light8154 What you are making sounds incredibly delicious and light. Creme fraiche is delicious too. You and your mum must be wonderful bakers and chefs!!! Thanks so much for reaching out! Sending love back to you from the USA!!!

@_soul_light8154 3 жыл бұрын

Chef Gail Sokol thank you so much 🤍💟❤️💎✨

@mylife_1001 3 жыл бұрын

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

@GailSokol 3 жыл бұрын

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

@mylife_1001 3 жыл бұрын

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

@GailSokol 3 жыл бұрын

@@mylife_1001 I would still refrigerate the cake!!

@justinsaavedra8969 11 ай бұрын

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

@GailSokol 11 ай бұрын

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

@no6280 3 жыл бұрын

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

@GailSokol 3 жыл бұрын

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

@no6280 3 жыл бұрын

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

@GailSokol 3 жыл бұрын

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

@GailSokol 3 жыл бұрын

That would be equal to 30 mls

@no6280 3 жыл бұрын

@@GailSokol mL?

@Greglouis1961 3 ай бұрын

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

@GailSokol 3 ай бұрын

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

@lynnsbakencookencakesferna7586 2 жыл бұрын

pwede po bang lagyan ng colour.

@GailSokol 2 жыл бұрын

You can!

@gl564 3 жыл бұрын

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 3 жыл бұрын

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

@gl564 3 жыл бұрын

@@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.

@giulykiss8802 3 жыл бұрын

Wowww...Is this Agar agar?

@GailSokol 3 жыл бұрын

Nope! It's just a vegetable based gelatin.

@giulykiss8802 3 жыл бұрын

@@GailSokol thanks 😘

@jmarine79 3 жыл бұрын

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 3 жыл бұрын

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 3 жыл бұрын

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

@GailSokol 3 жыл бұрын

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

@NanyR2016 Жыл бұрын

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

@minisharma5896 Жыл бұрын

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 Жыл бұрын

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

@myleneli2781 3 жыл бұрын

Is it still stable even if i didnt add sugar?

@GailSokol 3 жыл бұрын

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

@Rowgue51 Жыл бұрын

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 Жыл бұрын

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 Жыл бұрын

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