What can you use instead of cream stiffener?
Use cream stabilizer to give whipped (sweet) cream stability, for example for cakes or decorations. The powder, which consists mainly of starch, is stirred into the finished cream and binds it by swelling. But what can you take instead if you don't have this little helper at home?
1. Cream can be thickened with gelatine
A simple alternative to cream stiffener is gelatine. You can buy this gelling agent in powder or sheet form. Gelatine has the disadvantage, however, that you first have to swell it (according to the instructions on the package) in a little water and then dissolve it while applying a little heat. Gelatine must not boil. As an alternative, you can use instant gelatine, which is simply mixed in dosed quantities into the whipped cream. Wait a moment for the gelatin to set.
2. Starch instead of cream stiffener - grandmothers' tip
The generation of grandmothers had no cream stiffener yet. So why not take exactly what cream stiffener is made of, namely starch. The problem with starch, however, is that it is very fine and often does not spread well in the cream. Mix a teaspoon of cornstarch with a teaspoon of powdered sugar and add this mixture when whipping the cream instead of cream stiffener. Pudding powder (for cooking) can also be used for this.
3. A quick pudding will help
No gelatine and no cornstarch at home? Then mix 1 - 2 teaspoons of pudding powder for quick pudding (without cooking) into the semi-hard whipped cream, preferably of the "vanilla" variety. Now finish whipping the cream and wait a moment for the pudding to swell. The varieties "caramel" or "cream" can also be used for interesting flavors. In principle, you can use any "powder" that becomes plump without cooking, including powder for vanilla sauce, cream dishes or quark dishes. Always wait a moment to dose the right amount.
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