Never Miss an Episode: Subscribe on YouTube
WTF Whip Cream: Make It Last
Homemade whip cream is a welcome addition to any dessert. Avoid the disappointment of serving a melted cream puddle alonside your favorite desserts by learning these simple tips to stabilize whipped cream. Scott and Janie walk through a few key ingredients that will help you easily and quickly stabilize both dairy and non-dairy whipped creams… on this week’s WTF.
Gellan Gum F
Heavenly Banana Toffee Trifle
Plant-Based Banana Toffee Trifle
Rapid Infusion Vanilla Extract
References and Other Links you Might Like!
WTF – Gellan Gum Primer
WTF – Instagel
WTF – Foam Magic
WTF – Culinary Foams
WTF – Polysorbate 80
WTF – Coconut Oil
About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.
October 20, 2020 5:35 pm
You have two products that seems to stabilized whipped cream, Instagel and Gellan Gum. What are their different usage ? I tried to look for a product to stabilized the whipped cream in my Swiss roll not to melt if I leave it in room temperature for a few hours. Can any of your product able to accomplish this requirement ? Is your Instagel the same as Instant Clear Gel ? Thanks
October 26, 2020 8:09 am
Instagel is cold gelling, Gellan Gum is not. Try our recipe and see if you like it. Instagel is not instant clear gel.
November 30, 2021 4:32 pm
What is the melting point of Instagel?
December 2, 2021 10:25 am
It is about 97°F, which is about the same as typical animal based gelatin