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.
Product Links:
Instagel
Gellan Gum F
Foam Magic
Vanilla Beans
Recipe Link:
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.
4 Comments.
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
Instagel is cold gelling, Gellan Gum is not. Try our recipe and see if you like it. Instagel is not instant clear gel.
What is the melting point of Instagel?
It is about 97°F, which is about the same as typical animal based gelatin