How to Keep Cream From Melting

If you only whip the cream, it will melt quickly. Here are some tips to improve it by adding other ingredients:

🔅 Method 1: Add gelatin
Ratio: 300g whipping cream – 3g gelatin

Soak the gelatin in cold water until soft.

Melt the softened gelatin with 30g of whipping cream, stirring until fully dissolved.
Whip the cream with sugar until it becomes somewhat stiff, then add the melted gelatin mixture and continue whipping until the cream is firm.

🔅 Method 2: Add unsalted butter
Ratio: 300g whipping cream – 70g unsalted butter

Let the butter soften at room temperature; it should be soft to the touch but still cool.
Whip the butter with sugar until fluffy, then add the whipping cream and continue whipping until firm.

🔅 Method 3: Add chocolate
Ratio: 300g whipping cream – 30g chocolate
Melt the chocolate with 30g of whipping cream, then let the mixture cool to room temperature. Once cooled, add the remaining cream and whip until firm.

🔅 Method 4: Add cream cheese
Ratio: 300g whipping cream – 60g cream cheese
Blend the cream cheese with sugar until smooth, then add the whipping cream and whip until firm.

⚠️ Other tips for whipping cream:

Before whipping, the temperature of the cream should not be higher than 10°C or lower than 7°C, as this will affect the stability of the cream. It’s best to measure the cream’s temperature with a thermometer, ideally between 7-10°C.

Do not whip the cream right after buying it. Its temperature at that time is not ideal for whipping. It’s best to refrigerate it in the fridge for at least 6 hours or overnight.
Do not store whipped cream in the freezer.
It’s recommended to whip the cream in a bowl placed in ice water to help the cream whip more evenly and stabilize better.