Pro Baking Tip #1

Making a Stabilizer


  • 1 Tablespoon Cold Water
  • 1/2 Teaspoon Unflavored Gelatin

Step 1: 

In a small ramekin, put the water in and stick in the freezer for 3 to 5 minutes. Remove and sprinkle 1/2 teaspoon of unflavored gelatin over the cold water.

Step 2: 

Let this sit for 5 minutes. Do not touch! Just leave it alone!

Step 3: 

While the mixture is setting, heat some water.

After five minutes, place the ramekin in a larger bowl and pour the hot water around the ramekin. Be careful not to get any water into the gelatin mix.

Stir the gelatin until it starts to soften and turns clear. Remove for the water bath and let come to a room temperature (that doesn’t take very long).

Step 5: 

If adding to whipped cream, only add the stabilizer as the whipped cream starts to take shape, if you add it any sooner, the whipped cream won’t be able to form!

A stabilizer is great when making whipped cream, especially when it has to sit out for a while. Growing up in my house (Marlee) we didn’t and still don’t have central air, so making a stabilizer in the summer was crucial to keeping and sort of whipped topping.

Making a stabilizer isn’t hard and it’s totally useful in so many recipes! Especially if you have the cookbook (a personal favorite) Milk Momofuku Milk Bar by Christina Tosi. A lot of her recipes call for a sheet of gelatin, but if you don’t have a sheet of gelatin, you make a stabilizer! All very exciting and useful.


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