German Vanilla Whipped Cream by Annabelle’s Lair

[BakerAunt]

German Vanilla Whipped Cream
Submitted by Annabelle's Lair on September 20, 2012 at 3:47 pm

I first learned how to make this style whipped cream, which is standard for most European baking, from my Oma when I lived in Germany. She served this whipped cream with bundt/pound cakes/fruit dishes. I haven't tasted better.

Source: Oma - Gießen, Germany / Dr. Oetker

1 cup heavy cream
2 tsp of homemade vanilla sugar or Dr Oetker vanilla sugar packets
1 packet Dr. Oetker Whip It (Stabilizer) or 2 Tablespoons homemade stabilizer (1 packet of unflavored gelatin plus 1 tablespoon dextrose or grape sugar)

Step 1: Combine heavy cream, vanilla sugar, and stabilizer.

Step 2: Beat on high speed until cream stiffens. Refrigerate.

Step 3: Serve with favorite dessert.

Whip It will keep the whipped cream stiff for minimum 3 days.

comments
Submitted by juliannne on Fri, 2012-09-28 00:38.
Thank you. I am wondering if I can find the Oethker. I believe I use to see the stabilizer. I will start looking! Just in time for the holidays.

Submitted by Annabelle's Lair on Fri, 2012-09-28 14:49.
Hi Julianne. You can buy Oethker online through Amazon or at any grocery store in the imported foods section. I find it in our regular Hannafords baking section up here in New England.

Submitted by kathytannen on Wed, 2012-11-28 16:36.
You can find the Oetker products at World Markets in Southern California. Also, check out German deli's that sell them too.

Submitted by iamjsnana on Sun, 2012-12-23 22:19.
whipped cream I wanted to try

Submitted by Koodra on Sat, 2013-02-23 02:49.
My German husband makes whipped cream stabilizer from scratch. He takes an envelope of unflavored gelatin and grinds it up into a fine powder with a mortar and pestle and adds 1 Tablespoon of Dextrose or "Trauben Zuker" grape sugar which he gets at the German Store. (It is a red and yellow box with a guy running on the front of it.

http://www.germandeli.com/muellerdextros.html)

He uses this mix for each cup of whipped cream which is roughly 2 Tablespoons.

Submitted by Annabelle's Lair on Sat, 2013-03-09 12:23.
Hi Koodra. I made whipped cream last night and experimented with the gelatin minus the grape sugar. Instead I combined 1/2 tsp of plain gelatin with 1 Tbsp of cold water and let it sit 5 minutes; then added the gelatin to heavy cream and vanilla sugar before I whipped it. This morning the whipped cream is still holding its shape beautifully. I still plan to try it with the grape sugar as well to see how that turns out. Thx again for the tip.

Submitted by Annabelle's Lair on Tue, 2013-03-05 08:47.
That's awesome your hubby makes the stabilizer from scratch. I live in Maine now and it's almost impossible to find any of no German products. I used to order from German deli a lot but have cut back but it's good to know that German deli has the ingredients to make it from scratch. Thanks

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