E-Z Gel Whipped Cream

One of my favorite things after Thanksgiving weekend is continuing to nibble on the leftover pie. Yes, we always have leftovers because I make sure to make a few extra pies just for leftovers. But one of the keys for me is to also have a good bit of cream to go with my pies.

When it comes to topping pies many people reach for spray bottles or non-dairy creamer options, but I prefer the rich flavors and mouth feel of real whipped cream. The trouble with real whipped cream is that traditionally you would whip it good and get a lovely cream, but within about 30 minutes the cream would fall and forget about keeping it whipped for more than a day or two.

Well, solving the problem of fallen whipped cream is one of the easiest uses of E-Z Gel ever.  When I whip my cream I add 1-2 teaspoons of E-Z Gel to the mix. This addition of starch helps to stabilize the whipped cream and makes it possible to pipe whipped cream on pies early with beautiful results. As well the whipped cream stays good in the fridge for an additional 3-5 days. I can attest to this because it’s currently Tuesday and I’m still eating the pumpkin cake and whipped cream I whipped on Saturday! Admittedly, the cream isn’t quite as pretty after a few days in the fridge, but it’s still light and airy, sweet and rich…perfect.

E-Z Gel Whipped Cream

1 pint whipping cream

1/2 cup powdered sugar (to taste)

1/4 teaspoon salt

1 teaspoon vanilla

1-2 teaspoons E-Z Gel

Combine all ingredients in the bowl of a stand mixer, or a large mixing bowl. Whip until thick and creamy. Store uneaten whipped cream in the refrigerator for up to 5 days.

4 thoughts on “E-Z Gel Whipped Cream

  1. You Thickening product is amazing. You web site however needs a lot of work. I cannot find any directions on how to use your thickener to thicken for instance soup or stews. In fact directions are almost non-existent on your site. This year is 2017. Most all people rely on manufactures web sites for directions.

    Like I said you thickener works amazingly well. If your web site was as efficient as your thickener your sales would increase exponitionaly.

    1. Hi Terry,

      Thanks for your comment. You’re right on and we apologize for what we don’t have in place yet. This is a brand new site for us and we’re in process of moving a lot of information from several locations into one so you’ll have everything here. If you’d like to email me at janabrown@cornabys.com I’d be happy to send you some specific instructions and recipe handouts to answer your questions while we finish up. 🙂

      Jana Brown

  2. I have cherries, wanted to make canned cherry pie filling to use later in the season, can you give me a little info, I found your product when looking for Clear Jel, I only found it online and really need something to get these cherries taken care of, there is a recipe that uses 7 quarts of cherries and 1 1/2 cups of Clear Jel, does E-Z Gel work the same way as Clear jel, my husband hates runny fruit pies so this is what I am looking for, thanks

  3. Here you go. 🙂

    Bottled Cherry Pie Filling
    Utah State University Extension

    6 quarts fresh or thawed sour cherries
    7 c. sugar
    1 3/4 c. Thick Gel (2-2 1/2 c. E-Z Gel)
    9 1/3 c. water or juice from cherries
    2 t. almond extract (opt.)
    1/2 c. bottled lemon juice

    Rinse and pit fresh cherries or thaw frozen cherries. Combine sugar and Thick Gel in large kettle with water or juice from cherries. If desired, add almond extract. Stir mixture and cook over medium heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in cherries and fill jars with mixture, leaving 1″ headspace.

    If using E-Z Gel. Combine sugar, water and juice from cherries and bring to heat, stirring until the sugar is completely dissolved. Add lemon juice and boil 1 minute. Remove from heat. Whisk in E-Z Gel and allow mixture to thicken. Fold in cherries. Add additional E-Z Gel or juice if necessary. Fill jars with hot mixture, leaving 1″ headspace.

    Adjust lids and process immediately in water bath canner for 30 minutes (sea level). Increase processing time for by 5 minutes for elevations of 1,000 to 3,000 feet and ten minutes for elevations from 3,000 to 5,000 feet.

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