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Dr. Oetker Whip It, Stabilizer for Whipping Cream, 2- 0.35oz Packets

from Dr. Oetker
4.8 out of 5 stars 26 customer reviews
| 5 answered questions
About the Product
  • Ingredients:Dextrose, modified corn starch, tricalcium phosphate

Frequently Bought Together

  • Dr. Oetker Whip It, Stabilizer for Whipping Cream, 2- 0.35oz Packets
  • +
  • Dr. Oetker Sahnesteif ( Whip Cream Stabilizer ) -5 pack
  • +
  • Dr. Oetker Vanillin Sugar (10 Pack)
Total price: $13.68
Buy the selected items together


Product Description

When you want to keep your whipping cream looking great longer, just add Dr. Oetker Whip it! Beat Dr. Oetker Whip it into your whipping cream until peaks form. Your whipped cream will stay stiff for hours without separating. It's ideal for topping desserts or decorating cakes. Use Dr. Oetker Vanilla Sugar with Dr. Oetker Whip it to enhance the performance and taste of your whipped cream!

Product Details

  • Item Weight: 1.3 ounces
  • Shipping Weight: 8 ounces (View shipping rates and policies)
  • ASIN: B000NY8OLU
  • Item model number: 583114
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (26 customer reviews)
  • Amazon Best Sellers Rank: #25,651 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)

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Customer Reviews

Top Customer Reviews

Verified Purchase
I was frosting two large cakes for a family member's 60th birthday and I needed a whipped cream frosting that would stay stable overnight and until the party. Several people had recommended a "whipped cream stabilizer" so I bought this and used it for the sample cakes. Thank goodness I did, because all of my tasters - and I - noticed this very odd taste in the cakes. My brother tried every other part of the cake - cake, filling, etc - separately because it tasted so weird he could not figure out what it was. When we tried the whipped cream by itself, it just had this very bizarre aftertaste that was a little rotten-tasting.

Needless to say, I didn't use this in the final product. What I will say is that it made the whipped cream very stable and worked excellently in that sense. However, I took a quick look at the ingredients and made my own stabilizer. I simply dissolved about a teaspoon of arrowroot starch (cornstarch or potato starch would work just as well) in a little bit of cream and then poured in into the rest of the cream about halfway through the whipping process. It worked like a dream and tasted completely unnoticable in the final product. I would recommend about a teaspoon of starch per three cups of unwhipped cream.
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Verified Purchase
If you are preparing a desert with whipping cream, this is the product to use. You will have a professional look and the whipped cream with Whipit added, holds in the refrigerator for about three days. Without, it will turn runny in less than a day.
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I have been using this for literally decades, having found it first in the military commissaries I shopped in. I can't imagine making whipped cream without it. Leftover whipped cream is usable for a couple days if you put Whipit in the partially whipped cream. I have filled sponge cakes with flavored whipped cream (like a jelly roll style dessert), topped chocolate pots de creme for a party and had still-attractive edible leftovers (yay!), and at the holidays I can whip all the cream for pies at once instead of again the next day for the leftover pie. NOTE: It does give the whipped cream a bit denser consistency, but I actually like that. Partially whip 1 c. heavy cream + 1/2 tsp to 1 tsp vanilla extract. When volume starts to increase, sprinkle 1/4 c. to 1/3 c. powdered sugar and a packet of Whipit over it. Continue whipping JUST until max volume. If you notice volume decreasing, stop immediately!
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I've used Whip It for a long time. It's a really good stabilizer of real whipped cream...makes it very thick and yummy. And it does last longer in the 'fridge. FYI: you can buy 2 of these packets on iherb.com for less.
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Verified Purchase
I hate making whipped cream only to have it get runny and need to be re-whipped. Since I have used other Dr. Oetker products, I knew this would be worth a try. I have now used it twice. It didn't blend in smoothly the first time but I think that was due to how I used it. The second time, I was preparing whipped cream for guests and wanted it "perfect". I tried an experiment...I mixed the stabilizer powder with a small amount of sugar and added it gradually. That worked great and took very little effort. I am ordering more of this to keep it on hand. I won't make whipped cream without it!
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By resa on March 16, 2012
This product is truly amazing. I made whipped cream to frost my banana split cupcakes. It held up with cherries on top and still tasted great. Will be buying the 30 pk. Must have if you like making cakes/cupcakes, whipped cream vs buttercream taste better and is better for you.
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Verified Purchase
I used to buy this in Canada on vacations, but haven't been back in a few years. I couldn't find this in any U.S. store, so I was thrilled to find it here. This stuff is amazing. You simply add it to fresh cream that you are preparing to whip. Once the cream is whipped, it remains stiff for several days. This is particularly handy when you are putting a whipped-cream topping on another dessert that you won't serve until the next day or one that creates leftovers. Whipped cream usually falls flat and gets runny. But not with WhipIt. You'll love it. It's a tad expensive, but worth it, I believe.
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Verified Purchase
First used this at my cousin's in Germany and HAD to find it here in the US. Your whipped cream stays whipped even the next day! I love it!
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