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

4.8 out of 5 stars 28 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 Vanillin Sugar (10 Pack)
Total price: $8.53
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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 (28 customer reviews)
  • Amazon Best Sellers Rank: #71,286 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)

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Customer Questions & Answers

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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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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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'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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Back in 1968, when I just turned 13, I was hired to help out at the Dairy Queen where my sister worked. My father had just died and money was very tight, so the owner kindly hired me just to help out. I filled the whipped cream dispensers with cream, added the stabilizer, and new charger and it was ready to go. As an adult, I tried to find stabilizer, but no one knew what I was asking for. The one place I didn't think to look was a restaurant supply company. So, when my sister went to Germany, she brought me back a pile of these packets. I do not use the entire packet because the whipped cream gets too thick for my uses. So, for an 8 oz. container of cream, I use about a third of a packet. Also, I get the cream nearly whipped to the consistency that I want before adding the stabilizer, since that seems to hold the longest. The cream must have nice peaks before I add the stabilizer.
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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 had a recipe that called for this product and I couldn't find it in any local store. Have used it, it works great for holding the whipped cream without wilting in a dessert that is prepared ahead of time. I've requested my local grocer to stock it!
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