The gelling agent in a cream


The gelling agent in a cream
If you start making a Bavarian cream for example, or any other that contains a gelling agent such as gelatin or agar-agar, you will sooner or later be confronted with the problem: How to properly incorporate this gelling agent into my cream? (and we will focus on gelatin)
11 K 4.9/5 (19 reviews)
Grade this page:
Keywords for this post:Gelling agentIncorporationDispersionCreamGelatinBlender
Last modified on: June 18th 2022
For this post: Comment Follow Send to a friend
The gelling agent in a cream
"Well" means regularly, evenly, so that the consistency of the cream is well homogeneous, and it is not so easy as that.

What is the problem?

First of all, it's a question of temperature: gelatin is soluble at 37°C, so it is imperative that your cream is above that temperature, otherwise it will not dissolve.
Well it is often the case in fact, we heat a first mixture for a cooking (like custard) and then we incorporate the gelatin, but it is necessary to remember it anyway.

Then it's a question of structure, the gelatin is in a different form from your cream, which is rather liquid.
The gelatin is either sheets (of 2 gr) or powder, and incorporating it into the structure of your future cream involves some precautions.

Sheets and powder

If you use gelatin sheets, you will first have to soften them for 5 minutes in a bowl of cold water, then wring them out (squeeze them in your hand over the sink), pour them into your hot cream and immediately mix them well, we say "disperse", with a whisk for example or with a maryse.

ajout de gélatine


If you use powdered gelatin, it's easier: you pour the powder directly into your hot cream, whisking at the same time to disperse immediately.

Is this enough?

In theory yes, if you did it quickly and well, no problem for your cream.
In practice, you may have some concerns about the homogeneity of your cream, with some areas a little more set than others, especially if your cream was a little low in temperature (< 50°C).

Is there a way to ensure a perfect dispersion?

Yes, just give your cream a quick blast with a mixer (less than 10 seconds) once the gelatin is incorporated.
Not only will you disperse the gelatin perfectly, but you will also smooth your cream, which will be even smoother once it has cooled.

dispersion gélatine au mixeur



This dispersal of gelatin, and of gelifiers in general, in a mixer is a common practice among professional pastry chefs.
Don't hesitate to use this professional trick to obtain very nice and creamy creams at home.


To sum up: To properly incorporate a gelling agent into a cream, you must make it "hot cream" and then disperse it with a mixer for a homogeneous result.

Lasts posts
Should potatoes be washed twice?
Should potatoes be washed twice?
Let's say you have to make a recipe that includes potatoes, let's say sliced, you'll most likely proceed as follows: Peel the potatoes, wash them, slice them, wash them again, pat them dry and add them to your recipe. But there's a "but": depending on the recipe, the second washing may be a bad...
May 19th 2025226 15
Grilled bacon is much better in the oven
Grilled bacon is much better in the oven
Some recipes call for thin slices of bacon to be cooked and added to the recipe, or to prepare one of those delicious breakfasts known as "à l'Anglaise".
April 25th 20251,2995
The thermometer is your friend
The thermometer is your friend
There are many recipes or foods that require a (very) precise cooking temperature: foie gras, sugar for caramel, meats and fish, and not forgetting pastries. For these few examples, getting the cooking temperature wrong can spoil the whole recipe or dish: undercooked, it's no good or misses the...
April 10th 20251,6275
Travel cakes
Travel cakes
You may have come across the term "travel cakes" ("gateaux de voyage" in french) for certain pastries, so let's take a look at what they're all about.
January 27th 20253,159
The aromatic power of sugar
The aromatic power of sugar
In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...
December 25th 20243,6285

Other pages you may also like
Butter doesn't make you fat, unless you eat too much of it.
Butter doesn't make you fat, unless you eat too much of it.
Whenever I'm discussing cooking and recipes, there is one idea which comes up frequently, like this: "Oh no! But that's got butter in it" (I should add, for the sake of accuracy, that this is something I hear more frequently from women, who are almost all concerned with keeping their figure). ...
March 26th 201240 K4.5
How to zest a fruit?
How to zest a fruit?
You will have no doubt noticed that many recipes call for the zest of citrus fruit. The zest is that outer layer of the skin which adds so much flavour to a dish. There are many different ways to peel off the zest and various tools are available. Here is a summary of the “dos and don'ts” of...
November 5th 201343 K3.8
Steam for baking bread
Steam for baking bread
What does steam have to do with bread-making? This is not only a bakers' secret, it is something you might not think of at all: if you make bread and bake it like a cake, you will end up with bread, but pale and with a thick, hard crust – a long way from the golden-brown crusty loaf you had in...
June 16th 2021140 K4.5
Artichoke stalks
Artichoke stalks
When preparing artichokes for cooking, you may well already know that we often need to remove the first round of leaves, if they are tatty or dirty, as well as the inedible stalk. The operative word here is “remove” , rather than “cut off”.
October 25th 201650 K4.3
Salt and yeast
Salt and yeast
Let's take a look at an old baker's legend: You may have already read that somewhere in a recipe that uses baker's yeast(bread, pastries, leavened doughs in general) it is often specified "Don't put salt in contact with the yeast, you'll kill it (the yeast)"! Well, that's a belief, and there are...
March 15th 201971 K4.3
Post a comment or question
Posted by:
I am not a leaving thing

Follow this page (as 2 people already do)
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page