Whipped Cream Filling

Decorating By mo_gateaux Updated 21 Jun 2012 , 4:35am by rdjr

mo_gateaux Posted 17 Jun 2012 , 10:16pm
post #1 of 9

For all those who have used whipped cream as filling, do you have to stabilize it with gelatin? Or can you just whip the cream, add a bit of icing sugar and be good?

I have a cake being picked up monday night, served tuesday afternoon that i want to fill with cookies and cream filling, which i plan on making with whipped cream and crushed oreos. It's going to be decorated with buttercream. My fear is that it'll lose it's consistency over night, get watery, or make the cake soggy.

Any advice would be very appreciated! I've looked all over and can't find a definite answer.

Thanks in advance!

8 replies
Pearl645 Posted 17 Jun 2012 , 11:30pm
post #2 of 9

I use one sachet of this to a box of Dream Whip with all the other ingredients called for on the Dream Whip box:


Works really well but I always rush my whipped topping cakes back into my freezer about 30 mins before pick-up because it is 93F here. If I had a chiller, I assume I would have made the whipped cream the day before and stored it safely in there. Just like most restaurants store their cheesecakes with a whipped cream topping in chillers for days. Make sure your customer keeps the cake in your airtight cake box in cold storage until ready to serve or let them take out 30 min before serving. Just my suggestion.

mo_gateaux Posted 17 Jun 2012 , 11:42pm
post #3 of 9

Thank you so much for replying!
i'll have to check the grocery stores, although i have never seen that before. If they don't carry the product in canada, are there any other options? i suppose this is similar to the gelatin idea?

Pearl645 Posted 17 Jun 2012 , 11:49pm
post #4 of 9

Try skimming through these:




Someone mentioned in the above link a product called Agar which is gelatin-like. I am not from Canada or the U.S. so I don't know what else to recommend. I have googled this topic for you and read people use meringue powder and cornstarch. Anyone from Canada can help out here?

Pearl645 Posted 17 Jun 2012 , 11:52pm
post #5 of 9


1 teaspoon unflavored gelatin
1 Tablespoon cold water
1 cup cold heavy or whipping cream
3 Tablespoons sugar
1 teaspoon vanilla

Saw this recipe on her site. Never tried it though but she seems to have had great success using gelatin.

sweettreat101 Posted 17 Jun 2012 , 11:57pm
post #6 of 9

If making a mousse I use two cups whipping cream and one small box of instant pudding whip until peaks form. It holds up for a week in the refrigerator if someone doesn't eat it first. The Oreo pudding with extra crushed Oreo cookies is really good. Just made the vanilla for a cake I just sent out the door today. Made a freebee cake for a friend today.

scp1127 Posted 18 Jun 2012 , 7:47am
post #7 of 9

If you want to keep it scratch, you can use a small amount of sour cream or piping gel. These plus the gelatin wil give you more time and stability.

mo_gateaux Posted 21 Jun 2012 , 3:53am
post #8 of 9

Thank you everybody for your guidance! Pearl, your links were priceless. I actually found the Dream Whip, and it was a great success. My return customer texted me with "OMG the cake was amazing!!! I think it was the best one yet icon_smile.gif" Couldn't have done it without all the help! Thanks again!

rdjr Posted 21 Jun 2012 , 4:35am
post #9 of 9

I use gelatin to stabilize whipped cream

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