AI saw a post for this but now I can't find it...sooooo someone tell me what additives are required in order to make a nice firm whipped cream that can be used in place of traditional buttercreams?
people often add gelatin to 'stabilize' wc
i don't think you can really sub wc for bc though--ever
stabilized or not
wc is always high maintenance and soft
but my pastry chef buddy finally convinced me
that if wc is properly whipped
it is as stable as that which has the gelatin added
not to mention there is a lot of errant unmixed gelatine in the wc
if not added properly
the thought is that wc makes butter if whipped too long right?
so if you simply whip the wc to the right consistency
it will not weep and will be as stable as the highly perishable stuff can be
so my idea is to encourage you to test this if you want
and take your wc almost to butter or even just take it to the butter stage
but watch it like a hawk the whole time
then you'll see better how much you can whip it to get it to the
nice firm--as firm as it can get--stage
I have used whip cream on cakes before , if you whip it until it's stiffest point it stays nice. I use the 35% cream and sugar to your taste and then I add my flavouring (vanilla, banana, rum, brandy any extracts or colouring) and I whip it until it is stiff enough that if i take a spoon and make a line in the wc it stays. This hs never weeped on me yet (knock on wood). I think you should test it because I do not know about your atmosphere and weather.
Sometimes i add, gelatine, sometimes piping gel. sometimes an ingredient called whip-it.hth