Fresh Cream / Whipped Cream Frosting

Baking By Jassy Updated 27 Feb 2013 , 7:09pm by Jassy

Jassy Posted 26 Feb 2013 , 7:37pm
post #1 of 6

Hi all, I make cupcakes and cakes as a little hobby for friends and family.


My aunty has asked me to make Cupcakes with fresh cream Frosting, I have never made it for cupcakes and the cakes I have done are just for home, So my question is can I make the fresh cream and frost a day before then keep them in the fridge, or do I have to make a few hours before she collects them? as it will be really early morning. 


Thank you. icon_smile.gif

5 replies
lizabethy Posted 26 Feb 2013 , 9:12pm
post #2 of 6

You can stabilize whipping cream with plain, unflavored gelatin.  It's pipable, it lasts a couple of days, and it holds it's shape that way.  Just google "stabilizing whipped cream" and directions should come up.  I've done it before and it has worked out just fine.

Jassy Posted 26 Feb 2013 , 10:38pm
post #3 of 6

Athank you for your reply but I can't use gelatine as my auntys mum doesn't eat it, :-( but heard powder sugar does the job too, but not sure if I can frost day before and refrigerator or will I have to do it early in the morning

Margaret393 Posted 27 Feb 2013 , 12:09am
post #4 of 6

You could frost the cupcakes with piped whipped cream the night before, and place them in the fridge in a sealed container, I have done this a few times myself,  and found that chilling cupcakes for a few hours after frosting - helps the whipped cream settle better - for transit.


Hope this helps!


wafawafa Posted 27 Feb 2013 , 6:22am
post #5 of 6

the non dairy whippingcream will do the job , its different than the normal whipping cream

Jassy Posted 27 Feb 2013 , 7:09pm
post #6 of 6

AThank you for your replies hopefully turns out well

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