Hi everyone -
A friend/customer has asked me for a chocolate cake, but as it's summer, and for a harvest dinner, wants a light version, filled with fruit and whipped cream. I have stabilized whip for cupcakes, and for jelly-roll style cakes, but not for filling layers. Of the 3 methods I know, (cornstarch, gelatin, white chocolate), would anyone recommend one over the other for strength? This will not be a super-dense cake, but it will be heavier than a sponge, prob 4 layers cake, 3 filling. Should I just dam with ganache for support?
Also, if i frost the outside with the same whipped cream, will I be able to write on it with melted chocolate? I'd prefer the outside to look fluffy and like whipped cream, not hard and slightly lumpy/spongy like stabilized whip sometimes does.
AI would dam it with ganache. I reckon it would be great! :)
Well since no one has answered me I'm guessing a) it's an obvious question that everyone already knows the answer to, or b) it's a difficult question that no one knows the answer to. hmmmm. I'm going to post my results in case anyone else ends up here looking for help.
I melted about 6 oz white chocolate into a pint of heavy cream and chilled overnight (i've done this before with white and dark - works great). Additionally, I made a batch of RoseLB's stabilized whip on 1 quart heavy cream (I've done this many times - works great). Whipped all together, added a little brandy. Tasted great, looked nice, soft, smooth, but did not achieve really stiff peaks! Dammed layers with lightly whipped ganache, filled with fruit compote and cream, chilled each layer as it was filled to allow to firm a bit. Stacked 4 layers, held up ok. By the time I went to frost the outside, tho, the cream was very soft. Rewhipped but didn't get very stiff. Could not overwhip if I tried. Covered, froze for an hour. Had no trouble writing on top with liquid ganache.
When I delivered cake (to my friend, luckily), it was lovely, but I knew, and it was confirmed by her later, that 2 hours out of the fridge would result in soft, slippy cream, and possibly even sliding layers. While not a disaster, definitely not acceptable for a real client.
PLEASE - if anyone knows how to fill with whip better than this, let me know. Please do not mention Rich's or similar! That stuff is vile and not fit for consumption. (Unless you keep kosher and then it is perfectly acceptable.)
I use real whipped cream and I don't stabilize it unless it's going to sit for multiple days after I've made it. I didn't see your question and I bet others didn't either.....that's why no one responded.
Athis is so up my alley and i only wish i joined cake central to tell you this amazing trick!
I have been using this stable whip cream/mousse recipe a lot since it holds it shape, light, full of flavour and versatile!
[B]Sturdy Mousse Filling[/B] 2 cups Whipping Cream 1box instant pudding (any flavour!)
no im not missing any ingredients! Its that simple!
im not kidding when i say sturdy! This is a cake i did with it!
hope you enjoy this recipe as much as i do! Remember the cake needs to be refrigerated!
also remember to brush a layer of candy coating on the bottom of each layer so the cake does not get soggy from the creme and fruit!
i really do wish i joined sooner! I cant believe nobody helped you!
Stitches - thanks - I can't believe unadulterated whip will hold up layers! And on the outside too? I'll def give straight up cream a go next time I have a family cake.
Lipstick - very clever! I'll try your method next time I get a client cake that HAS to make it.
everyone else - pay attention to those two. Not me!
I am going to try this mousse filling. It sounds too easy and too good to be true..lol One question I do have. Is this just the small box of pudding (I think 3.5 oz). If you already said sorry I didn't see it. Thank You!
A@sisa I'm pretty sure! The great thing about this recipe is you can not mess it up! If the filling seems soupy, just add more pudding mix! (Also try adding some peanut butter to the chocolate mousse, it's heaven,)
Whip the cream until it thickens, then add the pudding mix gradually, (medium to high speed)
Instant pudding and heavy cream does not make "mousse", nor is it a way to stabilize whip cream. It's a different item all together.
AIf you can try to look for a higher percentage of fat in your heavy cream. I think some organic brands carry the higher fat content. That will give you a more stable whip cream.
with all do respect, what do you know about the product if you have not yourself tried it. It is very much a mousse consistency and all my customers love it. Rude.
and it very much stabilizes it, thank you very much.
AIts not really rude. Its just not mousse. She never said or implied that it was not good, just that it is not whipped cream or mousse. Which logically speaking seems pretty accurate.
The time when she asked is when most of us cake decorators are at our busiest. Unless I get a notification on my phone, I barely even glance at CC for the most part on Fridays and Saturdays.
We aren't a bunch of whipped cream haters, purposely ignoring her questions, lol.
Like stitches, I just use regular whip, but I do use 40% like Kayla was saying, the higher fat gives you a sturdier and richer cream.
A mousse (French 'foam' /ˈmuːs/) is a prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savory. Dessert mousses are typically made with whipped egg whites or whipped cream, and generally flavored with chocolate or puréed fruit.
Im just going to leave you with that ladies. I don't know what you achieved by ganging up on someones opinion, but i hope you did achieve something. Have a great day!
AI was not surprised or offended at the lack of response at all - I know everyone's busy on the weekend! Just so happened that's when I needed the info : )
Thanks everyone for the input. Plain cream would always be my preference, if it works, but I'm happy to consider all options that have a successful track record.
Original message sent by LipstickBaker
A [B]mousse[/B] (French 'foam' / ˈ m uː s / ) is a prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques.[SUP] [/SUP] A mousse may be sweet or savory.[SUP] [/SUP] Dessert mousses are typically made with whipped egg whites or whipped cream , and generally flavored with chocolate or puréed fruit.[SUP] [/SUP]
[SUP]Im just going to leave you with that ladies. I don't know what you achieved by ganging up on someones opinion, but i hope you did achieve something. Have a great day! [/SUP]
To Lipstickbaker, I tried your filling and it was delicious. I used it to decorate the cake as well and everyone loved it. Of course mine didn't come out as pretty as yours but the taste was so good.
thats amazing! Can i help you achieve it to be perfect!? Wait till the whip cream thicken till 3/4 of the way, and start adding the instant pudding gradually. Add more or less depending on the thickness!
I was trying to be helpful and educating when I posted my previous responses. Lipstickbaker did not invent combining heavy cream and instant pudding, but if she thinks she's discovered a new thing I'd like to mention that I and hundreds of thousands of people were adding instant pudding to heavy cream back in the early 1980's to stabilize it. No big deal, nothing great tasting either....but it does work. I've successfully added the pudding in the beginning to dissolve it in the heavy cream thousands of times, works great. I also have added it later when whipping, thousands of times, works the same as when it's dissolved early.
Either way instant pudding's flavor is not natural tasting, it's very artificial tasting. If you've ever made and or tasted a lot of different mousses you'll notice that the consistency and taste is very different than the combo of instant pudding and heavy cream. Those are facts not fiction based on extensive knowledge and experience.
The OP asked about stabilizing whipped cream, they did not ask how to make mousse or fake mousse.
You're a *****, all i have to say.
Don't people have manners anymore??? The only person that has been rude in this thread is LipstickBaker. It would be nice if you could apologize to Stitches, because I'm pretty sure she has been doing this a lot longer than you, and her experience deserves a little respect.
Actually, Stitches has proven to be a very helpful, knowledgeable professional, who know's what she is talking about.
Some people love things like instant pudding, some people don't. This is a public forum, where people are allowed to voice their personal opinions and preferences, but not when it comes to calling people crude or defamatory names.