Whipped Cream Stabilizer. Please Help

Baking By oschneiderfritz Updated 11 Apr 2014 , 7:59am by mypinkbakery

oschneiderfritz Posted 4 Apr 2014 , 7:46pm
post #1 of 6

AIm making strawberry shortcake cupcakes and I need to know if anyone has any recipes for making whipped cream frosting for those type of cupcakes. I need to not have it be runny at all. Stiff but still really yummy whipped cream frosting. Please help.

5 replies
icer101 Posted 4 Apr 2014 , 8:27pm
post #2 of 6

Hi, so many recipes for this. I have tried a few. I like this one also.

 

 

 

whisk 8 oz. cream cheese(I also use half c/c and half mascarpone cheese)

 

add, 1/2 cup powder sugar and 2 t vanilla.

 

add, 2 cups heavy whipping cream and then on med. high beat until stiff peaks.

 

 

always start off with cold mixing bowl and beaters. This is delicious. It is not stiff, but , maybe medium. it does stay very well. I use in and on my cupcakes. filling for cakes and icing also. hope  you enjoy!!

Mikellee31 Posted 4 Apr 2014 , 9:48pm
post #3 of 6

I use Wilton's stabilized whipped cream recipe and it works well for cakes and pies. I am sure it would be fine for cupcakes too. http://www.food.com/recipe/wilton-stabilized-whipped-cream-79506

candyladies Posted 10 Apr 2014 , 11:52am
post #4 of 6

AI add a packet of WhipIt by Oetker found in baking isle of grocery store and a packet of vanilla sugar also by Oetker to 8 ounces of heavy whipping cream when whipping.

oschneiderfritz Posted 10 Apr 2014 , 3:01pm
post #5 of 6

ACandyladies I can't find that Dr. Oetker here where I live not a single store Carries it. I'll have to order it online. Thank you.

mypinkbakery Posted 11 Apr 2014 , 7:59am
post #6 of 6

AAllrecipes.com...enter "sturdy whipped cream frosting"...it has a picture of a cupcake with the frosting and blackberries on top ( i think those are blackberries)... It's amazing! Not too sweet! It was perfect! I added some powdered sugar to mine and followed the directions of one of the reviewers and added 1/4 tsp corn starch as stabilizer...it's room temp proof! Make sure to chill ur bowl and whisk first! Whip ur cream first...don't over beat..beat dry ingredients separate then fold in..whip for another min or so and stop! Keep in freezer as u scoop to decorate..

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