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how to make stabilized whip cream for filling and covering cakes?

post #1 of 4
Thread Starter 
I 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?

Thanks!!!!
post #2 of 4

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

 

it's true

 

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

one baker's 'never ever do' is the next baker's 'i swear by this'
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one baker's 'never ever do' is the next baker's 'i swear by this'
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post #3 of 4

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.

post #4 of 4

Sometimes i  add, gelatine, sometimes piping gel. sometimes an ingredient called whip-it.hth

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