Help! Stabilized Whipped Cream Is Cracking!

Decorating By pattiverde Updated 28 Feb 2007 , 2:51pm by Confectionary1

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pattiverde Posted 28 Feb 2007 , 5:05am
post #1 of 4

Hi all,

I frosted a cake last night with stabilized whipped cream, and it's been in the fridge ever since. Now it is all cracked on the sides (fortunately not the top, as that's where the decorations are). What can I do? Why does this happen?

Thank you!
patti

3 replies
tobycat Cake Central Cake Decorator Profile
tobycat Posted 28 Feb 2007 , 5:12am
post #2 of 4

I think it might be happening because the cream was whipped too stiff. Can you make a little more whipped to the medium peak stage and go over it a bit?

Sarah

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pattiverde Posted 28 Feb 2007 , 7:28am
post #3 of 4

Thank you Sarah! I whipped up some more but found it so hard to know what "medium" looked like versus "stiff." This was my first time making this kind of icing. I did give it a try though and I frosted over the sides. Now I will just pray, pray, pray that they don't crack again before tomorrow's birthday party.

Thanks again!
patti

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Confectionary1 Posted 28 Feb 2007 , 2:51pm
post #4 of 4

Patti,
I have also read where you can use piping gel to stabilize whipped cream.....here ya go (may be to late for this time, but you might want to try it next time).



Stabilized Whipped Cream Icing

1/2 pint (1 cup) heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons Piping Gel (Wilton brand works well)
1/2 teaspoon White Vanilla Extract

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