Anyone Out There Use Cobasan?

Baking By kelleygirl Updated 17 Apr 2016 , 7:10am by 810whitechoc

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kelleygirl Posted 16 Feb 2006 , 10:21am
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Hello fellow cake decos. I have a question. In The Cake Bible RLB references a German product called Cobasan. It's a liquid that's supposed to super-stabalize whipped cream. I live in Germany and plan to go find it this weekend because i want to decorate a cake in whipped cream. Love the flavor.

Has anyone heard of it or used it? If so, what's your opinion?

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kelleygirl Posted 16 Feb 2006 , 12:41pm
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DiH Posted 16 Feb 2006 , 2:27pm
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I've never heard of Cobasan but I did run across a discussion of it on another site. Clicky here...

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hn87519 Posted 16 Feb 2006 , 2:29pm
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Interesting. Have you tried any of her other recipes for whipped cream? If I recal she has quite a few.

I'd love to hear your results!

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kelleygirl Posted 17 Feb 2006 , 7:58am
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Thanks DIH. The link was really helpful. I'm going to try both options and see which one I like best.


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Shasha2727 Posted 6 Jul 2014 , 1:18am
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Rose's "Cake Bible" has 3 or 4 recipes for super stabilized whipped cream. You can actually pipe roses and borders with these whipped cream icings, giving us all a much less sweet yet super light option for icing & decorating. One recipe uses Cobasan, the others gelatin. I recently paid the $50+ to Albert Uster for the 32oz (I believe) bottle of Cobasan, but there are no recipes or ratios for cream to Cobasan provided by the manufacturer or the distributor on the bottle, on the website, or elsewhere. The Cake Bible provides the only real recipe I've been able to find, tho I haven't tried it yet.


If you are serious about making cakes, you really need the "Cake Bible".  The author & her husband are perfectionsists, and have chemistry as well as food backgrounds.  They explain concisely and in detail the theory behind the technique and recipe, allowing you to understand how & why things work, and they do it in terms everyone will understand. If everyone used "Cake Bible", at least 75% of what I call the "silly questions" I read online re: cake/baking wouldn't ever be posted.....You can probably find it on Amazon for $30 & it's a bargin at that price. It's simply the best cake book ever....

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crumbcake Posted 6 Jul 2014 , 4:10am
post #7 of 9

AThanks for the tip on the Cake Bible, will check into it!

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Shasha2727 Posted 16 Apr 2016 , 12:59pm
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I CAN'T FIND MY COPY OF THE CAKE BIBLE! Or my leather jacket. Anyway, found this recipe from the author, Rose Beranbaum, for Stabilized Whipped Cream using things you probably have on hand.


1 cup whipping cream

2 T powdered sugar

1 t cornstarch

1/2 t good vanilla

Chill bowl & whisk attachment  at least 15 minutes. In a small sauce pan, combine powdered sugar & cornstarch. Add 1/4 cup cold whipping cream. Cook over medium low heat until simmering, stirring constantly until all lumps are gone. Remove from pan to small bowl, and let cool completely. 

In cold mixer bowl, beat remaining 3/4 c whipping cream until beater begins to leave traces. On low, gradually add cornstarch mixture, beat to soft peaks. Add vanilla, and beat until desired consistency. Do not over beat.

Will keep on cake 24 hours under refrigeration, but it must be kept cold until serving.

Still have the bottle of Cobasan! Haven't tried it yet! Someday soon.....

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810whitechoc Posted 17 Apr 2016 , 7:10am
post #9 of 9

Oh No! You've lost your copy of The Cake Bible and your leather jacket!!!!!  At least you still have a $50 bottle of a product I had never heard of until I read this thread lol.

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