Question About Whip Cream Filling

Decorating By carabear Updated 5 Jul 2007 , 12:35pm by sunflowerfreak

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carabear Posted 20 Jun 2007 , 2:21am
post #1 of 11

I have an order and they requested a whip cream filling. Will regular whip cream hold up as filling or is there a recipe that is like whip cream that people use? The rest of the cake will be decorated in buttercream and possibly some fondant. Thanks!

10 replies
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isakov1 Posted 20 Jun 2007 , 3:30am
post #2 of 11

Hmmm, actual regular whipping cream I'm not sure how that will hold up. If you use something like Nutrawhip (I see that you're in Canada) then it should be fine. Just whip it until it's stiff enough. Sometimes I mix a box of pudding with maybe half the milk that the recipe on the box calls for and fold nutrawhip into it. It makes a nice light filling, then you can still use jam or chocolate as well. Just be sure to pipe a dam around the edge with buttercream so the filling doesn't come out if your using a cake recipe that is quite dense.

Hope that helps!
Cindy

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carabear Posted 20 Jun 2007 , 11:13am
post #3 of 11

Thanks!

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Biya Posted 20 Jun 2007 , 11:59am
post #4 of 11

If you add a stabilizer to your whip cream it will help. Plain whipped cream will get smooshed out of the cake. Gelatin or ever instant pudding will work to give it a bit more stability.

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cakedeco825 Posted 20 Jun 2007 , 12:07pm
post #5 of 11

I do the same as isakov1.

I make a batch of of pudding (with only 1 cup of milk), and mix it with nutriwhip to make a mousse type filling - the more whip cream, the more of a mousse it will be.

Usually I pipe a border around the middle section of the cake to ensure that the filling stays inside, but I didn't do this with my last cake just to try, and the filling didn't bulge at all when the top layer was put on.

I haven't used just plain nutriwhip in the center though.

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Gretta Posted 20 Jun 2007 , 1:27pm
post #6 of 11

I use the following recipe all the time with rave reviews. I just dam it real well. Good luck.
http://www.cakecentral.com/cake_recipe-2041-13-Chocolate-Whipped-Cream.html

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carabear Posted 21 Jun 2007 , 11:16am
post #7 of 11

Thanks everyone for your replies and advice! I feel much better about the filling now!

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JanH Posted 5 Jul 2007 , 9:28am
post #8 of 11
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carabear Posted 5 Jul 2007 , 11:13am
post #9 of 11

Thanks JanH!

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notjustcake Posted 5 Jul 2007 , 12:27pm
post #10 of 11

here's a link I just found this included a recipe or stabilized whipped cream.
http://www.realbakingwithrose.com/2006/03/what_is_the_best_way_to_stabil.html#c053426

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sunflowerfreak Posted 5 Jul 2007 , 12:35pm
post #11 of 11

When you dam your cake so it doesn't buldge, how do you do this? I heard some people say they double dam. So do you put one dam on top of the other or do you dam them side by side?

sunflowerfreak

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