I just finished making my first icing using whipping cream, and it completely separated on me!!! Does anybody have any tips to prevent whipping cream from separating? It's like having water with my icing, and totally ruined the cake
Was the recipe you used for a "stabilized" whipped cream icing?
If not that's why it separated.
Here's a link to one that I've used in the past.
So sorry your cake was ruined
Thank you for the reply... It was actually a mocha filling/icing that called for whipping cream... Is there a way to flavor stabilized whipping cream, and can it be used to ice and fill a cake?
Sure you can flavor it, it's the gelatin in the recipe that stabilizes the cream.
It can be used to fill and ice a cake, however the cake will need to be refrigerated, so it's not ideal for wedding type cakes that sit out for long periods of time.
I've done whipped cream twice and it turned out great without any stabalizer. I chilled the whipping cream, sugar, vanilla essence on my KA bowl for half an hour and then whip it. I believe you over beat it and that caused it to seperate. unlike buttercream icing you cannot beat it for too long.
Yup - sounds like you overbeat it. I never use stabilizers, unless I am adding lots of color or flavors.
If you are making a mocha flavor, you can beat in some chocolate pudding mix, and some instant coffee granules. I dissolve them in a little bit of cream first, them mix it in.
Beat to stiff peaks, and STOP.
Hope that helps!
Over beating whipping cream = butter.
I don't think it would cause the whipped cream to separate and turn watery, that usually happens to whipped cream when it breaks down or it's left out of the fridge. IF we're speaking of actually whipping real heavy cream, that is.
i want to know that when the wipping cream turn to seperation,cn it it be use for icing again. or can i use that butter to do frosting ................
please reply me fast