How To Make Stabilized Whip Cream For Filling And Covering Cakes?

Baking By bittersweety Updated 14 Jan 2013 , 6:12am by icer101

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bittersweety Posted 13 Jan 2013 , 6:37pm
post #1 of 4

AI 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?


3 replies
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-K8memphis Posted 13 Jan 2013 , 8:08pm
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

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Izzy Sweet Posted 14 Jan 2013 , 5:50am
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.

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icer101 Posted 14 Jan 2013 , 6:12am
post #4 of 4

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

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