I got a request for whipped cream frosting, which I’ve never worked with (still a beginner!) Can I use the same approach I do with buttercream? Are there any differences I should be aware of, or just any tips in general?
Thanks!
(Previous cake of mine pictured!)
by erinhollyfenton
7 Comments
omg this cake is so cute! look into stabilized whipped cream. I add a bit of gelatin to mine and it holds up much longer and at room temp. even when stabilized, it can’t hold a lot of weight so I wouldn’t do more than two layers like the one you posted. alternatively, consider using a filling or more stable frosting for the inside and just cover and decorate the outside with stabilized whipped cream. enjoy!!
edited to add: stabilized whipped cream will hold up longer at room temp, but will start to sag/melt after a couple hours out of the fridge. beware warm environments
If it’s something you are not comfortable with, it’s okay to say no! You don’t have to do everything people ask. 🙃 It’s your business, not theirs. Learn this lesson sooner rather than later, and you will avoid stress entirely.
But if you really want to do stabilized whipped cream frosting, you can use unflavored gelatin, pudding mix, powdered sugar (lots of different methods).
Stabilized whip is the way! I use instant vanilla pudding powder, it tastes great and works like a charm.
You can try mixing whipped cream with mascarpone to create a stabilized whipped cream or add gelatin like another person suggested 😊
Great suggestions here already! Pudding mix and mascarpone are great for adding a bit more structure while still keeping the texture. As far as tips: be sure to keep it pretty cold as it will stay stiffer this way, be sure it’s not sitting out at room temp too long for food safety reasons, and don’t do it too far ahead of time because the whipped cream can deflate or weep. Best of luck!
https://www.twosisterscrafting.com/best-whipped-cream-frosting/
I’ve used this recipe many, MANY times and it’s never failed me- get ‘em OP! 💪✨
I find it difficult to pipe flowers, etc with whipped cream and when I make whipped cream cakes (not professionally just for family) it always melts and curdles while I’m still frosting my cake . I do add vanilla putting powder to stabilise but it still gets curdley. Maybe my home is too hot for it. So keep your kitchen cool while frosting.