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Whipped cream frosting question

  • l
  • LAmonkeygirl Oct 3, 2005 11:51 PM

I have several cake cookbooks that feature flavored whipped cream as a filling and/or frosting for cakes. If I wanted to make one of these whipped cream frostings, what is the furthest in advance I can fill and frost a cake with them? I noticed that some cookbooks call for stabilized whipped cream while others don't, but the benefits and detriments of these different techniques may be are somewhat fuzzy. I'd love some advice on this topic, since I'd like to try a frosting other than the typical buttercream, and whipped cream can be very light and pleasing in contrast with cake layers. Thanks.

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  1. I frosted a cake with stabilized whipped cream (just lightly sweetened and stabilized with Oetkers, which I found at the grocery store) for Labor Day. I frosted it about 3 hours in advance and kept it in the fridge until ready to serve.

    1. You want to get Oketer's Whip-It, it is available in most grocery stores. It stablizes whipped cream and keeps it from colapsingor weeping for several hours.

      1. i've been using an organic whipping/heavy cream recently that has a higher milk fat content (about 6% if i recall correctly). it whips up in, literally, seconds (to the point of being almost an ice cream in texture if i don't watch it). it holds well for a day without any special handling (i just put it in a bowl in the colder part of the frig), and does not weep or collapse at all in that time frame.

        1 Reply
        1. re: mark
          c
          curiousbaker

          Did you mean 60%? Most commercial heavy creams are around 40%-50%; in my area the first is called whipping, and the second heavy, although the exact percentages differ by producer. The higher the fat content, the more stable the mixture.

          Powdered sugar, as mentioned above, also helps. Keeping the cake very cold helps as well. You can use gelatin to stabilize, but it's a tad tricky - after all, the gelatin needs to be warm enough to be liquid, the cream needs to be cold. The first few times you try it, you'll probably end up with strands of gelatin in your cream, but the process can be mastered with a little effort.

          With gelatin or commercial instant stabilizers, you can usually leave your cream overnight. If you don't use anything but good heavy cream, a cold fridge, and powdered sugar, I would asse4mble your dessert as soon before eating as possible, but no more than a few hours ahead.

          Link: http://seasonalcook.blogspot.com

        2. I've heard chefs add confectioner's sugar rather than granulated, I guess the cornstarch stabilizes the cream to some extent?

          1. Don't know about the cornstarch in powdered sugar but I've always put it in my whipped cream because I learned it years ago in the restaurant bus. When I use whipped cream for cakes I add gelatin to it, I read in in The Cake Bible and my cakes hold up beautifully.

            1 Reply
            1. re: 4chowpups

              me too. Powder sugar dissolve better too.

              I've found once you frost the cake, it won't whip...while a bowl of whipped cream will.

              Just use high fat content, frost your cake. It'll be fine if you keep it refridgated. Mine will usually last for a few days (as cakes aren't always eaten in a day).

            2. I've used a heavy cream, no stabilizers, from Trader Joe's, for a cake and also for trifle. It has bugged me for years that whipping cream is so played with! Was delighted to find the plain cream at Joe's. Did not store either dessert for more than 3 or 4 hours, uncovered in a "clean" fridge. (NO ODIFEROUS FOODS). Whipped cream held longer seems to get "tired looking" and unappetizing even under refrigeration. I'd rather eat it sooner after whipping, than later with stabilizers. Most commercial even "fancy" bakeries use not a pure cream, but some sort of amalgem of chemicals and cream. I have a baker friend who will use pure cream if I specify; other than that I don't get "whipped cream frosting" at a bakery, cause it ain't.

              1. Try to get heavy cream that is not ultra-pasturized.
                I use confectioner's sugar as the sweetener. The cornstarch helps stabilize it a bit.
                Use a commercial stabilizer, but I would not recommend gelatin. It changes the texture.
                Last minute frosting is the best, but you can leave it for 2-3 hours in a cake keeper in the fridge.
                If you just put it in on a plate, the cream will absorb odors from the fridge and taste funky.

                1. l
                  LAmonkeygirl

                  Given that I am making this cake for an office birthday and have to frost it the night before, I think I will have to save the whipped cream frosting for a cake to be served on the weekend. Even if I stabilized the whipped cream (either with gelatin or cornstarch), the cake would still have to sit overnight and would probably get mushy. That's fine--making a simple buttercream will suit my purposes for now. Thanks, everyone, for your helpful advice.

                  1. on second thought, since you'd have to frost so far in advance--is there any way you could prepare the cake, maybe with a fruit spread as a filling, after basting the bottom layer with some liquer, pour over a thin choclate covering; then at work, quickly whip and add the cream on the side as they do in Austria (called 'mit schlage'--"with cream")either by dollop or piping bag. Could be a different presentation would give it a little flair! These sacher-torte type cakes ususally get good reviews when I take them to work. Or, make a scratch trifle and layer in a large, pretty glass bowl. These only get better overnight, especially ones with the traditional English raspberry and rum flavoring! (right, Amin?)

                    oooo-o-o-o! trifle!

                    1 Reply
                    1. re: toodie jane
                      c
                      curiousbaker

                      Does anyone know exactly what commercial stabilizer is? I've used it at bakeries, but always used gelatin at home because I generally don't like using ingredients when I don't know what the heck they are. (Even if you think gelatin is icky, at least it's been used forever). But I would like to know, maybe it's fine...