Stabilized Whipped Cream Frosting is every baker's dream!!!
This Easy Stabilized Homemade Whipped Cream recipe made without gelatin will hold its shape for days. It is a great frosting for your next cake decoration or for beautiful piping or even a delightful topping that’s perfect for cupcakes, pastry or desserts.
Stabilized Whipped Cream is something that I had wanted to achieve since a really long time.
Off-lately I have started taking cake orders from near and dear ones. Nothing as a full fledged business at this stage just making cakes for close buddies.
And it was so happening that; if I allow the cake to stay at room temperature for even just 30 mins I could see that it was not retaining its shape and I had to clean the cake board every now and then to remove the water off.
More than that making a birthday cake with whipped cream frosting was becoming a nightmare to me. For the obvious reason of not having enough freedom to decorate it as per my choice or their requirement, as the whipped cream was never stiff enough.
Finally, I am ready to bade good-bye to those days because of this "secret ingredient" that has chanded my outlook towards the simple whipped cream recipe making it the best whipped cream recipe ever.
This secret ingredient is what makes the frosting the ultimate; "CREAMY WHIPPED CREAM"
For those of you do not know let me first start by sharing; how do you make homemade whipped cream?
A pretty basic whipped cream recipe includes:
1. Whipping Cream
2. Sugar
That's it these are the two basic ingredients that you need to make this easy whipped cream recipe. You combine the two and whip the cream till you get stiff peaks. You can add any flavouring or colouring agent as per choice.
What makes this whipped cream frosting the most sorted one? And why are Asians so crazy about this Stabilized Whipped Cream frosting?
1. It is super light
2. So airy, it feels like a cloud in your mouth.
3. And most importantly, it is not at all sweet, unlike a regular Buttercream recipe which makes it a perfect whipped icing for decorating a cake or cupcake.
4. Easier to work with as it does not call for too many ingredients or steps.
5. Works well with any flavour of choice.
There are two types of whipping cream available in the market:
1. Dairy Whipping Cream and
2. Non-Dairy Whipping Cream.
I would not go into the difference between the two products in this Stabilised Whipped Cream frosting post (If you want I can do one separately... let me know in the comments below.) or else it would become way too lengthy and boring for you guys.
So the main difference lies in the fat content which makes the dairy whipped cream lose its shape in just a few hours. As the non-dairy ones have stabilizers added to it; it is easier to work with those.
Unfortunately, we do not get non-dairy whipping cream so easily here in New Zealand and I am assuming that is the case in most of the western countries.
And that is the reason we need a stabilizer to achieve that beautiful shine, glossy effect and the smooth icing on top of our cake.
But being a vegetarian I have a very limited choice of selection over the stabilizers that I can use.
Ok ok; I get it. I won't build the suspense even further now... Or else I am sure some of you ladies already have a rolling pin (belan) ready in your hands for hitting me.
Ta Ta Da Ta Ta Da...
Drumrolls...
And the secret ingredient behind achieving that Stabilized Whipped Cream Frosting is... is... is...
"CREAM CHEESE"
Yes, adding just a small amount of Cream Cheese to your Whipping Cream makes it the best cream frosting recipe ever.
When Pinterest suggested me this pin on my feed, it kind up opened up my inner sleeping brain and I started researching more on stabilized whipped cream which I should have done long back. Anyways I knew it immediately then that I had to give it a shot to stop the many failures that I have seen in my cake decorating experience so far.
And when my friend Khushboo tried it too and shared her experience in this blog post of hers I knew that this technique would absolutely work. That confidence that you get and build when you start trusting someone makes you an even better baker.
Do you guys trust me? Do I make sense in the posts that I write? Let me know whether you find all these posts informative and you guys really trust and believe in everything that I share with you.
More than anything else all I want is to build that trust, that bond between us. Do comment and share your thoughts.
Anyways coming back to the Stabilized Whipped Cream frosting post.
So I am not sharing the recipe just like that I actually did some comparison between a basic whipped cream recipe and a Stabilized Whipped Cream recipe. You can watch that all in the video.
Or here is a short snippet from the video.
I did the comparison between the two using these four factors. There might be many other factors too that i did not think off, if you have anything in mind then do share it would be beneficial for everyone.
So, the four tests that we did include:
1. Looks/Appearance:
It is no rocket science here. A very evident result is what I achieved. The stabilized whipped cream frosting looked way too smoother, glossier, shinier just like the consistency of a spreadable butter without any lumps and bits as compared to the basic whipped cream.
On applying it onto a cake; I really did not have to do much on getting the smooth bakery-style finish. It glided so well that I was impressed with my cake frosting skills. 😉
2. Taste:
Let's be honest here.
Nothing can beat the light and airy texture of a freshly whipped cream. So in terms of lightness, I will have to give it to the plain whipped cream.
But, wait for it, once you taste the Stabilized Whipped Cream I can guarantee that you would never go back to the plain ones.
I know you might be having this question in your mind; won't I taste the cream cheese if I am using it?
Absolutely NOT!!! feels good to learn this right!!!
That is because the amount of cream cheese you use as compared to the whipping cream is actually so less and once you add the flavouring agent then there is no after-taste of cream cheese.
Cream Cheese just helps us stabilizing the entire whipped cream.
3. Piping:
Again a no-brainer there right.
If your frosting is smooth and whipped to the right consistency then there is nothing like a cake with whipped cream frosting.
And the bonus point is that this Stabilized Whipped Cream will hold its shape for days together. A nice stiff and smooth piping is what every baker wants right!!!
4. Stability:
Now that's the whole point of this post. What we are trying to achieve is a whipped cream frosting for birthday cake or be it any cake for that matter that is smooth and stable given any time or temperature of the day.
I have often heard many people complain about their whipped cream cake falling apart in the hot and humid climate or the frosting melting down pretty quick.
If you are someone who have experienced this then look no further, have faith in me and try out this particular version of Stabilize Whipped Cream and you will be amazed at the outcome.
This frosting remains stable and holds its shape for days together.
You do not believe me yet right.. Check the image of this cake down below. I made this cake last Thursday, 14 June 2018. I shot a video for this frosting on Sunday, 17 June 2018
Even after 4 days, the frosting remained smooth and pipeable. You can check the video yourself.
A quick disclaimer here: It would definitely melt if you let it sit in hot weather for a really long time. Otherwise pretty easy and convenient to work with.
Here is the detailed recipe on how to make whipped cream aka Stabilized Whipped Cream
Stabilized Whipped Cream Frosting
Ingredients
- 1/2 cup (110 gms) Cream Cheese softened
- 1 and 1/3 cup (350 ml) Whipping Cream
- 90 gms Icing Sugar
- Flavouring and colouring of your choice
I have used 1 tsp Pineapple Essence and yellow food colour
Instructions
- Whip the softened cream cheese until lump-free and smooth. Scrape the bowl in between if needed.
- Scrape the bowl before adding the cream. Whipping continuously add the measured cream little by little. (Refer video)
- Once the cream is added; add the icing sugar. Remember to whip the cream continuously while adding sugar.
- Now that even the sugar is added; add your desired flavouring and colour and whip until stiff peaks.
- Your cream and delicious whipped cream frosting is now ready.
How do I know my whipped cream is whipped to stiff peaks?
1. When you lift the cream with the help of your whisk; the cream would stand out like a peak with a sharp point and it would not lean over to one side.
2. Also when you take out a small portion on your spatula and turn it upside down; the cream would not fall off the spatula unless you shake it off to remove. That's magical ain't it. Defying gravity. 😀
How do I avoid my cream from being over-whipped?
Well, you have to take care of this part really well because once the cream is over-whipped there is no way to bring it back.
However, sharing with you all a small step that I follow to avoid this.
Once my cream reaches soft peaks stage I stop whipping it using my hand blender and switch over to manual whisking using a wire whisk.
That is because when you whip it manually you have a better control over the cream whereas the beater whips it a faster rate making it a little bit difficult to stop at the right stage... This is just for beginners. If you are comfortable using a hand blender then definitely go ahead and whip your cream to the right stage.
What is softened Cream Cheese?
By softened cream cheese all I mean is a cream cheese that has been resting at room temperature 30 mins prior to whipping.
It is difficult to whip the cream cheese straight from the fridge. You want it to be soft and not melted.
If you are running out of time, definitely you can choose to microwave it for 10-20 seconds before starting your whipped cream frosting.
Can I use regular powdered sugar in place of icing sugar?
Hmmm... so the thing is icing sugar has cornstarch added to it which also helps in stabilizing the cream so I would highly recommend using only icing sugar here.
Is there any additional instructions that I must take care off?
You have already done a great job on reading this blog post till here. I would not ask you for taking care of anything more.. 😀
Simply whip your cream cheese until it is smooth and lump-free rest of the steps will automatically fall into place.
By the way, I used this Best Whipped Cream recipe to make and decorate a 7 inch Pineapple Cake the recipe for which you can expect in my next post.
If you like my today's post on Stabilized Whipped Cream and found it informative then do let me know by tagging me, tweeting me or Instagram me. I would love to follow you and your posts.
And if you are a beginner and love cakes that call for whipped cream frosting then definitely check out my chocolate cake with whipped cream frosting recipe actually with chocolate whipped cream frosting.
The chocolate cake is so easy to make just like counting 1 2 3 and the messy frosting makes it perfect for any beginner reading this.
In fact, feel free to follow my beginners baking board on Pinterest and you will be impressed how easy it is to start baking.
I will see you soon with yet another interesting baking science
Until then
Hugs
Sushma
Flor says
Hello Shusma! First of all thanks for always sharing your knowledge and passion!
I have to make a cake that would generally be decorated with buttercream or fondant (a galaxy cake, no mirror glaze), but the kid that the cake's for hates both. Will this stabilized whipped cream be okay to work on that cake as if it was buttercream (regarding its manage, not if it would hold or not)?
Thanks in advance!!
sushma iyer says
Hi Flor.. this frosting wont work under fondant.. you can pipe designs with these and it would stay well.
teresa graham says
can you freeze the decorated cake thanks
sushma iyer says
Hi Teresa.. no whipped cream changes texture when you freeze it so not recommended.
Rosy says
Hi, what kind of cream cheese you used?
sushma iyer says
Hi Rosy.. Full fat Philadelphia the block one
Priya says
Hello Sushma-
Thanks for the recipe. How much frosting will I need to make a double layered 8 inch cake?
sushma iyer says
Hi Priya.. I would use about 350 gms of Cream (and then cross multiply for rest of the ingredients) for a simple design.
Rebecca says
Will be making a cake for this Saturday. Can cake be iced with this the night before? Put in fridge (overnight)? And can fondant be put on this- or will it melt?
Thank you
sushma iyer says
Hi Rebecca..
Yes it can definitely made ahead of time. I would recommend you to store it in a cake box in the fridge so that the cream does not dry out. Unfortunately whipped cream is not ideal for fondant. It won't hold and will eventually melt. For fondant I would prefer my 2 ingredient Buttercream recipe. Here is the link in case you want to check it out: https://spicesnflavors.com/best-buttercream-frosting/
Gayle says
Hello,
Should I use whipping cream or double cream? We have both available in the UK so just wondering which would be best.
Thank you
sushma iyer says
Hi Gayle.. Any cream with more than 30% fat would work. So you can use either of the two 🙂
Kavita says
Hi Sushma
I have great success with this recipe of yours- stabilized whipped cream using cream cheese.
I wanted to know this-
I need to bake a 2 layer 8inch cake and stack a 2 layer 6inch cake on the 8 inch cake
can I use this stabilized whipped cream for this two tier cake. Pls advice
sushma iyer says
Hi Kavita.. yes you can.. just remember to dowel well and add a cake base for the top layer 🙂
Surabhi says
Hey Sushma,
I am an avid follower of your blog and wanted to sincerely say thank you as I used the recipe here for my daughter's doll cake for her birthday and it came out so good. Seriously thanks for sharing all your knowledge and learning.
Surabhi
sushma iyer says
I am so pleased to learn this Surabhi.. glad to see the blog and videos helped you.. thank you for sharing your experience with us. Appreciate it 🙂
Nikheeta says
Hi
Thanks for the lovely Gulab jamun cake recipe . I tried it, it was lovely with the flavours in it . But I failed with having a proper piping . I had the prefect stabilised whipped cream but it started to not hold its shape in a matter of time . When it was time to decorate the cake , my frosting was not In a proper temp to hold its shape . And I live in a place where it is cold mostly .
Could you please suggest what might have gone wrong ?
sushma iyer says
Hi Nikheeta.. make the frosting when you are ready to frost and pipe the cake.. If you leave it standing for long on your counter top it would lose its stability. try whipping it again and it will come back.. but this comes with a risk of over- whipping the cream. The key is to make the frosting when you are ready to frost and pipe and the second thing is to work fast. Hope this helps. thank you
Ramya says
Hi Shikha , u can find non dairy whipping cream in redman (west gate mall)
Shikha Mahajan says
Hi.. Thanks for the very informative post. I failed many times with whipped cream here in Singapore it is very difficult to find non dairy whipped cream. I have one query in this recipe whipping cream u use is chill or it is just at room temperature?
Thanks again
Shikha Mahajan
sushma iyer says
Hi Shikha.. Whipping cream always has to be chilled 🙂
Gayatri Patil says
Can I skip cream cheese??
sushma iyer says
Hi Gayatri.. That is the ingredient used to stabilize the whipped cream then how can you skip it?
Kavya says
Hi Sushma,
Is it the same method while using non dairy whipped cream
In that case I need to avoid icing sugar right.
This is for a butterscotch cake. I need butterscotch flavoured whipped cream.
Can I make rosette using this frosting ?
And use colour for this.
Awaiting your humble reply.
Thanks in advance.
sushma iyer says
Hi Kavya.. Non dairy whipping cream is stable on its own.. You do not need any stabilizers for the same. You may add about 2 tbsp of icing sugar but not more that.
And yes you can make rosettes out of this. I have a butterscotch cake recipe on the blog you can follow that more details.
Aakanksha Tewari says
Hi Shushma I was trying your stabilized whipped cream method. I got successfully to soft peaks but after that my mix started turning watery. I took exact measurements. What could be the reason? I used Philadelphia cream cheese spread which I kept out for 30+ minutes and heavy whipping cream straight from the fridge..appreciate your suggestion on how to fix it or what I could have done wrong. Thanks
sushma iyer says
Hi Aakanksha.. Thank you for taking the time to try this recipe. Here are a couple of things you could do:
1. Use philadelphia block instead of spreads. Spreads are a bit too soft as compared to blocks so upon keeping it out for 30 mins it would have softened way too much whereas we want it to be little hard.
2. Or else take your cream cheese out of the fridge. Microwave it for 10 sec and proceed with the recipe. Do not let it sit at counter-top.
3. The more the cream sits on the counter top it is going to turn watery. Whip till right stage and work faster and you wont observe this. Even if turns a bit watery then you can whip it again to get the consistency.
Hope this helps
Regards
Sushma
Poonam says
Hi sushma
How are you doing, busy with kids? I just want to ask if this recipe can be used as Cream cheese frosting for red velvet and carrot cake.Thanks in advance
sushma iyer says
Hi Poonam No there is no whipped cream in a cream cheese frosting. Here is the link to the cream cheese frosting: https://spicesnflavors.com/eggless-red-velvet-cake-jar-diwali-special/ 🙂
Sonali says
I really wanted to like this recipe. We prefer to bake eggless at home and my mom loves whipped cream/fruit cakes. I followed the directions exactly but the frosting fell apart within minutes. The cakes barely rose. Such a disappointment
sushma iyer says
Hi Sonali.. I am sorry that you had to face this.. But this has been tried and tested by many with good results as seen from the comments itself.. Is there a possibility that your cream cheese was too soft?? OR the frosting was not whipped to stiff peaks. OR the weather was too hot to handle?? There could be many reasons.. I would be happy to help you if you could elaborate a bit more please. 🙂
Regards
Sushma
Shilpa says
Which cream cheese dis you use? Philadelphia ?? Brick or spread ??
sushma iyer says
Hi Shilpa.. Here I have used Anchor Spread here.. you can use any brand and if you are a beginner go for Brick 🙂
Regards
Sushma
Rimpa says
Hi..I tried this method of stabilizing whipped cream with cream cheese and it came out to be perfect while whipping with no buttery texture but when I was going to pipe it then I noticed some buttery texture while piping flowers..Can you please tell what is the reason behind this as I was doing the whipping and piping in an AC room
sushma iyer says
Hi Rimpa..
I do not understand what is the texture you are trying to explain. This frosting is smooth and silky.. And you are following the right method too it seems so I am not sure what is the issue here. Could you please be more specific
Regards
Sushma
Riya says
Hello ma'am can I use butter instead of using cream cheese?
sushma iyer says
Hi Riya.. Butter would make it a bit heavy I feel.. Not tried it yet so can't comment.. May be you can experiment and share your views with us on the same.
Regards
Sushma
Rajalakshmi Sridar says
Hi I never knew the stabilizer whipped cream will stay longer . I too tried some frosting with whipped cream it won’t be that much good compared to buttercream frosting . Thank u for it. Can we use this frosting for fault line method or any theme based cake with some fondant touch ??
sushma iyer says
Hi Rajalakshmi..
Yes you can use this for fault line and other frosting too.. Place the fondants right before cutting the cake or delivering the cake or else it would bleed colours into the cream.
Regards
Sushma
Pooja Shree says
Hi I loved your recipe about the stabilised whipped cream but I want to know one thing that in India we have already sweetened whipping cream available and I haven’t seen any unsweetened whipping cream in my town so like I can follow the same recipe with sweetened whipping cream or do I need to skip the icing sugar. ?
sushma iyer says
Hi Pooja Shree..
If you are based in India and using non dairy whipping cream then there is absolutely no need to stabilize it as it is stable on its own.. However if you still wish to give this method a try and are using sweetened whipping cream then you can skip the icing sugar..
Regards
sushma
Parul says
Hi Sushma thanks for the stabilized whipping cream recipe, plz guide me for eggless sponge as my sponge always becomes sticky ,guide me something without condensed milk
sushma iyer says
Hi Parul..
Glad to know that this was helpful..
I have two sponge cakes recipe which works perfectly fine every single time and both are without condensed milk.
Here is an oil based one: https://spicesnflavors.com/eggless-butterscotch-cake/ just use vanilla essence in place of butterscotch essence for a basic vanilla cake.
Butter based one: https://www.youtube.com/watch?v=btM_9jOXkow&t=2s
Regards
Sushma
Susan says
Thank u so much Sushma ,I love to bake but my icing espe whipped cream isn't too good ,I'll surely try this out ,your post just answered most of my questions about whipping cream,the only thing left is I live in a humid environment ,how do I use powdered whipping cream?
sushma iyer says
Hi Susan..
I am so pleased to read through your comment. Thank you for your feedback appreciate it.. Coming to your query I do not recommend using powder whipping cream it doesn't taste good and also has unwanted ingredients in it.
Regards
Sushma
Angela says
Hi Sushma,
Your recipe looks good, I have been looking around for ways to stabilising whipped cream for my strawberry shortcake. Can you advise if I want to frost a whole 9” cake, do I need to double the amount ? Can we also reduce the sugar as we prefer less sweet cream? If there are left over cream, how do I store them and can I used them immediately after remove from the fridge?
Thank you very much,
Angela
sushma iyer says
Hi Angela..
Yes you can double or triple the recipe as per needs. You can also reduce the amount of sugar here.
You can store left over cream in the fridge but then you cannot use it to make frosting and cake designs as it would lose the texture. You can use it for any other purpose like making a trifle or mousse.
Regards
Sushma
Selvi says
Hey Sushma...Many many thanks to you...Tried your stabilized whipped cream ,it’s really yum and was able to good decor for the cake..Your blog has so many tips and detailed steps for everything ❤️
sushma iyer says
Hi Selvi..
That is amazing.. so pleased to know that it was helpful.. Thank you for taking the time to try and share your wonderful feedback with us.. really appreciate it <3
Regards
Sushma
Itzel says
Thank you so much for this! (:
sushma iyer says
Hi Itzel..
So pleased to know that it was helpful.. thanks for sharing 🙂
Trupti says
I am an amateur in baking. And love your detailed posts clearing any doubts we might have even in future. Dying to try. Thank.will keep you posted.
sushma iyer says
Hi Trupti..
I am so pleased to learn that it is useful. Thank you for sharing your feedback. appreciate it 🙂
Regards
Sushma
Deepikamn says
Hi, nice tips thank you.. I am struggling to get stiff peaks.
Can you please inform me , puddings mix also useful to stabilize whipping cream? Which one is effective pudding mix or cheese cream? Is it necessary to use heavy cream(above 36% fat). Here as per my search I dint get. And also how much fat should be in cheese cream ? Please reply.
sushma iyer says
Hi Deepikamn..
Yes I have read puddings mix can also be used but some mix tend to have gelatin and we do not eat it so I have never tried it and hence would not be able to give a comparison here.. Yes higher the fat content in the cream the better it is to whip.. I have not really checked the fat content in cream cheese.. I use philadelphia or anchor brand cream cheese.
Regards
Sushma
Mona says
Thank you so much for this amazing recipe. I love the taste of whipped cream on cakes, hence i am very keen to try your recipeand get the desired outcome. However, I was wondering if the flavour and colour can be added afterbeating it to stiff peaks so that i can have different colors of frosting from a single batch of stabilised whipped cream.
Regards.
sushma iyer says
Hi Mona..
I am loving the idea of different flavourings and colour. Just imaging the burst of flavours..
Coming to your question - If you are using non diary whipped cream that is easily available in India then yes you can add after stiff peaks but if you are using dairy based cream then whip to soft peaks, divide it into the required number of parts add the flavour or colour and then whip to stiff peaks.
Regards
Sushma
Swathi says
Hi Sushma, Thank you so much for the recipe. I tried your recipe for my 2 year old's birthday and came out well.I got stiff peaks but while I was frosting the cake within 15 mins frosting started becoming a little watery.
That said I frosted the cake and put in the fridge and it looks fine. Did I miss anything?
sushma iyer says
Hi Swathi..
Is it too warm at your place?? If yes, work in a room with an air conditioner.
Swathi says
We have heater running but it isnt very hot. It is around 65 to 70 F.
sushma iyer says
Hi Swathi.. then seems like your cream cheese was too soft while whipping.. Next time take it out of fridge. Microwave for 10 sec and then proceed with the recipe
Prathima says
Hi, could you tell me the quantity of cream cheese n sugar for 250ml of whipping cream?
If possible please explain how to find out the quantity required for different measurements .
sushma iyer says
Hi Prathima..
A simple thing I always do is cross-multiply that we learnt in school :D. So now you know for 350 ml cream you need 110 gms cream cheese so for 250?? you will do (250x110)divided by 350. Like wise calculate for sugar and for any other measurements.
Regards
Sushma
Prathima says
I did the same calculations and proceeded. But cream was watery throughout the process. Never attained stiff consistency.. I do not understand where I'm going wrong
sushma iyer says
Hi Prathima..
Seems like your cream cheese was too softened.. A tip here would be to take your cream cheese out of the fridge.. weigh the required amount. microwave for 10 sec and proceed.. See if that helps.. Also make sure to beat the whipping cream till you get stiff peaks as shown in the video.
Hope this helps
Regards
Sushma
Sudha Agarwal says
Can Agar agar be used to stabilise the whipped cream frosting.
Thanks.
Sudha Agarwal
sushma iyer says
Hi Sudha..
Have read about it but not used it yet. I feel once out of the fridge it won't set right. Not sure. Unless I try I cannot give you a concrete response. Sorry about that 🙂
Sudha Agarwal says
Hi Sushma,
Can you please suggest some alternative for cream cheese as it is not available in small towns.
Thanks a lot.
Sudha Agarwal
Bhiwadi, Rajasthan.
sushma iyer says
Hi Sudha..
If in India I would suggest using non dairy whipping cream which does not require any stabilization 🙂
Shukta says
Hi sushma this is shukta from Jaipur Rajasthan India.
I'm thtilled n also relieveded of the stress fr how to keep the pipings decoration stable. . I'm v fond of baking n hv been downloadind so many frosting recepies. But yes indeed this one sounds th best!! I'm going to try it
sushma iyer says
Hi shukta..
that sounds great.. I hope this technique helps you.. do share your feedback with us if you happen to try this..
Regards
Sushma
Pranitha says
Hi Sushma,
Have you evre tried to make it whiter? I wonder How to achieve the pure white colour like the store brought?
Thanks!
sushma iyer says
Hi Pranitha..
The pure white frosting comes from non-dairy whipping cream. But for dairy ones, you will get only off white 🙂
Radha says
Which brand of whipping cream did you use?
sushma iyer says
Hi Radha..
I live in NZ and the only type of cream available to us is Dairy Whipping Cream. I use Anchor or Meadow Life brand.
kat says
hey sushma
also if i made the frosting today and used it tomorrow shall i leave it in the kitchen or refrigerator
Thankss alot
sushma iyer says
Hi Kat..
You cannot make this ahead of time as the cream will melt if kept at room temperature and being a milk product it is also not advisable to keep it at room temperature and when you keep it in the refrigerator I have seen that it does tend to lose its texture a bit but still good enough to decorate a cupcake or a cake won't advise making it ahead of time to do the entire frosting of the cake.
Regards
Sushma
kat says
and may i ask,how many grams does ur whipped cream frostingg make
THANKS
sushma iyer says
HI Kat..
Sorry I have not weighed the amount of frosting this recipe makes.. You can check my cake recipes like Butterscotch Cake or Gulab Jamun Cake for the same to get a fair idea about how much cream you need to frost the entire cake
kat says
hii sushma,
if i make my cake and decorate it with this frosting, too serve the next day shall i put it in the fridge or can i leave it out overnight and nothing will happen?
sushma iyer says
Hi Kat
You cannot leave this cake at room temperature. Always and always keep it refrigerated. Yes definitely you can make a cake using this frosting ahead of time but always store it in the fridge 🙂
Regards
Sushma
Kla perono says
Will it work in hot climate country?thank you in advance
sushma iyer says
Hi Kia..
Yes it will work 🙂
Regards
Sushma
karishma says
hi . thanks for sharing this recipe . Will this recipe work as chocolate whipped cream ? if yes what do I add and in what proportion to change the same to chocolate whipped cream .thank u
sushma iyer says
Hi Karishma..
yes definitely it would work as chocolate frosting too.. in fact I have done a separate post on the same. Here is the link for the same: https://spicesnflavors.com/chocolate-whipped-cream-frosting/ thank you
Neeta Bhatnagar says
Hi , just want to know that I had whipped cream with sugar before seeing your video. So can I add cream cheese later??
sushma iyer says
Hi Neeta..
If you have whipped it to stiff peaks then you can't add it at a later stage.. You might end up over whipping the cake.. If it is still in soft peaks stage then whip the cream cheese until smooth and then combine the two..
Hope this helps
Thank you
Suchita says
Adding Cream Cheese wont make it taste sour? Also which cream cheese should be used - Normal or Whipped one and also which brand is good?
sushma iyer says
HI Suchita..
Since the amount of cream cheese used in the recipe is very less in quantity it won't taste sour. I am not sure whether we get whipped cream cheese in the market.. I usually buy the regular block one and then whip it until creamy as shown in the video.
Generally, I use the Anchor brand, even Philadelphia would do the job.
Regards
Sushma
Francisca says
I thank you for sharing. I stay in Zambia and the town where am based the stores only stock medium fat cream cheese. Can I use it for this recipe.
sushma iyer says
Hi Francisca..
I think it should work fine.. do try it out and let me know how it turned out to be..
Regards
Sushma
Priyanka says
Thank you Sushmaji as i have been finding out a perfect recipe for whipped cream frosting but i was unable to till i read this post of yours. Now i just wish to try this recipe so that i can get a perfect cake for my small daughter.. please b in touch with your latest reviews
sushma iyer says
Hi Priyanka..
I am so glad to read your comment. So good to know that you found this recipe informative and worthy enough to try. I wish you all the very luck to bake that perfect cake for your little one. Do share your wonderful feedback with us if you happen to try.
Thanks and Regards
Sushma
BakingCareOfBusiness says
If I wanted to make this a day in advance of assembling my cake, would I make this recipe per your instructions and refrigerate it? Sorry if this seems like a obvious question.
Thank you!
sushma iyer says
Hi..
No question is obvious.. we all learn something or the other each day..
Yes you can make this in advance and keep for piping or decorating the cake. But for the frosting, I prefer to do it fresh as sometimes not always when I try to frost it with the frosting that was prepared last night I found that it was not as smooth as the freshly made ones. So I would say why take chance, for the frosting, to make it fresh is my recommendation 🙂
Regards
Sushma
Ann says
Cream cheese contains gelatin which is NOT VEGETARIAN. It is typically made from boiled animal cartilage and skin-usually pigs. If you want to stabilize the whipped cream with a vegetarian method, either use agar agar or pectin. (however, the pectin changes the "mouthfeel" of the whipped cream somewhat)
sushma iyer says
Hi Ann..
I am not sure which brand you are talking about. I use Anchor or Philadelphia Cream Cheese and have seen the ingredient list of both the brands and I am sure that it does not contain gelatine and is perfectly good enough to be used by Vegetarians. Could you please point out the source so that I can also cross-check but I am sure that it does not contain gelatin.
Hema yogish says
Hi I tried this method and got amazing result.thanks for the tips!!
Not able to share my cake pic here. Would love to show up the stiff peak achieved.
sushma iyer says
Wow Hema..
That's fantastic.. I am so glad to learn that this worked for you. Thank you for sharing your wonderful feedback with us. Much appreciated. 🙂
And yes do share a picture the next time.. would love to look and drool over your beautiful cake.. 😀
Regards
Sushma
Saida says
Hi.. Am a beginee in baking cake.. My daughters first birthday is fast arriving.. Its on july 28th.. I would like to bake cake fr her.. Pleaseeeeeee help me out.. Actually my problem is cream is noy stiff.. I followed your method and added creamcheese.. Yes i got stiff peaks in beater and upside down the bowl it dint fall.. But am not able pipe it.. Its again dripping.. Where am i wrong ... Can i add little more cream cheese to make it stiff?? I stay in india-kerala.. Is this suitable for indian climate... Please please give me some tip.. Also to mention i used amul whipping cream
Saida says
Please also tell me .. Once the piping is done.. Should i store the entire cake in fridge .. Covered.. ?? Please elaborate how i need to store the cake aftr decoration
sushma iyer says
Hi Saida..
After decorating the cake (without fondant), I usually store them as it is in the fridge until delivery or ready to use.
If using fondant, I place the fondant right before delivery and deliver straight away.. fondant decorations are not meant to be stored in the fridge as they start bleeding colours.
However, if you are from India, I have read on FB forums that sometimes the cake tends to start cracking if stored in the fridge so they put it in the cake box and then place it in the fridge. Personally, I have no experience with that as I live in a cold country.
So my suggestion would be to give both ways a try and see what works for you.
Regards
Sushma
sushma iyer says
Hi Saida..
Rich or Tropolite is the best cream available in Indian markets as per what I have seen online. Since I do not live there I have personally not tried any of it. And to my knowledge non-dairy whipping creams do not need any stabilizers they are stable on their own.
From what you are saying it seems your cream cheese was way too soft when you started with. My tip would be to take your cream cheese out of the fridge, weigh out the required amount, microwave it for 10 sec and then follow the recipe.. you will get it right..
I am not aware of how Amul Whipping Cream works, I would suggest you to check for non dairy whipping creams for cake decoration.
Surendran Nair says
Whether it is dairy or non dairy whipping cream for the recipe ? Pl confirm.
sushma iyer says
Hi Surendran..
The one that I have used is dairy whipping cream. But you can follow the same procedure for non-dairy whipping cream as well. But I believe that non-dairy whipping cream already has some sweetness to it so maybe you will have to reduce the amount of sugar in it.
Regards
Sushma
brototi says
Thank you Sushma for this educative write-up and accompanying youtube video. I am a beginner in the world of decorations in baking and by going through your posts I have a feeling I will learn the correct fundamentals of decorative baking.
Regards,
Brototi Das Gupta, Kolkata.
sushma iyer says
Hi brototi..
We all start from somewhere right.. I were a beginner too 2 years ago, learned a lot in my cake decorating journey.
So glad to know that you found this post useful and informative. thank you.. <3
Regards
Sushma
Ritu says
Hi there . What brand of cream u you In NZ
sushma iyer says
Hi Ritu..
I have used all types of cream from Meadow, Anchor and Pams.. I don't remember the one that we get in Countdown but have used theirs too.. All the cream yields the same results.
Regards
Sushma
Ritu says
Hi
I tried making cream using above recipe but it didn’t whipped stiff but it was runny and like it was about to split . Plz guide
sushma iyer says
Hi Ritu..
By your message, I think the cream cheese that you used was really soft and hence it did not hold shape and hence you ended up overwhipping which caused the cream to split into butter.
What you can do is take your cream out of fridge, microwave for 10 sec and proceed with the recipe rather than allowing it to become too soft.
Hope this helps.
Regards
Sushma
Ekta says
Thank you! I have been baking and struggling with getting sharp edges. I am definitely trying this. Love that no chemical stabilisers are used.
sushma iyer says
Thank you Ekta..
Yes, hope that this technique helps you 😀 do share your feedback with us if you ever give this method a try.. <3
Lavanya says
Hi Sushma , can I leave the cake after icing out on the counter for a day or does it needs to refrigerated? I know this is a stabilized frosting 😊 still wanted to know if I can leave it outside for days . Thank you .
sushma iyer says
Hi Lavanya..
NO cream cakes can be left outside for a day even though it is stabilized.. It would get spoilt at room temperature. Cream cakes always need refrigeration.
Regards
Sushma