Anonymous
11/18/2014 23:43
Subject: Whipped cream frosting
Mmm...whipped cream frosting is the best!
Personally I'd wait until right before it's served, but I've never tried one of the "stabilized" recipes.
Personally I'd wait until right before it's served, but I've never tried one of the "stabilized" recipes.
Anonymous
11/17/2014 20:07
Subject: Whipped cream frosting
If you don't have gelatin (Google "stabilized whipped cream"), a bit of cream cheese will stabilize it as well, although not necessarily as wrong.
Anonymous
11/17/2014 19:26
Subject: Whipped cream frosting
Mascarpone makes your whip cream hold up without gelatin
Anonymous
11/17/2014 19:04
Subject: Whipped cream frosting
My mother routinely made birthday cakes that were angelfood with an ice cream interior and frosted with whipped cream. She always kept them in the freezer and the whipped cream held up admirably.
Anonymous
11/17/2014 18:32
Subject: Whipped cream frosting
Whip the cream and put it on right before you serve it. Make sure the bowl, beaters, and cake are nice and cold before you whip the cream and frost the cake. If you frost the cake ahead of time, it will absorb too much moisture from the cream and get soggy.
Anonymous
11/17/2014 18:19
Subject: Whipped cream frosting
Stabilize it with a smidge of gelatin and it'll keep fine. Without that, it'll get weepy.
I don't recall the exact ratio, but it basically involves dissolving some gelatin in liquid (cream or water). Let it sit for about 5 minutes until it's dissolved into a gel. Make your whipped cream frosting like usual, then beat the gelatin in. It'll hold it's shape much better, but doesn't change the flavor or texture noticeably. Google for exact recipes. I think I used about 1/2 packet of gelatin with 1/2 cup or so of liquid for a standard batch of frosting, but it was a while ago and my memory isn't that good
.
I don't recall the exact ratio, but it basically involves dissolving some gelatin in liquid (cream or water). Let it sit for about 5 minutes until it's dissolved into a gel. Make your whipped cream frosting like usual, then beat the gelatin in. It'll hold it's shape much better, but doesn't change the flavor or texture noticeably. Google for exact recipes. I think I used about 1/2 packet of gelatin with 1/2 cup or so of liquid for a standard batch of frosting, but it was a while ago and my memory isn't that good
.
Anonymous
11/17/2014 17:03
Subject: Re:Whipped cream frosting
I wouldn't do it. It might turn out okay, but there's also a good chance it will deflate and make the cake soggy overnight.
Anonymous
11/17/2014 17:00
Subject: Whipped cream frosting
Whipped cream like Cool Whip? Or a whipped buttercream frosing? Or something made with actual whipped cream that you make from cream?
Cool whip I would wait. Buttercream should be fine at room temperature unless there's something in the cake that should be refrigerated. The fridge can change the consistency of some things and dry out a cake.
Cool whip I would wait. Buttercream should be fine at room temperature unless there's something in the cake that should be refrigerated. The fridge can change the consistency of some things and dry out a cake.
Anonymous
11/17/2014 16:59
Subject: Whipped cream frosting
OP again. Just to clarify, I have whipping cream an I will whip it myself
Anonymous
11/17/2014 16:53
Subject: Whipped cream frosting
If I put it on the cake tonight, and keep in the fridge, will it be ok for tomorrow?
I don't have much experience and I don't want to find that it has gone runny, or made the cake all wet, or some sort of disaster.
Thank you
I don't have much experience and I don't want to find that it has gone runny, or made the cake all wet, or some sort of disaster.
Thank you