Stabilized Whipped Cream for Icing Cakes

by Gretchen Price on June 18, 2013

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Whipped Cream for cake decorating sometimes needs a little help to maintain its integrity on cakes that may be expected to hold up for more than a few hours. With the help of a little gelatin, you can achieve this.
For those of you who do not use gelatin, you may substitute agar agar in the same quantities.

For those of you who cannot find either, just leave it out.  You will not have a “stabilized” whipped cream, but it’s not the end of the world.  Many people use straight up whipped cream on their cakes and it is fine.  This stabilized whipped cream only aids in preserving your cake for maybe an extra day.  Whipped cream is so highly perishable and delicate that there is not much we can do to give it longer shelf life.

Plain Powdered Gelatin 7g (1 packets 1/4 oz )

Cold Water 1/4 c (2 fl oz)

Boiling Water 1/4 c ( 2 fl oz)

OR-

Stabilizer: Plain Powdered Gelatin 1 teaspoon 

Cold Water 1-1/2 tablespoons

Boiling Water 1-1/2 tablespoons

Method:
Bloom the gelatin in the cold water. Let stand about 5 minutes.

Add the boiled water to the gelatin mixture and stir to dissolve. Use immediately in quantities specified in the recipe, or store the entire amount in a clean plastic container with a lid in the refrigerator for up to 3 weeks. Use as needed by melting desired amount in the microwave slowly. DO NOT FREEZE the gelatin mixture.

Whipped Cream Recipe:
2 cups Heavy Cream
1/4 cup Confectioners Sugar (or to taste if you like sweeter or less sugar)

Method:
In a small microwaveable bowl add 1 Tablespoon of the gelatin stabilizer and microwave on medium power for just 10 seconds at a time until it melts.  DO NOT BOIL.

In another separate bowl add 1/4 c of the heavy cream from the above recipe for whipped cream.  Microwave this until it is hot to the touch, then add it to the gelatin mixture.

Reserve.

Next pour the heavy cream into the bowl of the Kitchen Aid mixer with the whip attachment and whip on high speed.
As the cream begins to get frothy and gain volume you can add the confectioners sugar. Continue whipping until you achieve desired peaks necessary for your specific application. Just before you have reached your desired peaks consistency, pour in the warm cream/gelatin mixture and whip a few seconds longer.
Soft- Medium – Firm peaks are the 3 stages of whipping cream.

Always refrigerate any cake or dessert that is made with whipped cream as it is highly perishable.
It is not a great idea to store whipped cream for more than a day, it will lose its volume that we worked so hard to achieve. But if you MUST, 3 days maximum and you WILL have to re whip again, so in my opinion, what’s the point? You should really just do it ala minute.

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{ 460 comments… read them below or add one }

Monica August 30, 2014 at 2:23 am

Can you pipe this on cupcakes? Also, where can I buy this gelatin?

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Gretchen Price August 30, 2014 at 3:21 am

yes, you can buy gelatin in the supermarket in USA but I don’t know where YOU live, so I don’t know

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Lyndsay Land August 28, 2014 at 7:12 pm

Do you usually frost the cake the day of? I am making a cake for a baby shower and really didn’t want to have to worry about doing that the day of. What are your thoughts?

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Gretchen Price August 28, 2014 at 7:52 pm

for whipped cream YES

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Patty Nardi August 28, 2014 at 5:31 am

Hi Gretchen,

Can I make rosettes and ruffles with stabilized whip cream, and will they hold up?

I will put them on a cream cheese cake.

Also, I will be transporting this in a car for a two hr. drive. Any suggestions on how to do this and keep everything pretty.

Thank you

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Joanna August 27, 2014 at 12:39 pm

Hi Gretchen! how long can the cake with stabilized whipped cream icing be out of the refrigerator?

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Gretchen Price August 27, 2014 at 1:40 pm

just a couple hours

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Sandra August 21, 2014 at 10:15 pm

Hi Gretchen,
Can you please put the link with the video for stabilized whipped cream recipe??

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Gretchen Price August 22, 2014 at 2:49 am

huh that was odd, not sure why it WASNT there…thanks for the heads up

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Sandra August 22, 2014 at 4:49 am

No problem, thanks for the reply!

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Crystal August 21, 2014 at 8:39 am

Hi Gretchen! I would like to know if u can color the stabilized whip cream frosting? And if so, do I use a liquid or gel like Wilton or Americolor and at point do I mix it in? I love your videos and recipes!

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Gretchen Price August 21, 2014 at 2:06 pm

yes you can and it is best to use oil based colors for whipped cream, however I have (in a pinch) used gel paste and it comes out Ok too

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lara August 20, 2014 at 12:04 pm

Please what is a substitute for heavy cream

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Gretchen Price August 20, 2014 at 1:37 pm

Whipping Cream

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Laura August 18, 2014 at 8:15 pm

Hi :)
I’m going to try to make my nephew ao after truck cake and I was wondering how to make this recipe in chocolate. Thanks for your help

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Gretchen Price August 19, 2014 at 12:54 am
christina August 18, 2014 at 3:06 am

Hi Gretchen,

Can i use whipped cream as filling for the butter cake and on the top frosting i use butter icing. i need to do this saturday. need your advice. thanks.

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Gretchen Price August 18, 2014 at 1:31 pm

yes you can

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Luna August 11, 2014 at 8:37 pm

I’m making an 8-inch three layer cake. Is the whipped cream stiff enough to hold up cake layers and still show through when you cut the cake? Thanks.

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Gretchen Price August 12, 2014 at 12:36 am

yes

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Junior August 6, 2014 at 11:48 pm

hey so I am very new to baking, and I’m going to make a checkerboard cake using red velvet and chocolate cake. I wanted to use whipped cream cream cheese frosting for the filling and your whipped cream recipe for icing the cake. Basically since I’m new to this I was just wondering if these flavors seem balanced or do you think the cake would taste like crap lol. I’m using light filling and icing because my dad doesn’t like very heavy and sweet stuff.

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Gretchen Price August 7, 2014 at 12:21 am

I think the flavors will be great, but I warn that chocolate cake and red velvet in a Checkerboard Cake may not have the effect (visually) that you are looking for
Since they are so close in color

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Melissa August 5, 2014 at 3:40 am

Hi
I use a lot of your recipes and they are wonderful! I have a customer who doesn’t like sweet frosting. I was wondering that if I used the whipped cream frosting can I put fondant on top of it? If not what would you recommend?

Thank You
Melissa

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Gretchen Price August 5, 2014 at 12:20 pm

I do not recommend Whipped Cream under fondant, it is very slippery and doesn’t not hold well, if it starts to slip under the fondant, it will take your fondant right with it!
I use a THIN coat of buttercream under fondant just enough to GLUE It, she will never know it is there!

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Elijah August 4, 2014 at 9:10 pm

Hi so I was planning on making this for my dads birthday cake this week and I was just wondering how to keep the cake from getting hard. What I mean by this is every time I put a cake In the fridge it gets hard in a couple of hours. And I’m assuming I’d need to refrigerate it since ill be using whipped cream as an icing for the cakd

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Gretchen Price August 5, 2014 at 3:30 am

Correct on refridge for whipped cream, but please read What is Cake

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cindy August 4, 2014 at 6:04 pm

could i use a favored gelatin… to substitute whip cream?

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Gretchen Price August 4, 2014 at 10:10 pm

Nope

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Kelly August 4, 2014 at 2:53 pm

I’m confused with the information at the top of the recipe regarding the gelatin measurements…its this: Plain Powdered Gelatin 7g (1 packets 1/4 oz ), Cold Water 1/4 c (2 fl oz), Boiling Water 1/4 c ( 2 fl oz) OR this: Stabilizer: Plain Powdered Gelatin 1 teaspoon, Cold Water 1-1/2 tablespoons, Boiling Water 1-1/2 tablespoons. Which are you to use?

I need to make a Football Field Cake for a party on Sunday – I’m setting delivery up for Saturday night and asking them to keep it in the fridge – to preserve the icing/decorations…I need an EXCELLENT recipe and I know you’d never let me down. :) Just need help understanding the top section regarding the most important part that I’m looking for in a whipped cream frosting recipe…stabilization.

Thanks in advance!

~ Kelly ~

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Gretchen Price August 5, 2014 at 3:32 am

It is a LARGE recipe, or a SMALL recipe, pick which you prefer. I make it in large batches and keep in the fridge so when I need to stabilize some cream, I just hack off a hunk, melt it and Im done, but some folks have been complaining that my recipe was too large (and apparently no one can do math?) so I revised the recipe to reflect both Large and Small quantities, either way the method is the same

Good Luck!

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k and k cakes August 3, 2014 at 1:17 am

Hi, I wanted to know if this whip cream is good for under fondant?
Also,any experience with non dairy frostings?
Thank you so much!

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Gretchen Price August 3, 2014 at 11:59 pm

I do not use whipped cream under fondant
too slippery
I do not have much experience with Nondairy topping (there is a product called Pastry Pride) that I think is pretty good though

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Solmaris August 5, 2014 at 11:47 pm

Hi Gretchen, I live in Bethlehem, PA and Here we can’t find Pastry Pride. What other substitute I can use to come close to the Pastry Pride? We are called the Lehigh Valley. I heard that Rich’s whip topping is another brand, but I’m also having a hard time finding that. Is there a way I can order it online?

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Gretchen Price August 6, 2014 at 1:20 am

Im not really sure because I do not use either, but you should do a Google search and see what you come up with

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Christine August 1, 2014 at 1:56 am

Hi Gretchen

Firstly, I would like to thank you for taking so much of your precious time to answer all our questions

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justin July 31, 2014 at 6:28 am

Hi Gretchen, I love your videos and recipes. I’m a very visual person. I want to make this recipe but can’t find the video. Where is it located, I know I just keep overlooking it. Again, great job!

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Gretchen Price July 31, 2014 at 3:38 pm

its right here on the blog post

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Sonia August 4, 2014 at 2:49 pm

Hi gretchen,

I did read what is cake from the blog post below.. i only understand about cake and its structure. I would like to understand about what to do when i make buttercream roses or fresh cream roses. my hands are in constant touch with the icing bag and it melts the consistency of the buttercream or whipped cream. please help.

Thanks.

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Sonia July 30, 2014 at 8:55 am

Hi Gretchen,

I have been an avid follower of your recipes and videos.. I live in India in a place where the average temperature is always around 32 to 37. And i have a hot body too.. Whenever i try working with Whipped cream or buttercream, i always end up with molten roses and i have to freeze it before i put it on the cake. please help me. .

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Bonnie August 9, 2014 at 1:41 am

I have heard others say they keep cool water nearby, and keep cooling their hands in it as needed. I know it sounds too simple, but just might help!?
I have also heard that some wear cotton gloves, but I don’t think I could work in gloves.

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Rocío July 30, 2014 at 3:53 am

Hi i have a question about this recipe can i used this whipped cream for topping My cake and decorate too?

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Gretchen Price July 30, 2014 at 1:19 pm

yes you can do whatever you like!

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cecilia July 23, 2014 at 5:55 pm

Hi Gretchen i was wondering if i added vanilla how much do i put,thanks.

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Gretchen Price July 23, 2014 at 11:59 pm

a tablespoon will do

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Antonio July 21, 2014 at 10:08 pm

Can I pour ganache on a crumb coated cake that has the whipped cream? I nee to know ASAP thanks Gretchen

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Gretchen Price July 22, 2014 at 12:46 pm

well, not a great idea, the ganache must be warm, to pour, which means you run the risk to melt the very delicate whipped cream!

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Lisa Vande Velde July 17, 2014 at 4:53 pm

Hi Gretchen,
In the video stated that you add the gelatin straight into the cream and you never have a problem. At what stage do you add it? I would like to try this just to eliminate the extra step. Plus although I see that it works, I don’t like the idea of adding warm cream to cream that I am trying to keep as cold as possible. Thanks for your help Gretchen, love the vids and the blog.

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Gretchen Price July 17, 2014 at 11:54 pm

Just add it to the whipping cream almost at the end, just before you reach your desired peak

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Mary July 14, 2014 at 1:28 pm

I made the liquid fondant recipe for petit fours and it was too thick..warmed it slightly as you suggested and still seems too thick..ran out of time put the remainder in the ref..now that I want to try again what do I thin it down with to make it flow in an easier manner? You are awesome to share and such a good teacher!

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Gretchen Price July 14, 2014 at 2:04 pm

this question is being asked on Whipped Cream recipe (it is more helpful for everyone to ask the questions on the specific recipe in question)
But to answer you about POURED FONDANT ICING
I do mention on the video and in the written part of the blog that you will add warm water to adjust to your desired consistency.

Thanks for watching!

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Evelyn July 14, 2014 at 8:10 am

Can I use the plain gelatin in my chantilly frosting also? Usually when I make my frosting to make it stiff I add a little cornstarch. Thank u

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Sonya July 10, 2014 at 5:05 pm

Can this be used on ice cream cakes?

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Gretchen Price July 10, 2014 at 9:31 pm

Yes, that is what I did for my Ice Cream Cake

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Umm Mariam July 3, 2014 at 10:36 am

Hi gretchen ,
Thanks for sharing your valuable recipes with us..I wanted to know if I could add strawberry purée to the stabilised whipped cream to make strawberry whipped cream ..
Thanks

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Gretchen Price July 4, 2014 at 1:07 am

Not great to add puree ( I just find it is not great flavor- you need too much to get any real taste, and too much= not good whipping consistency) but you can sure, I just feel that a concentrated fruit flavor is best. SO be sure to get that liquid REALLY cooked out!

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Lupe July 20, 2014 at 6:14 am

The purée won’t change the consistency much and is way better than using a concentrated, most likely sugar-filled syrup/flavoring, as it is more natural. Just whip your cream as you usually would and add the purée just before it’s reached the desired consistency. I do this almost everyday at work and in haven’t had any problem with it.

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Lilly July 2, 2014 at 7:23 am

Hi..
I live in a pretty hot place.. and when I ice my cake and put it in the fridge my cake sponge becomes hard n isn’t soft.. but my icing is fine without gelatin … Wat should I do.. please help… and can I use farm fresh fresh cream on tis recipe?? I’d appreciate Ur answer.. thank u…

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Gretchen Price July 2, 2014 at 1:05 pm

Please Read WHAT IS CAKE

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Marina.B June 29, 2014 at 6:53 pm

Hi Gretchen! Hope you’re well. Just wanted to ask you if there are any substitutes for gelatine as a stabiliser as I am allergic to it?

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Gretchen Price June 30, 2014 at 1:52 am

Hi Thanks
CLICK HERE OR leave it out

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Syeda June 21, 2014 at 4:51 pm

Hi Gretchen,
Please help me with my following question as I love whipped cream on cake but i never get a white perfect whipped cream iced cake. However when I did chocolate whipped cream it was perfect. I’ll be grateful to you.
“Hi,
I have some problem using whipped cream. Like you said we can use whipped cream without using stabilizer, I always make it without it. I whip cream up to the same peak as you showed in chocolate whipped cream and I refrigerate it straight away and only take out as much as I need to ice then take out the rest when decorating. Despite of all the care, when I am icing the cake and piping the whipped cream it starts turning weepy half way and by the time I finish piping it(in piping bag) turns buttery. However I do it really fast. I thought I was over whipping it so when I tried next time I didn’t whip it for that long but still it is the same. Even the weather is not really hot where I live. Do you think there could be any other reason or I should always use the stabilizer? I love the way you decorate your cakes and make rosettes. I want to do it like you. Please help!!! Thanks!!!
Also if you could please provide us the recipe of danish crown pastry, Thanks.”

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Gretchen Price June 22, 2014 at 1:45 am

Well, it sounds as if you know what you are talking about , and you have tried several solutions (the same ones I would have told you to try)
What brand of cream are you using? Does it have at least 36% fat?

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Syeda June 22, 2014 at 11:46 am

I am using tesco brand double cream it says 22% fat . I’ll try to find with one having 36% fat. I think this is what I overlooked.
Thank you so much

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Gretchen Price June 22, 2014 at 12:17 pm

Yep, so there is your problem

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Syeda June 22, 2014 at 12:03 pm

Please don’t take me wrong as I am quite new to baking, I have learnt a lot from you. I read the whole blog before asking question but i couldn’t find anything same as my problem. I actually tried everything you said in blog but i think i missed percentage of fat. You are my teacher and I really respect you..

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Gretchen Price June 22, 2014 at 12:17 pm

The fat content should be written on the cream you are buying, but sometimes NOT.

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Syeda June 20, 2014 at 8:09 pm

Hi,
I have some problem using whipped cream. Like you said we can use whipped cream without using stabilizer, I always make it without it. I whip cream up to the same peak as you showed in chocolate whipped cream and I refrigerate it straight away and only take out as much as I need to ice then take out the rest when decorating. Despite of all the care, when I am icing the cake and piping the whipped cream it starts turning weepy half way and by the time I finish piping it(in piping bag) turns buttery. However I do it really fast. I thought I was over whipping it so when I tried next time I didn’t whip it for that long but still it is the same. Even the weather is not really hot where I live. Do you think there could be any other reason or I should always use the stabilizer? I love the way you decorate your cakes and make rosettes. I want to do it like you. Please help!!! Thanks!!!
Also if you could please provide us the recipe of danish crown pastry, Thanks.

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Kelly June 18, 2014 at 1:30 pm

Can this be kept overnight on a cake ?Will it melt?

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Gretchen Price June 18, 2014 at 11:02 pm

in the fridge yes it will be fine

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Diana June 17, 2014 at 10:11 pm

I don’t have a kitchen aid mixer, i used a hand mixer to make the icing. I haven’t tried adding the gelatin but I tried to use heavy whipping cream with a hand mixer and it melted really fast. Do you think I can make the icing with a hand mixer?

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Gretchen Price June 17, 2014 at 10:52 pm

Well I think you answered your own question!

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Luzmarina Natalie June 17, 2014 at 7:49 pm

Hey Gretchen! I absolutely LOVE watching your videos, you are so talented and awesome!!! I used this recipe over the weekend to make a Pina Colada Cake for Father’s Day [also used your vanilla sponge cake recipe). This recipe is so easy to follow and came out great. I’ve never made whipped cream homemade, I’ve always used the Wilton boxed whipped cream but I’m never going back to that after this, the cost is exactly the same to make but this is way better and not as sweet, which is what I really loved. After making it I put it in the fridge for about 20 minutes before icing my cake to let it really set. I did realize after making the gelatin that I didn’t need to make all four packets but hey you live and you learn. Lol. :-P

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Cheryl June 17, 2014 at 3:21 am

Thank you, thank you, thank you for showing me why my whipped frosting kept getting clumps from the gelatin!

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Kelly June 16, 2014 at 12:27 pm

Will this icing melt once I put it on the cake,can this also be used for writing letters.I also i have another question for the video for how to make a cake for beginners if i used this recipe of whipped cream will it work the same and not melt.If i used this on a cake will it melt and get watery?

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Gretchen Price June 17, 2014 at 12:34 am

No it wont melt.
I do not write with whipped cream.
I use it on cakes everyday- you have to keep it in the fridge

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Kelly June 14, 2014 at 12:11 pm

Hi will this work if i pipe around the cake and ice the cake and write letters with it? Also will this whipped cream melt as i put it on the cake?I want the deisign to stay.If it melts how can i not make it melt?

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Gretchen Price June 14, 2014 at 12:58 pm

Of course, that is what this recipe if for. I believe the title says for Icing Cakes, which also means the Rosettes and borders too.
The shelf life is usually written at the END of all my blogposts

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Kelly June 14, 2014 at 2:09 pm

will it melt at all when i put it on ?i put regular whipped cream and it seems to melts i am wondering iif this will?

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Kelly June 14, 2014 at 3:07 pm

Will it melt if I ice the cake?

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Gretchen Price June 14, 2014 at 10:14 pm

No, Keep it in the fridge when you are done

Gretchen Price June 14, 2014 at 10:17 pm

I ice cakes with whipped cream everyday, even in a 90 degree F kitchen, Watch Black Forest Cake nd Pina Colada Cake and all the other recipes where I use Whipped Cream icing, you ill see I have no trouble

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jeshera June 13, 2014 at 2:20 am

Thanks a lot! You’re awsume. Its cool how you take the time to answer every question us woddie insiders have, keep doing what you do.

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jeshera June 12, 2014 at 11:58 pm

Is it okay to pipe this INSIDE of a cupcake, or would it sink into/be absorbed by the cupcake? (Hopefully not).

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Gretchen Price June 13, 2014 at 12:42 am

it will work

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Gina June 12, 2014 at 6:35 pm

Don’t know if this has been asked before…

1. How many tablespoons of stabilizer this recipe makes? (I ask because I really just want to make enough stabilizer to use once e.g. 2 or 3 tbsp of it)
2. If I am making this recipe for a couple who is diabetic, instead of sugar, could I use vanilla sugar free pudding mix? (would this make it too “hard” as it already has the gelatine? or can I just simply not add any sugar?)

Thank you very much in advance!

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Gretchen Price June 13, 2014 at 12:47 am

Divide the recipe by 4

You can use splenda or another sugar substitute, I have not tried vanilla pudding mix, so I cannot say yes or no- but your guess about making it “hard” is my same guess, it will actually make pudding to be honest.

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jeshera June 12, 2014 at 12:17 am

Thanks so much!

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Jeshera June 11, 2014 at 7:47 pm

Umm I don’t know if this is a problem..but I made the “stabilizer” and put it in my fridge I checked it last night and it was perfect. But then I put in in the BACK of my fridge so no one would touch it, and when I checked today it was FROZEN! Hahaha I always do something like this. But my question is, can I still use it or do I have to make it over again? Thanks, (and sorry for rambling). :)

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Gretchen Price June 11, 2014 at 8:14 pm

Just thaw it out, then melt it

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jeshera June 10, 2014 at 1:23 pm

Lol I can’t believe I couldn’t find it myself. Sorry about that, thanks!!!

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jeshera June 9, 2014 at 11:20 pm

If I wanted to do a chocolate whipped cream how much cocoa powder do I add to this recipe..thanks!

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Gretchen Price June 10, 2014 at 4:04 am
Gwen Torres June 7, 2014 at 9:40 am

Thank You! Thank You! Thank You! For not putting your hands in your hair while you are cooking. Every other person I have seen on television and I mean everyone can’t seem to keep their hands out of there hair. Gwen

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Kenney June 7, 2014 at 4:57 am

I moved to Nj from another state a couple of years ago where I was able to buy heavy cream that was 36 – 40 % butterfat. Amazingly, the dairy that bottled this amazing product used Jersey cows, the black and white ones which have the most fat in their milk. No need to strengthen the whipped cream icing with this great product – it held up for several days! Now that I live in Jersey, I can’t get anywhere near that butterfat percentage, and nothing I do makes it last like it did in Colorado. I am not sure why the stores here only sell so called heavy cream that is ultra pasteurized, contains chemicals and is about 30% butterfat. Gretchen, is there a way we can campaign to get a better product right here in New Jersey?

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Sharon June 5, 2014 at 3:26 am

Hi Gretchen: I love your videos and recipes. I want to make the Oreo Ice Cream Cake for Father’s Day. How much ahead of time can I make it and keep it in the freezer. I sure don’t want to ruin the whipped cream icing!!! Thank you.
Sharon

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Gretchen Price June 6, 2014 at 1:45 am

I would prefer you made the cake up to the point of icing, keep it in the freezer for up to a month wrapped well, then ice it with whipped cream the morning of (or even 2 days ahead would be OK)

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MzBaker June 1, 2014 at 5:57 pm

I have looked at so many recipes for this and your’s seems to be the most simple! Thanks for sharing! I found you on youtube!

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Solange Rojas June 5, 2014 at 8:23 pm

Hi greetings from New Westminster BC Canada, love your videos they are never borring and you make it so clear that is so easy to learned and do it, you are very funny too and so is the camara man.

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Norma G May 31, 2014 at 10:50 pm

I read somewhere that there is a type of pastry powder (I think) that is used commercially for making icing that tastes like whipped cream..I have been searching and can’t remember the name of it, but it seems it started with the word “Pastry” something or other. It seemed interesting and I saw many good reviews from people who had used it. Apparently you have to purchase a large volume of it but I was able to find it on Amazon.com, but like I said, I can’t remember the name to find it again. Can you help?

Thank you

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Gretchen Price May 31, 2014 at 11:11 pm

Im sorry I have not heard of this

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Esther June 13, 2014 at 9:16 am

Hi Norma,
Are you talking about Pastry Pride? You can purchase them @ smart and final.

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olisue May 30, 2014 at 6:59 pm

Hello, I love your videos and blog. I wanted to know if I can add liquor to this whip cream if so how?

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Gretchen Price May 31, 2014 at 12:02 am

You can, but be careful not to add too much, just a couple tablespoons really, add it to the liquid cream

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Laurielle May 30, 2014 at 4:58 am

I have a request to mix cream cheese frosting with whipped cream frosting together. Will the whipped cream hold up when mixed in or will it just collapse? I will be filing with this and covering in fondant.

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Gretchen Price May 30, 2014 at 5:54 am

It will be fine

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Shannon May 29, 2014 at 9:41 pm

I was wondering if you can use meringue powder instead of gelatin . I use it in regular buttercream and thought it may work, but not sure! Thanks for your time!

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Claudia Perez May 29, 2014 at 4:52 am

Hi Gretchen, I am your fan #1.
I have try your recipe 3 time already And the 3 time the heavy cream is fluffy and as soon I add the gelatin mix with a little bit of heavy cream, start to deflate and get curly and liquid. Please help I love it how the cakes look with whipped cream.
Thanks

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Gretchen Price May 30, 2014 at 6:01 am

Hi I’m sorry this happened to you, I tried to show you the best way possible to make this recipe, but some still have trouble, there is really no other way to explain it, as I showed you in the video

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MURIEL May 28, 2014 at 11:09 pm

i added my chocolate to my whipped cream and it was too hot. My whipped cream “melted” can it be rewhipped or salvaged in any way?

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Gretchen Price May 30, 2014 at 6:03 am

should be able to re whip it fine

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Becky May 28, 2014 at 12:16 am

I have read your responses to make the recipes just like you did. But I have to ask, can I use flavored gelatin, I live in a remote area and can’t find plain gelatin.
Thanks for your patience

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Gretchen Price May 28, 2014 at 12:46 am

no it is not the same thing

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FeedMeplz May 25, 2014 at 8:25 pm

hello Gretchen, i just started watching your videos.. and signed up to your blog… I am not a baker… but since i’ve started planning my Daughter’s first Baby Shower (my first Grandbaby woo hoo… =^_^=) i’ve gotten it into my head that i want to wow her and everyone….

i so want to try out your recipe for both the whipping cream and others… but I do work and have limited time.. i wont have time to decorate the house, prepare all the food and bake at the same time… I want to make things more special then just the ordinary decorations and i so i was hoping u could give me some pointers… I thought of buying some plain cupcakes and topping them off with some cool whip… but i want to add your strawberry puree to it… how would i go about doing that without ruining the cool whip??? and can i make a peach, blueberry or Raspberry puree the same way?? any suggestions would be Greatly appreciate…
thank you kindly…

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Gretchen Price May 26, 2014 at 3:31 pm

Hi there, thanks for joining in.

I cannot say the reaction cool whip may have when you add something like a puree to it, I do not use cool whip, I know it has all kinds of stabilizers and gums to it, there is not really anything “real” to cool whip if you know what I mean. SO I guess give it a try, let me know what happens.

Sorry Im no help, I just don’t use that

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FeedMeplz May 27, 2014 at 5:08 pm

Hello Gretchen,

first of all thank you so much for replying so quickly… the more i thought about it the more i decided i would hold off and experiment some other time where it wouldnt be so crucial that things worked out…

literally just finished watching ur vid of the pourable fondant…. and I think that’s a better choice in this situation…. since i can make the fondant way in advance and can keep it in the fridge… and i’m thinking of baking some cupcakes… the mini ones…or cookies…. how do i go about using coloring… for this…(oops i mean the coloring the fondant) i just found out ITs going to be a Boy!…her shower colors are pastel… with blue as the main color… would u happen to have any vids on baby shower pastries?? any pointers or ideas would be a great help…
thanks once again for being so down to earth and showing us all your wonderful tips acquired through your experiences they are much needed especially for those of us that are not so talented in the kitchen realm…lol…
have a Glorious day =^_^=

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Sally May 25, 2014 at 2:20 pm

I have tried making the whipped icing twice. Both times it seems after I slowly add the confectioners sugar it sorta curdles and the fluffy consistency is no longer there. Can you please tell me what I am doing wrong?

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Jennifer May 24, 2014 at 4:58 am

I wanted to have a whip cream with a coconut flavor, do you think I could whip coconut cream in with the whip cream and still have it whip up good? Could I still use the gelatin to stabilize as well?

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Gretchen Price May 25, 2014 at 2:32 am

I prefer you add coconut extract or emulsion as adding coconut milk or crème de coconut will not allow the heavy cream to whip as good, because you will have to add too much to get any real flavor

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Michelle May 23, 2014 at 6:54 pm

Is it possible to use this on a cake that may be in the heat? I’m making my daughter’s bday cake and everyone loves the whipped icing, and totally against fondant, so I found a cute cake to make with just butter cream on the outside.So I wanted to know if I could swap the butter cream for whipped, but the party will be outside and there is a chance it’ll be hot and I don’t wan to risk a droopy cake lol Thanks :D

P.S. LOVE the videos <3

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Gretchen Price May 23, 2014 at 10:52 pm

I would stick to buttercream, whipped cream is highly perishable and may melt

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Numo May 23, 2014 at 2:06 am

Hello there – can add food coloring n concentrated frozen juice to add flavor? Can you help me with how much I’ll add on – thank you!

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Gretchen Price May 23, 2014 at 11:03 pm

food color yes, juice, not so much
I prefer you add flavor concentrates, not juices. Emulsions are good too

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zoey May 20, 2014 at 5:35 pm

hello gretchen i have a few questions i am making a 3 leches cake for a party all the recipes say with whipped cream icing but my main concern its if i make the cake the night before than sat we want to have it out fr at least 3-4 hrs at room temperature do you think this is a good idea ? how long it will last if i use stibilized wipped cream ? and i make it the night before the colors will stay the same ? also what other icing i would be able to use for this tipe of cake but not a sweet one cause usually buttercream its realy sweet thanks so much

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Gretchen Price May 22, 2014 at 2:35 am

Tres leches is almost always iced with Whipped Cream, however you can change the rules!
If you DO use whipped cream ,it will be fine, don’t do it too early the day before, but you can do it.

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Mien WS May 18, 2014 at 6:28 am

is it possible to use gelatine sheet instead of gelatine powder? thank you

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Gretchen Price May 18, 2014 at 12:15 pm

yes see GELATIN

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Khrizette May 16, 2014 at 5:04 pm

You have probably been asked this question, I’m sorry but I would like to know if this can be used under fondant?

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Gretchen Price May 16, 2014 at 7:24 pm

No not good idea to use whipped cream under fondant, too slippery

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Sarah May 14, 2014 at 11:18 pm

Hi Gretchen,
When agar is set, it seems like it is more firm than gelatin. I also have noticed that it stabilizes whipped cream better than gelatin. Saying this, do I still use the same amount of agar as with gelatin?

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Gretchen Price May 14, 2014 at 11:24 pm

yes same amounts

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Annabell C. May 14, 2014 at 3:24 am

Hi, huge smile……..

I have an android now and have put your blog on my top screen.

I read your post plus all the comments from your many questions you receive. Wow, honey, you do a lot of work. I can’t imagine it.

Thank you for being there and caring about all of us.

Thanks for your videos……… and no intro music……
I am sure they are the best recipes ever, without you showing us by not having to taste them on screen……

Lots of love from northern California. :-)

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Gretchen Price May 14, 2014 at 3:40 am

Thank you for this unique, funny and lovely comment!

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Adelenne May 13, 2014 at 11:19 pm

Hi Gretchen, I love frosting all my cakes and cupcakes with whip cream frosting. Took a while with lots of trial and errors to get it right. With gelatin as the stabilizer, my frosting holds so well in my hot and humid weather here in Singapore I’m very impressed. And it’s still nice and creamy when you eat it. I’m not to crazy about buttercream frostings although I must say your swiss meringue buttercream looks so good. Someday maybe. I use a vegetable base whip cream that I get here and it taste really good to the point my customers and friends think I added some kind of fruits in it. Thanks for your tips!!

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rabia riaz May 7, 2014 at 7:01 am

pls kindly tell me how to stabilize a whipping cream that has 35% fat or35.1% of fat.l can’t find a heavy whipping cream here in hong kong.

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Gretchen Price May 8, 2014 at 1:46 am

The same way I do here in the video, it will be the same thing

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rabia riaz May 9, 2014 at 4:58 pm

thanks so much

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Sarah May 5, 2014 at 5:45 pm

Hi Gretchen,
The other day I made agar agar and brushed it over my fruit cake. I have left over , can I melt and use it as with gelatin and stabilize my whipped cream ? And do you use the same amount of agar agar as you with gelatin?
Thanks

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Gretchen Price May 5, 2014 at 11:46 pm

HI there, please read AGAR

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Gretchen Price May 5, 2014 at 11:46 pm

HI there, please read AGAR

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Beth May 2, 2014 at 10:45 pm

Does anyone know if I can use pectin instead of gelatin? if so, would it be in the same quantities?

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Gretchen Price May 3, 2014 at 1:04 pm

it is not the same thing

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Laura May 2, 2014 at 12:28 am

I’m so thankful I saw this before making whipped cream for a black forest cake! I’m planning on bringing the cake somewhere in the morning to be eaten halfway through the day. if I make the cake the night before and put the whipped topping on it, will it still look okay 16 hours later when it will be presented?

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Laura May 2, 2014 at 12:42 am

Also, do you have to wait for the gelatin to get cold and harden before using it, or can you use a tablespoon of it as soon as you make it, before you put it in the fridge?

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Gretchen Price May 2, 2014 at 1:50 am

You can use it right away

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Gretchen Price May 2, 2014 at 1:51 am

Yes, should be good, just don’t leave it out all day! An hour or so at the most, then back in the fridge

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Laura May 2, 2014 at 2:59 am

Thank you so much! I’m incredibly thankful that I came across your videos on youtube! I will definitely be coming to your page more often!

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Alexis April 26, 2014 at 5:00 am

Is this the same frosting they use to pipe cupcakes like the ones In grocery stores or like save mart? Asking cause I am not into buttercream too sweet!!! The one in the grocery store they say its whip frosting so delicious just enough sweetness!!!

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Gretchen Price April 26, 2014 at 1:33 pm

No, this is FRESH Homemade whipped cream, not a topping like they use in the supermarkets.

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Shareen April 21, 2014 at 11:35 am

Hi Gretchen,

I have not used whipped cream topping for my cakes all this while cos the whipped cream I made always gets runny. Now I have an order coming this weekend chocolate cake with whipped cream topping. After watching your you tube on stabilized whipped cream I realized now that I was using just ordinary whipped cream instead of the heavy whipped cream and without the gelatin. Can I use Rich’s whipped cream or viva whipped cream? Do I still need to use gelatin? Can I make chocolate cake with white whipped cream topping with fondant roses on top as decorations? The cake is to be collected on Friday afternoon. How soon can I ice the cake with the cream. Awaiting your response asap. Thank you and best regards

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Gretchen Price April 21, 2014 at 2:11 pm

I do not use imitation topping Like Rich’s or Viva, so I am not familiar with those products
If you want to make my recipe, then please follow the instructions for my recipe, with no substitutions and you will have great results.

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Shareen April 22, 2014 at 3:14 pm

Hi Gretchen

Thank you for your prompt response. However you haven’t replied my second question whether I can put fondant flowers on the whipped cream topping or must I use buttercream flowers and how soon can I ice the cake.

Thanks & best regards

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Gretchen Price April 22, 2014 at 5:18 pm

Fondant flowers, YES
Whipped cream cakes do not hold up for much longer than 1 day, so do it the night before the party

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Anna April 11, 2014 at 1:15 am

Hi Gretchen,

I made my gelatin yesterday in anticipation of making your stabilized whipped cream today. I am in the process of making homemake pastries and wanted to add napoleans to my list. I followed your instructions to a “T” and watched your video several times. I whipped the heavy cream until it was very stiff and when I added the warmed cream with the gelatin to the whipped heavy cream, it broke down. The cream was not hot when I added it but was mildly warm. I threw everything away and started over and it happened again. What did I do wrong? I wound up adding “whip it” to the whipped cream to help stabilize it a little and then I added it to the pastry cream. It was divine, although not the consistency I was hoping for. Thanks Gretchen.

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Gretchen Price April 11, 2014 at 4:25 am

Where do you live?
What brand of cream are you using?
How do you mean it broke?
Can you explain it a little more?

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Anna April 11, 2014 at 12:48 pm

I live in NJ near the PNC Arts Center. I purchased the heavy cream from Costco, Land O Lakes heavy whipping cream. After I put in the gelatin/warm cream mixture, it deflated and was not smooth. It almost had a “grainy” look to it. Could it be my gelatin. I bought a box of Knox gelatin and used all four packages. My gelatin set up beautifully but is very hard. Is that normal?

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Gretchen Price April 12, 2014 at 1:04 am

I will suggest you leave out the gelatin and just make the whipped cream without it. I have to guess that you are just having trouble adding it in.
It will be fine if you just leave it out and use straight up whipped cream

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Anna April 14, 2014 at 1:15 pm

Hi Gretchen,

I tried it again and it worked perfectly. I do not think I was beating it enough before I added the gelatin. It came out beautifully. I also made your napoleans to add to my pastry display. Everyone was raving about them, saying it was the best they ever ate. I have been using the same cream puff recipe for years but this year, I decided to use your recipe to make eclairs and cream puffs. They came out fabulously. This is the best recipe. They did not collapse and were perfect. Thank you for sharing all of your recipes and tips. I am a self taught baker and love to learn new techniques. :)

sandra April 6, 2014 at 9:39 pm

I want to ask you can I bake a cake and decorate this with the whipped cream one day in advance and after this put it in the fridge?

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Gretchen Price April 6, 2014 at 11:49 pm

Yes, but it Is not the best idea, whipped cream cakes are best made and served the day of…but with the stabilization of the gelatin, it is more forgiving

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rosa Gutierrez April 2, 2014 at 6:08 pm

Hi,! I ‘m having trouble making flowers or roses to stabilize,
Can i use this recipe for flowers or roses? Need your help asap thank you

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Gretchen Price April 2, 2014 at 8:45 pm

sure many people use Whipped Cream for roses, I however DO NOT, I prefer Buttercream, in my opinion whipped cream is difficult to work with, it is difficult to keep its shape, and it is very tricky to store for more than a few hours

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Boots March 25, 2014 at 9:43 pm

Gretchen

I seem to recall my grandmother using a bit of creamed/whipped unsalted butter in cream to add fat and make it whip. I was a kid and don’t recall details and unfortunately like many grandma’s (of people my age LOL) she didn’t keep written recipes. Have you ever heard of it? Any thoughts?

Thanks for sharing your love of baking with the World!

Boots

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Gretchen Price March 26, 2014 at 12:06 am

Hi There, I have not heard of this, but Grams always knew best!

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Aerielle March 13, 2014 at 9:42 pm

Hi Gretchen. Question for you: Which peak consistency out of soft, medium, and firm did you use to add to the vanilla custard for your Mille-Feuille Napolean recipe?
By the way, just about a week to two weeks ago i discovered your Youtube channels and blog page, I have been trying to watch all of your videos (because it seems I can’t get enough), and becoming a fan along with a baking/decorating guru! :)

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Gretchen Price March 14, 2014 at 1:30 am

Hi There, Thanks! I use a medium-firm peak whipped cream

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Ashley March 13, 2014 at 1:01 am

Do you think this could be used on a wedding cake? I prefer it to super-sweet buttercream!

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Gretchen Price March 13, 2014 at 1:29 pm

Yes, however I never use whipped cream on wedding cakes, the wedding cake is meant to sit out for hour during the ceremony so I do not like to take that chance with whipped cream, but others have and do, so it is your option

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Irene March 1, 2014 at 7:32 pm

Hi i was wondering how much whipped cream frosting will this make and can i use it as my filling in my cake as well? I wasnt sure because of the gelatin in it!

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Gretchen Price March 2, 2014 at 2:54 am

Heavy cream generally whipps to double volume, so if youstart with 2 cups liquid, you can get pretty close to 4 cups WHIPPED
Yes it is for filling and icing

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June Singapore February 26, 2014 at 9:07 am

I read your feedback on whipping cream as not so suitable a replacement of heavy cream. Can you kindly advise if cream labelled as THICKENED cream is an OK replacement?
I noted you mentioned 36% to 40% facts the cream should contain…so this shall be the benchmark for selecting the right cream for this frosting recipe.

Thank you so much for sharing! The Lord bless you!!!

Regards

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labiba February 23, 2014 at 10:23 am

I cant find any agar in asda ,uk.Is there another substitute?reply as soon as possible

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Gretchen Price February 23, 2014 at 4:42 pm

just leave it out, use fresh whipped cream no stabilizer, and keep the cake cold until you serve it

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labiba February 22, 2014 at 5:31 pm

hi Gretchen. I can’t find any heavy whipping cream in the UK,ASDA. Is there a substitute for heavy whipping cream. Thanks.

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Gretchen Price February 22, 2014 at 7:24 pm

it just needs to be at about 36%-40% fat for it to whip properly

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labiba February 22, 2014 at 5:29 pm

hi sweetie. can you use vegetarian gelatine? Please reply as soon as possible.
thanks.

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Gretchen Price February 22, 2014 at 7:28 pm

Hi There,did you read the blog? I wrote about it, its actually IN RED so people would notice where I address this :(

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labiba February 22, 2014 at 5:27 pm

hi Gretchen! Will vegetarian gelatine work. Thanks

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Gretchen Price February 22, 2014 at 7:28 pm

Hi There,did you read the blog? I wrote about it, its actually IN RED so people would notice where I address this :(

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labiba February 22, 2014 at 4:49 pm

if you are vegetarian what would you do? Please reply as soon as possible. Thanks.

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Gretchen Price February 22, 2014 at 7:26 pm

Hi There,did you read the blog? I wrote about it, its actually IN RED so people would notice where I address this :(

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Val February 16, 2014 at 9:43 pm

Is there any way to get the air bubbles out of this frosting? I have tried piping it onto cupcakes but it always comes out with annoying air bubbles and ruins the look of the cupcakes! Is it even possible to remove air bubbles from this kind of frosting (stabilized whip)? Your expertise is greatly appreciated!

-Val, Los Angeles, California

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Gretchen Price February 17, 2014 at 2:20 am

I have never experiences air bubbles in my whipped cream, perhaps you are whipping it too much?

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Chloe February 16, 2014 at 12:46 pm

Hi,
I saw some posts in the internet talk about adding instand pudding powder to stabilize whipped cream. It seems easier to work with. Does it work the same as adding gelatin?

Thanks!

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Gretchen Price February 16, 2014 at 9:11 pm

I have not done this, so I cannot comment. But feel free to try it and please do share your results

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Deja February 6, 2014 at 11:00 pm

I was trying to see how many cupcakes this will ice???

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Gretchen Price February 7, 2014 at 3:39 pm

since everyone has a different method of Icing cupcakes (heavy or light??) it is hard to say exact, but for me it will ice about 18

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Cristina February 6, 2014 at 5:30 am

Hi!
I wanted to know if I could use this recipe the day before and refridgerate and then cover with fondant a few hours before eating.

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Gretchen Price February 6, 2014 at 9:27 pm

It is not a great idea to store whipped cream for more than a day, it will lose its volume that we worked so hard to achieve.

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Catherine February 4, 2014 at 9:18 pm

I want to use whipped cream as the frosting and filling on a 8inch cake but I’m afraid it’ll melt down during the 35 min drive. Weather should be around mid 60s I’ve used whipped cream but never on a cake to a party so I’m not sure what to expect

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Gretchen Price February 4, 2014 at 9:53 pm

It will be fine, just keep it in the fridge right up to the time you leave, and put it back in once you get there

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Catherine February 4, 2014 at 10:05 pm

Would I still have to use gelatin for the whipped cream? And thank you for the response! I am loving all the videos! My boyfriend and I get excited when we see a new upload hehe.

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Gretchen Price February 5, 2014 at 8:38 pm

you can leave it out if you wish

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Nabila February 2, 2014 at 7:41 am

Hi Gretchen….if i do a whipped cream frosting on my cake, do i must need to keep it in the refrigerator? normally i serve my cakes within 3 to 4 hours after i make them. Actually in my house people doesnt like the refrigerated cakes. And what if i don’t use geletine or agar agar, just do it with whipped cream? please help.

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Gretchen Price February 2, 2014 at 4:07 pm

From the blog:
Always refrigerate any cake or dessert that is made with whipped cream as it is highly perishable.

Whipped cream is like milk- if you leave it out fro hours, it will spoil

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Nabila February 10, 2014 at 12:48 pm

Thanks hunn..!!

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Liz February 1, 2014 at 6:46 pm

Unfortunate for me mine wasn’t firm enough, so I had to refrigerate the cake! I followed the recipe to the T.

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ana January 31, 2014 at 5:28 pm

thanks for the information. can I fridge them for a bout 30mins. before piping it onto the cake or I have to used it right after I whip it?

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Gretchen Price January 31, 2014 at 5:36 pm

you can fridge it, but I find it is best to use right away, as it can start to deflate and lose its integrity pretty quickly

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ana January 30, 2014 at 3:54 pm

hi I make this whip cream but did not hold as the one you make it gets runny a little quickly even our place is already cold. pls help what did I do wrong.

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Gretchen Price January 30, 2014 at 9:03 pm

Hi,
did you use all the same ingredients EXACTLY? and prepare the recipe EXACTLY as I showed??
Please be sure you did those two things, and you will have the SAME results as me every time.
There is no editing, no tricks, no switching of ingredients here, so if you do it like me. you should get results like me.

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Ruthann January 30, 2014 at 9:31 am

Hi there i have always dont this to cream but never warmed it – just added the powder gelatin to the cream as its whipped and I have had good results with it – no taste and no lumps – also works well – but am gonna try your way – thanks

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Vicky January 24, 2014 at 11:25 pm

Do you think it would be a good idea to use this if covering a cake with fondant?

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Gretchen Price January 25, 2014 at 1:40 am

No I only use buttercream for that

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Lily January 24, 2014 at 3:01 am

How long does this whipped cream hold its shape on a pie?

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Gretchen Price January 24, 2014 at 3:06 am

a couple days in the refridge

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Lily January 24, 2014 at 6:30 am

Awesome thank you! Love your channel on YouTube so great for you to share all of this with us. Very grateful!!

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Deborah Smith January 22, 2014 at 7:56 pm

Do you ever use any other flavoring in your white cakes besides the vanilla?

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Gretchen Price January 23, 2014 at 6:20 am

You can use a number of different flavors but I recommend compound flavors to preserves.
But also extracts like almond or coconut with added coconut flakes is nice

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Kate January 22, 2014 at 7:16 pm

Hi Gretchen!

You are amazing for all the tips you provide – thank you SO MUCH. I’m making a two layer cake with strawberries in the middle and have two questions.

First Question: In your strawberry cakes videos you use a ring of buttercream at the edge as a ‘dam’, and the whip and strawberries just in the middle. Is this necessary? Can I use just this stabilized whipped cream alone or will it squish out? (If so, should I just use pastry cream or something else in the middle?) It’s been requested I not use buttercream or meringue buttercream at all.

Second Question: If I make this on a Thursday night, and it’s refrigerated overnight and *most* of the next day, will be hold up for a party Friday night?

Thank you again so much!
Kate

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Gretchen Price January 23, 2014 at 8:05 pm

Hi Kate, thanks!
The ring that I use when building cakes is dependent upon the icing that I am using. So if I am icing in buttercream, my ring is in buttercream, if I am icing with Whipped Cream then the ring is in whipped cream.
Yes to making Thursday for Friday it will be fine, just keep in the fridge

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Kate February 1, 2014 at 4:52 pm

Hi Gretchen –

Just checking back in. Made the layers Wednesday night, chilled (wrapped) in the fridge overnight, then assembled with the whipped cream and strawberries Thursday night. Cake still looked great after all day Friday in the refrigerator and was a big hit last night!

Thanks again for your help!!

Kate

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Monica January 19, 2014 at 4:29 pm

Hi Gretchen,

I wanted to ask if I could fill a fondant covered cake with whipped cream in between the cake layers? This is for a two tiered cake in Florida May weather. I don’t think it’s a good idea but this is what the customer is requesting. Help please :-)

Monica

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Gretchen Price January 20, 2014 at 2:00 am

I FILL the cakes with whatever the customer requests, but be sire to CRUMB COAT (before adding the fondant) with SWISS BUTTERCREAM

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Bouty January 19, 2014 at 4:07 pm

No, I don’t have agar and cannot have it anytime soon as I live 16 hours away from any potential place where Agar can exist….lol
However, I have Gelatin sheets (organic vegetable gelatin) package of 6 sheets of 10 g each.

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Gretchen Price January 20, 2014 at 1:53 am

OK great! Use them then.

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Bouty January 19, 2014 at 4:18 am

Hi dear Gretchen,
Thank you so much for the tips. My question is : I only use vegetable derived gelatin sheets…..can I use them instead if the powder? If yes! How much and how?

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Gretchen Price January 19, 2014 at 4:40 am

Hi and you’re welcome, are you speaking of Agar ?

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Megan January 17, 2014 at 4:10 am

Gretchen– quick question: if using this whipped icing to fill & ice the cake, do you recommended pulling out enough for filling the cake THEN add the gelatin so that the filling isn’t “stabilized” whipped icing? Also thanks for the vid on this…all your videos are so great & are very inspiring that I can do it too. Thanks again!

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Gretchen Price January 17, 2014 at 11:16 pm

Sure you could do this, although I do not find that my recipe here for stablized makes it “over”stabilized, I think it is just enough for no one to notice, but enough to hold the cake for a little longer than normal

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Megan January 18, 2014 at 12:12 am

Perfect!! Thank you again!

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Zahn January 15, 2014 at 11:53 pm

WOW i just saw your site for the first time I must say you are VERY patient with all the questions you receive keep up the good work i get a vegetarian gel as I do ot eat pork products this can be ordered online

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Gretchen Price January 16, 2014 at 2:37 am

Thank you! May we have the link?

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Sarah January 12, 2014 at 2:47 pm

Hi Gretchen,
I just saw a technic on you tube that you use the torch to get rid of the air bubbles of the cake when you frost it. Can I use the same way when I frost with stabalized whipped cream or it will ruin the cake?

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Gretchen Price January 12, 2014 at 5:06 pm

Never take a blow torch to whipped cream or it will melt immediately to a puddle of cream

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Ariana January 12, 2014 at 4:30 am

is whipping cream just like heavy cream? pls answer my question im a bit of confused..

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Gretchen Price January 12, 2014 at 5:11 pm

Click HERE

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Teresa Flores January 12, 2014 at 4:25 am

Hi, your website has been a lifesaver! I do have a couple of questions.
1. I need to make several different colors for piping bags. Can I add icing coloring into a separate bowl and use a spatula to fold it into the whipped cream or would you recommend adding it while being mixed in the kitchen aid mixer?
2. I want to add some pomegranate flavoring to the whipped cream. Can this be added or will it affect the whipped cream in a negative way?

Thanks so much!

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Gretchen Price January 12, 2014 at 5:11 pm

I recommend adding color to whipped cream WHILE its whipping, any agitation you introduce after it has reached its max peak will only aid in deflating your cream
You can add the flavoring to the cream while it is whipping

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saara January 8, 2014 at 3:50 am

Hi….tried the recipe but I added piping gel for stabilizing.I could pipe the stars and rossets.But the taste of frosting was creamy. Could you please guide me on that. Thank you so much.

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Gretchen Price January 8, 2014 at 4:01 am

Hmm, whipped CREAM that is CREAMY? So strange, hahaha…sorry I had to say it.
I guess I am not sure what you are having a problem with

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Teresa January 5, 2014 at 8:49 am

Thanks so much for your tips. It helps solve my melted whipped cream.

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Mama January 4, 2014 at 10:49 pm

If I want to make a hipped cheesecake frosting would I still need to add gelatin?

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Gretchen Price January 5, 2014 at 4:14 pm

Im not sure, it depends how you are planning to do this

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Zee January 2, 2014 at 1:06 am

Hi,

How can I achieve the chocolate dripping around cake look?
Do I use a piping bag ? Or flood cake?

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Gretchen Price January 5, 2014 at 4:32 pm
Gigi December 31, 2013 at 5:51 am

Hi Gretchen

I am a beginner @baking and want to thank you for your videos on YouTube. I love the way you explain recipes step by step and making it fun @ the same time. I made my 1st cake just this CHRISTMAS & am so proud how well I did. It wasn’t perfect but hey what can you expect for a 1st cake. I used this stabilized whip cream recipe to frost & decorate the cake & it was absolutely delicious! I recently ordered the professional cake decorating kit from your site & can’t wait to use it. I had borrowed tips from a friend & used plastic pastry bag for the cake I made. Now I’ll have my own kit.

Thx again

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Gretchen Price January 5, 2014 at 4:20 pm

Excellent Thanks!

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Grace W. December 30, 2013 at 3:22 pm

Hi, I’m planning to bake a 2-layer 8″ cake this weekend for my daughter’s bday. Planning to pipe ombré rosettes over it and will this stabilized whipped cream be stiff enough for it? I’m planning to use it for its filling as well adding in fruits in it. Will it be ok? Please advise, thanks.

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Gretchen Price January 5, 2014 at 6:43 am

Would not recommend to use this for the Ombre design, I feel it takes so much time to pipe and the constant hand pressure will add heat to the pastry bag causing melting before you even get it out of the tube.

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Grace W. January 7, 2014 at 8:34 am

Hi Gretchen,

I tried making the whipped cream it reached stiff peaks. but when i add food coloring at the end n just mix it around, it started to become watery. Its runny till its difficult to even frost my cake. Do you have any idea where i went wrong… i live in malaysia. i really want to use whipped cream to frost cakes as the usual buttercream recipes using butter n confectioner sugars are just way too sweet.

Thanks!

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Gretchen Price January 7, 2014 at 3:27 pm

Did you use an OIL based food color? Or at least a Gel Paste food color, not liquid food colors?

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Grace W. January 8, 2014 at 3:01 am

its a liquid food color.. but i only used a few drops of it using a toothpick… it can change the consistency of the whipped cream?

Irma Rahyuda December 29, 2013 at 3:52 pm

Hello I al from Bali Island
thank you very much for your information about stabilizer the whipping cream for icing cake

cheers from Bali Paradise

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Zee December 28, 2013 at 5:12 pm

Hi,
What cream does the Chinese use on their cream cakes?
Does it contain gelatine as in your recipe for decorating cream cakes?

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Gretchen Price December 28, 2013 at 10:25 pm

I really do not know the answer to this

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Raya December 25, 2013 at 5:09 pm

Hi Gretchen

I know you use stabilized whip cream for icing cakes and things but do you also use it for garnishing? I’m making an oreo cheesecake and want to garnish the top with little rosettes of whipped cream and a half an oreo on each one. Would I need stabilized whip cream or regular?

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Gretchen Price December 25, 2013 at 9:58 pm

You can leave out the gelatin if that’s what you mean by “regular” I have done it both ways, used un-gelatinized versions for piping and decorating, its all what you prefer and what works for you. I shared this recipe simply because so many people have trouble with keeping their whipped cream for cake icings and decorating borders etc…in a stable condition for serving

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Raya December 26, 2013 at 4:17 am

Ok thanks for the tip! Absolutely love your blog and Youtube page :)

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tequina December 25, 2013 at 5:18 am

Tried this recipe last week. Only change was no almond. It was delicious! Such an amazing recipe for people who don’t like too much sweetness. And great for decorating after being refrigerated to harden a little. Made a cake with fresh strawberries inside. Rave reviews from everyone. Using liquid coloring caused a slight break down that increased with each addition (I did an ombre cake) . I assumed that would happen but was in a hurry. 6 days later and the plain whip cream is going strong, it actually became a little more dense. The colored ones I probably wouldn’t want to use anymore. Piped designs held up just as long. Awesome!

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patti December 24, 2013 at 3:47 am

Hello. I plan on icing an ice cream cake with your stabilized whip cream frosting recipe. Will it be okay to put it in the freezer for a few hours before serving? Thanks. Happy holidays!

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Gretchen Price December 24, 2013 at 3:41 pm

yes but it is not recommended to freeze whipped cream, why are you doing this?

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Marie Rose December 19, 2013 at 8:42 am

hi Gretchen,

i would just like to ask what is the best icing to use in decorating my cheesecake..i normally use a normal whipped cream but since holiday is coming, i would like to put some Christmas decorations on my cheesecake…can i add gel food color on this stabilized whipped cream if ever?

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Gretchen Price December 20, 2013 at 1:38 am

You can add coloring to whipped cream, yes.
But buttercream is great with cheesecake too!

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abdou.s December 18, 2013 at 7:12 pm

really you are number one really really you are divine you are solving all my kitchen problems thank u so so much

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Evelyn December 17, 2013 at 5:09 pm

Can I use this as frosting for cupcakes?

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Gretchen Price December 18, 2013 at 1:32 am

yes

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Elys December 12, 2013 at 10:30 am

Hi Gretchen,

Thanks for your explanation on how to use gelatine sheets, but I already know how to use gelatine sheets. My question was: How many grams of gelatine (sheets) do you need to stabilize 1 cup of heavy cream?

Your answer to Fernando’s question was: 1 sheet of gelatin will set about 250ml of water (liquid)(Cream). How many grams are in a sheet of gelatin in America? In my country a sheet of gelatine weighs about 1,66 grams.

Kind regards.

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Elys December 11, 2013 at 3:23 pm

Hi Gretchen,

I really love your blog and I’ve learnt a lot from it already.

I have a question. You explain how to make the stabilizer and then to use 1 tablespoon of the stabilizer for 2 cups of heavy cream.
In my country I can’t buy gelatine powder in the supermarket, but they do sell gelatine sheets. On the packet it says 6 sheets of gelatine is 10 grams (so that’s 1,66 grams per sheet).
If I don’t want to make that much stabilizer, how much gelatine should I use to make the stabilizer for 1 cup of heavy cream (I believe 1 cup is 240 ml?).

On your blog you say:
1/4 ounce envelope of plain gelatin = 2 1/2 teaspoons (10g)
1 envelope of gelatin will set 2 cups of liquid in a recipe

So that means that I need 3 sheets of gelatine (about 5 grams) to stabilize 1 cup of heavy cream?

Thanks for your answer.

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Gretchen Price December 12, 2013 at 1:31 am

Simply soften your gel sheets in cold water, squeeze out the excess water and then in a microwave safe bowl, melt the gelatin, then proceed as I do in the video

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Diya Bhatia December 5, 2013 at 4:44 am

Hello Ms. Price, not much of a baker but have recently developed an interest and have been experimenting a little. Thank you for the recipe to stabilize whipped cream. I have been using whipped cream frosting but I cant seem to decorate with it cos it falls apart on me and we are all not fond of butter cream frosting in the house so I am going to get gelatin and try this out tomorrow on the the leftover whipped cream I have sitting in the fridge.

Anyways, I am baking a 1/2 sheet cake on Friday for my sons 4th birthday party and was wondering how many cups/oz heavy whipping cream (liquid cream) would I need to fill, crumb, frost and decorate a 2 layered cake. We don’t like the frosting too heavy.

Please help.

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Diya Bhatia December 5, 2013 at 4:47 am

Oh and I am just doing a border around the cake. Not heavy decoration.

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Gretchen Price December 6, 2013 at 4:00 am

I would recommend using 1 qt of heavy cream which when whipped will give you about 2qts or so of fluffy whipped cream, should be enough to fill and cover if you don’t like a lot, otherwise I would use closer to 3 qts final whipped (1 1/2 qts of liquid cream) for that big of a cake

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Connie Estep December 1, 2013 at 7:57 am

I NEED HELP PLEASE!!! I am gonna be making a cake for Christmas called Watergate Cake, have you heard of it? It calls for Dream Whip to make the icing, have you heard of it as well? I am having no success in finding this any longer in the stores, so I was thinking of substituting it with you Stabilized Whipped Cream. The recipe says mix a box of Pistachio Pudding into the Dream Whip then whipping it, can I put the Pistachio Pudding Mix in the whipping cream then whipping it as you normally would? If I whip the cream and then whip the pudding, then folding the whipped cream into the pudding I don’t think I will get what I am looking for? I knew if anyone could help me it would be you! Thank You so much for you time!

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Gretchen Price December 1, 2013 at 1:38 pm

I have not heard of Dream Whip but I suspect it is like the USA version called COOL whip.
In any case, I think you will be safe to fold the whipped cream into the pudding and you should get what you are looking for

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Diane January 27, 2014 at 10:52 pm

I Connie, Dream Whip is a whip cream substitute just like Cool Whip. The only difference is that Dream Whip comes in powder and that you have to mix it with milk and whip it. I also know the recipe you’re talking about and I would suggest exactly the samething Gretchen did. Use stabilized whip cream, prepare the pudding as indicated and fold both together. This is the way I used to prepare that icing and it worked very well.

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Maryfergin November 29, 2013 at 8:19 pm

Thank you so much for your immediate reply. Next time i’ll keep your advice in my mind.
Regards
Maryfergin

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Maryfergin November 29, 2013 at 5:19 am

Hi, i just go through your recipe it is great. I have an order for the cake with whipped cream next week. Before that i need to clarify,why my whipped cream turns slightly yellow in color. I followed every steps as mentioned in the recipe and i came beautiful firm and creamy white and looks yummy. But after frosting i can feel the color change. Can you help me how to overcome this problem. If we buy the bakery product it stays the white in color. Bcoz of this slight change i feel my cakes are not look yummy. Please help me to overcome.
Regards
Maryfergin

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Gretchen Price November 29, 2013 at 2:29 pm

sounds to me as if you are overworking it, try to whip it less in the bowl next time, accounting for the fact that you will be agitating it more as you ice your cake, you see the agitation of the cream is what causes the fat globules to bind turning the LIQUID cream into Nice billowy soft WHIPPED CREAM, BUT if you go to far you will make butter which basically is the squeezing out of the entire liquid portion from the fats separating the fat into BUTTER and the liquid into BUTTERMILK, so you are taking the cream too far in the mixer then you are agitating it more by icing the cake, making the color start to change as you are approaching BUTTER

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Fernando November 21, 2013 at 8:26 am

Hello Can i use gelatine sheets?what is the ratio for 600ml of heavy cream?thanks

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Gretchen Price November 21, 2013 at 11:05 pm

yes you can, 1 sheet of gelatin will set about 250ml of water (liquid)(Cream) this is for FIRM set, this is not really what you want here though, you are not making Whipped Cream MOUSSE! So you want to follow the directions for making the stabilizer as I show you here, but you can sub with the gel sheets if you prefer

(2 teaspoons of powdered = about 3 sheets)

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Joyce Garcia November 16, 2013 at 3:02 pm

Hi woodland? thank u so much for this recipe :) Can I put the gelatin straight into the whip cream mixture right after I put the boiling water. Or should i have to go to the whole process of putting it to the ref, then heating it with the heavy cream?

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Gretchen Price November 16, 2013 at 10:41 pm

You can use it straight away, but many have had lumps of gelatin that way, so I created the warmed cream method for those who do not have quick hands to incorporate the gelatin properly

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Jennie November 12, 2013 at 4:47 pm

I made your Strawberry Chiffon cake for my daughter’s B-Day and it turned out awesome. Now I’d like to know if I can cut this recipe in half? Thanks, you’re the best!!

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Gretchen Price November 12, 2013 at 4:49 pm

Thanks! Simply divide all the ingredients in half

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Laura November 11, 2013 at 4:18 pm

Hi, I am making a fondant cake and they want peaches and whipped cream as the filling. I know that whipped cream has to be refridgerated but fondat can not. what would be the best solution for this? Can I use a product that taste like whipped cream but does not need to be refridgerated? Can I use cool whip? your response is greatly appriciated..

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Gretchen Price November 11, 2013 at 10:57 pm

If you use Satin Ice Fondant you can refrigerate your cake and use any filling you like

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Mye November 6, 2013 at 9:38 am

Hi Gretchen…..
If i dnt have a microwave it is possible to warm the whiping cream in the gas range??

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Gretchen Price November 6, 2013 at 8:25 pm

yes of course

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WJW November 6, 2013 at 1:52 am

Thank you for your quick response!

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WJW November 6, 2013 at 12:35 am

Hi Gretchen:

I love your website. I would like to make a whipped cream icing more like bakeries use. I found the Rich non dairy whipped cream but there are a LOT of options ( base, prewhipped, some ask for water to be added, etc) could you let me know which Rich product to use and would you provide a recipe for whipped cream with non dairy topping. That would be GREAT if you could.

Thanks!!!!!!!

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Gretchen Price November 6, 2013 at 1:43 am

I do not use this product, so I will suggest to just follow the instructions on the can

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Laizele Tudlong October 30, 2013 at 12:10 pm

Hi! can I use the stabilizer in making boiled or egg icing? Thank you so much. :)

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natasha October 27, 2013 at 7:17 am

Thank you so much ma’am for this wonderful recipe. I was wondering if we could use this as a frosting for the whole cake instead of the butter cream frosting (in order to avoid the over sweetness)and how long will it be able to stand at room temperature.

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Gretchen Price October 27, 2013 at 12:59 pm

yes of course, and it cannot stay at room temp

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Tish October 24, 2013 at 9:03 am

How long can cupcakes iced in this sit out? I’m delivering some cupcakes all over the city and could be in my car a couple hours.

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Gretchen Price October 24, 2013 at 10:49 pm

couple hours are fine, but not longer, it is heavy cream, very perishable, so it really needs to stay cold

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Mae October 24, 2013 at 7:05 am

Huge thank you for opening my mind! I’ve been stuck with this question searching the net but get no answer. I learn from my mother since young we use those agar agar in a form of long dry version normally Asia country has them handy. We just boil water melt them and add sugar to taste then pour out leave it to cool and harden. That SIMPLE:)… Thus very inexperience with powder.

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Mae October 24, 2013 at 1:42 am

Question is the method for agar agar powder same with gelatine? Does agar agar need a blooming stage?

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Gretchen Price October 24, 2013 at 2:04 am

Read all about Agar HERE

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stella October 20, 2013 at 1:48 pm

hi, Gretchen. Is it possible to use hand mixer to whip this cream? And how long the cake base can be kept in the refrigerator before decorate?

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Gretchen Price October 20, 2013 at 3:53 pm

yes to hand mixer, depends how your are storing your cake in the fridge, wrapped well, a couple days (I prefer to freeze my layers) CLICK HERE

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Sara October 11, 2013 at 12:06 pm

hey Gretchen. is it possible to color a little part of the whipped cream to write with it. im icing a cake with whipped cream but want to write happy birthday on it in red.

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Gretchen Price October 12, 2013 at 12:35 am

yes of course

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Pamen October 6, 2013 at 2:39 pm

THANK YOU !!!
I always wanted to make a cake with whipped cream and I am glad I found your recipe, its the best !
Great video !!
Great website !! Thank you for sharing !!
My hello kitty cake turned out great thanks to you ;)

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Teresita September 27, 2013 at 10:00 pm

Hi Gretchen thank you for sharing, is this recipe good for piping?

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Gretchen Price September 28, 2013 at 2:41 pm

yes I use it all the time

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Diane September 24, 2013 at 10:11 pm

Gretchen–Dah–I went to your ingredient descriptions and fine Great Value Heavy Whipping Cream–exactly what I have. When I do the cup/gram/mL calculation, I wind up with 34.44 percent. Some of the other brands around here (Wisconsin–Dairy State) have one more gram of fat per tablespoon–41.37 percent. So it’s at least close, right? Thank you for all you do for us.

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Gretchen Price September 25, 2013 at 11:47 am

yes perfect

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Diane September 24, 2013 at 8:57 pm

Regarding fat content of the cream. On the carton, it says one tablespoon is 15 mL. Of this one tablespoon, it is 5 total fat grams. So what percent is fat? Doesn’t give the percent of fat in the product anywhere on the carton–only the percent daily value. I must say, when I made the chocolate whipped cream icing using this cream, it was great! But now I want to try the stabilized white. Thanks.

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Gretchen Price September 25, 2013 at 2:21 am

Don’t over think this.
If is says Heavy Whipping cream, you care good to go.
Just go for it, Im sure you will be fine

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Paul F. Lucas September 17, 2013 at 5:13 pm

Hi Gretchen,

Thank you for the tutorial in your video and the written instructions for tempering the gelatine with warm cream prior to adding as the stabilizer.
I’ve never had problems with lumps of gelatine in the past, however your new method produces a smoother finished product.
Like many other people, I have overwhipped the cream (on several occasions) but found that it can be saved by gently whipping in 1/8 to 1/4 cup Heavy Cream to soften the peaks.

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Gretchen Price September 17, 2013 at 10:22 pm

excellent! I am happy to know this is working for you!

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Nitisha September 16, 2013 at 4:14 pm

Which is the best whipping cream?? i stay in bear,dealware. dont like shop rite brand/ target is OK.. but which is the best.. ? As in your Video .. You said chill the whipping cream also.. i was jus curious as freezing will cause whipping cream to crystallise which leads to water and that makes the whipping thin or soft.. please correct me if i am wrong. You are such an Angel helping us all. TIA.

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Paul F. Lucas September 17, 2013 at 11:42 pm

The fat content is what’s important in choosing your cream. Look for Heavy Cream with a 36% – 40% fat content. Whipping Cream has a 30% fat content, so be sure to use HEAVY cream.
It is important when making whipped cream that you beat the cream when it is cold and keep it cold while beating it. Since the beating process generates heat, whipping the cream in a chilled metal bowl with chilled beaters/wire whip can help counteract this buildup of heat. What happens when you whip heavy cream with lots of fat in it is that the fat forms a matrix that traps air (tiny drops of fat disperse evenly and stick together). This fat matrix falls apart when warm.

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genesis September 14, 2013 at 2:53 pm

Hi I would like to add color can I do that? Should I add it at the end?

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Gretchen Price September 14, 2013 at 5:16 pm

Just before it is fully whipped, yes

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Kim September 14, 2013 at 2:02 pm

I love the frosting on store-bought ice cream cakes because it tastes more like frozen whipped cream than typical cake frosting, which I don’t like. If I use this to make a homemade ice cream cake, will it have a similar taste and texture?

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Gretchen Price September 14, 2013 at 5:19 pm

Yes

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Nitisha September 14, 2013 at 12:27 pm

I am a pure vegetarian.using gelatin is a bit of challenge for me.. is there any other gelatin based subst. which can be used to make thick piping consistency whipped cream

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Gretchen Price September 14, 2013 at 5:17 pm
Nitisha September 16, 2013 at 3:51 pm

Thank you for replying.. I have with me agar agar flakes.. i cudnt find the powder here.. but the flakes.. how i use these agar agar flakes?? this will really be helpful..TIA

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Gretchen Price September 16, 2013 at 7:50 pm
Jennifer Lopez September 10, 2013 at 1:48 pm

Hi I was wondering, how much water should I put for 1 package of gelatine?
Please reply back, I will be making making this today so I really would like to know ASAP

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Gretchen Price September 10, 2013 at 7:00 pm

1/4 cup of cold to bloom, 1/4 cup of boiling
Its basically dividing it by 4

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Christine September 10, 2013 at 9:39 pm

Thanks for a lovely website!

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zee September 8, 2013 at 2:11 pm

added the agar before I had reached stiff peaks and cream now well not get stiff. Its or because I added it to early?

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Jessica September 5, 2013 at 4:23 pm

Hello Gretchen!!! Can you use whipped cream frosting for ice cream cakes??? Can u decorate the ice cream cake and put it in the freezer and not have the whipped cream deflate? Is it ok to use gel or liquid food coloring and should you color the whipped cream before or after its whipped

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Gretchen Price September 5, 2013 at 5:31 pm

Yes to using it as an icing on Ice Cream Cakes, and I find it better to color the whipped cream just before it gets to desired “peaked” stiffness

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Julia September 4, 2013 at 11:12 pm

I happen to have piping gel on hand. Would this also work as a stabilizer for the whipped cream? Thanks!

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Gretchen Price September 5, 2013 at 4:10 pm

I have heard this once before, and think it is the oddest thing I have ever heard, but HEY I don’t know EVERYTHING! Maybe it works, but I have never tried it. Let me know if you do!

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Laizele August 31, 2013 at 2:13 pm

Hi! what can I use if I don’t have a microwave? thank you! :)

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Gretchen Price August 31, 2013 at 5:09 pm

small pot on the stove, low heat

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ming August 28, 2013 at 5:00 am

Hi Gretchen ! I can’t find any gelatin in my country, can I substitute it with agar-agar ? Do i have to use the same measurement as u label above for the gelatin? Do I have to soak the agar powder like u show us in the video ? Thank you so much. Love from VietNam

Warmly
MING

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Gretchen Price August 28, 2013 at 12:00 pm

Hi Ming, please read here AGAR AGAR

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Mike August 28, 2013 at 12:25 am

HI Gretchen ! I cant find any gelatin in my country, can I substitute the gelatin by agar-agar ? Do I have to use the same amount and do I need to let its soak up the water like you show us in the video ?
thank you

Warmly
Mike

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Gretchen Price August 28, 2013 at 12:01 pm

I just answered this above

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zarah August 27, 2013 at 9:10 pm

hey gretchen,
i was wondering if i could add food color in powdered form to the whipped cream(just before it reaches the stiff peaks stage) because at my place i can neither find gel nor liquid food color.
also, would this alter the whipped creams consistency?
another question , can i use whipped cream frosting along with your swiss butter-cream frosting when icing a cake? and can such a cake be made a day in advance(i.e before the party) ?
how to store it(the cake) – at room temp. or in the fridge?
please reply , as i’m planning to make this cake next week.
and thanks for all your wonderful recipes!!!

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Gretchen Price August 28, 2013 at 12:11 pm

Yes to powdered food color- i would add it to the sugar so it incorporates properly
Yes to whipped cream and Buttercream,any cake wit whipped cream MUST be refirgerated and it will only hold up for about a day

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Alexia August 19, 2013 at 7:11 pm

Hi Gretchen

Can I mix the gelatin with milk and then add it to the whipped cream. Will this mess up the whipped cream ??is there any substitute for mixing the gelatin to the whipped cream.

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Ruki August 17, 2013 at 7:24 am

Hi Gretchen! I was just wondering if I were to double the Whipped Cream recipe would I also have to use 2 Tablespoons of gelatin and mix it in with 1/2 cup heavy cream, or is using 1 Tablespoon of gelatin and combining it with 1/4 cup heavy cream still enough to use in a doubled whipped cream recipe?

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Gretchen Price August 17, 2013 at 8:34 pm

double means double everything

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Ruki August 19, 2013 at 7:06 am

Ok thanks! My friend was telling me that 1 tablespoon of that gelatin mixture would still be enough to stabilize 4 cups of heavy whipping cream. Glad I asked you before doing that mistake :)

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Suzanne August 12, 2013 at 4:52 pm

I have a question. If a slight bit more gelatin were added, would it give stiffer results?

I am dying to experiment on one of those “clay art” type cakes….but I am afraid that just “regular strength” stabilized whipping cream might not work.

(as a side note, I am not even positive it is a whipping cream they are working with, but a lot of people have said that it is).

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Gretchen Price August 12, 2013 at 7:00 pm

yes it will be stiffer, but I am really not sure this is what they are using on those kinds of cakes.

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Nina Patel August 4, 2013 at 6:10 pm

Thank you for sharing your delicious recipes with everyone.

I have a question, I live in the South Alabama where it is hot & humid.

How do I stabilize the buttercream from melting?
Pls help!

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vidya August 4, 2013 at 4:28 pm

hi Gretchen,
I truly am in awe with the immense knowledge u have on baking & thank u so much for sharing them with us.
i want to try this cake for my son’s B’day.I have Rich’s non-dairy whipping cream with me,can i add in gelatin to that as u have done here& would the result be the same?

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Gretchen Price August 4, 2013 at 11:26 pm

Richs already has stabilizers in it, do not add anything

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Navin August 4, 2013 at 1:52 am

and also whats the yield??? pls n tq

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Gretchen Price August 4, 2013 at 3:39 pm

whipped cream typically DOUBLES when you whip it.
So if you start with 2 cups liquid you will get about 4 cups whipped

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Navin August 3, 2013 at 4:16 am

Can I leave out the gelatin part because I’m using it to top off my chocolate tart. If yes, do I use the same amount of whipped cream and powdered sugar. Is ur recipe sweet enough ??? please reply quick and Thank you.

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Gretchen Price August 3, 2013 at 4:21 pm

Yes it is written in the blog, please read

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Navin August 4, 2013 at 1:44 am

the blog just says that i can substitute it with agar-agar. but what if i dont want to use them both. what do i do then?

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Gretchen Price August 4, 2013 at 3:38 pm

leave it out altogether

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Vanessa August 2, 2013 at 8:13 pm

I was thinking can I use your Strawberry puree for this recipe? Strawberry Whip Cream will it work?

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Gretchen Price August 3, 2013 at 1:17 am

Yes be sure the puree is COLD

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Nataliya January 20, 2014 at 7:27 pm

Hi, Gretchen! I’d also like to know about the Strawberry Whipped cream. How can I add strawberry puree into the whipped cream?when and how should I add gelatin? Thanks a lot

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Navin August 2, 2013 at 2:10 pm

Can I leave out the gelatin part because I’m using it to top off my chocolate tart. If yes, do I use the same amount of whipped cream and powdered sugar. Is ur recipe sweet enough ??? Thank you.

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Haseeb July 29, 2013 at 11:20 am

Heyyy! I just wanted to know what i would do if i wanted to make 8 cups of whipped cream?
How would i do it?

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Gretchen Price July 29, 2013 at 11:32 am

whip 4 cups of liquid heavy cream

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analeah July 24, 2013 at 10:46 pm

hi idol can I put food color o the whip
cream? thanks!

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Gretchen Price July 25, 2013 at 1:09 am

Hello, yes you can!

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Ashmita July 23, 2013 at 6:11 pm

In India, for icing RICH’S whipped cream is generally used. Do we yet need to add gelatin to it?

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Gretchen Price July 24, 2013 at 12:57 am

No It already has stabilizer in it

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analeah July 23, 2013 at 2:40 pm

hi gretch if I will used only 2 packets of gelatin is that mean that my water cold/hot is only 1/2 cup each? and also can I put food color on the whip cream? thanks much!

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Gretchen Price July 24, 2013 at 12:58 am

Yes that’s correct if you HALF an ingredient you must half ALL the ingredients

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Ty July 20, 2013 at 2:50 am

Is there anyway I can make less of the gelatin mixture? I don’t want to use 4 packets of gelatin when I’m only going to use it once. Can you suggest a recipe for less? (I don’t want to mess it up) Thank you!!!

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Gretchen Price July 20, 2013 at 5:32 am

Yes sure, cut it in half or even in quarter

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Nayla July 17, 2013 at 7:22 am

Hey Gretchen! thanks for the recipe!
For religion purposes, I am not allowed to consume anything with gelatin and I wanted to know if you can make this recipe without gelatin?
Would be much appreciated!
Thanks!

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Gretchen Price July 17, 2013 at 11:44 am

direct from the BLOG POST:
For those of you who do not use gelatin, you may substitute agar agar in the same quantities.

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Istiadah July 9, 2013 at 10:33 am

Hi Gretchen! Thanks a lot for sharing this tip. I’m still wondering, which one is better between butter cream and whipping cream on cake decorating?

Thanks in advance.
Istiadah, from Malaysia. :)

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Gretchen Price July 9, 2013 at 12:04 pm

Buttercream definitely for decorating

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Chelsea July 7, 2013 at 1:43 am

Gretchen,
will this recipe be enough to ice an 8 inch cake with leftovers for decorations?
i want to make a baby shower cake and was just wondering how much i need.

thanks a lot!

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Gretchen Price July 7, 2013 at 1:33 pm

YES!

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Vanessa July 5, 2013 at 4:00 pm

Gretchen, thank you for your quick response! I will definitely be more careful about whipping next time.

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Vanessa July 3, 2013 at 8:18 pm

Hi Gretchen,

I tried using the gelatin method to stabilize whipped cream for piping a border on a cake but my cream ended up weeping after about halfway through the piping. I checked the heavy cream I used and the buttermilk content was 35%. Also, I did the method where you scald a little bit of the cream and add that to the gelatin and cold water, then place in the fridge. Do you know what caused the weeping? I think I may have left the gelatin in the fridge too long, but I’m also wondering if I over- or under-whipped the cream. Any advice you have would be greatly appreciated! Thank you!

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Gretchen Price July 4, 2013 at 1:17 am

Its very possible you OVERWHIPPED. You see, when we whip heavy cream, we are basically forcing those fat globules in the cream to jam together, trap air and the liquid together in a delicate balance and cause the wonderful thing we love so much called Whipped cream, however if you whip TOO MUCH, those fat globules get so crammed together that they then force the air out of the pockets along with the liquids and you can make BUTTER (with the resulting liquid leftover in the bottom of the bowl called BUTTERMILK. But- I am sure you did not whip iot to the point of BUTTER, but quite possibly because you are experiencing WEEPAGE you may have brought that heavy cream close to the breaking point while you whipped.

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candace May 19, 2014 at 4:19 pm

My finished product was loose, so maybe I overwhipped also.

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wendy July 1, 2013 at 4:39 pm

Hey Gretchen… was wondering if Wiltons meringue powder can be used in lieu of the gelatin?

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Gretchen Price July 1, 2013 at 5:45 pm

Im not sure about that

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wendy July 1, 2013 at 4:20 pm

Wow… just gained 5 lbs reading this deeeelicious recipe! Thanks! Also want to comment on your new camera man and also his introductory. I think you made a very wise choice in continuing your program/blog/videos. This guy obviously knows what he is doing. The quality is much better, the camera person is much nicer looking than previous. Congrats and thank you again for sharing your secrets.

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Yve June 30, 2013 at 11:20 pm

Will this stabilized whipped creme hold it’s shape for swirled cupcakes? Thank you so much for your time on sharing these recipes!

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Gretchen Price July 1, 2013 at 12:27 am

yes just be sure to keep them refridged all the time

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Victoria M June 28, 2013 at 6:52 am

Hi Gretchen. I’ve read that Piping Gel stabilizes whipped cream as well. I added it in my whipped cream and their were little bits of gel. Can I melt that as well to achieve the same result as if I used the gelatin?

Thanks a bunch!

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Gretchen Price June 28, 2013 at 9:15 pm

I have not tried that method, and I wouldnt really recommend it, but her, what do I know? If it works for you then go for it

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Alex ATH, GR June 27, 2013 at 4:06 pm

Okay I have a difficult question. What about gum? like xantham gum or Wilton’s tex-gum instead gelatin as stabilizer?
It’s a totally different ingredient I don’t know its behaviour with whipping cream but with ice cream works great. Should I try it or not and how much?

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Gina June 27, 2013 at 2:57 am

I do apologize for this double post, initially I sent it with an email that no longer works. If you would send using this email I will be able to read it there. Would you please tell me the approximate yield from this? Also if in need of larger quantities would you recommend mixing multiple batches or multiplying recipe and running it all out at once? Thanks so much for your time.

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michele June 26, 2013 at 11:37 am

SO glad you are back!!!
Not about whip cream- but I am making Cannoil cream filling. Can I use this stabilizer in
with the ricotta cheese and powdered sugar to get it to be stiffer?

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Gretchen Price June 26, 2013 at 3:49 pm

yes

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nicole June 19, 2013 at 11:50 pm

hi Gretchen I was wondering how much of the stabilizer do I add to the whipped cream

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Gretchen Price June 20, 2013 at 1:24 pm

its all written in the recipe here on the blog. I am doing a video for it tonight finally

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Susan Abraham June 17, 2013 at 9:01 am

Dear Maam,
Thanks a lot for your recipes. i am very much interested in baking. I am from Kerala, India. Here heavy whipping cream is not common. We get normal whipping cream with 30% fat content. Is there any way I can Increase the fat content. I do not like the taste of non diary whipping cream. Also will please tell how to make cream cheese at home which is similar to ready made cream cheese. I wish all the happiness in your life.
Rgds
Susan

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Gretchen Price June 17, 2013 at 12:45 pm

The fat content is too low for whipped cream. There is not way for YOU at haome to increase the fat content, that happens at the manufacturer. I do not make my own cream cheese
Thankyou!

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My geisha June 13, 2013 at 6:11 pm

Could this icing be mixed with your cream cheese icing in a half and half ratio or would that be a bad idea? I’m thinking of using this ratio with either a carrot or red velvet cake, with your approval of course.

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Gretchen Price June 13, 2013 at 6:36 pm

yes you can mix it

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Monique June 7, 2013 at 12:59 pm

Hi Gretchen,

I am from Trinidad and I cannot find that Agar substitute here. any other suggestions to substitute for the gelatin? I am making a vegetarian cheesecake for my grandma’s birthday so i can’t have gelatin in the whipped cream. Is it possible to leave out a stabalizer totally?

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Gretchen Price June 7, 2013 at 2:09 pm

leave it out

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Monique June 9, 2013 at 1:04 am

Will it still hold up? Also can it be piped with a plastic bag?

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Gretchen Price June 9, 2013 at 5:38 am

yes keep it cold and work fast

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Laurie June 6, 2013 at 1:56 am

Hi Gretchen ,
Just wanted to thank you for sharing your expertise with the world. Baking is a passion for me and as self taught baker I am always on a quest to learn more. I love, love , love your new videos and it is awesome that you share your professional secrets with us. May God richly bless you as you have blessed us. You are the best!!
~ Laurie

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Martha June 1, 2013 at 11:51 am

Hi Gretchen!
I’ve tried this recipe 3 times and have failed in the most horrible way :( . I have no idea what is it that I am doing wrong. I hope you do a video on this recipe soon so that I can see your steps and see my mistakes. Thank you so much for all of the work you do in sharing your expertises. Love you webste and your videos.
Martha

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sanz May 31, 2013 at 10:10 am

Hi Gretchen,want to ask tht 1/4 of the whippd cream must b hot then wat about the rest of the cream?it should b cold or at room temperature?bcz the cream gets good peaks when its chilled,plz solve my problem

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Gretchen Price May 31, 2013 at 2:04 pm

by the time you add the “hot-warm” cream your whipped cream is already at good firm peaks. Its in the last moment that you add the waremed cream/gelatin mixture and the only reason I did it this way is becase too many people do not do it correctly and they have big lumps of gelatin throughout, this is a way to avoid that

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sanz May 31, 2013 at 7:07 pm

Ok thnx alot,God bless u

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N paris May 31, 2013 at 4:00 am

I want to use the stabilized whipped cream as a topping for my Tres Leches cake. The cake lasts for about 3 days. Will the tipping stay fluffy on the cake in the fridge for that long?

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Gretchen Price May 31, 2013 at 6:16 am

thats going to be close, Id say 2 yes, 3 is pushing it

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Lauren May 30, 2013 at 10:17 pm

Hi – I’m hoping that you can help me with a problem I have been having whenever I use gelatin in a recipe. I recently made a strawberry cheesecake that had a mousse-like texture to it. The recipe called for dissolving 1 Tbsp. powdered gelatin in 2 Tbsp. of lemon juice. It then had to be added to a cream cheese mixture before folding in the whipped cream. I followed the recipe, however when I cut the cheesecake, there were chunks of hard gelatin in it making it very unappetizing!! This happens to me all the time. Should the gelatin mixture be added when it is hot, warm or cooled? I appreciate any help you can give me!!

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Gretchen Price May 31, 2013 at 3:09 am

Gelatin will instantly want to GELATANIZE everything it comes in contant with.
I add it hot-warm and whisk in as fast as possible to avoid what you mentioned happens to you

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Ghufran May 29, 2013 at 12:28 am

How can i make it (whipped cream)with out gelatin to frosting and decorate cake

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Gretchen Price May 29, 2013 at 1:06 am

leave out the gelatin

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mira May 20, 2013 at 2:18 am

hello woodland..im mira from malaysia..i try all your recipe,its very good experience that i had..but i have problem
1)when i mix the whipped cream into the mixer around 2 minutes it become fluffy..after that it becomes melting and lots of water like a cup of of milk..its ruin everything..what is my problem?i waste my whipped cream..can you help me?thanks..

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Gretchen Price May 20, 2013 at 6:39 am

Yes you are OVER Mixing, the fat is squeezing out all the water and you are making BUTTER.
Stop doing that.
Once you get to the point it is fluffy, STOP.

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mira April 6, 2014 at 3:23 am

Mira, would you please contact me. I would like to ask you about some of the cake decorating tools you have there in Malaysia and if you can tell me where and how I can purchase them. I would sure appreciate it.

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Joey May 19, 2013 at 9:48 pm

Would love to see a video with you making this. Is there possibly a plan for that in the near future? :) Thanks!! You ROCK!!

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Gretchen Price May 20, 2013 at 6:41 am

yes, plans to refilm ALL the videos, but 500 sure is alot. Not to mention people want NEW material and recipes, so I have 80 done in just 8 weeks, thats not so bad, Im trying my best to get it all done.

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Joey May 20, 2013 at 3:48 pm

Oh I can be patient ;-) And I hope that you didn’t misunderstand my question. I’m not complaining at all!! It is very obvious that you are working your tail off (I follow all your videos and read your blog as well~I AM A WOODY THROUGH AND THROUGH!!) and I sincerely appreciate ALL that you are doing, have done, and continue to do!!!! You are so gracious and generous in sharing all that you do!!!! MANY MANY THANKS TO YOU GRETCHEN!!! I pray that you will be blessed in return for being so willing to share all that you have with the public!!! I for one am truly grateful!!!

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Gretchen Price May 20, 2013 at 11:51 pm

No I didnt think you were complaining! (thank you for that!) I do think though that some people think I just have no clue what to make next!! I wish I could film it ALL right now EVERYDAY ALL DAY!

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Swati Soumya January 6, 2014 at 10:40 am

there is no gelatin found here…. what should i use instead of gelatin???

Martha May 19, 2013 at 11:08 am

Gretchen, can you use this recipe as a cake filling and add fresh fruits like bananas and strawberries? I’m looking for a wipped cream recipe with fres fruits. Thanks

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Gretchen Price May 19, 2013 at 3:28 pm

yes of course, I just did that as a matter of fact in my Chocolate Dipped Strawberry Cake

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Brenda May 19, 2013 at 6:32 am

By using gelatin the taste doesn’t change? Thanks :)

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Gretchen Price May 19, 2013 at 3:30 pm

it is flavorless

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Brenda May 19, 2013 at 7:54 pm

Thanks! I got it al Walmart already! Thank you so much for your tips :) God bless you!

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Stanley May 4, 2013 at 7:02 am

Hi Gretchen,

It’s difficult to find heavy cream in Singapore unless we go to baking shops(which is rare), would normal whipping cream be too sloppy for icing?

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Gretchen Price May 4, 2013 at 11:10 am

Heavy Cream, has a fat content of 36-40%
Not to be confused with plain Whipping Cream which only has a fat content of 30%
So the best for making Whipped Cream for piping and decorations is the Heavy Cream or Heavy Whipping Cream. You can go for the Whipping Cream for folding into recipes such as Chocolate Mousse or making Ganache.

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Sakshi February 12, 2014 at 10:00 am

You can also use Flexi Creme http://www.flexicreme.com

Flexi Creme is brought to you by Tropilite Foods Pvt. Ltd… a company with proven track record as a front runner in excellence, innovation and an idealism in the development of food additives, quality improvers in India. Flexi Creme provides a perfect alternative to all those cream lovers wishing to avoid the consumption of high cholesterol dairy cream,as it is CHOLESTEROL FREE

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Sumayya February 28, 2014 at 9:00 am

Sakshi stop spamming here!.. ur answer to any question.. is or u can use fleicreme!!..

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rebecca April 25, 2013 at 4:32 am

Gretchen,thanx alot lot, i have been making cakes but i dint know yu can actually have stabilized whipped cream, i made a little yesterday and my oh my,i could pipe rosettes with it, am so grateful,my black forest looked soo cute , thanx again n may God continuously bless those hands

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Bushra Araf April 23, 2013 at 12:40 am

Hi hunny. I just wanted to know if theirs an alternative to gelatine to stabalize whipped cream as i cannot have gelatine.will really appreciate the help.thank you x

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Gretchen Price April 23, 2013 at 3:20 am

yes please read about agar

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shereena April 21, 2013 at 5:56 pm

What if i dont have a microwave. Is it okay if i just mix both heated heavy cream and gelatin+hotwater?

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shereena April 21, 2013 at 5:57 pm

i meant, adding the (heated heavy cream and gelatin+hotwater) into the heavy cream mixture, while it’s whipping.

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Gretchen Price April 21, 2013 at 7:30 pm

yes its OK

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Claudia April 17, 2013 at 12:51 am

Thanks for this recipe!! I will make it for sure this weekend! One question(s): If I want to color ir blue/green (etc) when do I put the color to the whipping cream? which color do I use: gel?? Thanks again Gretchen!

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Gretchen Price April 17, 2013 at 1:55 am

gel paste works fine, I put it in just when the peaks begin to form, so you can see the color before it is OVER whipped, as you may need to adjust

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Claudia April 17, 2013 at 10:56 pm

Thanks!! I’ll let you know how it goes :D

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Maigan Rivera April 12, 2013 at 7:50 pm

I have a question does this whipped cream taste the same as done in a Bakery? when i do my whipped cream and frost a cake it doesnt have that bakery whipped cream taste. PLEASE get back to me. Thanx

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Gretchen Price April 12, 2013 at 7:52 pm

Most commercial bakeries use a whipped TOPPING not real whipped cream. You can try Riches WHipped Non Dairy TOPPING- if you can find it for home use, thats a popular Bakery product

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Maigan Rivera April 12, 2013 at 8:15 pm

Thanx so much now that answers my Q:

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Sakshi February 12, 2014 at 9:58 am

You can also use Flexi Creme http://www.flexicreme.com

Flexi Creme is brought to you by Tropilite Foods Pvt. Ltd… a company with proven track record as a front runner in excellence, innovation and an idealism in the development of food additives, quality improvers in India. Flexi Creme provides a perfect alternative to all those cream lovers wishing to avoid the consumption of high cholesterol dairy cream,as it is CHOLESTEROL FREE

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rukky June 6, 2014 at 6:33 am

Hi,pls hw do I make a whipped cream 4 icing?

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candace May 19, 2014 at 4:22 pm

rich’s whipped topping is excellent. Whips up very firm and lasts a long time and because it’s non dairy, hold up at room temp. It is hard to find, however,

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muhsina April 11, 2013 at 8:32 am

hi ,

i love whipped cream as its less sweeter, and have always tried to stabilize it but failed miserably.. i can get it hardly to pipe to use as a filling, let alone the decoration part.. also i have this after taste of gelatine in my whipped cream mixture, and the smell of gelatine is too powerful.. however i find ur version to be a must try esp since ur heating the cream along with the gelatine.. i have lately been obsessed with the rosettes that i am baker does, with a 1m tip.. would love if u could do a tutorial on that.. it wud b nice to see it in gretchens way.. is it possible to do the rosettes with whipped cream.thank you so much.greetings from Dubai.

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Haseeb April 7, 2013 at 1:55 pm

I just read at the top and it tells me what to use as substitute… Bit of a stupid question i asked before but i cant seem to find the agar or agar agar product in any supermarkets near me but i found this product called vege-gel by Dr. Oetker and it says that it is a vegetarian substitute for gelatine but it says that the recipe may have to be altered. So would the quantities that you used for the powdered gelatine be the same for this?

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Sakshi February 12, 2014 at 9:53 am

You can use flexicreme. It is a non dairy cream and is cholesterol free.Please visit http://www.flexicreme.com

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Haseeb April 7, 2013 at 1:24 pm

Is there any other way to stabilize the whipped cream without adding gelatin?

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Erald April 10, 2013 at 4:18 pm

Try it with white chocolate ganache. Take the sugar out since white chocolate has enough sugar.

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Evelyn April 6, 2013 at 6:03 pm

Do you have a video on this ?

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Gretchen Price April 6, 2013 at 6:11 pm

Not yet, but if you watch Chocolate Whipped Cream you can see how I whip the cream part

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Jennifer April 5, 2013 at 5:29 am

Hey Gretchen, does the heavy cream needs to be microwaved? It can’t be cold in the kitchen aid mixer? And if we need 2 cups of heavy crean why use 1/4 cup in the microwave?

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Melissa May 4, 2013 at 5:11 pm

You heat a 1/4 cup of the whipping cream and add the gelatin into it a set it aside. You whip the rest of the whip cream cold in the mixer and add your gelatin mixture once you reach a consistency thst you like.

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haixia December 6, 2013 at 6:22 am

However, after I add the warm whip cream and gelatin to the whip cream, I cannot whip to firm. It finally turns to thick liquid. Can I use this whipped cream to pipe rose?

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GABY April 5, 2013 at 3:46 am

Hi Gretchen, how long can i store this whipped cream in the refrigerator?

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Gretchen Price April 5, 2013 at 4:14 am

It is not a great idea to store whipped cream for more than a day, it will lose its volume that we worked so hard to achieve. But if you MUST, 3 days maximum and you WILL have to re whip again, so in my opinion, what’s the point? You should really just do it ala minute.

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Jeni April 1, 2013 at 12:53 pm

could you use flavored gelatin for color and taste?

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Gretchen Price April 1, 2013 at 2:45 pm

no it is not the same thing

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vered March 30, 2013 at 10:28 am

thank you for all the great information!! how do you make your choco
late whipped cream?

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Gretchen Price March 30, 2013 at 12:33 pm

just add some melted ganache

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Ellen March 26, 2013 at 12:58 pm

Thank you

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Holly March 26, 2013 at 11:17 am

Thanks for posting your version. I always make stabilized whipped cream for my cakes, but I’ve never done the extra step of adding the gelatin to some heated whipping cream. I can’t wait to try it. Maybe I won’t get those little ‘lumps’ of gelatin. Sigh… :)

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Leanne wheeler March 26, 2013 at 2:45 am

Thank you for this…just what I was looking for!!!

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BRENDA December 18, 2013 at 5:01 am

thank you so much. I new you could use gelatin, but didn’t know the correct method. wow
did I have ;a mess. I jut dissolved it into water & added it to my whipping cream. Thanx for your mighty wisdom. :)

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Gretchen Price January 7, 2014 at 3:26 am

how about Agar

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Gretchen Price January 8, 2014 at 3:42 am

not usually, but apparently this time…..

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rosa Gutierrez April 2, 2014 at 6:39 pm

So,i can pipe roses with agar not with gelatine? But using the same recipe?

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rosa Gutierrez April 2, 2014 at 6:49 pm

I’ looking for some icing to do the swirl flower on a 3 layer cake. I don’t want them to melt or slide

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Gretchen Price April 2, 2014 at 8:41 pm
Gretchen Price April 2, 2014 at 8:41 pm

Yes

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Gretchen Price April 15, 2014 at 2:27 am

excellent thank you for trying again! You are on your way to pastry perfection! Great Job!

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justin July 31, 2014 at 6:59 pm

Hi Gretchen, I finally was able to view your video, so disregard my last reply. I do have a question though, if I wanted to flavor it, is there a certain time I should do that?

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Gretchen Price August 1, 2014 at 2:58 am

Just before it is to desired peaks

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