Stabilized Whipped Cream for Icing Cakes

Stabilized_Whipped_Cream_for_Icing_Cakes_1

Stabilized whipped cream for icing cakes sometimes needs a little help to maintain its integrity on cakes that may be expected to hold up for more than a few hours or at maximum a day.

With the help of a little gelatin, you can achieve this. This stabilizer will give your whipped cream creations a longer open window to help increase the beauty and integrity that a freshly whipped cream maintains.

For those of you who do not use gelatin, you may substitute agar agar in the same quantities or simply leave it out of hte recipe and you will still have Whipped Cream, just not as stable

5 from 1 reviews
Stabilizer Recipe
 
Ingredients
  • Plain Powdered Gelatin 1 teaspoon
  • Cold Water 1-1/2 tablespoons
  • Boiling Water 1-1/2 tablespoons
Instructions
  1. Bloom the gelatin in the cold water.
  2. Let stand about 5 minutes.
  3. Add the boiled water to the gelatin mixture and stir to dissolve.
  4. Use immediately in the recipe below

 
5 from 1 reviews
Stabilized Whipped Cream Recipe
 
Yield: 3¾ Cups
Ingredients
  • 2 cups Heavy Cream
  • ¼ cup Granulated or Confectioners Sugar (or to taste if you like sweeter or less sugar)
  • The stabilizer recipe from above
Instructions
  1. 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.
  2. In another separate bowl add ¼ c of the heavy cream from the above recipe for whipped cream.
  3. Microwave this until it is hot to the touch, then add it to the gelatin mixture.
  4. Reserve.
  5. Next pour the remaining heavy cream into the bowl of the Kitchen Aid mixer with the whip attachment and whip on high speed.
  6. As the cream begins to get frothy and gain volume you can add the sugar. Continue whipping until you achieve desired peaks necessary for your specific application.
  7. Just before you have reached your desired peaks consistency, pour in the warm cream/gelatin mixture WHILE WHIPPING ON HIGH SPEED and whip a few seconds longer.
  8. 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.
  9. 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.
Notes
Always refrigerate any cake or dessert that is made with whipped cream as it is highly perishable.

  • http://www.woodlandbakeryblog.com/ Gretchen Price

    a full sheet? Like 18X26?
    Thats alot- I would do at least 4qts

  • Vaishali

    Hello, Nice Recipe, I like all your videos. At my place only Gelatine Sheets are available,( agar agar is also not available) . Could you tell me how to use Gelatine Sheets in this recipe?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      You will soak them in cold water, then squeeze out the water and melt them down

  • http://www.woodlandbakeryblog.com/ Gretchen Price

    yes it will be fine, I use it for piping and it stays just fine. Be sure to keep it fridged though!

  • Judy Saunders

    I would like to make chocolate whipped cream for decorating a cake. Do you have a recipe for that?

  • Michelle

    Hello,

    Can I use whipping cream instead of heavy whipping cream? And can I make and decorate cake on Friday night for Saturday?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      yes you can to both

  • Adalgiza Perez

    Waah idk what im doing wrong, as Soon as I add the gelatin mix my whip cream deflates and turns watery and there’s no saving it i did 2 temperatures is not even warm

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Im not sure why some people have trouble.
      I can only guess that there is some piece of information about either the whipping cream being used or the gelatin that is different from mine.
      Any ideas?

      • Faridah Rahman

        Hi Gretchen, I have the same problem as Adalgiza, I thought maybe because my country is too hot. But when I tried worked it under air condition room, the result still the same.I guess maybe I beat it too long or my hand held mixer not so good. But I will never give up! I will try and try until I get it right!

        • http://www.woodlandbakeryblog.com/ Gretchen Price

          I will bet it is the cream, not anything you guys are doing wrong

  • Rosalie DiNapoli

    Hi Gretchen. You’re the best -I love your blog and YouTube videos. Can you give me the exact measurements that you used in your video to make a large quantity of stabilizer for whipped cream? I don’t think I saw or heard the measurements. Mant thanks for all your helpful instructions.
    Rosalie

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      you can multiply this straight up as many times as you like

  • Sally Wallace

    I see I don’t want to take any chances. I will just stick with our favorite world’s best SMBC. Thanks much

  • friend

    hi,thank u very much,i made this whipping more than 5 times but it was very bad,i did not understand why,it was very watery ,even when i put some coloring is more and more watery ,could u please tell me why my whipping have same problem ,it is watery and also could u please tell me how many minutes i need to mix the cream totally ,and also how much gelatin and how much water i need to mix together ??

    • Christina Giavadi

      You might want to add another teaspoon of gelatin or a tablespoon of more sugar.Hope this helps!!!!

  • friend

    hi.thank u very much…………..

  • Sally Wallace

    Gretchen will this Stabilized Whipped Cream work for piping roses & borders. I live in MIchigan. July is the hottest month, It can go up to 90 and above. Will the shape hold for an indoor wedding? Thanks

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      It should be fine, but be sure to keep this cake in the fridge until the very last moment, whipped cream cakes should not be out of the fridge for more than an hour or so, even indoors with the air on, alot of people dancing and making the room hot! WHOO!

  • Sylvia Diaz

    Wow……dorky my never thought I would need a stabilizer for whipped cream for cakes. No wonder they weren’t quite right, lol!!! Thank you sooooo much for the tip!!! Truly appreciate it!!!

  • Ambili Sunil

    I’m a beginner in baking. Would like to bake a choc cake with whipped cream icing nxt week on my daughter’s bday. I liked ur recipe. Am living n India and its summer here. Will it be a wise decision to make stabilised whipped cream for icing ? Do I need to keep the cake aftr icing in freezer??

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Hello, you will not freeze the whipped cream iced cake, but refrigerator is necessary

  • Verna

    For flavor and color can I use flavored gelatin? Jello?

  • Debbie Anderson

    Gretchen, can I use splenda if I grind it fine? for the sugar

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      yes

  • Angie

    One reason why so many people maybe having problems is from using a hand mixer and not a stand mixer. Mine wasn’t getting thick like it was supposed at first even with putting the bowl in the freezer before starting. Eventually, it occurred to me the mixer was blowing warm air onto the whipped cream. So, I just put my hand between the whipped cream and the vent to redirect the air and the whipped cream thickened up quickly. Then I just put it in the fridge and turned the fridge down really cold and it stayed stable until the dessert was gone.

    Thanks Gretchen.

    I have a questions for you. Is there a recipe for Junket Danish Dessert Gel? It is so hard to find and I don’t want to have to buy it on-line all the time.

  • Diana Jone

    hi,ima always wondering after making d tiramisu,how can i put it properly in a box like d ones sell from bakeries,sorry to ask u here can i dunno where i should enter n put this in d right column… thx so much

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      can you get a box from your local bakery or supermarket bakery?

  • https://www.youtube.com/channel/UCSqbP783AShMEWKuB041G1Q Heath

    can you use flavored jello like a strawberry jello

  • Marissa Walls

    Hello Gretchen,

    I’m so glad I’ve found this recipe. I’m making a birthday cake for my son. I wanted to know if it’s okay to add food coloring to this recipe and if so, how much and at which step in the recipe would add it.

  • Adri!

    Is this as versatile as your Swiss buttercream? Like adding flavors to it if so I would like to make it chocolate! Would I use the same method like the chocolate buttercream?! Thanks in advance

  • http://sunsetanddvine.com alexandra callner

    Hello Gretchen,

    This is so great and so helpful. can you please tell me the amounts of each ingredients I would need to make large batches of stabilized whipping cream? would I just increase ingredients in the same amounts?

    thank you

    Alex

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      great! You can just multiply up how ever many times you wish

      • http://sunsetanddvine.com alexandra callner

        Wow! you answered. Thank you. You’re beautiful, smart and nice.

        • http://www.woodlandbakeryblog.com/ Gretchen Price

          hahah Thanks!

          • http://sunsetanddvine.com alexandra callner

            Hi again Gretchen,
            I make a sour cream topping for my cheesecake it gets a little runny and leaks into the cake making the crust little soggy making a leaky mass if it’s not eating right away can i add a little gelatin to the sour cream topping mixture its sugar sour cream inverness?

      • http://sunsetanddvine.com alexandra callner

        Gretchen, I need to stabilized my sour cream topping as well. (it need to be frozen) I was told a pastry chef used to also use gelatin in her sour cream topping. I was wondering if the amount of gelatin would be the same as it is for the whipping cream? I’m using Knox.

        Thank you

  • Shveta

    Hi Gretchen, I love all your recipes and have been using stabilized whipping cream recipe for a long time now. I used your chocolate whipped cream recipe last week and came out really good. The only problem I have it when I start piping with fresh cream, it starts melting because of my hand warmth. I want to make a 2 tier fresh cream cake for my daughter’s birthday next week, can I use this recipe for the cake? Will it hold well or is it a bad idea? My kids love fresh cream and don’t like butter cream or fondant. Please help.

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Hi Thanks, you can use gardening gloves while you pipe this will keep the warmth from your hands off the bag

      • Shveta

        ok, thank u so much for the tips..and is it possible to make 2 tier whipped cream cake?

        • http://www.woodlandbakeryblog.com/ Gretchen Price

          yes

          • Shveta

            Thank u so much! U r the best!

  • Emily Elwell Hines

    I wanna cry! I was so excited to try this recipe to make my own birthday cake…for today. I made the gelatin this morning (exactly how you do it on your video) at 10:30. It has now been in the fridge for 6 hours and still has not gone to the stiffened consistency. What did I do wrong?!? I even scooped out a smaller amount hoping it would stiffen sooner but no luck yet.

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Hmmm did you measure correctly?
      Did you use PLAIN unflavored gelatin? KNOX brand is what we have here in the USA (not sure where youa re though)

      • Emily Elwell Hines

        Yes I am using the Knox plain gelatin and measured it out how you have it listed (even double checked). I even tried making my fridge colder and placing the mixture in the very back of the fridge but it is still not set. Now it looks milkyish (best description I could come up with). Can I just add it to the whipped cream like this? I’m really hoping that I’ll be able to finish this cake tonight.

        • http://www.woodlandbakeryblog.com/ Gretchen Price

          You really can leave the gelatin out of the whipped cream, it is not necessary, it just helps to keep it a bit more stable- I wouldnt risk adding it, if it seems so strange already

  • Teresa Lopez

    Could you use this stabilizer recipe in a buttercream frosting as well to get it to a nice stiff consistency?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      yes

      • Teresa Lopez

        Perfect, thanks so much.

  • Ana Cruz

    Have to say your the BEST….in you tube the gelatin mixture you did was more…can you share measurements for it..like that I can refri & have it available. .thanks

  • Ineke Huttema

    Hi there I see you said you cannot freeze whipped cream. but….I do it all the time by adding 2 tbls of instant vanilla pudding to 1/2 litre whipping cream

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      great thanks for the tip!

  • Bianca

    can you use this as a frosting a cake that will be covered in fondant?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      I would not recommend it, the fondant will slip off

  • Maria Vernal

    Hello , Grechen, is the whipped cream icing you made in this video similar to the store bought frozen cool whip tub?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      no, this is real whipped cream (more like the delicate consistency that comes out of the RediWhip can)

  • Lisa McLaughlin

    I am fairly new to a whipped cream icing. I am an amateur cake decorator, I do it on the side for fun really. I love learning new things. A few customers have asked for a whipped cream icing instead of a really sweet buttercream. Does this tint well? And I see you say it doesn’t store long, if I were to decorate my cake the night before the customer picks it up, would it be ok for their party the following day? I would have to tint it a purple color, they’re looking for a Tinkerbell theme cake. I love your hair by the way, lol. ;-) And thank you very much for your time.

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Hi There, thanks,
      Yes you can tint it and it is highly perishable (and starts to break down over time) so …the more time you leave it sitting before the party, the more time it has to start breaking down. I would do it the night before, but not really the whole entire day before.

      • Lisa McLaughlin

        Thank you so very much Gretchen for you time. I am going to do a test cake this weekend. The real cake is due the 7th. ;-) I always decorate the night before so it’s a fresher product. It sounds very good, and easy. Take care.

  • Angel

    How well does this frosting pipe out? and will it take food coloring well?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      fine and yes to color

  • Monika

    Hi Gretchen,
    did u use more gelatin in your video? Is that why the amount of water looks a lot more?

  • Liz B

    Hey Gretchen. In an attempt to save money and utilize what I have on hand as a home baker, I just finished a chocolate cake with Swiss Meringue Buttercream and have enough buttercream icing to pipe a border and make a few roses decorations on a 1/2 sheet cake. I would like to frost my next cake (white cake with 1/2 lemon filling and 1/2 pineapple filling) with a whipped cream icing. My question is do you thing a buttercream border on whipped cream icing would 1. be too heavy? and 2. taste okay or be just weird? I can if I have to, use all whipped cream for borders and all, I was just hoping to use vs waste my extra buttercream. Thanks so much.

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      I have done it and I do not think it is too heavy! I thought the same thing until I tried, but it is fine!

  • TIFFANY

    Can I add the strawberry puree to this for your strawberry cake recipe

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      yes- add strawberry extract too though since the puree alone will not be great flavor against that heavy fat in the whipped cream

  • TIFFANY

    Can you store this in the freezer like your butter cream? If so for how long?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      No whipped cream should not be frozen

  • Betsy

    Gretchen can this be used for cupcakes??????

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      yes

  • Betsy

    Gretchen can you use this for cupcake topping and just add color to it if needed?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      yes

  • Traci

    Hi Gretchen!! Made your ice cream cake and my kids loved it!! Quick question. I hear a lot of people say to put vanilla in whipping cream. Do you think it’s needed and what does vanilla do for the whip cream? Make it sweeter?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      great! You can add it, I almost always do not it doesnt add sweetness, just a hint of vanilla flavor which is never a bad thing!

      • Traci

        Thank you so much. I love your recipes and videos. I watch them every week and everyone is impressed with my delicious treats. I owe it all to you!! If I did add vanilla to your recipe how much and when would I add it?

        • http://www.woodlandbakeryblog.com/ Gretchen Price

          great! a tablespoon ought to do ya!

          • Traci

            Thanks so much for all your help!! One last question. When would I add it in? At the same time as the stabilizer?

          • http://www.woodlandbakeryblog.com/ Gretchen Price

            you can add it at any time really

  • Melissa

    Hi! Love your videos! I am making a frozen themed castle cake for my twin nieces and I’d like to know if I decorate it the day before with the stabilized whipped cream icing will it last for a couple days?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      not great- the first day is the best, after that it loses integrity, 2 days max

  • eram naseem

    Hi ….if I make your vanilla sponge cake recipe twice in 9×13 pan for two layers. Moisten it will pineapple syrup and then fill it with Stabalized wipping cream and also a layer of fresh strawberries and pineapple chunks in between. The covern the cake with butter cream and cover with fondant . Will this work?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      yes sounds amazing

      • eram naseem

        Great! !!thanks for the prompt reply. One more thing will The cream filling be fine for a day in the fridge?
        Will your recipe of french vanilla cake be good enough for one layer 9×13 pan ?
        you r doing a great job!!!
        Just became a woodie insider:)

        • http://www.woodlandbakeryblog.com/ Gretchen Price

          Yes as a filling it is better since it is not exposed to air, longer shelf life. Yes the vanilla sponge cake recipe is enough for a thick layer of 9X13 (you will actually have more than needed- since you only fill the pan like 2/3 to the top)

          Thank you and welcome to the club!

          • helene

            I just had the same question. ..
            I really have learned so much from you. You’re amazing… thanks for sharing.

  • Karina Gallegos

    Hey Gretchen I wanted to ask u a question is whipping cream the same as heavy cream?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      technically YES

      • Karina Gallegos

        Thank you

  • fathumah

    hello if i dont have gelatin powder what else can i use?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Agar or you can leave it out

  • chashman mukhtar

    Hello gretechen.I wanted to ask that as I am in Pakistan so can I use milk pak cream for this recipe

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Hi There I am not sure what that is, will it whip??

      • chashman mukhtar

        I think so it will whip

  • Karen Golotta

    i would just like to know if this could be used with a cream cheese frosting. The recipe i used the other week had cream cheese, pure icing sugar and lemon zest. When trying to pipe a swirl on top of cup cakes it wouldn’t hold its shape it just sank and spread…i was very disappointed

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      I have mixed half cream cheese icing with half whipped cream and it is GREAT!

      • Nikki Ree

        Thanks that was my question I get more people asking for cream cheese but have the same problem

  • san

    thank you so much for all the hard work you put in sharing the recipes :)
    can i use meringue powder as a stabilizer (since i have a can), and how much to go with this recipe. also can i build the cake with whipped cream and freeze it and use it the next day for the actual party…like about 24 hours

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      I have not tried the meringue powder as stablizer, but many talk about this, so it is worth a try

      I would not freeze whipped cream

  • Shalonda Willie

    Hello, in lieu of the gelatin can you also use or have you tried 4 teaspoons of Clear piping gel, since it has the same agent.

  • shamangrrl

    Thank you and Jason so much for all the hard work you do. I made my Dad his favorite cake for his birthday (Christmas!), and got the ultimate compliment – an unsolicited “This is really good”. Yes, my Dad is very effusive with his praise, hahaha. Anyway, I made an Italian Rum cake, all from your recipes. The vanilla sponge cake, the simple syrup, the vanilla and chocolate custards, strawberry compote and stabilized whipping cream. But what really saved the day was a tip I got from your wedding cake video – the dowels to hold the layers. The strawberry compote layer wanted to make the upper layers slide right off, but I remembered the dowels, and it saved my cake, and it traveled fine. So thank you both, so much, for helping me make my Dad’s 75th a joy! And joy to both of you and your families.

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      GREAT! thanks for sharing I am so happy your dad was happy with your amazing cake!

  • Christina

    Hi Gretchen I’m planning on making an oreo icecream cake. Would I need to stabilize my whipped cream before I frost and freeze my cake?

    • Gretchen Price

      I do not for the ice cream cake

  • Gretchen Price

    thank you!!

  • Neth Panganiban

    Hi Gretchen,
    I always watched your tutorial video on YouTube. It is ok to use whipcream in hot area? I mean im from the philippines and i want to try a whip cream frosty icing on cake

    • Gretchen Price

      Hi Thanks, no matter what are you live, whipped cream must stay cold, so be sure to keep your dessert in the fridge until just before serving, it can stay out for almost an hour

  • erika

    i made whip cream cream cheese frosting and it came out too soft and i dont think it will get any thicker, i put it in the fridge to use the next day.. will it work if i try to stabilize it and whip it again with the gelatin mixture, or will it not work?

    • Gretchen Price

      yes you can use the gelatin mixture here for the cream cheese

  • Kathy

    Hello,
    Can this be used for cupcakes as well?

    • Gretchen Price

      yes!

  • Tony

    Just an observation. If you prepare the gelatin as described above there would be no need to reheat in microwave again but if you let it harden in fridge then it would be as described above and in the video. Either way work?

    • Gretchen Price

      you are correct, but if it does re solidify then re- melt.
      Or stoe in fridge at length then re-heat as needed

  • mala

    is it possible i can substitute heavy cream to full cream milk.

    • Gretchen Price

      I am not sure what you mean by full cream milk, but as long as it had a minimum of 35% fat it should whip just fine

  • Gwen

    Hi Gretchen, whats the amount of cold water & boiling water if you are going to make large batches just like in your video. I am planning to store it. Whats the measurement if you want it in bulk. Thank you.

    • Gretchen Price

      Just multiply everything by 2 or 4 or 6 or whatever the amount you want

  • http://www.woodlandbakeryblog.com/stabilized-whipped-cream-for-icing-cakes/ Christine

    Could I make a strawberry flavored whip cream? If yes,

    1. How and when (at what stage) should I add the strawberry puree to stabilized whip cream?

    • Gretchen Price

      yes add it just before you get to firm peaks, be sure it is very concentrated before you add the puree

  • http://www.woodlandbakeryblog.com/stabilized-whipped-cream-for-icing-cakes/ Christine

    What temperature should the Gelatine mixture have before it is added to whipping cream???

    • Gretchen Price

      It is about 110 degrees

  • http://www.woodlandbakeryblog.com/stabilized-whipped-cream-for-icing-cakes/ Christine

    What temperature should the gelatin mixture have before it is added to the whipping cream?????

  • Fabiya

    Hey Gretchen, when using the agar agar do you use the same method as you would the gelatin?

    • Gretchen Price

      Agar is treated differently CLiCK HERE

  • Lindsey

    Hi, can I use this recipe for piping cupcakes? Will it hold it’s texture? Thanks! Lindsey

    • Gretchen Price

      yes you can

  • Jessica

    Hi Gretchen,

    I read on one of your responses that the stabilized whipped cream can only last around two hours. What can I add to make it last at least 5 to 6 hours like for a wedding?

    • Gretchen Price

      whipped cream is quite perishable and will want to “melt” in warm environments. If the room is super cool then you have a bigger window of opportunity, but you may want to test a small cake and leave it out for 6 hours to see for yourself

  • gayatri

    what do i do if i don’t want to use Gelatin and why do u put it in the whipped cream.

    • Gretchen Price

      You can leave it out

  • Karen

    Gretchen,

    Thank you so much for the video and the recipe! This is not something I make offen, but needed it to pipe on mini cheesecakes that I made for a party. I watched the video first and then when I read the recipe I was ready and it worked perfectly!!!!
    Now I want to try your chocolate cake recipe.

  • hayden

    Hi Gretchen!

    I’ve watched the video and read through the blog post, but I cant seem to find how much whipped cream this recipe makes. Will it be enough to ice and decorate a cake, like your rainbow cake?

    Thank you so much! :)

    • Gretchen Price

      it wasnt there, thank you for letting me know
      Typically you will get double what you started with, so if you start with 2 cups liquid, you will get close to 4 cups whipped cream

  • Eds Leonardo

    Hi Gretchen! I made your red velvet recipe and I was hoping you can help me figure out what to do with the frosting. I have left over heavy cream from Monday’s order and almost 100gms of cream cheese. Can I use this stabilized cream frosting then add the cream cheese? Thanks so much!

    • Gretchen Price

      You can fold the two together (whipped cream cheese ICING) and whipped cream for a very light Cream Cheese Mousse

  • Semadeo

    Hi your recipe is very good I will try today for my blackforest cake. I just want to know can I use 300 ml thickened cream anchor brand incident
    Of heavy cream because can’t find in one supermarket

    • Semadeo

      Hi I can’t find in supermarket
      The confectioners sugar what should I use.

  • Sangeeta Deo

    Very nice recipe I will try your black froast cake recipe today I just want to know if I can’t find heavy cream can I use thickened cream anchor brand 300ml

    • Gretchen Price

      what is the fat content?
      Im pretty sure it would be fine

  • Josh

    I saw your video on youtube. I visited the blog and found this recipe, followed it. But my whipped cream was grainy on top and like melted on the bottom. I don’t understand why?!!! PLEASE help!! I love whipped cream frosting.

  • sema

    Hi Gretchen,
    big fan from your you tube channel and thank you so much to teach us. Most appreciated.
    One quick question i would like to make the whipped cream if i add baileys in it would be ruined? have any idea . I am trying to make a baileys cheese cake, and planning to top it with baileys whipped cream thank you so much in advance and always fallowing you
    happy thanksgiving
    Sema

    • Gretchen Price

      You can add liquor sure, just about 2 tablespoons per 3 cups of cream though

  • Rachael

    I will be making chocolate cupcakes for my baby girls first birthday next month.I am going to be using your stabilized whipped frosting for the icing. I was planning on making the cupcakes and icing them the night before. Would they be able to sit out at room temperature all night long or should I just make the icing and do the icing the next morning? If the next morning can they then sit out at room temperature for a few hours?
    Also where do you get the heavy whipping cream at?

    Thank you for your time in reading and responding and for the excellent video and recipe.

    • Gretchen Price

      whipped cream must stay refrigerated at all times (1 hour out at the maximum)
      Heavy Cream is purchased in the supermarket

  • http://woodlandbakery Soreya

    Dear Gretchen,
    Can I use meringue powder to stabilise the cream instead of gelatin. I know it can be used to stabilise buttercream and wondered if it would work for whipping cream as well.
    Thank you for all your great videos. My baking skills and knowledge have improved markedly since watching them.
    Soreya

    • Gretchen Price

      I have not done that. You can try it, let me know how it goes

  • Sherrin Lim

    Hi Gretchen,

    May I pls check with you if this stabilised whipped cream will hold 6 layers rainbow cake? Thk you..

    • Gretchen Price

      yes it should, just go very thin in between the layers so it doesn’t slide too much and KEEP REFRIGERATED!
      ALSO CLICK HERE to pick the best cake choice for refrige cakes

  • Rajashree

    Hi

    I made whipped cream frosting for birthday cakes (just a small cake…not much large). The problem is the cream taste nice and smooth and buttery (get an after taste of butter) but my husband soesnt like it. He says store bought or bakery whipped cream taste better. I am not sure what they add to get that taste.
    For the whipped cream, i just use whipping cream, sugar and vanilla essence.
    As such till now, i am not having any issues with the icing going off since i decorate the cake right before the actual cake cutting.
    But any advice on how to get the buttery taste off the whipped cream frosting? or probably make it more store-like texture?
    I am planning to make a black forest cake this week-end and want to make the whipped cream frosting for that. please help.

    • Gretchen Price

      whipped cream should not taste like butter, unless you are whipping it TOO MUCH to the point where you are actually making butter??

  • Lori

    I tried reading all the comments, but my head is spinning now!

    I’m making my own wedding cake. We don’t like fondant and some people complain that buttercream is too sweet. I was thinking of using the stablized whipped cream to frost and decorate my cake. What are your thoughts. How long can it be left out, ect.?

    • Gretchen Price

      I would not ever do a wedding in whipped cream, but others have. It cannot stay out for longer than an hour really

  • Curtis Bell

    Hi Gretchen,
    I love your blog and watch your videos everyday… I’m making some strawberry cupcakes for a friend and I want to use whipped cream instead of buttercream can I add strawberry puree to your recipe to achieve the desired results?

    • Gretchen Price

      yes!

  • deb

    Thanks for the info on whipped cream stabilizer.. Fondant designs on cakes are incredible,but some people hate Fondant .

  • Tan

    Hello Gretchen, my whipped cream frosting on cake had hair cracks after the fridge. I used whipping cream with sugar no gelatin added, appreciate your help. Thanks.

    • Gretchen Price

      sometimes this happens to whipped cream, since the air will leech out the moisture and cause cracking
      always best to ice with whipped cream at the very last minute

  • Ann Marie

    OMG…I need serious help…I need to make approx. 60 cupcakes for a 14 yr girls birthday and I really want to impress her (who my kidding her dad)..I guess my question is..would it be better to use the whip cream icing or the butter cream icing. I want the icing to taste more like butter and not so sweet and of course the cupcakes have to be pink. If all goes well maybe I will finally get that date that I want with him..lol thank you so much love your video’s
    P.S…how many days in advance can I do this so I don’t have to do it all in the same day.

    • Irasema Yanez

      you might not need this by now but if you want a frosting that holds well, not so sweet, tastes like butter and you can make in advance i would make her recipe for Swiss butter cream frosting! it is the best! i would use it white though..it doesn’t take color as well as an american butter cream.

  • Mike

    HI Gretchen! There was a thought just pop in my head, and I’m not sure if it works, and since ur a master or baking, I hope you could help me :

    Can I combine whipped cream icing and American butter-cream (which is straight up butter and confectioner sugar) together ? Will it curdle? I had try to mixed Swiss Meringe butter cream with non-dairy whipped cream, and the outcome was a disasster. Can you help me ?

    • Gretchen Price

      You can do it, I don’t do it, but it CAN be done.
      I feel that the lightness of the whipped cream mixed with the heavier buttercream is not appealing.
      It shouldn’t break, and if it does, it has more to do with the science of agitating those fat molecules to the point of breaking.
      (Read What is Ganache for more clarity on what I mean)

      But anyway- may I ask WHY you want to do this? What is it you are trying to achieve?

      • Mike

        Hi Gretchen ! Thank you for your respond. I’m just kid who want to move to New York and apply to CIA next year, and with a passion on baking and cooking, I just want to try new things, and create my own recipes. Personally, I like the richness and the creaminess of American butter cream; however, its way to thick, and heavy, and sometime you can even taste the strong flavor of butter in it. In the other hand, whipped cream is light, and white,odorless, not very creamy and spreadable, but its taste like foam to me ( I guess). So I try to create a frosting that is in between ,that has richness, and creaminess, but its still light, and white, and odorless. Just like some people try to mix whipped cream frosting, and creamcheese frosting together, to create a light creamcheese frosting.

        • Arina

          Try Ganache frosting….
          Depending on how much you want to make use equal parts of whipping cream and chocolate (white, milk, semi-sweet, dark as you prefer). Heat it in a double boiler stirring until all chocolate dissolves and the mixture is smooth with no lumps and shades. Let it cool down, and refrigerate it. Prepare it one day in advance. The day you want to use it take it out from the refrigerator, whip it until forms stiff peaks. It should be fluffy and also pretty heavy at the same time. Can be used for frosting and also for decorating but you cannot really make fancy roses. And it is yummy.

  • Melissa

    At what point should we add in the coloring to the cream? (I have Wilton Icing color)

    • Gretchen Price

      Just before it is fully whipped, towards the end

  • Melissa

    Meant to post this on the pumpkin pie recipe but I guess it covers both of them :)

  • Melissa

    Anyone debating on buying the decorating kit, do it.. Got mine this week and love it!! .. Gretchen, I made this pie and it’s fantastic!! I have a couple of (probably dumb) questions.. Should it cool completely before adding the stabilized whip cream? And I baked mine for an hour and 15 minutes.. It was great but wondered if it just took my oven longer or if I messed anything up in the mixing portion? I have never even eaten or liked pumpkin pie and had 2 slices of this.. Will definitely be making it for holiday get togethers!

    • Gretchen Price

      great! Thanks for your support!
      yes to cooling before adding the whipped cream.

  • Michelle Cowle

    Hi Gretchen me the pest again…I believe read all 480 comments to see if you had already answered this but I don’t think you have..(you do get some doozies lol) I have been using whipped cream as icing on birthday cakes for years because no one in my family likes the sweetness of buttercream or fondant. ( no I haven’t tried your famous buttercream yet …that’s next!) but in the meantime when I do my writing on the cake sometimes it will melt and bleed into the whipped cream and sometimes it stayes perfectly in tact. The only similar question was asking if you could and you replied you didn’t..so my question is do you know why it only works some of the time..I have experimented and cannot find the answer. Oh P.S. It is icing (buttercream) I am using to write my messages. Thank you so so so much..you truly are a gem…Michelle

    • Gretchen Price

      yeah for a good laugh once in a while just read the comments on here :(
      The color bleeds into whipped cream for me everytime. I warn my customers about it. There is such a high moisture content in whipped cream that just naturally picks up the color and makes it bleed
      I sometimes write with a lighter color of BC first then go over it with the darker color, this way it has a sort of barrier

  • http://woodlandbakeryblog Susie

    Hi Gretchen first let me say love your videos and website such a great help :) but I have a couple of question……. I’m making a Tres leches cake for my daughter’s bday and I wanted to add some strawberries and whip cream for a filling in the cake (1) could I use this recipe for the filling? (2) should I put the strawberries and whip cream filling before I add the milk base for the Tres leches or after?(3) or what is your best opinion on how I should assemble this cake? please help thank you and one more question sorry but if I add color to whip cream when should I add it to the cream?

    • Gretchen Price

      Hi great Thanks
      #1- Yes
      #2 Im not sure what you mean
      #3 tres leches is a liquid mixture that soaks the cake (like a sponge cake)
      So I typically do not use a filling when making this cake.
      I just use whipped cream icing.

      not to say it cannot be done, but I don’t really have a great advise for you here Im sorry

  • Lisa

    Hi, I love your video. I was wondering is heavy cream the same as heavy whipped cream?

  • http://woodlandbakery celina romero

    Can you use SURE- JELL, Premium fruit pectin?

    • Gretchen Price

      I suppose you could, but I have not tried it. it would take some trial and error, if you do, let me know

  • Tammy loupe

    Hi Gretchen ,

    Would this be the icing needed for a Chantilly cake i am wanting to make for my parents 64 th Anniversary . I just love your site and blog thanks If there is a different one i should use can you send me the link .

    • Gretchen Price

      Yes Whipped cream is also known as Chantilly Cream

      • Anke

        Hi Gretchen, I am a pastry Chef from Germany but I worked at a bakery in New York for about 5 years and as far as I know Chantilly Cream is a mix of half whipped cream and half Italian Morengue….. Correct me if I am wrong!?

        • Gretchen Price

          Here in the US we refer to Chantilly Cream as Whipped Cream

  • Neveen

    Hi Gretchen
    Just a shout out to let you know how much I appreciate your wonderful videos and your generosity. You are definitely a giver and the world need more people like you! God Bless your kind heart and Bless your wonderful work. Your videos are amazing and super easy to understand, those videos have given me confidence in baking, and I can’t thank you enough. Oh by the way I think if anyone wishes to thank you in a practical way, they should purchase your books which I will do in a minute :)

    • Gretchen Price

      Thank you!

  • Jack

    Hi Gretchen, is there a vegan alternative for the gelatin? Will xanthum gum work? Thanks.

    • Gretchen Price
    • Jack

      actually nevermind, I read it carefully this time!

  • Jill

    Gretchen, I’m wondering how long I could keep this stabilized whipped cream out at room temperature? I want to use it as a frosting for cupcakes at a wedding Thanks for sharing your tips and tricks. It is so appreciated.

    • Gretchen Price

      no more than 2 hours and even that’s alot

  • Lori

    Hi Gretchen,

    I tried this recipe today but I’m not sure what I did wrong. The whipped cream was good. After when I added the mixture of geletin and cream it turned into cottage cheese like?

  • Crystal

    Hi Gretchen,

    Thanks for your speedy responses. Two questions: 1) What are your thoughts about/experience with stabilized whipped cream made with reduced fat cream cheese, white sugar, and heavy whipping cream? 2) I’m making a three tier (12″ 10″, 8″ unstacked) tres leches cake for a wedding (today). Can I use stabilized whip cream to decorate this cake with cornelli lace? Cakes were made yesterday and have been “soaking” overnight. I intentionally did NOT over-saturate them as I’m worry about structural integrity and being able to flip them out of the pans. Thanks in advance!!!

    • Gretchen Price

      I have no experience with #1
      #2 I am late responding, how did it go?

  • http://www.monicaprice.com Monica

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

    • Gretchen Price

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

  • Lyndsay Land

    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?

    • Gretchen Price

      for whipped cream YES

  • Patty Nardi

    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

  • Joanna

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

    • Gretchen Price

      just a couple hours

  • Sandra

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

    • Gretchen Price

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

      • Sandra

        No problem, thanks for the reply!

  • Crystal

    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!

    • Gretchen Price

      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

  • lara

    Please what is a substitute for heavy cream

    • Gretchen Price

      Whipping Cream

  • Laura

    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

  • christina

    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.

    • Gretchen Price

      yes you can

  • Luna

    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.

    • Gretchen Price

      yes

  • Junior

    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.

    • Gretchen Price

      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

  • http://MJ'sCakes&Cookies-onFaceBook Melissa

    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

    • Gretchen Price

      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!

  • Elijah

    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

    • Gretchen Price

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

  • cindy

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

    • Gretchen Price

      Nope

  • Kelly

    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 ~

    • Gretchen Price

      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!

  • k and k cakes

    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!

    • Gretchen Price

      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

      • Solmaris

        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?

        • Gretchen Price

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

  • Christine

    Hi Gretchen

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

  • justin

    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!

    • Gretchen Price

      its right here on the blog post

      • justin

        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?

        • Gretchen Price

          Just before it is to desired peaks

      • Sonia

        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.

  • Sonia

    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. .

    • Bonnie

      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.

  • Rocío

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

    • Gretchen Price

      yes you can do whatever you like!

  • cecilia

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

    • Gretchen Price

      a tablespoon will do

  • Antonio

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

    • Gretchen Price

      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!

  • Lisa Vande Velde

    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.

    • Gretchen Price

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

  • Mary

    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!

    • Gretchen Price

      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!

  • Evelyn

    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

  • Sonya

    Can this be used on ice cream cakes?

  • Umm Mariam

    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

    • Gretchen Price

      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!

    • Lupe

      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.

  • Lilly

    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…

  • Marina.B

    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?

    • Gretchen Price

      Hi Thanks
      CLICK HERE OR leave it out

  • Syeda

    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.”

    • Gretchen Price

      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?

      • Syeda

        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

        • Gretchen Price

          Yep, so there is your problem

      • Syeda

        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..

        • Gretchen Price

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

  • Syeda

    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.

  • Kelly

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

    • Gretchen Price

      in the fridge yes it will be fine

  • Diana

    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?

    • Gretchen Price

      Well I think you answered your own question!

  • Luzmarina Natalie

    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

  • Cheryl

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

  • Kelly

    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?

    • Gretchen Price

      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

  • Kelly

    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?

    • Gretchen Price

      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

      • Kelly

        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?

        • Kelly

          Will it melt if I ice the cake?

          • Gretchen Price

            No, Keep it in the fridge when you are done

        • Gretchen Price

          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

  • jeshera

    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.

  • jeshera

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

    • Gretchen Price

      it will work

  • Gina

    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!

    • Gretchen Price

      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.

  • jeshera

    Thanks so much!

  • Jeshera

    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). :)

    • Gretchen Price

      Just thaw it out, then melt it

  • jeshera

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

  • jeshera

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

  • Gwen Torres

    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

  • Kenney

    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?

  • Sharon

    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

    • Gretchen Price

      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)

  • http://www.dalevillealabamakitchens.com MzBaker

    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!

    • Solange Rojas

      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.

  • Norma G

    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

    • Gretchen Price

      Im sorry I have not heard of this

    • Esther

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

  • olisue

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

    • Gretchen Price

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

  • Laurielle

    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.

    • Gretchen Price

      It will be fine

  • Shannon

    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!

  • Claudia Perez

    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

    • Gretchen Price

      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

  • MURIEL

    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?

    • Gretchen Price

      should be able to re whip it fine

  • Becky

    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

    • Gretchen Price

      no it is not the same thing

  • FeedMeplz

    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…

    • Gretchen Price

      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

      • FeedMeplz

        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 =^_^=

  • Sally

    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?

  • Jennifer

    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?

    • Gretchen Price

      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

  • Michelle

    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

    • Gretchen Price

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

  • Numo

    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!

    • Gretchen Price

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

  • zoey

    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

    • Gretchen Price

      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.

  • Mien WS

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

    • Gretchen Price

      yes see GELATIN

      • Jenefer May Montebon

        Hi maam
        IM JENEFER MAY from philippines…Can i used all purpose cream instead of heavy cream..

        • Gretchen Price

          No it wont whip unless it is 35% minimum fat content

  • Khrizette

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

    • Gretchen Price

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

  • Sarah

    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?

    • Gretchen Price

      yes same amounts

  • Annabell C.

    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. :-)

    • Gretchen Price

      Thank you for this unique, funny and lovely comment!

  • Adelenne

    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!!

  • rabia riaz

    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.

    • Gretchen Price

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

      • rabia riaz

        thanks so much

  • Sarah

    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

    • Gretchen Price

      HI there, please read AGAR

    • Gretchen Price

      HI there, please read AGAR

  • Beth

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

    • Gretchen Price

      it is not the same thing

  • Laura

    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?

    • Laura

      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?

      • Gretchen Price

        You can use it right away

    • Gretchen Price

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

      • Laura

        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!

  • Alexis

    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!!!

    • Gretchen Price

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

  • http://annalyciacakes.com Shareen

    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

    • Gretchen Price

      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.

      • http://www.annalyciacakes.com Shareen

        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

        • Gretchen Price

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

  • Anna

    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.

    • Gretchen Price

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

      • Anna

        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?

        • Gretchen Price

          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

          • Anna

            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. :)

          • Gretchen Price

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

  • http://youtube sandra

    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?

    • Gretchen Price

      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

  • rosa Gutierrez

    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

    • Gretchen Price

      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

  • Boots

    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

    • Gretchen Price

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

  • Aerielle

    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! :)

    • Gretchen Price

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

  • Ashley

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

    • Gretchen Price

      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

  • Irene

    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!

    • Gretchen Price

      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

  • June Singapore

    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

  • labiba

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

    • Gretchen Price

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

  • labiba

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

    • Gretchen Price

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

  • labiba

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

    • Gretchen Price

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

  • labiba

    hi Gretchen! Will vegetarian gelatine work. Thanks

    • Gretchen Price

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

  • labiba

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

    • Gretchen Price

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

  • Val

    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

    • Gretchen Price

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

  • Chloe

    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!

    • Gretchen Price

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

  • Deja

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

    • Gretchen Price

      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

  • Cristina

    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.

    • Gretchen Price

      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.

  • Catherine

    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

    • Gretchen Price

      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

      • Catherine

        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.

        • Gretchen Price

          you can leave it out if you wish

  • Nabila

    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.

    • Gretchen Price

      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

      • Nabila

        Thanks hunn..!!

  • Liz

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

  • ana

    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?

    • Gretchen Price

      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

  • ana

    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.

    • Gretchen Price

      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.

  • Ruthann

    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

  • Vicky

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

    • Gretchen Price

      No I only use buttercream for that

  • Lily

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

    • Gretchen Price

      a couple days in the refridge

      • Lily

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

  • Deborah Smith

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

    • Gretchen Price

      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

  • Kate

    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

    • Gretchen Price

      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

      • Kate

        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

  • Monica

    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

    • Gretchen Price

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

  • Bouty

    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.

    • Gretchen Price

      OK great! Use them then.

  • Bouty

    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?

    • Gretchen Price

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

  • Megan

    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!

    • Gretchen Price

      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

      • Megan

        Perfect!! Thank you again!

  • Zahn

    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

    • Gretchen Price

      Thank you! May we have the link?

  • Sarah

    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?

    • Gretchen Price

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

  • Ariana

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

    • Gretchen Price

      Click HERE

  • Teresa Flores

    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!

    • Gretchen Price

      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

  • saara

    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.

    • Gretchen Price

      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

  • Teresa

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

  • Mama

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

    • Gretchen Price

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

  • Zee

    Hi,

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

  • Gigi

    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

    • Gretchen Price

      Excellent Thanks!

  • Grace W.

    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.

    • Gretchen Price

      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.

      • Grace W.

        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!

        • Gretchen Price

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

          • Grace W.

            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?

          • Gretchen Price

            not usually, but apparently this time…..

          • rosa Gutierrez

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

          • Gretchen Price
  • Irma Rahyuda

    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

  • Zee

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

    • Gretchen Price

      I really do not know the answer to this

  • Raya

    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?

    • Gretchen Price

      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

      • Raya

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

  • tequina

    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!

  • patti

    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!

    • Gretchen Price

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

  • Marie Rose

    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?

    • Gretchen Price

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

  • abdou.s

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

  • Evelyn

    Can I use this as frosting for cupcakes?

    • Gretchen Price

      yes

  • Elys

    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.

  • Elys

    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.

    • Gretchen Price

      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

  • Diya Bhatia

    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.

    • Diya Bhatia

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

    • Gretchen Price

      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

  • Connie Estep

    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!

    • Gretchen Price

      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

    • Diane

      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.

  • Maryfergin

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

  • Maryfergin

    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

    • Gretchen Price

      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

  • Fernando

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

    • Gretchen Price

      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)

  • Joyce Garcia

    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?

    • Gretchen Price

      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

  • Jennie

    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!!

    • Gretchen Price

      Thanks! Simply divide all the ingredients in half

  • Laura

    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..

    • Gretchen Price

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

  • Mye

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

    • Gretchen Price

      yes of course

  • WJW

    Thank you for your quick response!

  • WJW

    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!!!!!!!

    • Gretchen Price

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

  • Laizele Tudlong

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

  • natasha

    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.

    • Gretchen Price

      yes of course, and it cannot stay at room temp

  • Tish

    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.

    • Gretchen Price

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

  • Mae

    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.

  • Mae

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

  • stella

    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?

    • Gretchen Price

      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

  • Sara

    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.

    • Gretchen Price

      yes of course

  • Pamen

    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 ;)

  • Teresita

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

    • Gretchen Price

      yes I use it all the time

  • Diane

    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.

    • Gretchen Price

      yes perfect

  • Diane

    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.

    • Gretchen Price

      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

  • Paul F. Lucas

    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.

    • Gretchen Price

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

  • Nitisha

    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.

    • Paul F. Lucas

      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.

  • genesis

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

    • Gretchen Price

      Just before it is fully whipped, yes

  • Kim

    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?

    • Gretchen Price

      Yes

  • Nitisha

    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

    • Gretchen Price
      • Nitisha

        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

  • Jennifer Lopez

    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

    • Gretchen Price

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

      • Christine

        Thanks for a lovely website!

  • zee

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

  • Jessica

    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

    • Gretchen Price

      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

  • Julia

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

    • Gretchen Price

      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!

  • Laizele

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

    • Gretchen Price

      small pot on the stove, low heat

  • http://gelatin ming

    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

    • Gretchen Price

      Hi Ming, please read here AGAR AGAR

  • Mike

    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

    • Gretchen Price

      I just answered this above

  • zarah

    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!!!

    • Gretchen Price

      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

  • Alexia

    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.

  • Ruki

    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?

    • Gretchen Price

      double means double everything

      • Ruki

        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 :)

  • Suzanne

    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).

    • Gretchen Price

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

  • Nina Patel

    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!

  • vidya

    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?

    • Gretchen Price

      Richs already has stabilizers in it, do not add anything

  • Navin

    and also whats the yield??? pls n tq

    • Gretchen Price

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

  • Navin

    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.

    • Gretchen Price

      Yes it is written in the blog, please read

      • Navin

        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?

        • Gretchen Price

          leave it out altogether

  • Vanessa

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

    • Gretchen Price

      Yes be sure the puree is COLD

      • Nataliya

        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

  • http://Twitter.com/therealnavin Navin

    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.

  • Haseeb

    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?

    • Gretchen Price

      whip 4 cups of liquid heavy cream

  • analeah

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

    • Gretchen Price

      Hello, yes you can!

  • Ashmita

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

    • Gretchen Price

      No It already has stabilizer in it

  • analeah

    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!

    • Gretchen Price

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

  • Ty

    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!!!

    • Gretchen Price

      Yes sure, cut it in half or even in quarter

  • Nayla

    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!

    • Gretchen Price

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

  • Istiadah

    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. :)

    • Gretchen Price

      Buttercream definitely for decorating

  • Chelsea

    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!

    • Gretchen Price

      YES!

  • Vanessa

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

  • Vanessa

    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!

    • Gretchen Price

      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.

      • candace

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

  • http://yahoo wendy

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

    • Gretchen Price

      Im not sure about that

  • http://yahoo wendy

    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.

  • Yve

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

    • Gretchen Price

      yes just be sure to keep them refridged all the time

  • Victoria M

    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!

    • Gretchen Price

      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

  • Alex ATH, GR

    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?

  • http://Woodlandbakeryblog Gina

    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.

  • michele

    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?

    • Gretchen Price

      yes

  • nicole

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

    • Gretchen Price

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

  • Susan Abraham

    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

    • Gretchen Price

      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!

  • My geisha

    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.

    • Gretchen Price

      yes you can mix it

  • Monique

    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?

    • Gretchen Price

      leave it out

      • Monique

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

        • Gretchen Price

          yes keep it cold and work fast

  • Laurie

    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

  • Martha

    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

  • sanz

    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

    • Gretchen Price

      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

      • sanz

        Ok thnx alot,God bless u

  • N paris

    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?

    • Gretchen Price

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

  • Lauren

    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!!

    • Gretchen Price

      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

  • Ghufran

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

    • Gretchen Price

      leave out the gelatin

  • mira

    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..

    • Gretchen Price

      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.

    • mira

      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.

  • Joey

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

    • Gretchen Price

      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.

      • Joey

        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!!!

        • Gretchen Price

          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!

          • Swati Soumya

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

          • Gretchen Price

            how about Agar

          • rosa Gutierrez

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

          • Gretchen Price

            Yes

  • Martha

    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

  • http://Facebook Brenda

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

    • Gretchen Price

      it is flavorless

      • http://Facebook Brenda

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

  • Stanley

    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?

    • Gretchen Price

      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.

      • http://www.flexicreme.com Sakshi

        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

        • Sumayya

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

  • rebecca

    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

  • Bushra Araf

    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

    • Gretchen Price

      yes please read about agar

  • shereena

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

    • shereena

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

    • Gretchen Price

      yes its OK

  • Claudia

    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!

    • Gretchen Price

      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

      • Claudia

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

  • Maigan Rivera

    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

    • Gretchen Price

      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

      • Maigan Rivera

        Thanx so much now that answers my Q:

      • http://www.flexicreme.com Sakshi

        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

        • rukky

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

      • candace

        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,

  • muhsina

    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.

  • Haseeb

    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?

    • http://www.flexicreme.com Sakshi

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

  • Haseeb

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

    • Erald

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

  • Evelyn

    Do you have a video on this ?

    • Gretchen Price

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

  • Jennifer

    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?

    • Melissa

      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.

      • haixia

        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?

  • GABY

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

    • Gretchen Price

      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.

  • Jeni

    could you use flavored gelatin for color and taste?

    • Gretchen Price

      no it is not the same thing

  • vered

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

    • Gretchen Price

      just add some melted ganache

  • Ellen

    Thank you

  • Holly

    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… :)

  • Leanne wheeler

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

    • http://youtube BRENDA

      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. :)