All questions

How do bakery's make their whipped cream stiff enough for cakes instead of using buttercream?

asked by foidivin over 3 years ago
24 answers 183349 views
23b88974-7a89-4ef5-a567-d442bb75da04--avatar
added over 3 years ago

You can add gelatin to it - like this, or you can google gelatin whipped cream for others:

23b88974-7a89-4ef5-a567-d442bb75da04--avatar
added about 2 years ago

Do you have a recipe for this?

F8c5465c-5952-47d4-9558-8116c099e439--dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 3 years ago

There is a powdered stabilizer that is commonly used. I can't recall what it consists of, but I don't care for it. By itself, I find it smells vaguely of alfalfa with notes of manure. Not to put too fine a point on it. But the whipped cream looks great and will hold at room temp.

23b88974-7a89-4ef5-a567-d442bb75da04--avatar
added over 3 years ago

And, don't forget Food52's own Genius Recipe from Nancy Silverton: http://www.food52.com/recipes...

23b88974-7a89-4ef5-a567-d442bb75da04--avatar
added over 3 years ago

Sdebrango:: can I use this method for egg whites when making meringue? It worked great with the whipped cream!

2f4926e2-248b-4c22-a6f7-8f2d888b8488--3-bizcard
sdebrango

Suzanne is a trusted source on General Cooking.

added over 3 years ago

Glad it worked, you cannot use the same method when making meringue. The best way to make meringue is to place the egg whites and sugar in a bowl over simmering water and whisk until the sugar melts much like when you are making a buttercream. When the egg whites are warm and sugar has melted beat either in your stand mixer or with a hand held. Your meringue will be shiny and smooth.

2f4926e2-248b-4c22-a6f7-8f2d888b8488--3-bizcard
sdebrango

Suzanne is a trusted source on General Cooking.

added over 3 years ago

Here is a link to the recipe I use for swiss meringue its from Martha Stewart and works well every time. Your meringue is a creamy consistency so that you can pipe it onto the pie or whatever you are making.
http://www.marthastewart...

23b88974-7a89-4ef5-a567-d442bb75da04--avatar
added over 3 years ago

Won't work, per sdebrango. Consider the science: two different processes are at at work. Whipping cream is essentially emulsifying the fats in the cream and incorporating air; meringue is essentially stretching the proteins in the whites and incorporating air.

012dfbd1-43d9-417a-ae27-f5cd7f65b8fe--img_0736
added about 2 years ago

there actually is an old recipe that uses marshmallow cream to make meringue:
3 large egg whites
Beat till stiff.
1 c. (4 oz.) marshmallow cream
Beat in a large spoonful at a time, till whites hold soft peaks that curl slightly.
2 tsp. vanilla
Blend in.
Swirl over pie, sealing to edge of crust.
Bake at 450° or till lightly browned.
Recipe can be doubled (e.g. for recipes that use 6 egg whites for meringue).
It's a quick way to make meringue, and though it's supposedly a way to make meringue that's less likely to weep, I don't think it's more stable than the traditional meringue topping, which I prefer.

23b88974-7a89-4ef5-a567-d442bb75da04--avatar
added about 2 years ago

Gelatin to make stabilized whipped cream -- lasts several days before getting watery.

23b88974-7a89-4ef5-a567-d442bb75da04--avatar
added over 1 year ago

The most common thing I knew everybody used was cream of tartar.

1d0d675a-5598-44a5-865e-32730d2a1273--186003_1004761561_1198459_n
added over 1 year ago

Many bakeries use pastry cream which is made with whole milk rather than either whipped cream or buttercream. Karen Mitchell has great recipe from her Model Bakery in her fabulous new book The Model Bakery Cookbook.

23b88974-7a89-4ef5-a567-d442bb75da04--avatar
CT
added 3 months ago

Dymnymo, can you post the recipe here please?

23b88974-7a89-4ef5-a567-d442bb75da04--avatar
added 3 months ago

dymnyno--
do you mean pastry cream to fill a cake (ie between layers) or to actually frost the outside of the cake? i know of the former, but never heard of the latter, tho im no expert.

23b88974-7a89-4ef5-a567-d442bb75da04--avatar
CT
added 3 months ago

Yes, to do a whipped cream filling for bday cakes. I'm making it today. Thk!

23b88974-7a89-4ef5-a567-d442bb75da04--avatar
CT
added 3 months ago

Yes, to do a whipped cream filling for bday cakes. I'm making it today. Thk!

Dcaf56be-4ef6-4780-84d1-1e354adf4ff9--stringio
added 3 months ago

If you're just making a light sponge cake you shouldn't need to add anything to the whipped cream, it will hold up on its own. I make a victoria sponge cake with cream and jam filling with no problems http://handfulofsunshine...

23b88974-7a89-4ef5-a567-d442bb75da04--avatar
CT
added 3 months ago

Its a pillsbury cake mix. Im covering it in fondant and its hot outside. I don't want it to melt and ruin my cake. Will the whipped heavy cream hold up?

Dcaf56be-4ef6-4780-84d1-1e354adf4ff9--stringio
added 3 months ago

The fondant might add too much weight. If it's hot I think it'll be tricky to keep the cream firm enough even with stabilizers.

23b88974-7a89-4ef5-a567-d442bb75da04--avatar
added 3 months ago

Hi, just wanted to mention that I stabilize my whipped cream with pastry cream. Takes a bit of advance planning but the night before, I make a small amount of cornstarch based pastry cream. The next day, I whip a cup of that till fluffy and pour in a quart of heavy cream (for a nice big batch) and whip it all up together. Pipes and frosts beautifully and doesn't get watery at all. Tastes good, too!

23b88974-7a89-4ef5-a567-d442bb75da04--avatar
added 3 months ago

8 oz softened cream cheese, whipped until smooth with 1/2 cup sugar and 1-2 tsp vanilla extract, then drizzle 2 cups cold whipping cream in while whipping, until thick and spreadable. Stays good at room temperature, and not too sweet.