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

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

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Cynthia is a trusted source on Bread/Baking.

added over 1 year 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.

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

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Suzanne is a trusted source on General Cooking.

added over 1 year ago

Voted the Best Answer!

I make a whipped cream frosting that works like buttercream, I got it from James McNair's cakes and it was a revelation for me. He has you mix a small amount of cornstarch with some heavy cream making a thick pudding, you add that to the cream while you are whipping it and it stabilizes the whipped cream so it acts very much like a buttercream, You don't taste the cornstarch its amazing and I use it every time I make a cake with whipped cream frosting here is the link to the recipe, http://www.food52.com/recipes...

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Louisa added over 1 year ago

Thanks so much for the recipe! I'll be using it on the Persian Love cake. Also, I never tried this, but I heard somewhere that you can add a little marshmallow cream to stabilize whipped cream. Just wondering how that would affect the taste...

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Suzanne is a trusted source on General Cooking.

added over 1 year ago

i have never used marshmallow fluff with whipped cream. Would be interested to know if it works. If you do it let us know.

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

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Suzanne is a trusted source on General Cooking.

added over 1 year 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.

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Suzanne is a trusted source on General Cooking.

added over 1 year 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. <a href="http://www.marthastewart.com/313300/swiss-meringue" target="_blank">http://www.marthastewart.com/313300/swiss-meringue</a>

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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.

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