Frosting cream of cake has deflated a

I whipped a fresh cream for the frosting of cake. It was my first time. I got the soft peaks but when I refrigerated, it deflated and now it has become kind of ice cream texture. It is not firm. Where did I went wrong? Pls guide.

Nikita Garg
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3 Comments

Nancy September 7, 2020
Many whipped cream frostings collapse.
Others, that hold up stiffer and longer, often have an extra ingredient (meringue powder, cream cheese, etc) to help it last.
So, maybe you did everything as directed, but need a better recipe.
 
Nancy September 7, 2020
Here are a couple other recipes you might find useful:
https://www.allrecipes.com/recipe/140837/sturdy-whipped-cream-frosting/
https://www.majhofftakesawife.com/sturdy-whipped-cream-frosting/
http://momintelligence.com/2012/06/stabilized-whipped-cream/
 
Nikita G. September 7, 2020
Thank you so much Nancy
 
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