I have been asked to do a stacked two-tier cake, but rather than using fondant to cover it, the people want some kind of a less-sweet whipped topping frosting (because the cakes themselves will have some mousse filling and fresh fruit, they don't want it to be too sweet). I'm a newbie, and I've never used whipped topping for stacking before, so I was wondering how I can do this and still keep everything where it is supposed to stay and looking nice. It will have fondant accents on top. Thoughts?

I found this recipe here on CC and I love the way it works... I found it tasted very good and not to sweet, maybe this will help.

Amazing Stabilized Whipping Cream Ingredients
1 Pint heavy Wiping Cream
5 tbsp. Powder Sugar
4 tbsp. Piping gel
1 teaspoon Vanilla* or Aldmond* extract

Instructions Combine whipping cream and sugar in mixing bowl. Whip to soft peak stage. Add piping gel and vanilla, then continue to whip stiff peaks. DO NOT OVERBEAT

* You can use coconut extract or strawberry or any flavor you lik

hi, this is my opinion. I would use swiss meringue buttercream instead of whipped cream. I don,t think you can stack using whipped cream. but you can using swiss meringue buttercream or italian meringue buttercream,etc. there is a lady on youtube, showing how to make this . it is really simple , if you aren,t use to this, you may be. i am just trying to help you with your situation. her article is dyannbakes.com. something like that. that is how i learned to make smbc. hth these icings aren,t as sweet as american buttercream.Lots of help on this site with these icings.

agreed, definitely try a SMBC, IMBC or a custard BC. it's light, not too sweet, and oooh so good.

I tried stabilized whipped cream last month for a cake and it worked really well. I used a recipe that called for gelatin instead of piping gel but they are basically the same I think. I did a small "test" cake the week before and it held up very well. Actually a week later and the frosting was still firm and not runny. I did not use it for filling though, only frosting the outside and a border.

nonilm, did you stack your cake using whipped cream. I love making whip cream, I love the taste. But ,i would not use it if i am to stack a cake. maybe someone will come into this conversation that has successfully stacked a whipped cream iced cake. i too would love to know that they did it.

I have used a topping, which is not to sweet and holds up very good, I can even make flowers with it, I don't konw if you have this brand in the US, but it has worked for me, the brand name is Nutriwhip it comes in liquid form and you have to whip it to the consistensy needed, hope this helps

Thanks for all your helpful thoughts! I think I'm going to try the recipe posted for the stabilized whipped cream and test it out tomorrow. Nonilm, when you said that you used gelatin, how much and what kind?

Hi all! I use Pastry Pride, which is a non dairy whipped topping that can be flavored with what ever you what. I rarely flavor it. It tastes good as is. It can definitely be stacked because you are stacking on pillars, dowels and plates, not directly on the cake. If you look at my photos EVERY ONE of my cakes are iced with PP. I took fondant classes but have NEVER been asked to make a fondant cake. I buy it at Smart & Final. It's very similar (or so I've heard) to Bettercream. You buy it frozen by the quart or gallon, defrost it in the fridge and whip it up. Hope that helps!

I use Pastry Pride too. You can stack with it, just make sure you use supports, like you would any cake. It will not liquefy and is shelf stable for 5 days once prepared. If you are using fondant accents make sure you add them as soon to presentation as possible. the moisture in the frosting tends to "melt" the fondant, turning it to a gummy, gooey mess. I found that out the hard way on my daughter's birthday cake (Dora in my album). I tried to cover it with fondant, and it did not work so well.

Good luck to you, just make sure it is shelf stable and you will be ok.

This is what I used...

1/2 tsp gelatin sprinkled in 1 tbsp cold water. Allow to sit for 5 minutes. Microwave until gelatin is dissolved. Careful to not overheat. Allow to cool (but not too long or it will become solid )

Whip 1 cup cream until it starts to stiffen. Add 1/2 tsp vanilla and 2 tbsp powdered sugar. Mix. Drizzle the gelatin into the bowl and whip until desired stiffness. As with all whipped cream...do not overbeat.

Hope that works for you!

AHi all! Im new to the cake industry. Just wondering if anyone can help me since this thread is about whipped cream.

Iv been asked to make a 5 tier wedding cake. Its fairly plain, with chocolate ruffle sitting on the top tier. (Another thing I need to ask a question about) And the customer has asked for it to be filled with fresh cream (i usually just whip whipping cream with icing sugar and vanilla) and also for it to be covered in fresh cream.

Has anybody ever filledm covered and stacked more than 3 or 4 cakes with fresh cream?? :/ the thought of it collapsing is a nightmare!!

Thank you :)

I don't think using fresh cream to ice a stacked has anything to do with it collapsing. If it collapses that is because it was not doweled or supported correctly, not because it was iced with fresh cream.

The problem with using fresh cream is that it is not shelf stable. It must be kept refridgerated and will get runny after a while out of the fridge.

I have stacked up to a 4 tier cake that was frosted with a non dairy whipped topping called Pastry Pride. It is shelf stable and needs no refridgeration. And I would not hesitate to use it on a 5 tier cake.

AThank you! So as long as iv got good support it should be ok. Im in the UK, and havnt heard of pastry pride. Does anybody know where I can find it of of an alternative?

Also if i was to use heavy cream, which is diary based, and keep it in a air conditioned room, do you think it would be ok? Maybe if i did it early morning.

Thank you! X