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whipped cream filling

post #1 of 9
6/17/12 at 3:16pm
Thread Starter 
For all those who have used whipped cream as filling, do you have to stabilize it with gelatin? Or can you just whip the cream, add a bit of icing sugar and be good?

I have a cake being picked up monday night, served tuesday afternoon that i want to fill with cookies and cream filling, which i plan on making with whipped cream and crushed oreos. It's going to be decorated with buttercream. My fear is that it'll lose it's consistency over night, get watery, or make the cake soggy.

Any advice would be very appreciated! I've looked all over and can't find a definite answer.

Thanks in advance!
When in doubt, have some sugar.
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When in doubt, have some sugar.
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post #2 of 9
6/17/12 at 4:30pm
I use one sachet of this to a box of Dream Whip with all the other ingredients called for on the Dream Whip box:

http://www.amazon.com/Stabilizer-Whipping-Cream-oetker-2x10g/dp/B000LQJ6UI

Works really well but I always rush my whipped topping cakes back into my freezer about 30 mins before pick-up because it is 93F here. If I had a chiller, I assume I would have made the whipped cream the day before and stored it safely in there. Just like most restaurants store their cheesecakes with a whipped cream topping in chillers for days. Make sure your customer keeps the cake in your airtight cake box in cold storage until ready to serve or let them take out 30 min before serving. Just my suggestion.
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post #3 of 9
6/17/12 at 4:42pm
Thread Starter 
Thank you so much for replying!
i'll have to check the grocery stores, although i have never seen that before. If they don't carry the product in canada, are there any other options? i suppose this is similar to the gelatin idea?
When in doubt, have some sugar.
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When in doubt, have some sugar.
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post #4 of 9
6/17/12 at 4:49pm
Try skimming through these:

http://bakedbree.com/whipped-cream

http://www.realbakingwithrose.com/2006/03/what_is_the_best_way_to_stabil.html

http://cakecentral.com/cake-decorating-ftopicp-6073743.html

Someone mentioned in the above link a product called Agar which is gelatin-like. I am not from Canada or the U.S. so I don't know what else to recommend. I have googled this topic for you and read people use meringue powder and cornstarch. Anyone from Canada can help out here?
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post #5 of 9
6/17/12 at 4:52pm
http://bakedbree.com/whipped-cream

1 teaspoon unflavored gelatin
1 Tablespoon cold water
1 cup cold heavy or whipping cream
3 Tablespoons sugar
1 teaspoon vanilla

Saw this recipe on her site. Never tried it though but she seems to have had great success using gelatin.
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post #6 of 9
6/17/12 at 4:57pm
If making a mousse I use two cups whipping cream and one small box of instant pudding whip until peaks form. It holds up for a week in the refrigerator if someone doesn't eat it first. The Oreo pudding with extra crushed Oreo cookies is really good. Just made the vanilla for a cake I just sent out the door today. Made a freebee cake for a friend today.
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post #7 of 9
6/18/12 at 12:47am
If you want to keep it scratch, you can use a small amount of sour cream or piping gel. These plus the gelatin wil give you more time and stability.
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post #8 of 9
6/20/12 at 8:53pm
Thread Starter 
Thank you everybody for your guidance! Pearl, your links were priceless. I actually found the Dream Whip, and it was a great success. My return customer texted me with "OMG the cake was amazing!!! I think it was the best one yet icon_smile.gif" Couldn't have done it without all the help! Thanks again!
When in doubt, have some sugar.
Reply
When in doubt, have some sugar.
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post #9 of 9
6/20/12 at 9:35pm
I use gelatin to stabilize whipped cream
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