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Whipped cream for filling/frosting

post #1 of 23
Thread Starter 

Hi everyone - 

 

A friend/customer has asked me for a chocolate cake, but as it's summer, and for a harvest dinner, wants a light version, filled with fruit and whipped cream. I have stabilized whip for cupcakes, and for jelly-roll style cakes, but not for filling layers. Of the 3 methods I know, (cornstarch, gelatin, white chocolate), would anyone recommend one over the other for strength? This will not be a super-dense cake, but it will be heavier than a sponge, prob 4 layers cake, 3 filling. Should I just dam with ganache for support?

 

Also, if i frost the outside with the same whipped cream, will I be able to write on it with melted chocolate? I'd prefer the outside to look fluffy and like whipped cream, not hard and slightly lumpy/spongy like stabilized whip sometimes does. 

 

Thanks!

post #2 of 23
I would dam it with ganache. I reckon it would be great! icon_smile.gif
post #3 of 23
Thread Starter 

Well since no one has answered me I'm guessing a) it's an obvious question that everyone already knows the answer to, or b) it's a difficult question that no one knows the answer to. hmmmm. I'm going to post my results in case anyone else ends up here looking for help.

 

I melted about 6 oz white chocolate into a pint of heavy cream and chilled overnight (i've done this before with white and dark - works great). Additionally, I made a batch of RoseLB's stabilized whip on 1 quart heavy cream (I've done this many times - works great). Whipped all together, added a little brandy. Tasted great, looked nice, soft, smooth, but did not achieve really stiff peaks! Dammed layers with lightly whipped ganache, filled with fruit compote and cream, chilled each layer as it was filled to allow to firm a bit. Stacked 4 layers, held up ok. By the time I went to frost the outside, tho, the cream was very soft. Rewhipped but didn't get very stiff. Could not overwhip if I tried. Covered, froze for an hour. Had no trouble writing on top with liquid ganache. 

 

When I delivered cake (to my friend, luckily), it was lovely, but I knew, and it was confirmed by her later, that 2 hours out of the fridge would result in soft, slippy cream, and possibly even sliding layers. While not a disaster, definitely not acceptable for a real client. 

 

PLEASE - if anyone knows how to fill with whip better than this, let me know. Please do not mention Rich's or similar! That stuff is vile and not fit for consumption. (Unless you keep kosher and then it is perfectly acceptable.)

post #4 of 23

I use real whipped cream and I don't stabilize it unless it's going to sit for multiple days after I've made it. I didn't see your question and I bet others didn't either.....that's why no one responded.

post #5 of 23
this is so up my alley and i only wish i joined cake central to tell you this amazing trick!

I have been using this stable whip cream/mousse recipe a lot since it holds it shape, light, full of flavour and versatile! 

Sturdy Mousse Filling
2 cups Whipping Cream
1box instant pudding (any flavour!)

no im not missing any ingredients!
Its that simple!

im not kidding when i say sturdy!
This is a cake i did with it! 

rosette cake!


hope you enjoy this recipe as much as i do!
Remember the cake needs to be refrigerated!

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post #6 of 23

also remember to brush a layer of candy coating on the bottom of each layer so the cake does not get soggy from the creme and fruit! 

 

i really do wish i joined sooner! I cant believe nobody helped you!

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post #7 of 23
Thread Starter 

Stitches - thanks - I can't believe unadulterated whip will hold up layers! And on the outside too? I'll def give straight up cream a go next time I have a family cake.

 

Lipstick - very clever! I'll try your method next time I get a client cake that HAS to make it. 

 

everyone else - pay attention to those two. Not me!

post #8 of 23

I am going to try this mousse filling.  It sounds too easy and too good to be true..lol  One question I do have.  Is this just the small box of pudding (I think 3.5 oz).  If you already said sorry I didn't see it.  Thank You!

post #9 of 23
@sisa I'm pretty sure! The great thing about this recipe is you can not mess it up! If the filling seems soupy, just add more pudding mix! (Also try adding some peanut butter to the chocolate mousse, it's heaven,)

Whip the cream until it thickens, then add the pudding mix gradually, (medium to high speed)

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post #10 of 23

Instant pudding and heavy cream does not make "mousse", nor is it a way to stabilize whip cream. It's a different item all together.

post #11 of 23
If you can try to look for a higher percentage of fat in your heavy cream. I think some organic brands carry the higher fat content. That will give you a more stable whip cream.
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post #12 of 23

@stiches

 

with all do respect, what do you know about the product if you have not yourself tried it. It is very much a mousse consistency and all my customers love it. Rude.

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post #13 of 23

and it very much stabilizes it, thank you very much.

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post #14 of 23
Its not really rude. Its just not mousse. She never said or implied that it was not good, just that it is not whipped cream or mousse. Which logically speaking seems pretty accurate.
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post #15 of 23
Quote:
Originally Posted by LipstickBaker View Post
 

also remember to brush a layer of candy coating on the bottom of each layer so the cake does not get soggy from the creme and fruit! 

 

i really do wish i joined sooner! I cant believe nobody helped you!

The time when she asked is when most of us cake decorators are at our busiest. Unless I get a notification on my phone, I barely even glance at CC for the most part on Fridays and Saturdays.

 

We aren't a bunch of whipped cream haters, purposely ignoring her questions, lol.

Like stitches, I just use regular whip, but I do use 40% like Kayla was saying, the higher fat gives you a sturdier and richer cream.

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