Please, how do i stabilize whipped cream , i need it to fill a cake 3 layers so it really needs to hold up and not turn into a mess.Thanks in advance.
ps. I live in london so do not have access to a lot of products available in the U.S,thanks again.
Please, how do i stabilize whipped cream , i need it to fill a cake 3 layers so it really needs to hold up and not turn into a mess.Thanks in advance.
ps. I live in london so do not have access to a lot of products available in the U.S,thanks again.
Gelatin
Mike
Thanks a lot,but i was wondering if i could use piping gel instead or does it have to be gelatin plus would it affect the taste.
I use piping gel to stabilize and it does not affect the taste
I use the Wilton piping gel and the recipe found on their website. Or, you can just whip the cream properly, the sugar and proper whipping method will stabilize it anyway. I have some leftover whipped cream in the fridge from Christmas day, it's still perfectly firm with no weeping, and all I used was 2-3 tbsp sugar per cup of heavy (40% fat) cream. And some vanilla. For technique, check out the links listed in this thread http://cakecentral.com/cake-decorating-ftopict-613180.html
I don't know how long that method of stabilized wc will hold up on the actual CAKE though...I don't recall that issue being addressed.
this is a recipe i got of the computer.. it says used by bakeries..... 1 t. unflavored gelatin.....4 tsp. cold water.... combine..let stand til thick.....heat til dissolved....then..... whip 1 cup heavy cream...1/4 c powder sugar... 1/2 t vanilla then add gelatin mixture.... whip til stiff... i have made this before and it was very good... also piped border with it..and some type of flower. can,t remember which flower hth
I add a little white chocolate ganache and omit sugar.
Thanks everybody,i will try some stuff,the cake is actually for my birthday on the 1st of Jan, but i need to practice in case i get an order from a customer requiring whipped cream. Thanks again,God bless you all.
Here is more info.
I got this from a website honestly I do not remember which one, but I hope it helps.
STABILIZING WHIPPED CREAM
Tips On Helping To Prevent Whipped Cream From Weeping (Bleeding Water after Being Whipped)
1) Use a (chilled) stainless steel or copper bowl for whipping cream.
2) Place a clean bowl and beaters in the freezer for 15 minutes before whipping cream.
3) One way of making great whipped cream frosting for cakes is: Add 1 to 2 tablespoons of instant dry vanillla pudding mix as you are beating the cream. The pudding adds flavor and texture to the cream.
4) Beat heavy cream with some confectioners' sugar (icing sugar). Use 2 tablespoons of confectioners' sugar per cup of heavy whipping cream or double cream) to help stabilize the whipped cream.
5) Beat in 1/4 teaspoon unflavored gelatin per cup of whipping cream, heavy cream, or double cream to help stabilize it. Gelatin gives whipping cream a firm, mousse-like texture giving it many uses. Because gelatin stabilizes the whipped cream, it does not weep (bleed water after awhile).
6) Add a teaspoon of cream of tartar to chilled heavy cream, whipping cream, or double cream to help it whip well.
7) Add a few drops of lemon juice to whipping cream to help stabilize the whipped cream.
8 ) Use of Piping Gel for Stabilizing Whipped Cream: Whether you want to use whipped cream to ice or as a filling, stabilizing it with piping gel can be so helpful. Add 2 tablespoons of piping gel to 1 cup liquid heavy whipping cream or double cream, and 1/4 cup confectioners sugar. Whip with chilled electric beaters until stiff peaks form. You can use the stabilized whipped cream to make rosettes, shell trim, star trim and other border designs.
STABILIZED WHIPPED CREAM RECIPE USING PIPING GEL:
INGREDIENTS:
1/2 pint (1 cup) heavy whipping cream
2 tablespoons confectioners sugar
2 tablespoons Piping Gel* (see recipe below)
1/2 teaspoon Clear Vanilla or Almond 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.
What Leahs said. Although I have used Wilton in the past, as I mentioned, I didn't for my Christmas cake this year. It has now been 4 full days (96 hours) since whipping that cream, and the leftovers are still in perfect condition in my fridge.
Now if you will excuse me, I am going to go into the fridge to eat the leftover whipped cream, so unfortunately I won't be able to tell you if this method works for five days 
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