Decorating a Cake with Whipped Cream | Smoothing whipped cream for layer cakes
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- Äas pĆidĂĄn 14. 08. 2020
- Whipped cream on cakes tastes amazing, but it can be hard to get it smooth. I go over a couple ways I use whipped cream for my cakes and typically use two kinds. A more denser whipped cream for filling cakes and piping, and a lighter and smoother whipped cream for covering the cake. We'll also decorate the tops with strawberries and raspberries! đ
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#whippedcreamfrosing #cakedecorating #whippedcream
Everytime I google a question for baking, YOU are always the top option with my answers đ„°
That is so awesome... I hope that I can be helpful for you đđžđ
Beautiful cake and looks delicious. Will have to make it.
Over whisk it you get butter đ
Here in Charleston, SC we have a tradition of a âCharleston Whipped Cream cakeâ for Christmas Eve. 3 layers of sponge cake, seedless raspberry jam on layers, frosted with real whipped cream. Itâs incredible!!! Nicknamed âJesus Birthday Cakeâ always served after attending Christmas Eve services.
Ugh that sounds amazing - honestly, I'd want that all year!
I love the way you make the cream and also a beautiful decorated cake đ thanks for sharing this recipe đđđđ
My pleasure đ
The sides are soooooo perfect!
Thank you!! I love real whipped cream so much but sometimes itâs so difficult to deal with đ
This is what iâve been looking for. đđ» thank u
Thank you for this! Love the food processor idea, I will use this!
Itâs such a simple hack for piping whipped cream, I use it all the time đ
Wooooow! What a stunning đ€© cake đđđđđđ
Thank you đ
Thank you for this beautiful share. Iâve been searching for a nice and beautiful fruit cake design for my father to gift him on his birthday. I have arrived. Thank you so much for sharing this beautiful recipe.â€ïž
Happy Birthday to your father - I hope you and your family enjoy this cake đ„°
@@Sugarologie Thank you so much for your wishes. Yes, the cake turned out quite beautiful.
Thank you sweetie! You have such a lovely voice đ€đ€đ€
That's so nice! :)
Thank u for this I will be trying this soon
Beautiful! Thank you for your video
Youâre welcome đ
Hey thanks for useful tips.lovely cakeđ
Thanks a lot đ
Just like my grandfather used to make in his bakery â€
Beautiful cake.â€
Thank you đ
I love your tone of voice. So soothing! Blessings.
Thank you so much :)
Nice tutorial. Very nice đ
Thank you so much đ
You have a really nice asmr voice đđŒ
Love the tutorial. Thanks for sharing. New viewer and subscriber. :)
Welcome!
Very pretty
i love youre videos!!
Thank you đ
I tried your recipe for frosting and it turned out great đ and later added food colors too but my application was not so good as yours but it was presentable and tasty đ
That's great! Whipped cream cakes are hard to get right the first time and it sounds like yours was a success! Keep at it... it can only get better from here đ
So nice
Is the an alternative to using the food processor to make the denser whipped cream? Will a blender work?
Beautiful
Thank you
Your link to the recipe is currently suffering from a bad case of awol, lol. Will you please fix? Thank you, I just am totally loving your channel. I stumbled on it today and can't stop watching! (And I'm in no way considered a "baker". You inspire me, however. So... maybe just maybeđ
Thak you! Will definitely try the food processor! Willa blender do the same?
I love this video
đ Thank you đ
I dont have a food processer. But i do have a kitchen aid. What would be your second place recommendation for the whipped filling/ piping frosting
Oh wow!
đ
Very beautiful cake and great tutorial. Thank you! May i ask what circle base you put the cake on you use please? And where to buy one? It doesnât look like a cardboard disposable one. Thank you :)
She's using a cake drum. They are thicker than cake boards.
Hopefully you see this do you store the whip cream in the fridge while you're chilling the crumb coat cake?
The cake sound delicious did you use the box banana pudding ?
I make my own banana pudding đ Itâs just my pastry cream with banana slices and Nilla wafers, but for the cake I left the wafers out because I thought it would be too carby (lol is that even a complaint?!) but I like my fillings to be fruity and gooey.
Wowww really the blender will make it thick
Hi nice video, is it a dairy or non dairy whipping cream
Hello. What is the best frosting to use for a 2 layer ( 6 inch & 8 inch) vanilla cake with lemon curd filling ? I planned on covering with fondant . Or should i not ??
Hi Adrianna! I tried making whipped cream layer cakes a few weeks ago and my frosting fell all over the place. Thanks for sharing these tips! I'll be making another one to try and get better, and was wondering- for stabilizers (I'll be gifting my next cake for a birthday and will be making 2 days in advance) which is your preferred one? Also, when you're chilling the cakes for 15 minutes between steps, do you also chill the whipped cream? Thanks again for all the tips, hope it works out better this time!
For stabilizers, it's definitely gelatin. I do try to keep everything cold, so yes, that's great point. If I have to leave the cake or whipped cream, it goes in the fridge. Cold also helps stabilize the whipped cream a bit, though not as much as an add-in like gelatin. Frosting with whipped cream is not the easiest thing to do, and mine was a mess the first time I tried too :)
@@Sugarologie honest feedback
Hello there amazing job!! Can you put vanilla pudding the way you did ? Because I have read that you can put the pudding in the cake mix. But you just put in on the cake so I just wanted to know if itâs possible so I can make it.
Yes you can! It's just a modified pastry cream - which is essentially a fancy pudding but yes, you can absolutely do it :)
Amei đ€
While you put the cake to the fridge how about the whipped cream?need also to put the fridge?or its ok to put outside?thanks
using gelatin granules - what is your suggested amount of granules for 150ml of whip cream?
Question! Do you whip all the cream right before your about to do your first layer? Or do you whip then layer, then whip some more for your next layer? I guess my question is.. do you whip all your frosting at once or do you whip some each time before youâre going to frost the cake? đđ
Whatâs the difference of adding granulated sugar versus powdered? Also, whatâs your opinion on using mascarpone and/ or vanilla pudding for whipped cream when decorating or filling a tres leche??
Hi Angelina! There's really no difference between the two, so add either based on what you like. Powdered sugar has a little cornstarch in it, but I've found that it doesn't really make a difference in terms of stability.
I've used mascarpone! It's delicious and I love it! Just make sure your mascarpone is at room temp or at least mixed until really creamy before adding to your whipped cream. What I like to do it use my mixing bowl to mix the mascarpone, then remove it into a small bowl, then use the mixing bowl for the whipped cream, then add the creamy mascarpone back in gently.
I've never used vanilla pudding...I'll have to look into that. As well as filling a tres leche... but now I really want to make one đ„°
Great detail to follow. Love to see your beautiful face and not just to listen to beautiful voice đ
Awww đ Youâre too NICE! đ„°
Hello just a question plz do you also place the cream in the fridge along with the cake when you chill it ?
Yes I do!
Amazing cake. Can you please post the recipe here. When i click on the link it says page not found. Thank you!
I tried to do the food processor method but one minute it was quickly whipped into soft peak and the next it was becoming cheese/clotting SO FAST how do you prevent that; how fast do I have to get it out?
I donât have a food processor, only a small bullet. Can I use that? Iâm also using whip it stabilizer
Can you just whip the cream in the mixer longer to get a thicker whipped cream for the filling?
What is the speed of the mixer that you start and end with when you whip the cream?
Such beauty I just can't stop looking away
oh yea the cake is nice too.
Do you use a stabilizer for the whipped cream made with the food processor?
This time I didn't - it was just thickened in the food processor :)
Thank you for sharing your ideas
Question can I keep freezing while working on crumb between final layer and last decorations with fresh fruits
Waiting for your reply
Fridge is best :)
@@Sugarologie thank you for your reply
oh I saw in Food processor
Whipping is this good for decorations?
Because when I do in kitchen Aid cream decorations goes flat after some time can you plz help me đ
Waiting for your reply
How many minutes does it take to whip the cream to a perfect consistency? I currently do it for 12 mins but find the texture a bit too thick for my liking
There isn't a set number because it depends on the mixer / the setting you're using.
What nozzle did u use for piping
Can I know what whipping cream brand do u use?
Hi, what is the size and brand of the piping tip that youâve used. Thanks
I believe this is a Wilton 2D with a rope border :)
Hi, how long did you beat the cream in the food processor? Please let me know. I loved this video. Tfs. New subscriber. Sat 2/ 11/23
Probably less than a minute - but it will depend on the strength of your food processor. You can stop it periodically to check, which I recommend so you donât overwhip. If you happen to do that tho, just add a splash of more cream to soften it up
how long the whipped cream frosting could stay its form? do you think if ill make my cake on Friday the cake still be ok on Sundady? thanks
Whipped cream is usually best eaten within 24 hours - it looks the best on a cake. There is something called Pastry Pride that is a whipped cream substitute that lasts longer and actually tastes pretty good đ
Tasty Pastry Kitchen That âPastry Prideâ is topping, right?
Hi dear this is my first time coating a cake , how many gram of fresh cream we need to coat one cake đ„ș? Im afraid i will messed up if use to much or to little huhu sorry
Can i add cocoa powder to this, I need to make this today! I need an answer please
Thank you for this. I kept wondering why I couldn't smooth the whipped cream around my cake - it's too dense.
You are so welcome!
Hey!how long will the decorating cream stay like this?the cake will be eaten four days after i make it
I usually make the whipped cream before using it. After that, the cake is best when eaten within 24 hours. You may have to stabilize with gelatin or something if you plan on keeping it that long
Can I go ahead and stabilize my heavy cream whipped topping and then use a rusian piping tip to make rosettes all over the cake? Thanks in advance for your response.
Hi...do we need to cover the cake while in the refrigerator? How and what with?
Whipped cream cakes are definitely harder to cover because if you touch it you can ruin all your hard work đ but if you have a big cake carrier thatâs best. Otherwise I leave mine out in the fridge next to a bowl of baking soda and make sure thereâs nothing too smelly in the fridge
@@Sugarologie thanks
Is there an alternative to a food processor? I don't have one
What's going to keep the whipped cream from falling after it gets warmer, or room temperature?
I had the same question - hopefully this will help czcams.com/video/gk6K9Q3Q3Nc/video.html
Hi, Is it OK if I add colours in the diary whipping cream?? How can I add colours in it? When I tried to use colours in it, become curdled. Is it because of my problem or because of the cream. Please help me
Hi in order to decorate the cake should we use denser one thank u in advance đ
Yes you can or you can use one of the stabilized ones I went over in my Stabilized Whipped Cream video ;)
@@Sugarologie thank u bless u
Hi may i ask where did you get those small flowers on top of the cake?
Hello! Of course you may ask ;) Yeah so those are from my backyard veggie garden, a cute little edible flower called sweet alyssum.
Is it best to chill the frosting before frosting the cake?
I usually make up the whipped cream right before frosting the cake. So it's chilled, because I kept the heavy cream in the fridge but I go straight to decorating after making it.
@@Sugarologie thank you!
I dont have a food processor, any tips on how it would work with a good blender? I have a ninja foodie.
I have a customer that wants whipped cream rosettes to be piped all around on the sides, I'm so worried they'll slide off! Do you think if I add gelatin they'll be strong enough to hold?
Yeah, have you seen my stabilization video?
czcams.com/video/gk6K9Q3Q3Nc/video.html
So when I use gelatin, I can pick up rosettes on the end of my spatula, they'll def be firm enough.
@@Sugarologie Awesome, I'll check out! Thank you!
I need help! Iâm making a cake for my business and itâs a whipped cream cake. Can I store it in the fridge a day in advance after itâs been iced??? And I have a smash cake with piped details. Can I do that the day before or should I do details the day of??
Typically I like to make fresh whipped cream the day that I'm serving it. That's not to say it's not possible...but I find that whipped cream just on its own is not terribly stable after 24 hours or so. You may have to use a stabilizer such as gelatin to maintain the shape.
Another option that is more stable is to try non dairy whipped cream. It actually tastes pretty good. In Cali they have one called Pastry Pride and I know it's very similar if not what larger commercial bakeries tend to use.
Is the smash cake also whipped cream? Can you do it the day of? Piped whipped cream, esp. intricate designs def need some sort of stabilizer, or you can use the trick to whip it up using a food processor to get a denser cream.
Chill in fridge or freezer??
Waiting for your reply
@tasty pastry kitchen is this diary whipping cream
Yes, it's full fat whipped cream from a carton đ
Have you heard of using a small amount of powdered milk in whipped cream as a stabilizer?
I always have trouble with dairy. Countless times Iâve tried making whipped cream and itâll become runny? Like watery after itâs been whipped and idk why that is. Did I over do it?
When you put your cake in the fridge, do you put the whipped cream in it too?
Yes I do! It's great to keep it all cold, esp if you room temp is on the high side :) That's a great question!
Tasty Pastry Kitchen thank you so much. I was wondering abt that for a long time!^^
Hello! Thank you so much for this video! I had a question if I could add cookie crumbs into the whipped cream frosting youâve shown? I am actually standing right infront of my cake to be frosted and would really appreciate an answer as soon as you can â€ïž
Hello! Whipped cream contains a fair amount of moisture, so it will make the cookies a bit soggy. You'd want to use a fattier frosting such as a buttercream for cookie additions. ;) HTH
@@Sugarologie Iâm actually trying to make a Oreo cake.. chocolate cake with fluffy whipped cream and Oreos crushed in it,. I donât think Iâd mind them getting soggy as my kids love it. Itâs just that I was afraid it would make the whipped cream turn watery or something..
@@Sugarologie also, I appreciate you replying.. thank you so much!!! â€ïžâ€ïžâ€ïžâ€ïž
What brand of whipped cream do you use?
Ma'am may I know how I can soften a chilled whipped cream cake that I frosted overnight?
I find these cakes are great when cold as well, but you can leave it out for a couple hours and see how that goes :)
I can't find whipping cream for cake,do u know which one best whipping cream in the UK???
I believe (correct me if I'm wrong UK baking friends!) whipping cream is also known as "double cream". What you're looking for specifically is a cream that has about 30-35% fat content. They will list that on the label.
It doesn't have to specifically be called "whipping cream" to be whipped up into a lovely topping. The fat molecules needed for this process should be available in your double cream đ
Yay I hope you enjoy your freshly whipped cream... once you know how to make it you don't look back!
Elmea double cream :)
Do u think i can replace heavy whipping cream with regular whipping cream??
Yes! They should work the same â€ïž
i don't have a food processor... do you think a blender will work the same way?
I'm thinking the blender will be too tall and you won't get an even whipping of thte cream - in which case, I think the mixer would be much better :)
Which brand u used for whip cream n icing or piping?
So I just use a regular grocery store brand whipped cream, and for this cake I believe it was the Target brand. đ
Can I put coloring
Hey! The link isnât working to
See the recipe. How much sugar to cream?
can i use heavy cream instead of whipping cream if i donât have any?
Yes, any type of cream with a fat content typically above 30% will whip up for you đ
Tasty Pastry Kitchen awesome thanks!
how much whipping cream is required for icing this cake
Can we use mixer grinder instead of beater and food processor?
That may or may not work depending on the type of mixer - you need a wide surface area and small blade so it doesn't incorporate too many air bubbles. If it's a tall container, you may have trouble ;)
@@Sugarologie thank you
Whick brand u used heavy whipping cream?
Usually I just use the Target brand, it's not so expensive for me ;)
@@Sugarologiewhich sugar u used confectioners?
@@Sugarologie thanq for ur rpy
Can you add color to this?
Yes, a gel based color would be ok as it wouldn't mess with the consistency đ
What was that extra cream in the food processor?? What for??? Ididn't understand đ
what if u donât have a food processor?
Whatâs the quantity?
I have a huge question!! Does your cakes taste like fridge ? I always place my cakes after âcrumb coatingâ them into the fridge/cooler but they end up tasting like fridge đ„ș
Yeah, thatâs a common issue. Whipped cream picks up flavors like nobodyâs business too. What I do is place a bowl
Of baking soda next to my chillinâ cake, and if youâre working with buttercream, once it gets hard you can cover it in plastic wrap without smudging your surface. But yeah whipped cream cakes basically, try to keep the fridge odorless and try the baking soda tip. Honestly, itâs never as bad as we think it is, people usually donât care unless you put it next to a raw fish or something. đ I donât think this problem can totally be solved with whipped cream cakes until home bakers buy a fridge just for cakes ... but yeah thatâs never happening for me! đ
Tasty Pastry Kitchen omg thank god ! I thought I was the only one! I mostly bake cakes for my family and thatâs pretty much it, thank you soooo much for your advice Iâm definitely trying out the baking soda and looking into buying a small freezer for cakes đ„Ž or maybe buy a big lid ? Definitely not placing it next to raw fish đ·đ
Try putting apples nearby. Slice them in halves etc and put some around. They absorb smells nicely. Works for me ;)
@@sha11ya thank you sooo much !! đ
Oh no ! - receipi link is broken :(
How much sugar and vanilla it doesn't let me get the recipe.
did u find out ?
How much cream and sugar do you use?
For a cup of cream a general rule of thumb is 2-3 TB of sugar. More or less does not affect consistency, so you can do it to taste. If you go to my site, I calculate the precise amounts based on the size of your cake : www.tastypastry.kitchen/cakeculator/