Hi there thank you for the tips you shared I have 2 questions 1.How long can you keep the left over cream in the fridge? 2.i have seen some recipes saying u can soak the powder cream for ten minutes or so then start bitting with the mixer and then I have also seen that some just mix everything skipping the soaking part which now makes me wonder if does matter or still can achieve same results of stiff peaks?
@@cakebusinessbootcamp do you know what makes the whipping cream from the cake decorator stores viable in cake decoration like this? Usually with supermarket-bought whipping cream, whipping it past the point of soft peaks, results in getting a gritty texture, because that's the beginnings of the transitional phase of your whipping cream turning into butter. With your cream here, there's clearly something about said cream that makes whipping it (+ icing sugar and salt) past the point of soft peaks turn the batch into a stabilized stiff-peaks cream, besides just the fat content, right? If I am wrong about this, I'd really like to know why in at least a bit of detail Thank you.
@@0x_Proxxy u are correct. In my country several different brands are sold at various baking supply stores.. but, their ingredient lists are long and include various stabilizers, preservatives, etc. Besides these creamy/ liquid ones, there is also the powdered/ dry form which allows u to add the liquid in ur flavour choice e.g. coffee, fruit juice, milk, etc.
Hey 👋 so I have been working with whipping cream alot lately and everything was fine . But until recently , whenever I whip my cream , after like 5-10 min the texture becomes hard and it looks split almost over beaten. But I am sure I didn't over whip the cream , and I tried it again 3-4 times till soft peaks , but the same thing happens ! 💔 I usually take 1-2 cup cream from the cardboard container and then keep it as it is in the freezer , is it because I don't tape it up ? Everything was fine ..but recently 4-5 times this is what happens ...and I checked the cream , it is not even expired . What's wrong?
Whipping cream shouldn't be stored in the freezer. I guess that's why it's turning to butter even when not over whipped. Someone correct me of I'm wrong.
So you’re saying by your whipping cream from the cake supply store, and the information that you gave you can read off the side of the box. I have done this many years ago. Nothing new.
Hi! Where are you from? I am in the States, I don’t have cake supply Store here. What brands of cream do use? Maybe I can get on Amazon. Is this cream non dairy or is it cold heavy Whipping cream?
I should have watched this before buying, I got one and its 26%🙆. Can't wait to try this out after getting the proper one😁
What is that powder in the bowl? Powdered sugar?
Gud evening ma, pls can u us ur d brand of dat whipped cream u used
Are you in the US? Which cream did you use?
Hi there thank you for the tips you shared I have 2 questions 1.How long can you keep the left over cream in the fridge?
2.i have seen some recipes saying u can soak the powder cream for ten minutes or so then start bitting with the mixer and then I have also seen that some just mix everything skipping the soaking part which now makes me wonder if does matter or still can achieve same results of stiff peaks?
Would you be able to use this to pipe rosettes around the entire outside of a cake, I'm afraid they would slide off the sides!
Yes, it holds up perfectly
Thats just whipped - it isn’t stabilized 🤦🏻
She talking crap most of the time but didnt show how to stabilised at all 🙄🙄🙄🙄🙄
What ingredients did you use in the video?Cream & what else?
Just cream an icing sugar
Niiiiice 🥰🥰 please can help a girl out and make a video that shows us how to make whipped cream frosting using whipping powder instead of the cream
how many minutes did you beat the whipping cream before it become stiff peaks?
5-6mins
This looks wonderful! Can you tell me please if this cream is pure cream with nothing already added to it when you buy it?
It’s pure cream,I jus add icing sugar to it n it whips up pero
@@cakebusinessbootcamp do you know what makes the whipping cream from the cake decorator stores viable in cake decoration like this? Usually with supermarket-bought whipping cream, whipping it past the point of soft peaks, results in getting a gritty texture, because that's the beginnings of the transitional phase of your whipping cream turning into butter.
With your cream here, there's clearly something about said cream that makes whipping it (+ icing sugar and salt) past the point of soft peaks turn the batch into a stabilized stiff-peaks cream, besides just the fat content, right? If I am wrong about this, I'd really like to know why in at least a bit of detail
Thank you.
@@0x_Proxxy u are correct.
In my country several different brands are sold at various baking supply stores.. but, their ingredient lists are long and include various stabilizers, preservatives, etc.
Besides these creamy/ liquid ones, there is also the powdered/ dry form which allows u to add the liquid in ur flavour choice e.g. coffee, fruit juice, milk, etc.
This wasn’t a good review
Unrelated but I love ur voice sm ur accent is so comforting
Talks so fast I couldn’t even understand
Hey 👋 so I have been working with whipping cream alot lately and everything was fine . But until recently , whenever I whip my cream , after like 5-10 min the texture becomes hard and it looks split almost over beaten. But I am sure I didn't over whip the cream , and I tried it again 3-4 times till soft peaks , but the same thing happens ! 💔 I usually take 1-2 cup cream from the cardboard container and then keep it as it is in the freezer , is it because I don't tape it up ? Everything was fine ..but recently 4-5 times this is what happens ...and I checked the cream , it is not even expired . What's wrong?
Congratulations. You made butter.
Whipping cream shouldn't be stored in the freezer. I guess that's why it's turning to butter even when not over whipped. Someone correct me of I'm wrong.
My cake supply store don’t sale whipped cream
I love your nails!
So the salt is to make sure it isn’t too sweet and has nothing to do with making it more stable
I JUST WANT TO KNOW... IS THIS THE WHIPPED FROSTING THAT THEY USE FOR CUPCAKES AT THE GROCERY STORES?? NOT BUTTERCREAM, THE SOFT LIGHT ONE.
So the buttercream on say a Walmart cake is nothing like a regular buttercream
So even if it isn’t whipped cream is gonna be closest to what you want
So you’re saying by your whipping cream from the cake supply store, and the information that you gave you can read off the side of the box. I have done this many years ago. Nothing new.
Is this dairy cream?
Yes it is.
Whipped cream
Hi! Where are you from? I am in the States, I don’t have cake supply
Store here. What brands of cream do use? Maybe I can get on Amazon. Is this cream non dairy or is it cold heavy
Whipping cream?
I’m in Ukraine,it’s cold heavy whipping cream
Can the whipped cream be flavored with lemon?
It won’t work with lemon juice but you try put zest just make sure to grate it finely
The acid in lemon juice would make it curdle...if you need lemon flavor I would say get the lemon flavor extract
Thank all of you. You rock!
Congrats on 5k subscribers 🤭🥰🥰💃🏽💃🏽💃🏽
Thanku hun 😘😘😘
Recipe?
It’s in the video
@@cakebusinessbootcamp what was the powder in bowl be4 the cream poured??
@@teriwyatts4428 powdered whipped cream.
She said icing sugar
The standard ones we have from the store in Australia sit at 35%.
Recipe please
Not everyone has a cake supply store accessible to them.
I’m sorry,but what’s where to get the best ones in my opinion
when you have stared what you have added
Please talk slowly to understand what are saying.
'Kone-seees-thaan-seez' = Nigerian for 'consistently'.
This isn’t what we asked.
Talks so fast I couldn’t understand. I’ll move along
I can’t understand a word you are saying
if i do that it just turns into butter 🧈
no explanation
Niiiiice 🥰🥰 please can help a girl out and make a video that shows us how to make whipped cream frosting using whipping powder instead of the cream
So the salt is to make sure it isn’t too sweet and has nothing to do with making it more stable