I've yet to use unflavored gelatin to stabilize my whipped cream but now that I have a fresh box I think I'll give it a try. There's another way to stabilize whipped cream. This is how I do it. For every cup of whipping cream add between 2-3 tbsp of instant pudding mix. Add it after you reach soft peaks. Try to use a brand like Godiva. Its powder is finely milled vs say the Jell-O brand. But if you can't get ahold of Godiva the Jell-O brand works fine too. I've used both. Godiva makes a white chocolate instant pudding mix that works great for this should you not want the color to go off. Because you're only using a few tbsp you won't get too strong of a white chocolate taste. At best it's just a hint of it. Just thought I'd throw out another option. Good luck and happy baking... 😋
Thank you so much for the recipe, video, and tips!!! I was in a pinch because I ran out of frosting for my 9" four-layer cake. I used your recipe for the outside of it, and it turned out so well!! It was also so much less sweet than the buttercream on the inside, so it was a perfect balance. Thank you!
THANK YOU!! I have been looking for an alternative to american buttercream which i cant stand and this is great and soo easy, your videos are always so easy to follow and understand, you are amazing!
@@skscils598s09 I've heard that salt in butter deteriorates the flavor of the butter and have been advised to always use unsalted (then add whatever amount of salt I want at the time of cooking). I can't tell you if this is true because I haven't bought salted butter in ages but I have heard this from multiple sources. Buttercream Icing is just one of so many different types of icing. All of these can be flavored in all sorts of ways. I think I like Italian Meringue Icing the best (so far) but it's more fussy than buttercream. Julia Child introduced me (via an ancient video) to Crème au beurre à l'Anglaise. It's easier to make than to pronounce. It's basically an icing made of custard with a sinful amount of butter. It's floating around here on TH-cam if you're interested. Happy baking!
Thank you so much for sharing! I have always been intimidated to frost my cake with whipped cream. I can now confidently give it a try moving forward!👍🏾👍🏾
Thank you so much for the tutorial for stabilised whipped cream ...please clarify my few doubts...will the whipped cream taste have an after taste of gelatin, how to colour this frosting, will the colour weep unlike buttercream....
Hi Emily, 1.how can i stabilize whipped cream without geltin, 2. how to get best results with powder whipped cream, 3. is it good to work with buttercream frosting in hot climates (dessert climates).
Hi. Thank you for all your clips. So educational. Thank you for all the tips too.. For this icing can one add colouring as in jel ,powder or liquid?? Thanks
Hi Emily, I was so excited to find your videos as they are very helpful as I am currently making my daughter's first birthday cake! I tried this recipe, but the frosting is melting off of the cake as I'm icing it... and seems to be doing the same in the bowl. Can you (or anyone) tell me what I am doing wrong?
Very helpful recipe please give the ratio of cream and sugar and how much gelatin to add in if you making for eggless cake what can you add in rather rather then geletin
Ooh so that's what it was! I think I've had this frosting and was left wondering what frosting this is that was so light and airy and not as sweet as normal buttercream etc
Thank you so much for doing this video, I’ve been hunting for this info for ages! One question I had, here in the UK as you’ll know, we have double cream and whipping cream - I’ve often over whipped double cream and certainly when it gets into the piping bag even more so.. because of that I’ve often used whipping cream instead as that doesn’t seem to have the same issue, but of course, its not very stiff/defined when piping - would adding gelatine to UK whipping cream work? I did try with elmlea recently and that wasn’t too bad but the temperature kept melting it 😅
I put in 1 teaspoon of gelatin 1.5 cup country crock, heavy whipping cream 1/3 cup of powdered sugar 1 teaspoon of vanilla extract Into a cold metal bowl I have a whisk, but I’m mixing it myself, but nothing is happening. It’s really thin and it’s really watery. Any suggestions?
I've seen a lovely version recently that uses cream cheese and whipped cream for a gelatine-free stabilised whipped cream frosting. It has some of the tang of a cream cheese frosting but is much lighter. Sounded like a nice alternative.
I've been using granulated sugar in whipped cream, I like the flavor better and it entirely dissolves by the time the cream is whipped. I'll bet a chocolate version of this could be made with an addition of cocoa powder - disclaimer: I haven't tried it.
Recently subscribed......am learning alot thank you 😊😊 please do a video on cake decor using fino whip(power) am finding it a little hard to work with since it's thin😑😑😑.....
I made cupcakes with whipped cream and used fuschia and dark pink gel colours. Taste of thecream flowers r a bit bitter. N this is the second time it has happened. How can i prevent it frm happening again?
I loved to frost and fill cake with the buttercream but it was way too sweet. I love the taste of the whipped cream, but never actually managed to decorate my cakes properly with whipped cream. No matter how I whipped it, it melts and it’s very troublesome. When I see in the baking Facebook group how people just tell they are doing just whipped cream with sugar frosting all the time and get nice results I am just like….🤷♀️ cus decorating with that just don’t look that good and keeping it outside even not possible for long time. Next time I will definitely try this hack with zelatin.
Hi Emily! TXS for a great vlog❣️ This whippcream frosting with gelatin. Q: #1) Do you use powder suger or granulated suger to take away the taste from the gelatine? #2) Do you use normal gelatin? Often from pigs. Or do you use AgarAgar? TXS AGAIN FOR TEACHING🎓 THE WORLD🌍🌎🌏 ABOUT YOUR WONDERFUL TECHNIQUE AS MASTER~BAKER👏👍💖🎓🍰🎂🧁 👏👏💖💕💕👍👍🫶 Johanna,Sweden.
![ILLSLICK - KILLSHOT REMIX [FULL VERSION]](http://i.ytimg.com/vi/RIK8RrqIAzE/mqdefault.jpg)
I've yet to use unflavored gelatin to stabilize my whipped cream but now that I have a fresh box I think I'll give it a try. There's another way to stabilize whipped cream. This is how I do it. For every cup of whipping cream add between 2-3 tbsp of instant pudding mix. Add it after you reach soft peaks. Try to use a brand like Godiva. Its powder is finely milled vs say the Jell-O brand. But if you can't get ahold of Godiva the Jell-O brand works fine too. I've used both. Godiva makes a white chocolate instant pudding mix that works great for this should you not want the color to go off. Because you're only using a few tbsp you won't get too strong of a white chocolate taste. At best it's just a hint of it. Just thought I'd throw out another option. Good luck and happy baking... 😋
To the person who is reading this, don't give up on your channel. Keep on going... Push harder... Its going to be better ❤️❤️
Yasssss🎉
I totally love whipped cream for topping a cake, it's so fresh and light!! Thanks for all the tips, Emily 😊🙏🏽🇨🇦
Thank you so much for the recipe, video, and tips!!! I was in a pinch because I ran out of frosting for my 9" four-layer cake. I used your recipe for the outside of it, and it turned out so well!! It was also so much less sweet than the buttercream on the inside, so it was a perfect balance. Thank you!
That's a great idea! I'm happy it worked so well for you!
Love this!!!! Thank you for this recipe!!! I prefer this over buttercream...it's prettier but too sweet for me...thank you, thank you, thank you 😊
You always post a video around the time I'm struggling with something. Thanks for saving my whipped cream ❤️
Yay! That amazing!
Really want to try this. It sounds so much more healthier than all that sugar and it looks delicious.
THANK YOU!! I have been looking for an alternative to american buttercream which i cant stand and this is great and soo easy, your videos are always so easy to follow and understand, you are amazing!
Yay! Thank you for such a lovely comment! I hope this works well for you!
Try a pinch of salt in the buttercream. It completely changed my opinion of it.
@@michaelhunter2136 thanks for this comment. How about using salted butter?
@@skscils598s09 I've heard that salt in butter deteriorates the flavor of the butter and have been advised to always use unsalted (then add whatever amount of salt I want at the time of cooking). I can't tell you if this is true because I haven't bought salted butter in ages but I have heard this from multiple sources.
Buttercream Icing is just one of so many different types of icing. All of these can be flavored in all sorts of ways. I think I like Italian Meringue Icing the best (so far) but it's more fussy than buttercream.
Julia Child introduced me (via an ancient video) to Crème au beurre à l'Anglaise. It's easier to make than to pronounce. It's basically an icing made of custard with a sinful amount of butter. It's floating around here on TH-cam if you're interested.
Happy baking!
At what point would you add in food coloring/dye?
Thank you 💕 you made stabilised cream look so easy? Now I have a recipe for fresh cream!💗💖
Omg I’ve been having trouble with this and I’m so excited to try your recipe
Thank you so much for sharing! I have always been intimidated to frost my cake with whipped cream. I can now confidently give it a try moving forward!👍🏾👍🏾
Wonderful!
Thank you so much for the tutorial for stabilised whipped cream ...please clarify my few doubts...will the whipped cream taste have an after taste of gelatin, how to colour this frosting, will the colour weep unlike buttercream....
Hi Emily,
1.how can i stabilize whipped cream without geltin,
2. how to get best results with powder whipped cream,
3. is it good to work with buttercream frosting in hot climates (dessert climates).
Hello, do you have any experience with using agar agar instead of gelatine? Thanks for your videos, I love watching them.
Hi. Thank you for all your clips. So educational. Thank you for all the tips too..
For this icing can one add colouring as in jel ,powder or liquid??
Thanks
Hi Emily, I was so excited to find your videos as they are very helpful as I am currently making my daughter's first birthday cake! I tried this recipe, but the frosting is melting off of the cake as I'm icing it... and seems to be doing the same in the bowl. Can you (or anyone) tell me what I am doing wrong?
I love this recipe and all of your tips. British girl does BAKE!❤
Thank you for sharing your tips. Can I skip the sugar all together? Will it come out the same?
Thank you, Emily!
What can be used instead of gelatin?
Thank you very much. Can we use this as a base under fondant?
So love your tutorials. More on fresh cream please. In Uk should I use double cream? And also substitute for gelatin. Thanks
Very helpful recipe please give the ratio of cream and sugar and how much gelatin to add in if you making for eggless cake what can you add in rather rather then geletin
Thank you 😊 💓 a good one to try
Can you do a video on how to properly colour whipped cream? Thanks
If I don't own a microwave can I warm the gelatin using a double boiling method?
Can you give a substitute to gelatin for stabilized ?
Thank you! This is really helpful 👏.
Can you colour this with liquid gel?
Thank you so much! I'm a cupcakes newbie, could you be so kind to tell me is whipped cream frosting good enough in combination with russian tips? ☺️❤️
I just had someone ask me if I made whipped frosting. Lol perfect timing
Perfection!!!
I would like to have Chocolate whipped cream icing what would you use for this process dry cocoa or melted chocolate?
Do foresting will be melting if I put on the cup cake
Ooh so that's what it was! I think I've had this frosting and was left wondering what frosting this is that was so light and airy and not as sweet as normal buttercream etc
What is the amount of gelatin and icing sugar.
At what point can I add flavoring or sugar?
I always use this on my cakes, but can this cream be used on a Wedding cake because I don't like Butter cream.
Thank you so much for doing this video, I’ve been hunting for this info for ages! One question I had, here in the UK as you’ll know, we have double cream and whipping cream - I’ve often over whipped double cream and certainly when it gets into the piping bag even more so.. because of that I’ve often used whipping cream instead as that doesn’t seem to have the same issue, but of course, its not very stiff/defined when piping - would adding gelatine to UK whipping cream work? I did try with elmlea recently and that wasn’t too bad but the temperature kept melting it 😅
What kind of gelatin did you use
Hi dear how much %of fat need for double cream? Which one best stiff whipped cream ?!could you please share any brand name?!
I put in
1 teaspoon of gelatin
1.5 cup country crock, heavy whipping cream
1/3 cup of powdered sugar
1 teaspoon of vanilla extract
Into a cold metal bowl I have a whisk, but I’m mixing it myself, but nothing is happening. It’s really thin and it’s really watery. Any suggestions?
Country crock?
How can I freeze it and for how long?
Although I can’t have gelatin,I loved this video!
I've seen a lovely version recently that uses cream cheese and whipped cream for a gelatine-free stabilised whipped cream frosting. It has some of the tang of a cream cheese frosting but is much lighter. Sounded like a nice alternative.
can we use gelatin crystals ??
Which whipped cream you have used ?
Can you add food colouring ?
Can cakes frosted with whipping cream frosting be frozen?
I can't have gelatine is there an alternative please?
What have u putted in the cream
I've been using granulated sugar in whipped cream, I like the flavor better and it entirely dissolves by the time the cream is whipped. I'll bet a chocolate version of this could be made with an addition of cocoa powder - disclaimer: I haven't tried it.
it's hard to work with whipped cream frosting? I use only swiss buttercream
Thank you
Recently subscribed......am learning alot thank you 😊😊 please do a video on cake decor using fino whip(power) am finding it a little hard to work with since it's thin😑😑😑.....
Can I use this on ice cream cake and freeze it? Will it ruin the consistency?
I haven't tried freezing it - please let me know how it goes!
Great info
How do you color whipped cream please?
Love from Bangladesh🇧🇩🇧🇩
Love love your videos
Thank you so much!
Beautiful ❤
Thank you! 😊
I’ve been watching you videos since 3am
Haha amazing!
How much gelatine and water? How much sugar to cream.
Can i double broiler the gelatin because i dont have microwave?
Yes! Just make sure the water doesn't boil so that the gelatin cooks slowly
Informative
Ratio of whipping cream n gelatin ??
A basic ratio if u can share pls
Also share the fault line cake with whipping cream frosting ,,??
Grateful for you 🙏🏻💜
I appreciate that
@@BritishGirlBakes 🥰
Thanks for this tutorial, what are the measurements on this tutorial and how much cake can it cover ...
Recipe link in the video description :)
@@BritishGirlBakes Thanks
Thank u so much..!❤
You're very welcome!
I made cupcakes with whipped cream and used fuschia and dark pink gel colours. Taste of thecream flowers r a bit bitter. N this is the second time it has happened. How can i prevent it frm happening again?
If you use a lot of gel you will notice a flavour but you can disguise it with a clear coloured flavour extract like vanilla or almond
What are the promotions?
Aapne cream me kya dala hai
Love it 🤩
I loved to frost and fill cake with the buttercream but it was way too sweet. I love the taste of the whipped cream, but never actually managed to decorate my cakes properly with whipped cream. No matter how I whipped it, it melts and it’s very troublesome. When I see in the baking Facebook group how people just tell they are doing just whipped cream with sugar frosting all the time and get nice results I am just like….🤷♀️ cus decorating with that just don’t look that good and keeping it outside even not possible for long time. Next time I will definitely try this hack with zelatin.
How to whip a cream without adding gelatin like this smooth texture?? Pls make a video
Is this cream diary or non diary? Which cream did you use ?
Cream is dairy.
Is this unflavored gelatin???
Great question! Yes!
Nice informative useful 👌👌👌👌
Thanks a lot
Does vanilla rum extract got real alcohol
Yummy 😋
What if we don’t want to add gelatine??
Adding sugar will make it more stable than using plain whipped cream, but gelatine will make it the most stable.
Can you please mention the amounts
❤
Gelatine
I have a question :is 33% fat enough to whip cream? its quite confusing.......
Mam please share Ratio of Geletin& Cream.
Hi! The recipe is on www.britishgirlbakes.com - the link is in the video description :)
Step one. Throw it in the trash and get real frosting
Hi Emily! TXS for a great vlog❣️ This whippcream frosting with gelatin. Q:
#1) Do you use powder suger or granulated suger to take away the taste from the gelatine?
#2) Do you use normal gelatin? Often from pigs. Or do you use AgarAgar?
TXS AGAIN FOR TEACHING🎓 THE WORLD🌍🌎🌏 ABOUT YOUR WONDERFUL TECHNIQUE AS MASTER~BAKER👏👍💖🎓🍰🎂🧁 👏👏💖💕💕👍👍🫶 Johanna,Sweden.
Hi! I used powdered sugar and normal gelatin. I have heard that agar agar can work but haven't tried it myself