I made this to put a spoonful as a whipped cream topping for a requested birthday cake: coffee cake with streusel crumb middle layer and topping. The boys are going to love it! Thank you for the recipe! ^_^
Followed your recipe!! It was so stable!! Thank u! I am so used to doing whipped cream frosting without gelatin and my icing always falls apart esp during summer.
Do you think this would be good with cinnamon roll cupcakes? I was going to add vanilla extract and light cinnamon to it. I’ve used this icing before, and it’s really great! Just trying to match up the flavors in my head lol
I would add it before adding the gelatin for a full batch :) If you need several colors, you can whisk it in by hand after adding the gelatin and it's come completely to stiff. Good luck! XOXO, Mimi
I find it's a great amount. I use this recipe on my strawberry cake roll too (same ingredients in this cake) and that recipe has received hundreds of positive reviews. You can try a small portion first and add more for the final product if you're unsure. Good luck. XOXO, Mimi
Hi! Yes you can store this in the fridge for later use but it needs to be rested on a cheesecloth, I recommend piping and frosting immediately to get the best results. Even if you're planning on serving it later. You do need to re-whip for use again. Although it won't look as good as initially and there's a chance of overwhipping it.
Is this foolproof for hot and high humid weather? I don't want to waste ingredients again and again. I just want to make frosting without failing and wastage :(
Hi, this frosting will work well but needs to stay in the fridge until serving. It is not the type of frosting that can stay out at room temperature. When you're beating it, let the mixing bowl sit in a shallow bowl of ice water. That will keep it extra cold during whipping which is very important part of whipping this frosting. XOXO, Mimi
Definitely! YES :) It just won't be as good for hotter environments... if cake needs to be out at room temp for a long period of time, then go for an American or meringue buttercream.
Did you make sure the cream and all the tools you used were chilled? It's very important for those to be chilled for the cream to come up volume. When you said it wasn't stable, can you elaborate? Thx
You will likely run into problems with flavored gelatin, there are flavour additives in there and sometimes the it's acidic, it will make the mixture curdle. Use unflavored gelatin and then fold in extract instead.
To cover an 8" 2-layer cake, you'll need 3 to 4 cups of cream. Measurements provided are for 2 cups. So either double it for 4 cups or multiply by 1.5 for 3 cups.
Hi, the time needed to whip will depend on how your own individual mixture looks at the time of whipping. Unfortunately, there's no magic number to follow. You need to watch for the visual cues at each stage which will indicate to you when to move to the next step. All of this depends on your own equipment, how cold your ingredients are etc...Follow the visual cues in the video to see when to move to the next step. XOXO, Mimi
In the fridge, it can last for 2-3 days. If it's not piped or frosted yet, it will need suspension on a cheesecloth to drain the excess water. See post in description for more info. XOXO, Mimi
Hi, Sorry, I am not sure how this recipe works with non-dairy whipped cream. You may have to experiment on your own or try with a different recipe :) XoXo, Mimi
Hi Laura, the gelatin should be added in a slow steady stream while the mixer is mixing at the same time. If it's added too quickly and not whipped fast enough, then it can clump up together. Aim right into the cream as it can dry up on the side of the bowl. Hope it helps. XOXO, Mimi
Flavoured gelatin may include acidic flavour which can make cream curdle and separate into whey and curdles, which is not what you want to happen Tried it before 😂💔
I made this to put a spoonful as a whipped cream topping for a requested birthday cake: coffee cake with streusel crumb middle layer and topping. The boys are going to love it! Thank you for the recipe! ^_^
Happy to hear it came in handy for your birthday cake! lucky boys!
This was exactly my thoughts on how I was gonna implement how to whip this and I’m grateful and thank you for sharing
So glad to finally have found something useful, results came out great. Totally recommended.
Followed your recipe!! It was so stable!! Thank u! I am so used to doing whipped cream frosting without gelatin and my icing always falls apart esp during summer.
I'm so happy to hear that! Thanks so much for coming back and letting me know how it went. XOXO, Mimi
Did this really hold up? Without falling or running? Or melting?
Thank you so much for the feedback. Comments like yours makes life so much easier!
Could you tell which gelatin u have used
My stepfather would make this. Omg it was so delicious. I need to make it.
Do you think this would be good with cinnamon roll cupcakes? I was going to add vanilla extract and light cinnamon to it. I’ve used this icing before, and it’s really great! Just trying to match up the flavors in my head lol
hi do u use dairy whipped cream?
When to add food color? What if I need different color?
I would add it before adding the gelatin for a full batch :) If you need several colors, you can whisk it in by hand after adding the gelatin and it's come completely to stiff. Good luck!
XOXO, Mimi
My heavy whipping cream doesn’t have the percent of milk fat on the container.
I'm not sure where you're from but here in Canada, yes it does have the percent on it.
How long will this whipped cream last on a cake? As far as holding it’s shape?
It's best for the first 3 days and stays fresh up to 5 days.
Is 1tbsp sugar enough sweetness for kids as well ? I am planning use this to ice a kids birthday cake ?
I find it's a great amount. I use this recipe on my strawberry cake roll too (same ingredients in this cake) and that recipe has received hundreds of positive reviews. You can try a small portion first and add more for the final product if you're unsure. Good luck.
XOXO, Mimi
Hello! Can you store this in the fridge and re use again? Do I need to beat it again before use?
Hi! Yes you can store this in the fridge for later use but it needs to be rested on a cheesecloth, I recommend piping and frosting immediately to get the best results. Even if you're planning on serving it later. You do need to re-whip for use again. Although it won't look as good as initially and there's a chance of overwhipping it.
Is this foolproof for hot and high humid weather? I don't want to waste ingredients again and again. I just want to make frosting without failing and wastage :(
Hi, this frosting will work well but needs to stay in the fridge until serving. It is not the type of frosting that can stay out at room temperature. When you're beating it, let the mixing bowl sit in a shallow bowl of ice water. That will keep it extra cold during whipping which is very important part of whipping this frosting. XOXO, Mimi
Can i use it for icing my cake?
Definitely! YES :) It just won't be as good for hotter environments... if cake needs to be out at room temp for a long period of time, then go for an American or meringue buttercream.
my whipped cream was Not stable Even i put Gelatin . i dont know why .
can u help me
Did you make sure the cream and all the tools you used were chilled? It's very important for those to be chilled for the cream to come up volume. When you said it wasn't stable, can you elaborate? Thx
@@indulgewithmimi yes its all chilled
@@indulgewithmimi i do it again .. and its perfect for 2nd time 🥰
I have only diary whipping cream ...can I stabilize it with gelatin
Hi, Yes, you can use whipping cream with at least 33% milk fat content.
Is it ok to use flavoured gelatin? This is my first time baking :))
You will likely run into problems with flavored gelatin, there are flavour additives in there and sometimes the it's acidic, it will make the mixture curdle. Use unflavored gelatin and then fold in extract instead.
With your measurements, does it cover an 8” cake with 2-3 layers?
To cover an 8" 2-layer cake, you'll need 3 to 4 cups of cream. Measurements provided are for 2 cups. So either double it for 4 cups or multiply by 1.5 for 3 cups.
can i use agar agar for the recipe ..of so how much 😁
Sorry, I haven't tried that ingredient so I cannot answer. Maybe you can google and find a recipe that uses agar agar instead. XOXO, Mimi
Agar agar stars firming in room temperature, unlike gelatin. So I believe maybe to be safe try with half the amount of gelatin
Is this non dairy whipping cream or fresh dairy cream
this is regular fresh dairy whipping cream with 33% milk fat xoxo, Mimi
U add cold jelatin???
Hi, no the gelatin must be melted first :)
XOXO, Mimi
what brand whipping cream do you use?
I use Dairyland :)
How long did you whip for perfect consistency please?
Hi, the time needed to whip will depend on how your own individual mixture looks at the time of whipping. Unfortunately, there's no magic number to follow. You need to watch for the visual cues at each stage which will indicate to you when to move to the next step. All of this depends on your own equipment, how cold your ingredients are etc...Follow the visual cues in the video to see when to move to the next step.
XOXO, Mimi
Apakah bisa untuk membuat decor seperti bunga dll
Buat bentuk tai jg bs,,
How long will this stay stabilized?
In the fridge, it can last for 2-3 days. If it's not piped or frosted yet, it will need suspension on a cheesecloth to drain the excess water. See post in description for more info. XOXO, Mimi
Hi sis can you tell me the measurements for 2 cup non dairy wipping cream how many table spoon of gelatin shd be added
Hi, Sorry, I am not sure how this recipe works with non-dairy whipped cream. You may have to experiment on your own or try with a different recipe :)
XoXo, Mimi
Where’s the recipe for this?
In the description box :)
My gelatin keeps clumping once it gets mixed it. Any ideas?
Hi Laura, the gelatin should be added in a slow steady stream while the mixer is mixing at the same time. If it's added too quickly and not whipped fast enough, then it can clump up together. Aim right into the cream as it can dry up on the side of the bowl. Hope it helps. XOXO, Mimi
You need to temper the melted gelatine by first adding a tablespoon of your whipped cream to it before adding to the rest of the cream
@@mrez2799 thank uuu
What if I use flavour gelatin
Flavoured gelatin may include acidic flavour which can make cream curdle and separate into whey and curdles, which is not what you want to happen
Tried it before 😂💔
@@RazanIsMe 😂😂
I was deciding to make strawberry cream by using strawberry flavour gelatin
@@marium2815 did the same thing, it curdeld
Hi! Can I use gelatin sheets?
Yes you can :)