Here's some ingredient quanitities for you guys. Sorry they were left out of the video! 3 cups of whipping cream 5 Tbs granulated sugar 1-1/2 tsp vanilla extract Hope you make some yummy cakes!
What a freaking difference! My arm hurts from holding the hand mixer, but it was totally worth it. Thank you for showing the cream at both stages, the good and bad. That's how I knew that I couldn't continue mixing the whipping cream. It came out perfect and it looks like it will hold all day long. It's very sturdy.
The main ingredient is heavy cream, the amount of sugar is up to you (how sweet do you want it, I use powder sugar) vanilla is also up to you (I use 2 ml per cup) great technique, thanks
I learned to make whipped cream while working in a fine dining restaurant. We had to make it for the cappuccinos. When I found out how easy it is to make, I went home and made strawberries and cream for my kids. I couldn't have impressed them more if I had done a fantastic magic trick. LOL! But, recently, I found the most fantastic whipped cream frosting that IS, well, to die for. What you do is this: 1. Make 8 oz of whipped cream then set it aside (refrigerate). 2. Mix 1/2 cup sugar, 4 tsp of flour and a pinch of salt in a small sauce pan. 3. Stir in 8 oz of pineapple juice. 4. Heat on low, stirring constantly until it boils. Boil and stir 2 minutes or until it thickens. Remove from heat. Cool. 5. Fold into whipped cream and cover cake. This is best on an angel food or chiffon cake. I make what is known as a daffodil cake (half chiffon / half angel food) and substitute coconut flavoring for the vanilla/almond. So it's sort of a Pina-Colada / Daffodil cake. ;)
Hi glad to be of help. If you add 1tsp of cold gelatin dissolved in water it should give your frosting a good hold to it. This amount of frosting should be enough to ice one large cake or 12 small cupcakes. Hope your baking and icing all goes well!
Hi; I made this fast desert strawberry cake last year and everyone LOVED it but now I need a birthday cake and don't have a lot of time I really need it to hold up FOR A FEW DAYS what's your tip? And Can you use store bought jello for the gelatin? Ty
Hi. You need 1 cup (240 ml) cold heavy whipping cream, 1/2 teaspoon pure vanilla extract and 1-2 tablespoons (15-25 grams) granulated white sugar, or to taste. Hope this helps!
You can add almond extract or vanilla extract to give icing more flavour. It will start to loose it's firmness after 3 hours but should be ok for a bit longer if it needs to stay out.
I have been making whipped cream for years and years and years and years. Didn't think I can learn anything more. But I appreciate the little tutorial about starting out slow and WHY....great NEW informative tip
INGREDIENTS: 600ml double cream (alternatively, heavy cream or whipping cream) Granulated sugar (to taste) Vanilla extract (to taste) these are the ingredients
So ive been eating pavlova at a bakery near my tuition place, and the pavlova there is topped with some sort of creamy white frosting. I bet its whipped cream, but its way too firm, and is kinda dry too. When you cut through it, the consistency is like when you cut through a firm buttercream, tho its obviously not buttercream. Do you perhaps have any idea of what that frosting might be since i wont be going to the bakery anymore?
This was very helpful! My first time making my own whipped cream frosting and it went way wrong as you mentioned. I then knew there must be a secret to the technique of making it correctly, so after searching on You Tube, I found your video and I plan on doing it exactly as you said. Thanks!
Really enjoyed watching you tutorial cake decorating video. You are not only an excellent instructor but also an artist. I am going to try your recipe next week. Thank you very much.
how long is the gap between when you plan to ice it and when it's ready to be served? It should be fine for a night or 2 but I would be careful about icing it any earlier.
Hi. Whipping cream doesn't whip up quite as thickly as double cream does do if you used double cream your frosting might be a little bit thicker than if you used whipped cream. Hope that helps!
It's quite hard to mould into shapes but if you want to add it and then add decorations on top that should be fine.. You can also change the colours and add different tastes. Let us know how you get on!
I've always failed in techniques of making cream....i realized that i did not wait for 10-15 mins....i was so rush and impatient.....thanks a lot for ur video...I know where to fix the problem now
ive seen japan chefs use a whipped type frosting that holds its shape and is buildable is that the same frosting recipe as yours. theirs looks like it may have marshmellow in it do u know where i can find that recipe or have one like it?
You can indeed but make sure the gelatin is cooled down before you add it to the icing as this frosting works best when everything's cool. Let us know how it all goes!
Looks very light.. Would you put this on red velvet cake? I'm thinking of making one for a birthday girl turning 13 and she's not much of a sweet eater but that seems to be her favorite. If not, what kind of frosting would you use please.
So when I make this frosting, and after I frost the cake with it. Will it last if I chill it throughout the time being until it's ready to be taken out?
your technique was perfect. even after the next day in the fridge the whipped cream didn't lose any texture, it was firm but not runny and tasted great. ...thanks! typhoon out
Videojug Food i've tried your other butter cream and cake frosting...they all turned out fantastic...as you say..."dont rush it!"....i've always used heavy whipping cream here in the USA....if i ever visit the UK i'll drop by your shop for some tastey treats....best wishes.... btw...are you and your partner from the USA ? typhoon out ;)
We've never tried it ourselves but we've done some research on line and yes it would seem you can indeed use it to make up frosting. Let us know how it tastes!
hi there! buttercream frosting isnt really a good option in my place since i am living in a tropical country. so i searched for other frosting and i found this whipped frosting. do you have any idea if it will stay firm in a tropical place?
Made this for chocolate trifle for a pot luck and it turned out amaazzzinggg... I wanted thickness as the regular whipping cream melts really fast and is not so thick anyway!! This substitutes cool whip tub cream. Thanks for the vdo
Back in the times we all had to do it by hand. I remember very well how my mom constantly did that for all our birthday cakes. Also, it falls apart because people "over"beat it. After it gets nice and stuff you need to stop.
I have do watched so many videos to make whipped cream frosting and mine just won't set in peaks. I'm using a mixer just like in the video doing everything the same, I'm in the UK so our names to the cream maybe different but standing by the mixer for over 20 mins can't be right. Please help
Well, my friends and I did a test on it. So far it only took about 2 days to start "breaking/cracking" after we applied it to the cake. But it seemed to still be fine! Thanks though! And thank you for this great video!
@Laura Artiga No I didn't. But it was cause I must've overwhipped it so it was too stiff, and when put in the cold fridge while not wrapping it, dries out the cream.
To all those who need measurements, depending on the amount of frosting you need get a small carton or large carton of heavy cream. Then, if you like large amounts of vanilla add a small amount of vanilla extract keeping in mind the ratio of it to the cream. The same goes for sugar. Just keep tasting.
My country got Whipping cream with 35% fat , but somehow i cant whipped it as thick as the video's , did i need to add something to have more consistancy?
Hi! Yes there is a difference between icing and frosting! Although it is okay just to call them all the same thing! Three types of frostings are Glaze, Icing, and Frosting! Glaze is the thinnest of them all. Icing is thicker than glaze and is usually put on cookies and coffee cakes. Frosting is the thickest of all of them. But it doesn't really matter what goes on what! It's the taste that counts!
Can you use almond extract instead of vanilla or do you leave the vanilla and add almond as well ? I am looking for the wedding cake frosting taste but in a whip cream frosting.
i remember my first time tasting this type of frosting. Got a cake from the store and the icing was really different. I was like, "The heck? This is so freakin' delicious!"
Wow! Just that simple! Can you add finely chopped pecans and coconut flakes to this whipped cream? Or instead of using white sugar, opt for brown sugar?!
Here's some ingredient quanitities for you guys. Sorry they were left out of the video!
3 cups of whipping cream
5 Tbs granulated sugar
1-1/2 tsp vanilla extract
Hope you make some yummy cakes!
Ty
thx this helped a lot
Is it true if adding cornstarch or vanilla pudding will make it stabilize?
Is it used to cover d cake?
@Chisom Udensi
Yep! This covers the entire cake, but make sure that the cake is cold before spreading
What a freaking difference! My arm hurts from holding the hand mixer, but it was totally worth it. Thank you for showing the cream at both stages, the good and bad. That's how I knew that I couldn't continue mixing the whipping cream. It came out perfect and it looks like it will hold all day long. It's very sturdy.
Couldn't agree more ^
Glad to be of help and glad to hear you liked! Let us know how your icing comes out!
The main ingredient is heavy cream, the amount of sugar is up to you (how sweet do you want it, I use powder sugar) vanilla is also up to you (I use 2 ml per cup) great technique, thanks
I learned to make whipped cream while working in a fine dining restaurant. We had to make it for the cappuccinos. When I found out how easy it is to make, I went home and made strawberries and cream for my kids. I couldn't have impressed them more if I had done a fantastic magic trick. LOL!
But, recently, I found the most fantastic whipped cream frosting that IS, well, to die for.
What you do is this:
1. Make 8 oz of whipped cream then set it aside (refrigerate).
2. Mix 1/2 cup sugar, 4 tsp of flour and a pinch of salt in a small sauce pan.
3. Stir in 8 oz of pineapple juice.
4. Heat on low, stirring constantly until it boils. Boil and stir 2 minutes or until it thickens. Remove from heat. Cool.
5. Fold into whipped cream and cover cake.
This is best on an angel food or chiffon cake.
I make what is known as a daffodil cake (half chiffon / half angel food) and substitute coconut flavoring for the vanilla/almond. So it's sort of a Pina-Colada / Daffodil cake. ;)
Marige OBrien thank u xx
Step 1: Whip some cream.
The end.
What's there to learn?
Thank you 💗
Hi glad to be of help. If you add 1tsp of cold gelatin dissolved in water it should give your frosting a good hold to it. This amount of frosting should be enough to ice one large cake or 12 small cupcakes. Hope your baking and icing all goes well!
Hi; I made this fast desert strawberry cake last year and everyone LOVED it but now I need a birthday cake and don't have a lot of time I really need it to hold up FOR A FEW DAYS what's your tip? And Can you use store bought jello for the gelatin? Ty
Hi. You need 1 cup (240 ml) cold heavy whipping cream, 1/2 teaspoon pure vanilla extract and 1-2 tablespoons (15-25 grams) granulated white sugar, or to taste. Hope this helps!
Can you use a hand mixer on low speed?
Hi can u use powdered sugar instead
Scoff does the whipped cream need to be at room temperature?
@@tahminaakhter6332 No, it needs to be chilled
You can add almond extract or vanilla extract to give icing more flavour. It will start to loose it's firmness after 3 hours but should be ok for a bit longer if it needs to stay out.
I have been making whipped cream for years and years and years and years. Didn't think I can learn anything more. But I appreciate the little tutorial about starting out slow and WHY....great NEW informative tip
INGREDIENTS:
600ml double cream (alternatively, heavy cream or whipping cream)
Granulated sugar (to taste)
Vanilla extract (to taste) these are the ingredients
Rhianna Buck Caleb
THANK YOU 😇
Can I use powered sugar
Jin Kennedy yes
Thank u dear
its amazing how a few whisks more and its ruined. thank you for the video I will make a birthday cake for my husband today using this recipe.
None of the videos I've watched mention this technique!!! I just made it and it was just Peeeeerfect!!!! Thank u!!!!
Hi. This is enough for a large cake or for 12 cupcakes. Let us know how you get on!
This is the best way! I've tried suggestions with marscapone and others with gelatin but I still think this one is the very best! It really holds up.
So ive been eating pavlova at a bakery near my tuition place, and the pavlova there is topped with some sort of creamy white frosting. I bet its whipped cream, but its way too firm, and is kinda dry too. When you cut through it, the consistency is like when you cut through a firm buttercream, tho its obviously not buttercream. Do you perhaps have any idea of what that frosting might be since i wont be going to the bakery anymore?
I like that the measurements are so simple. Dump in the cream, sweeten and flavor to taste. Whip. VERY SLOWLY. Thank you for sharing
This was very helpful! My first time making my own whipped cream frosting and it went way wrong as you mentioned. I then knew there must be a secret to the technique of making it correctly, so after searching on You Tube, I found your video and I plan on doing it exactly as you said. Thanks!
Timing seems to be everything. Thanks for sharing.
Really enjoyed watching you tutorial cake decorating video. You are not only an excellent instructor but also an artist. I am going to try your recipe next week. Thank you very much.
Thank you!!! I was having problems keeping form on my whipped cream. It would always melt and become flat. This is a major help. thank you so much!!!
how long is the gap between when you plan to ice it and when it's ready to be served? It should be fine for a night or 2 but I would be careful about icing it any earlier.
Hi. Whipping cream doesn't whip up quite as thickly as double cream does do if you used double cream your frosting might be a little bit thicker than if you used whipped cream. Hope that helps!
It's quite hard to mould into shapes but if you want to add it and then add decorations on top that should be fine.. You can also change the colours and add different tastes. Let us know how you get on!
I've always failed in techniques of making cream....i realized that i did not wait for 10-15 mins....i was so rush and impatient.....thanks a lot for ur video...I know where to fix the problem now
Sam Marols Aw that’s great :)
Absolutely. Add a few drops for a stronger colour or just 1 or 2 if you want a more pastel shade. Good luck!
ive seen japan chefs use a whipped type frosting that holds its shape and is buildable is that the same frosting recipe as yours. theirs looks like it may have marshmellow in it do u know where i can find that recipe or have one like it?
Oh i felt like a magician! Thank you so much for this tutorial...Bless you!
Yes just keep with the same quantities. Hope it goes well!
hello there! I really love your way of presentation. your voice is so sweet and you talk so nicely and politely....
but will it be runny after we decorate the cake? because i am planning to follow these to do my snowman cake icing.
You can indeed but make sure the gelatin is cooled down before you add it to the icing as this frosting works best when everything's cool. Let us know how it all goes!
Looks very light.. Would you put this on red velvet cake? I'm thinking of making one for a birthday girl turning 13 and she's not much of a sweet eater but that seems to be her favorite. If not, what kind of frosting would you use please.
So when I make this frosting, and after I frost the cake with it. Will it last if I chill it throughout the time being until it's ready to be taken out?
your technique was perfect. even after the next day in the fridge the whipped cream didn't lose any texture, it was firm but not runny and tasted great. ...thanks!
typhoon out
Whoop glad you liked the recipe! Make sure you check out some more of our frosting and cake recipes when you get the chance!
Videojug Food
i've tried your other butter cream and cake frosting...they all turned out fantastic...as you say..."dont rush it!"....i've always used heavy whipping cream here in the USA....if i ever visit the UK i'll drop by your shop for some tastey treats....best wishes....
btw...are you and your partner from the USA ?
typhoon out ;)
+typhoon could you please tell what are the measurements
typhoon
typhoon copking
I don't have heavy whipping cream but fresh cream can I use it
We've never tried it ourselves but we've done some research on line and yes it would seem you can indeed use it to make up frosting. Let us know how it tastes!
hi there! buttercream frosting isnt really a good option in my place since i am living in a tropical country. so i searched for other frosting and i found this whipped frosting. do you have any idea if it will stay firm in a tropical place?
Made this for chocolate trifle for a pot luck and it turned out amaazzzinggg... I wanted thickness as the regular whipping cream melts really fast and is not so thick anyway!! This substitutes cool whip tub cream. Thanks for the vdo
Can whipped cream icing remain it's structure when placed in room temperature?
hi there ,whats the recipes you have made in this video and did you add cold milk or in room temp
thanks
sorry, i like it "overwhipped" and "ugly". :D
Me too
🤣🤣🤣🤣🤣🤣
LBrobie ikr that’s not ugly it’s beautiful lol
Me too 😅😂
Thats how I like my women
Can v use powdered sugar instead of granulated sugar?and was the cream cold or at room temp?thanx in advance :)
How do you stabilise it for making roses and flowers?
Hello, I was wondering if that whipped cream frosting is good for cake decorating as well? Or is it just to frost a cake?
Will it be the same amount of time with a hand held mixer?
Danm u really gotta time ur whipped cream. Great video best one I've seen.
Back in the times we all had to do it by hand. I remember very well how my mom constantly did that for all our birthday cakes. Also, it falls apart because people "over"beat it. After it gets nice and stuff you need to stop.
can you make a lemon version? Or will the lemon juice curdle the cream?
Thanks so much for this vid I’m on my way to perfect whipped cream, it’s all about patience
OMG the best I’m making home made frosting healthy not store bout this video helped a lot thumbs up 👍 I love it
thank you for the video but how many cups on the and to add color just add food coloring? thank you
any help i made butter cream is it for topping or not?
This is the best video I've seen about whipping cream the tips are excellent and explained so perfectly thanks
@VideojugFoodAndDrink Can I use half and half cream? to do the recipe?
I have do watched so many videos to make whipped cream frosting and mine just won't set in peaks. I'm using a mixer just like in the video doing everything the same, I'm in the UK so our names to the cream maybe different but standing by the mixer for over 20 mins can't be right. Please help
If i used it for frosting cake, will it be runny if i didnt keep it in the fridge
Can i ask if its melting if it is not in the chiller?
Where do i buy heavy cream were do i find it in the supper market
Well, my friends and I did a test on it. So far it only took about 2 days to start "breaking/cracking" after we applied it to the cake. But it seemed to still be fine! Thanks though! And thank you for this great video!
@Laura Artiga No I didn't. But it was cause I must've overwhipped it so it was too stiff, and when put in the cold fridge while not wrapping it, dries out the cream.
To all those who need measurements, depending on the amount of frosting you need get a small carton or large carton of heavy cream. Then, if you like large amounts of vanilla add a small amount of vanilla extract keeping in mind the ratio of it to the cream. The same goes for sugar. Just keep tasting.
You can get vegetarian gelatine in most large supermarkets to help bind the frosting if you'd like.
Hello:
I have a small question, so if we decide to go with the Double Cream, do we still use the same amount, 3 cups to make the frosting?
My country got Whipping cream with 35% fat , but somehow i cant whipped it as thick as the video's , did i need to add something to have more consistancy?
Hi
I can't hear the instructions clearly due to background noise of mixer.also, background music ia bit high.
What temperature should have whipped cream?
Is this sturdy for outdoors?
Can we use room temperature cream and can I use all purpose cream
Will it melt down if after 2 days like will.it start to fall apart after 2 days??
Should you not use icing sugar???
Sir, can we crumbcoat & Glue few pieces of cakes together with egg whipped cream too? Please reply.. urgent
Can I use fresh cream for this recipe???
Can you use a drop of food coloring to add color?
Can you use icing sugar instead of granulated sugar?
Hi! Yes there is a difference between icing and frosting! Although it is okay just to call them all the same thing! Three types of frostings are Glaze, Icing, and Frosting! Glaze is the thinnest of them all. Icing is thicker than glaze and is usually put on cookies and coffee cakes. Frosting is the thickest of all of them. But it doesn't really matter what goes on what! It's the taste that counts!
What is the difference between this frosting and whipped cream for a dessert?
Can you use almond extract instead of vanilla or do you leave the vanilla and add almond as well ? I am looking for the wedding cake frosting taste but in a whip cream frosting.
P Schaubhut you can use almond flavouring instead of vanilla just make sure not to use too much.
How many cupcakes will 2 cups of heavy cream frost?
Hi One1Raptor. It's just under but 2.5dl should be fine. Good luck with the baking!
what is the difference between this and a stabilised whipped cream?
can i use half and half instead of whipping cream
Thank you!! Perfect explanation! I needed precise details and you have delivered😄 You're the best🌟
Would it hold for cupcakes?
is the whipped cream frosting going to melt if you put it out for three hours?
Can I use powdered sugar instead of granulated sugar?
Can i also use Amul Fresh Cream instant of Heavy Cream #Scoff
can i use dissolve unflavored gelatine to keep the hold?
Do you have to use granulated sugar
i remember my first time tasting this type of frosting. Got a cake from the store and the icing was really different. I was like, "The heck? This is so freakin' delicious!"
how well would this work for a piping bag?
Omg you saved my life I was over mixing it and it was clumpy and so many air bubbles !
HZu7jgguuuuu
Can you use an egg beater rather than a mixer?
dawngiggles yes but the next day you hand might not be able to wake up 😂
Wow! Just that simple!
Can you add finely chopped pecans and coconut flakes to this whipped cream? Or instead of using white sugar, opt for brown sugar?!
can you get the same result using an electric hand mixer?
Can you put this frosting in Popsicle cakes please thank you
can you give measures? Looks great !
Can this frosting hold in shape and won't get melting in room temperatures? im living in tropical country so its very hot and humid here..
katrin prayogo you need to store it in a fridge or a freezer and only take it out when you are going to eat it.
Can we use powdered sugar or regular sugar too?
hi there, is it necessary to put in the vanilla extract? thank you :)
Kindly indicate how much u put in there pls.. Thank u
hi,can i use all purpose cream instead?thank u..