6 whipped creams for cakes - which holds up best?
ฝัง
- เผยแพร่เมื่อ 7 ก.ค. 2024
- There are different ways to stabilize whipped cream, but which one is best for your cake? We'll test 6 different common whipped cream stabilizers to see which one piped the nicest and held up cakes overnight and at room temperature.
TIMESTAMPS:
00:00 Intro
01:00 5 Different Stabilizers we'll use
01:30 Non-Stabilized Whipped Cream
03:35 Gelatin Whipped Cream
05:33 Whip It (Sahnestief) Whipped Cream
06:35 Cornstarch Whipped Cream
08:10 Yogurt Whipped Cream
09:05 Mascarpone Whipped Cream
10:30 Results!
RECIPES:
www.sugarologie.com/recipes/s...
🌈 TOOLS USED IN THIS VIDEO:
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Whip It (Sahnesteif)
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1 more stabilizer suggestion: instant pudding. I followed the maffylicious recipe and broooo it tasted like the bakery whipped frosting. It colored well, piped well, no grainy bits, it kept its shape for at least 4 hours at room temp (the dessert was eaten by then) and no weeping. I was in a big rush, wasn't very careful with measuring, made it in less than 5 min (i had the bowl chilling in the fridge the whole day until then). It turned out phenomenal, id highly recommend
I have been making a whipped cream and pudding frosting since I was a teenager. It’s my absolute favorite way to make a not to sweet whipped topping!!
Yes to this
do you pre-make the pudding part and then add it to the whip cream?
@@enderesting just add the powder
@@Anteater23 what confuses me is that pudding mix has cornstarch in it, so wouldn't it need heat to be activated as well?
I can't believe this has less than a million views. This was AMAZING. I cannot thank you enough. This was so diligently and smartly executed. Thank you so much, especially the corn starch bit. Every other video says "AdD ThE cOrNstArCH diReCtLY" and I thought heating it but I just was too afraid. And basically, I love you.
Awww 🥺 You’re just so sweet. Sometimes I wonder if these crazy thoughts that I turn into videos will be helpful and it makes me happy that you think so 🎈😁
i can't believe she has less than 1M subscribers :(. So much detail and very good teacher. I suspect there's no sensationalism. Not enough click bait
I use mascarpone, because you can actually make it from the heavy whipping cream (you do need to heat it, add lemon juice/vingear, then strain it). So you actually don't need to buy another item for stabilization
THIS…Hands down, for me this is the best video out there on stabilized whipped cream! Thank you for taking the time and providing the detailed visuals. I will forever reference this video. LOVE IT!!!❤️❤️
Thank you 😊 That’s such a sweet note
Absolutely true! The best videos for baking EVER!!!
The tidbit about cornstarch was actually revelatory for me. I've lost track of the number of times I had a thin sauce or pudding that I tried (and failed) to thicken with cornstarch. I can't believe the answer was as simple as heating it up first. I wanna scream, cry, and hug you all at once. 😭❤️
The fact that you took the time to show this lengthy process, plus the research done, the knowledge, etc. Just wow!
Kind people like you make this world a better place. I like 5% Fage yogurt. Plus it has so much protein. Now I know another way to use it! Thank you! 🙏🏼
I hope you love it - that's my favorite one too :)
Yeah in Greece we eat faye too much!😄😄😄
I’m so glad i finally found someone that goes through the time and effort to really see a different in creams to I can learn
Great video! Thank you for carrying out all the experiments to show us which ones worked best! I’m definitely going to try out your favorite ones!
Such a great video!!! I've been exploring different stabilizers and your video covered the greatest variety of options in a fun, efficient and systematic way. Thank you!! ❤️
What an incredible resource! And it's free! Okay so first of all, you're so good at educating. That little cornstarch experiment at around 7:00 was actually really illuminating and it was an extra step you didn't really have to film, but it helped me understand the corn starch's use in this recipe on a deeper level and I'll carry that knowledge on to other applications. Just wow, thanks for being thorough. I don't comment often, but your work really deserves more recognition!
I just recently bumped into your channel, and I’m so GLAD! You’re brilliant! What a gem 💎 of a baker you are ☺️. I love how much you break things down. I’m looking forward to learning from you! God bless 🙏🏻
You answered all my questions & summing this up saved me so much time on research thank you!
Wow! super helpful - thank you for testing all these options, I learned a lot!
I use pudding mix to stabilize my whipped cream, and it works beautifully. (For a frosting, I use 1 tablespoon pudding mix per cup of heavy cream. You can use as little as half a teaspoon and still have it stabilize the whipped cream though.) It does make the whipped cream have a thicker, more pudding-like texture and a bit of an artificial vanilla flavor. I'm going to try the Greek yogurt and maybe add a bit of pudding mix and see how that holds up. Thanks for the videos! I love how thorough you are in your tests!
Yeah I’m shocked she didn’t try that.
Pudding is cornstarch and flavors with sometimes dried milk powder and dried egg powder.
@@shainazion4073 I should have specified. I live in the US and use Jello instant pudding mix. It uses modified corn starch (which allows it to thicken a liquid without heating it) and doesn't contain any eggs. You need much more regular cornstarch to thicken an unheated liquid, and it will often leave a grainy texture. The instant pudding mix leaves a nice smooth texture.
@@shainazion4073 I assume that using plain modified corn starch would do the same thing as pudding mix, but they don't sell it in my local grocery stores. 🤷♀️
@@LivetolearnMama I live in the US also, I used to find Whip-it packets in the Better Supermarkets.
Absolutely love this video! Thank you for explaining stabilized within your demo. Awesome!
Glad it was helpful!
I was wonder how to made my cream better not water consistency,now because of your video I know how to use stabilizer in different ways.Thanks.
Thank you for this amazing tutorial on stabilisers. I've been experimenting myself but could not find the correct method or ratios. Your videos are inspiring for start up bakers like myself. Look forward to the next one 😊
Thank you for going through all the WORK to make this video ♥️
Thank you so much for the whipped cream test and for teaching us all the different ways we could make it. It's one of my favorite frostings.
You're so welcome 💗
I'm late to this video, so good job. Someone has already mentioned it probably in the comments but the cornstarch in the whip it had already been activated which is why it doesn't need to be heat treated. It's the same process for instant pudding desserts so if you can't find it easily try vanilla flavoured pudding or in the UK a couple of teaspoons of butterscotch Angel Delight. If you live near a Polish deli you might be able to find vanilla blancmange which doesn't have as strong a flavour as Angel Delight but does the same job.
I love using Whip It. It's super easy to use and it holds up nicely. Thanks for the tutorial!
Oh yeah, I'm a fan now. It's so so easy. It has a proper place in my pantry now 😉
Thank you for all this info & tips !! So helpful !!
Beautiful cake at the end as well !! 👍
Thanks so much! 😊
Thank you SO MUCH for this well executed experiment. I watched very closely and was able to frost a cake using your results. It was delicious!
Extremely informative video for beginners...thank you so much
🥳 I have been waiting for this video!!!! Thank you thank you thank you for all that you do! You're the best! 🥰🥰🙌 Also, that berry Chantilly cake looked DELICIOUS!!!! 🤤
Oh I'd LOVE to see what creative stuff you'd come up with this!! And thank you so much ♥️💕💗
Thank you for sharing knowledge. I haven't found the right way to stabileze whipped cream so watching you do all these test is very knowledgeable for me and also benefits me in the future. I have to test them to find the best one for me but I truly enjoy watching you do this test and how you explain them to us.
Thank you so much and take care.
You are so welcome!
Thank you for taking your time and being so thourough
Such a helpful and thorough video… thanks so much for doing this and sharing 💛
You're so welcome
Wow fantastic vid. Extremely informative for beginner cake decorators.
Thank you so much for the thorough explanation and the comparison.
This was an amazing video. Thank you! I've made whipped mascarpone frosting before but never thought to add it as a stabilizer 🤦♀️. I think I'll try that plus the whip it.
After watching 100 videos determined to make a black forest cherry cake, and wrapped my layers overnight not feeling confident about the whipped filling holding up I think you saved the day here thank you tremendously!!!! I really didnt want to do all this work and the cake sag on the way to where we are going. I think I'll set it in a rubbermaid of ice just in case on the way, but my over paranoia paid off finding this video!❤
awww that makes me so happy! I think we all wonder the same things - like how stable these frostings are and if they're even worth all that time and effort to put on a cake. It seems like such an expensive and time consuming mistake if you don't get it right the first time. I hope you enjoyed your cake tho :)
@Jennifer Dane which ones did you use?? :)
I love your channel! I am learning so much.
Thank you for doing that test for us to benefit from. Much appreciated.
Ah you're very welcome :)
Most lovely video! This is very helpful indeed!
Oh, thank you :). I haven't liked many cake frostings. I'm the one scraping off 90% of it. But I'll eat all of the cream cheese frosting off carrot cakes. This yogurt stabilized one sound uber tastey!
I love your content and voice. Plz don’t stop making videos.
Daam I love all the info and break down of everything. It's easy to grasp ,
The best whipped cream stabilizer is white chocolate or vanilla instant pudding added to the cream before whipping. I’ve done this for many years and it is no-nonsense and simple to do. 2 tsp added to 1 cup of heavy whipping cream. It will hold up in the fridge for a week!!!
Hi thanks for your idea so what stops the melted chocolate from becoming hard before you can whip it
@@francinekeane9900
She is using white chocolate ( flavored ) pudding or vanilla pudding, she is not using any kind of chocolate that would require melting….she’s speaking of just pudding.
@@jewelzb1402See, I didn't get that either.
I also thought she meant that either white chocolate chocolate or vanilla pudding.
Not that she was saying these to flavors of pudding are the best ones.
🤔
Thank you very much! I've been struggling with whipping cream stability. Now it's over. Thanks 😊
You are so welcome!
THIS VIDEO WAS SO HELPFUL! Thank you! 🙌🏼
What an amazing video and very detailed. You gained a new subscriber.
This is SO HELPFUL!!!!!
Thank you so much, great video, informative, well made🙆🏻♀️
Very helpful! Thank you
Excellent video with excellent explanations and tips! Thank you! I want to try it with yogurt!
Smartest baker I know!!! Love your videos
woww so much detail .. thanks a ton !!
Glad it was helpful!
I've also used Insta Clear Jel (which I suspect is probably a close cousin to the Whip It) and pastry cream. The pastry cream was handy since the cake I was making had a pastry cream layer so I had it on hand.
You’re are so incredibly sweet, you deserve so many more subs. Your voice is so delicate and soothing. Amazing videos and I can’t wait for your channel to grow out of control 😄💕
Sitting here editing vids and I see this message - you're just so sweet 🥰 Thank you so much
@@Sugarologie aww you’re welcome! 💜
Thé best video ever . We neeeeeded this !!!
Ahh that's so great! I'm so glad it was helpful ;)
Alright then !! Thank you so MUCH. I have always wanted these answers.
Thank you so much for these!!!! I’ve been wanting to try the mascarpone one for forever but like it’s so rare to see mascarpone cheese in our grocery store. I want to try the yogurt one and see if i’ll like it!
Thank you so much for sharing this ❤
Thank you for the detailed explanation. Helped me make my decision.
Glad I could help
I tried the Greek yogurt tonight and personally did not like it. I had to add more whipping cream, powdered sugar, and vanilla to mask the sour taste. It tasted like the whipped cream was past due. I’ll def try the corn starch next.
I've been using Whip It to stabilize whip cream, since I learned how to make whip cream! Thanks for the comparison of different stabilizers, I guess I'll be sticking with Whip It. Luckily I can find this at my grocery store.
I have only followed the proportion on the packets and it always ends up with tiny little lumps/grains in the finished product. What proportion do you follow?
@@sarahlebo1 I’ve never paid much attention, I do add the heavy cream first and then shake the whip it packet in. Typically I use a pint and one packet.
This is the 2nd video I have seen of yours, and I just love the way you do your videos.
Your videos are very educational, and yet entertaining, so it's a easy learn. You also speak very well, very calm, at a perfect pace and tone.
Plus they are right to the point, we don't have a major intro video, nor do you talk about what we're about to see for the next 10 min.
I'm a geek and love to learn, especially when it's done correctly, and in front of me, so I don't only learn the how, but also the why - which is so important.!!
Baking is a passion of mine, so naturally I have now subscribed to your channel. 😊
I now look forward to new and exciting videos from you, while I try and binge watch all of your past one's 😉
Thank you for sharing, all that you do 🙂
I am glad that I happened upon your video! I am the designated birthday cake maker of my friend group. I never felt confident to take whipped cream on an hour (sometimes more) drive. I have used gelatin in the past, but never tried yogurt as a frosting (even though I have made skyr cake numerous times). Your test helps give me some confidence in using gelatin for an hour trip, and then yogurt for anything over. Thanks!
Ah yes I am also the designated bday cake maker - haha perhaps where this baking all started for me :) And you're welcome, enjoy your whipped cream cakes 🥰
@@Sugarologie u are germ. U need to be awarded a Nobel award in baking.. wow! This is foolproof food scientist work . Stay blessed
I tried gelatin and it works beautifully. Thank you 🙏
Wonderful!
That was really helpful thank u
Very very helpful. Thank you so much
That was a particularly interesting watch :o
Great presentation 👍🏻👍🏻👍🏻👍🏻👍🏻Up!
Very useful for me since I've never worked with whipped cream frosting 🤗
Thank you so much for sharing and specially that you took the time to test different ways to achieve the one you like the most 👩🏻🍳😍
Happy Holiday Season to you and your loved ones🎄🕊💒✨🙌🎆🎊💝
This video (and your newer buttercream video) are amazing. Your comparisons help so much and your explanations are great! As a food science student I can explain why the whip it (Sahnesteif) works without adding heat: the starch in it is pre-gelatinized. This can be done via different methods - chemically, using enzymes, or just by cooking the starch and then drying it again. What that means is once you add water, it immediately thickens up the liquid because the starch granules have already expanded :)
Wow...
Thank you for that, you not only told why it works, but also how to make it.
That's very cool.
My question would be, how much corn starch do you add, to how much water.
And if you don't have a food dehydrator, could you do it, in the oven?
Would the process be like this:
Mix the two ingredients, and then cook on the stove till thick.
Take that thick mixture and spred it across a cookie sheet, and bake at a low 200° till dry.
Then pulse that in a mini chopper/grinder until it's a fine powder?
Thank you, again for sharing 😊
@@catpride1323 wow, i didn’t think someone would find my comment a year later! Thank you for your question :)
Your process is correct.
For how much water/cornstarch to add, as long as there is enough water to fully expand the starch it will be fine. The more water the longer it will take to dry. I don’t know exactly how high of a heat you can do, but I think 200F should be fine.
But there is a caveat when doing this at home: after you have re-dried your starch you have to get it powdery again (like you said in a food processor). However when pulsing it in between these blades, many of the starch granules will break and not be as effective when soaking up water anymore. Manufacturers get around this by using more complicated (but still mechanical) methods of drying.
So while you can make Sahnesteif at home, it will be a lot of effort and likely not work that well, unfortunately. If you really want to try it, maybe you could do a comparison between homemade and store bought :)
@@Lillkatzino Yes, I am hearing myself and you at the same time saying, this is a lot of work.
Then you point out, it may not work...
For all of that work, it would be upsetting.
For a small price, yes it may be best to just buy the packet.
I originally was thinking you could make a large batch of it, and keep in a container for anytime a thickener is needed.
Which can be often... lol
I thank you for your reply, that's awesome for something you posted a year ago!! 😊
Gotta ask, have you finished your schooling yet?
😃
Great video ma'am!
Thank you! Now I guess I know which one to try :3
Thank you! That was a lot of work
Thank you, I benefited a lot, I follow you from Saudi Arabia 💗💗💗
😀 You're so welcome
Amazing video 🙏🏻🙏🏻
very helpful thank you
Thanks so much for this!
You're so welcome!
Nothing beats whipped cream. I might actually make cakes with it now!
This deserves a Noble Prize
Lol ☺️
Such a useful video! Thank you for the effort🥺
I‘d love a similar video where you compare cakes like genoise & sponge cake and maybe what different methods (for example creaming method) to use for the desired results of cakes
❤️❤️❤️
Wow that's a good idea... I'd have to split that up into multiple vids probably. Lol I tend to have a lot to say about stuff and that vid would likely be an hour long
@@Sugarologie Were here for it , if youll do it !! 👍👍👌
@@Sugarologie hello I just found your channel and I love the content! Ita very informative and nice! Please make this video even if it's 2 hour long we will watch it! I'm also very interested to learn about it as I wanna start making my own cakes! Please do it! 🥰🥰🥰 new subscriber here!
Fab videos always talented content xx
Thanks so much!!
Omg just subscribed! I love your tips and your explanations with science involved…
Can you make big batches and freeze?
I didn’t know that you could use Greek yogurt in frosting. Thanks for showing this video how to make frosting in different kinds of ways. 😊❤️
You are so welcome!
@@Sugarologie 😊😍😇
You are a genius ❤❤❤
Yes, i use a cup of heavy cream, 2 tablespoons of confectioners sugar and 1 tablespoon of jello pudding powder (any flavor you like).
Excellent video I’m going with the yogurt one on my banana poke cake Thank you
It worked out perfect 🍦🍨
Everyone loved it said it was delicious and it held up well
Thanks again ‼️ you taught me well ❤️🥰
your voice matches the task. it is a fully immersive experience
Thank you so much you’re amazing the video was really helps me a lot thank you😘😘😘
Thanks for such a helpful video! I have only stabilized with instant pudding. I think it's similar to Whip It but it flavors the cream too. I like to use cheesecake flavor. I'll try Whip It.
brilliant video
Extremely helpful! I’ve tried so many stabilizing techniques. Non dairy milk powder was the last thing I tried. I’m definitely going to try the Greek yogurt and see how they compare.
How did it go with the powdered milk? Does it hold the cake layers? I read about it that it can work as a stabilizer and I want to try it.
Please teach me how to use the non dairy milk powder and it's measurements, and what stage to add it. Is it compulsory to add icing sugar too? Thanks
I use full cream milk powder or a cook custard as a stabiliser for my whipped cream, depending on how much time I have
Thank you so much ❤️
Wow! You are ah-maze-ing! As a baker and cake decorator for 18 yrs, how have I JUST discovered you? So helpful!! thank you! Also-have you read “Lessons in Chemistry”!?
Informative video! One thing though, you don’t need to heat the cornstarch when using it to stabilise cream. You’re not using it to thicken the cream here, but to reduce the moisture content which makes the cream more stable. You can also use other starches like potato starch to stabilise the whipped cream.
Rule of thumb is one tbsp of starch to one cup of whipped cream. Add it in when you add the sugar.
Oh my, those recipes with mascarpone.. I like how it tastes, but doing it as the recipes sais doesn't get final thing smooth enough or good enough, and now thanks to you I know why 😀 Will try your way tomorrow 😉 Thank you !
You missed a protein stabilizer, I use it all the time, and have great results. 1 cup whipping cream to 2 tbsp icing sugar and 3 tbsp skim milk powder, both added at the soft peaks stage. Makes the whipping cream very stable, very good for piping, smoothing, very stable at room temp, or heat, accepts physical manipulation.
Wow nice
thank you so much
Great video, a lot of useful information. I have used marshmallow fluff as a stabilizer for whip cream and I'm wondering how that would stand up against the yogurt.
this helped alot because my cake is in the freezer because the whipped cream gets soft too quicklly because of how humid my country is. Ill try the gelatine method because I cannot get the Whip it anywhere and I dislike tangy yogurt.
have you tried to stabilize whipped cream with plain cream cheese. it worked for me. thank you 😍
I use grass fed beef gelatin, raw cream and powdered Allulose!!! Might as well make it yummy and healthy ❤
Thank you
You're welcome ♥️
You are absolutely 💯 amazing and You should have your own BAKERY ❤❤🍀🍀
Awww thanks Tarra :)