Sweetened Whipped Cream

1 cup heavy cream

1/4 cup confectioner’s sugar

1/2  to 1 teaspoon vanilla

Put your mixing bowl and beaters…..(I use the whisk attachment on the Kitchenaid) into the freezer  for a few minutes while you get everything ready.  Pour the whipping cream into the chilled mixing bowl, begin beating on low speed gradually increasing to high speed.  When the cream begins to thicken (approx. 1 1/2 minutes).  Stop the mixer and add the sugar and vanilla.  Beat on medium high speed until soft peaks form….peaks that slightly bend over.

You’ll want to use this as a filling rather than a frosting for stability reasons.  I love this as a filling, paired with lemon curd in between layers of white cake.  For chocolate cakes, I like to stir in crushed oreos for an oreo whipped  cream filling.  You will need to refrigerate, and don’t forget to pipe a buttercream dam!  Enjoy!

To Stabilize Whip Cream (This is optional)
If you are concerned about the whipped cream holding up for longer periods, it can be stabilized.

1 teaspoon unflavored gelatin
4 teaspoons cold water
1 cup heavy whipping cream
1/4 cup sifted confectioners sugar

Combine the gelatin and cold water and let stand until thickened (5 to 10 min.)
Place over low heat, and stir constantly until the gelatin dissolves.
Cool the mixture slightly – do too cool or it will set
Slowly pour into your mixer when the whipped cream is beginning to thicken and form soft peaks

 

 

Category: Fillings, Recipes

16 Comments

  1. Divajai says: #1

    Hi I tried to make this and it turned into a curdled mess :( Should I use the whisk attachment and how long overall should I mix it for? Thanks :0)

  2. BeBe says: #2

    Hi Divajai, I’m sorry that happened. Sounds like it was beaten too long….you were on your way to having butter. I don’t think there is any going back once it curdles. If you had known you could have kept going and at least ended up with butter rather than nothing at all, right. You can use either the paddle attachment or the whisk. I think you should use the whisk attachment next time, probably not as easy to over whip. I’m going to change the recipe to read soft peak, maybe that threw you off. Soft peak meaning as the cream starts to thicken up begin checking ……..when you lift the whisk attachment out of the cream the peak will bend over slightly. You could beat on to stiff peak stage but it is not absolutely necessary with this recipe. There is not a definite time for beating. It will vary with the coldness of the cream, bowl and whisk attachment. I haven’t timed it but probably 3 – 4 minutes. Hope this helps.

  3. Divajai says: #3

    Thanks BeBe you always come to my aid :)

  4. Kari Healey says: #4

    This recipe did not work at all for me :(

  5. BeBe says: #5

    Hi Kari, what went wrong?

  6. Elena Suarez says: #6

    Hello.. what would I change to use this as a frosting?

    Thanks Elena!

  7. BeBe says: #7

    Hi Elena, I haven’t used it as a frosting …..it could be but would probably hold up only 3 hrs. sitting out, it is not very stable. Definitely needs to be kept refrigerated until serving time.

  8. Kari Healey says: #8

    It wouldn’t stiffen up – I used another brand of cream and it worked!! I’ve used it for 2 cakes now!!

  9. Elena Suarez says: #9

    What kind of cream did you purchase.. thanks everyone =)

  10. amber rowland says: #10

    Ok forgive me for my stupid question but I am new to the cake decorating fun so what exactly is a buttercream dam and how do I do it?
    Thanks
    Amber

  11. BeBe says: #11

    Hi Amber, to make a buttercream dam just place some of the buttercream you are using to frost your cake in a separate bowl and stiffen it by adding more confectioners’ sugar. Pipe this around the inner edge of your cake layer, it helps to keep the filling in place and prevent bulging. Not everyone uses this method. Allowing your cake to settle with a weight on top of the layers also helps with bulging problems. In the video Making a Cake from Start to Finish, Melissa demonstrates this. You can skip ahead to where Melissa begins

  12. Rebecca says: #12

    is this good to use as a cupcake filling? If not, do you have a suggested filler?…
    thanks
    Rebecca

  13. BeBe says: #13

    Hello Gabriela, we use buttercream

  14. tara07628 says: #14

    How would this be if I used it on an ice cream cake?

  15. BeBe says: #15

    Hi Tara, Whipped cream can be frozen so it would be fine on an ice cream cake.

  16. Paula M. says: #16

    I am having trouble with stabilizing and wondered if you think this whipped cream w/o the gelatin would be ok as a cake filling, with a buttercream dam. I am making a black forest cake, and MsGF has tried to help me, but I don’t feel confident with the gelatin. I was thinking of mixing some whip cream w/the cherry filling and then daming w/choc buttercream (my client wants some choc buttercream). This would be one layer of filling; the other layer of filling would just be cherries w/a dam as well. Prob going to use buttercream outside and maybe on top too. What do you think? Thank you.

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