Comments

1. Divajai March 19, 2012 at 2:25 am

   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 March 19, 2012 at 11:47 pm

   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 March 20, 2012 at 5:45 am

   Thanks BeBe you always come to my aid :)
4. Kari Healey September 14, 2012 at 12:51 pm

   This recipe did not work at all for me :(
5. BeBe September 14, 2012 at 9:30 pm

   Hi Kari, what went wrong?
6. Elena Suarez September 19, 2012 at 2:35 pm

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

   Thanks Elena!
7. BeBe September 19, 2012 at 11:15 pm

   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 September 21, 2012 at 5:08 pm

   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 September 24, 2012 at 1:24 pm

   What kind of cream did you purchase.. thanks everyone =)
10. amber rowland October 22, 2012 at 3:06 pm

    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 October 22, 2012 at 7:55 pm

    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 December 4, 2012 at 12:05 pm

    is this good to use as a cupcake filling? If not, do you have a suggested filler?…
    thanks
    Rebecca
13. BeBe February 26, 2013 at 12:50 pm

    Hello Gabriela, we use buttercream
14. tara07628 February 15, 2014 at 5:42 pm

    How would this be if I used it on an ice cream cake?
15. BeBe February 15, 2014 at 10:59 pm

    Hi Tara, Whipped cream can be frozen so it would be fine on an ice cream cake.
16. Paula M. March 11, 2014 at 12:55 am

    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.
17. Lorrie Saporita December 11, 2016 at 9:00 am

    Good morning Melissa
    I am finally going to make a Yule log this Christmas. When you fill the yule log with whipped cream, do you use the stabilized whipped cream option?
18. BeBe December 11, 2016 at 7:03 pm

    Hi Lorrie, When Melissa and I made this yule log we did not use the stabilized whipped cream option. We knew we were going to eat the cake within 12 to 14 hours. In addition to the method of stabilizing that Melissa give, there is also a product found in the grocery store by the name of Dr. Oetker Whip It (on the aisle with flour and cake mix). It is just another option in case you decide to go that route.
19. Pallavi June 30, 2017 at 4:23 pm

    Hi, Can u pleae let me know which brand of heavy whipping cream to use for whipped cream frosting, here in usa?
20. Mil January 6, 2018 at 9:17 am

    Hi I tried something different.. I did not whip the cream at all and just added the pudding and used a whisk to completely mix it. I think it tastes really good and spreads really well as a filling. I would be interested in your thoughts.

    Thanks

    Mil
21. Tina McCarthy May 24, 2018 at 12:48 pm

    I avoid “Store brands” . they just don’t whip up as well.
    If I’m using whipped cream on top of a dessert, I buy Organic, as it is much better.
    Always buy “heavy” whipping cream.
    PS: I’m from New Zealand, now living in the US. Only organic brands here match the quality of NZ or european cream.
22. Emmanuel August 25, 2018 at 1:35 am

    Please i saw recipes of homemade whipped cream and turning milk into whipped cream,can i make my own home made whippedcream and frost it on a cake and it will still hold
23. BeBe August 25, 2018 at 11:28 pm

    HI Emmanuel, Yes, using heavy cream as listed in the recipe you can make whipped cream and use it to frost a cake . Your frosted cake will need to be kept covered in the refrigerator until serving time because the whipped cream is perishable. A cake frosted with whipped cream will hold for 2 to 3 days. The whipped cream gradually begins to lose volume. Hope all goes well.