1 cup (240g) heavy cream
1/4 (29g) cup powdered sugar
1 (4g) teaspoon vanilla
Chill the mixing bowl and beaters/ whisk attachment in the freezer for 10 minutes. Pour the whipping cream, powdered sugar and vanilla into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed. The cream begins to thicken (approx. 1 1/2 minutes) and soft peaks form….peaks that slightly bend over. Watch closely as this happens quickly. Do not over beat or it will turn into butter.
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, DO NOT ALLOW TO COOL TOO LONG OR IT WILL SET
Slowly pour into your mixer when the whipped cream is beginning to thicken and form soft peaks
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)
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.
Thanks BeBe you always come to my aid :)
This recipe did not work at all for me :(
Hi Kari, what went wrong?
Hello.. what would I change to use this as a frosting?
Thanks Elena!
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.
It wouldn’t stiffen up – I used another brand of cream and it worked!! I’ve used it for 2 cakes now!!
What kind of cream did you purchase.. thanks everyone =)
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
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
is this good to use as a cupcake filling? If not, do you have a suggested filler?…
thanks
Rebecca
Hello Gabriela, we use buttercream
How would this be if I used it on an ice cream cake?
Hi Tara, Whipped cream can be frozen so it would be fine on an ice cream cake.
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.
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?
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.
Hi, Can u pleae let me know which brand of heavy whipping cream to use for whipped cream frosting, here in usa?
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
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.