That is so awesome... I hope that I can be helpful for you 💗🌸😊

Ugh that sounds amazing - honestly, I'd want that all year!

Thank you!! I love real whipped cream so much but sometimes it’s so difficult to deal with 🙃

Happy Birthday to your father - I hope you and your family enjoy this cake 🥰

@@Sugarologie Thank you so much for your wishes. Yes, the cake turned out quite beautiful.

My pleasure 😊

It’s such a simple hack for piping whipped cream, I use it all the time 😉

That's so nice! :)

Thank you 😋

That's great! Whipped cream cakes are hard to get right the first time and it sounds like yours was a success! Keep at it... it can only get better from here 💕

You are so welcome!

Thank you so much :)

Thanks a lot 😊

Thank you 😋

You’re welcome 😉

Thank you so much 😊

Welcome!

For stabilizers, it's definitely gelatin. I do try to keep everything cold, so yes, that's great point. If I have to leave the cake or whipped cream, it goes in the fridge. Cold also helps stabilize the whipped cream a bit, though not as much as an add-in like gelatin. Frosting with whipped cream is not the easiest thing to do, and mine was a mess the first time I tried too :)

@@Sugarologie honest feedback

Thank you

😀

Yes I do!

I usually make the whipped cream before using it. After that, the cake is best when eaten within 24 hours. You may have to stabilize with gelatin or something if you plan on keeping it that long

💕 Thank you 😊

There isn't a set number because it depends on the mixer / the setting you're using.

Thank you 😃

I find these cakes are great when cold as well, but you can leave it out for a couple hours and see how that goes :)

Awww 🙈 You’re too NICE! 🥰

Fridge is best :)

@@Sugarologie thank you for your reply oh I saw in Food processor Whipping is this good for decorations? Because when I do in kitchen Aid cream decorations goes flat after some time can you plz help me 😊 Waiting for your reply

Hi Angelina! There's really no difference between the two, so add either based on what you like. Powdered sugar has a little cornstarch in it, but I've found that it doesn't really make a difference in terms of stability. I've used mascarpone! It's delicious and I love it! Just make sure your mascarpone is at room temp or at least mixed until really creamy before adding to your whipped cream. What I like to do it use my mixing bowl to mix the mascarpone, then remove it into a small bowl, then use the mixing bowl for the whipped cream, then add the creamy mascarpone back in gently. I've never used vanilla pudding...I'll have to look into that. As well as filling a tres leche... but now I really want to make one 🥰

I believe (correct me if I'm wrong UK baking friends!) whipping cream is also known as "double cream". What you're looking for specifically is a cream that has about 30-35% fat content. They will list that on the label. It doesn't have to specifically be called "whipping cream" to be whipped up into a lovely topping. The fat molecules needed for this process should be available in your double cream 😀 Yay I hope you enjoy your freshly whipped cream... once you know how to make it you don't look back!

Elmea double cream :)

She's using a cake drum. They are thicker than cake boards.

Yes you can! It's just a modified pastry cream - which is essentially a fancy pudding but yes, you can absolutely do it :)

Whipped cream cakes are definitely harder to cover because if you touch it you can ruin all your hard work 😓 but if you have a big cake carrier that’s best. Otherwise I leave mine out in the fridge next to a bowl of baking soda and make sure there’s nothing too smelly in the fridge

@@Sugarologie thanks

I usually make up the whipped cream right before frosting the cake. So it's chilled, because I kept the heavy cream in the fridge but I go straight to decorating after making it.

@@Sugarologie thank you!

I make my own banana pudding 😉 It’s just my pastry cream with banana slices and Nilla wafers, but for the cake I left the wafers out because I thought it would be too carby (lol is that even a complaint?!) but I like my fillings to be fruity and gooey.

I had the same question - hopefully this will help kzfaq.info/get/bejne/ndFmfpyCmLeXfpc.html

I'm thinking the blender will be too tall and you won't get an even whipping of thte cream - in which case, I think the mixer would be much better :)

Yes, any type of cream with a fat content typically above 30% will whip up for you 😉

Tasty Pastry Kitchen awesome thanks!

Yeah, have you seen my stabilization video? kzfaq.info/get/bejne/ndFmfpyCmLeXfpc.html So when I use gelatin, I can pick up rosettes on the end of my spatula, they'll def be firm enough.

@@Sugarologie Awesome, I'll check out! Thank you!

Hello! Of course you may ask ;) Yeah so those are from my backyard veggie garden, a cute little edible flower called sweet alyssum.

Probably less than a minute - but it will depend on the strength of your food processor. You can stop it periodically to check, which I recommend so you don’t overwhip. If you happen to do that tho, just add a splash of more cream to soften it up

Yes you can or you can use one of the stabilized ones I went over in my Stabilized Whipped Cream video ;)

@@Sugarologie thank u bless u

Yes! They should work the same ❤️

I believe this is a Wilton 2D with a rope border :)

Usually I just use the Target brand, it's not so expensive for me ;)

@@Sugarologiewhich sugar u used confectioners?

@@Sugarologie thanq for ur rpy

That may or may not work depending on the type of mixer - you need a wide surface area and small blade so it doesn't incorporate too many air bubbles. If it's a tall container, you may have trouble ;)

@@Sugarologie thank you

Yes I do! It's great to keep it all cold, esp if you room temp is on the high side :) That's a great question!

Tasty Pastry Kitchen thank you so much. I was wondering abt that for a long time!^^

Yes, it's full fat whipped cream from a carton 😀

Whipped cream is usually best eaten within 24 hours - it looks the best on a cake. There is something called Pastry Pride that is a whipped cream substitute that lasts longer and actually tastes pretty good 🙂

Tasty Pastry Kitchen That “Pastry Pride” is topping, right?

did u find out ?

Yes, a gel based color would be ok as it wouldn't mess with the consistency 🙂

Hello! Whipped cream contains a fair amount of moisture, so it will make the cookies a bit soggy. You'd want to use a fattier frosting such as a buttercream for cookie additions. ;) HTH

@@Sugarologie I’m actually trying to make a Oreo cake.. chocolate cake with fluffy whipped cream and Oreos crushed in it,. I don’t think I’d mind them getting soggy as my kids love it. It’s just that I was afraid it would make the whipped cream turn watery or something..

@@Sugarologie also, I appreciate you replying.. thank you so much!!! ❤️❤️❤️❤️

Typically I like to make fresh whipped cream the day that I'm serving it. That's not to say it's not possible...but I find that whipped cream just on its own is not terribly stable after 24 hours or so. You may have to use a stabilizer such as gelatin to maintain the shape. Another option that is more stable is to try non dairy whipped cream. It actually tastes pretty good. In Cali they have one called Pastry Pride and I know it's very similar if not what larger commercial bakeries tend to use. Is the smash cake also whipped cream? Can you do it the day of? Piped whipped cream, esp. intricate designs def need some sort of stabilizer, or you can use the trick to whip it up using a food processor to get a denser cream.

This time I didn't - it was just thickened in the food processor :)

So I just use a regular grocery store brand whipped cream, and for this cake I believe it was the Target brand. 😀