Whipped Cream Frosting - Page 2

One trick that I have used is adding about two table spoons of clear pipping gel and cutting back on the sugar. Once the whipped cream is whipped but not yet firm is when I add it. But in all honesty, nothing really works well. I have used nothing at all and the truth is its the best tasting, but with the pipping gel you get the pure white color and mine has stayed well over night.  It is my husbands favorite icing over tres leches cake. Try it and see! 

have you ever tried Dolcela Slag Krema made by Podravka.  My family is from europe and its what we use for cakes. You can find online if not at your grocer in the ethnic aisle.

if some added flavor is ok, add berry blue gelatin

Leave it to an Italian! Yes, I agree about the "real food" additions. I have had the same experience of having the frosting "break" when using white chocolate with it. I think the white chocolate enhances the flavor and always use it in my whipped cream frosting. There is no chocolate in white chocolate, as you probably know already. You must be careful not to over beat it.

Americolor food coloring paste.
 

Hi Siduri,

I'm new here & looking for answers how to have whipped cream that will last.

Your Italian Meringue, cream cheese & white chocolate ganache ideas sound very interesting to me; gonna try them one of these day.

From where I come from, heavy cream is hard to come by; most of the cream we have is around 35% fat.

Plus, our whether is "HOT" all year long.

So, trying to make a good whipped cream that won't melt is really a challenge.

BTW, the post started mentioning about Vietnamese restaurant.

I know for a fact that there's a non-dairy whipping cream that can really hold even at our tropical weather.

Just wondering if the whipped cream is actually a "non-diary" product... LOL

I bought a package once & I was told it was imported from Vietnam.

However, I still think "whipped cream" still has to be a "diary" rather than "non-diary".

cheers,

Jacob

Hi Jacob, I'm not sure what the percentage of fat is here in italy, but if you find that the cream you have  has too little butterfat in it you can add melted butter to the cream.   I never tried it but it's explained in the cake bible.  The cream in the UK is so thick it stands up by itself even without whipping, while the one we have here is liquid.  Still, it whips up fine. 

I'll try out the melted butter method mentioned above.

Yup, I heard about the cream in UK too & there are so many variety.

I guess, the weather factor is also crucial as our normal temperature is around 30 C day, 25 C night all year long.

Anyway, just need to find a solution to my problem here.

Cheers, Jacob

well, i bake in the summer when it's 40 too, and the cream whips fine as long as it;s been in the fridge.  I don;t have air conditioning.  sadly. 

inspiring i have been educated today,i am from Ghana and i dont know where to get whipping cream to buy but the substitute(milk) that i used for my whipped cream broke to water after two hours.i will try out with the suggestions above and keep you updated
 

Quote:

Originally Posted by lentil 

My baker just picked  up some piping gel.  The salesperson said to use about 4 Tbsp per quart of heavy cream.  Do you add the gel after the cream is mostly whipped when you add the sugar or before whipping? 
 

 

Combine whipping cream and sugar in large bowl. Beat with electric mixer until soft peaks form. Add piping gel and vanilla, then continue to whip until stiff peaks form. Do not overbeat.