6 whipped creams for cakes - which holds up best?

Hello everyone and welcome, today we will go over different stabilizers that you can use in your

whipped

cream frosting for layer

cakes

. Stabilized

whipped

cream allows us as home bakers to preserve our

cakes

a little longer, so I'm going to go ahead and try five different common whipped cream stabilizers, we'll go over how to make them and then the pros and cons of each and that way you can decide

which

one is

best

for your cake and if you stay until the end, I will tell you. Which is my favorite? What I'm going to use in my next video,

which

is my family's favorite berry chantilly cake, so before we design all these tests we have to define what stability is in terms of whipped cream frosting and these are the characteristics. that I would like when we make a number one stabilized whipped cream frosting when we fill and frost the cake, does it hold the layers or does it squeeze the sides?

Number two, is it channeled well? Does it hold the details or does it drip? It comes out liquid and melts over time and the number three is kind of a preference, but it's worth watching because you might actually be upset if the stabilizer alters the flavor or texture of the finished whipped cream. Well, here are the stabilizers that I group into three. The main categories first are protein stabilizers, we only have one and it's gelatin. Second are starch stabilizers. We will try a commercially available product known as whip or zana stei and we will also try good old corn starch and the third group.

It's fat stabilizers and we're going to try mascarpone and Greek yogurt and with all experiments we need a control and a control is just what we compare everything to so you can think of it as a baseline. This is our usual unstabilized shake. cream is fine, so let's start first with our control or unstabilized whipped cream and we'll go over how I make whipped cream in general. The first thing we want to do is make sure our bowl and whisk are in the freezer for at least five. minutes and once your bowl is very cold add your heavy whipping cream.

The fats contained in heavy cream are solid at cold temperatures. When solid, they can better enclose the air pockets that form our light and fluffy whipped

creams

. In warm temperatures, those fats melt and are liquid and can't hold air at all, so keep everything cold, from heavy cream down to the equipment you work with, it is the most basic and easiest way to get fluffy whipped cream with no additional stabilizing ingredients, we will have to sweeten our whipped cream and for most of the recipes here I will use powdered sugar because it is more finely ground and dissolves more easily.

White granulated sugar should also work well. Some people like to add their sugar at the beginning and a little at the end, I like to add it in the middle when it's thickened. I feel like I've given the whipped cream a chance to develop at the beginning without any additional interference and I feel like if I add at the end I run the risk of overmixing the whipped cream which can make it look grainy and at your grocery store it's You may have the opportunity to purchase heavy whipping cream or boxes of heavy whipping cream labeled with whipping cream containing 30 to 36 heavy fats.

Whipping

creams

contain 36 and up and that's what we want to continue until we reach soft peaks and what that means is that when you take a little bit of cream on the end of the whipper, it should fall slightly at this point. I like to continue beating. medium-low speed or remove the bowl and beat it with my regular whisk by hand and I do this because it goes from soft peaks to stiff peaks very quickly and the stand mixer is very powerful but don't worry if you mix too much whipped cream and you would like To make it a little smoother, all you have to do is pour in a little more heavy whipping cream and beat it a little and it should return to its smooth and creamy texture.

Okay, now that we've made our control whipped cream. I have some mini sprinkle cakes that I'm going to fill, so we're just going to frost and label this cake and then we'll put it in the refrigerator while I finish the rest and stop the piping. I'm going to use a 1m wilton and make three of the most common designs that I usually make with whipped cream, so those are stars, a rope border and then some roses. Next is our stabilized protein or gelatin whipped cream that we will need first. To prepare the gelatin, I am using granulated or powdered gelatin that is commonly available to home bakers here in the US, this process here is called blooming.

In a small microwave-safe bowl, add cold water and then lightly sprinkle the granulated gelatin over the surface of the water. You can stir gently at the end if you need to make sure everything is hydrated, the water has to be cold because warm or hot water starts the gelling effect of the gelatin and that will give us a lumpy mass that will be difficult to dissolve. add the whipped cream later so then let this sit while we make the whipped cream put your bowl and beat in the freezer for about five minutes and then add the heavy whipping cream go ahead and start with that and beat on medium heat -high. speed up once it starts to thicken, stop the mixer, add the powdered sugar and then beat again until it reaches soft peaks, then take the gelatin and it should have a loose but gelled consistency that looks like this, microwave it for about five seconds and it should be liquefied at this point, although it should be a little thick, if you want to test the temperature with your fingers, it should be very warm like bath water, although not boiling, so boiling water will destroy the structure of the protein now with a mixer on.

On medium speed, slowly pour the gelatin into the cream. You can continue mixing until all the gelatin is mixed and then get stiff peaks or you can stop the mixer and do the rest by hand. If you want to mix continuously while adding the gelatin. Otherwise, lumps may form, although you want to make sure the gelatin is on the warmer side because if you try to add too cold gelatin to already cold whipped cream, you will end up with pieces of gelatin after the gelatin has warmed up. , as we just did. Any type of cooling will set the gelatin a little, so starting with something warmer allows us to mix it well with the whipped cream before it gels, so using gelatin is a fairly well-known method for super stabilized whipped cream, but the only caveat here is that you have to use it before it hardens, so basically try to use all of this before putting it in the refrigerator.

Our next whipped cream is stabilized with whiskpit or zon steif, which is a commercially available whipped cream stabilizer. Ingredients include sugar, cornstarch and an anti-caking agent, start by placing your bowl and whisk in the freezer for five minutes, then add the heavy whipping cream and powdered sugar. This is not the cornstarch that you would normally buy in the store, but it is processed in such a way that it is able to thicken our whipped creams and this is important quickly and without the use of heat and although the company does not specify how this cornstarch is different, I assume it means they grind the cornstarch very fine, which is why they need the The anti-caking agent beat until you reach soft peaks that look like this, then gently sprinkle the whisk over the top of the whipped cream and continue beating on medium-high speed until you reach stiff peaks or you can remove the bowl and do that part.

On the other hand, I found that I need a lot less than the package says and I'll list those amounts below the video so you can start at that point and continue adding more as you need, it does seem to get thicker instantly so be pretty conservative. If this is your first time using it, the next type of starch thickener is just cornstarch in a small saucepan, add cornstarch and white granulated sugar, pour in about a quarter of the heavy cream you want to whip, and then bring this to a simmer over medium heat. -whisk on low heat all the time cornstarch is a popular stabilizer, but it is often used incorrectly, unless you are using the whisk that contains the special cornstarch like in my previous recipe, you must heat it if you add unheated cornstarch directly to the cold cream, it's just going to cool. give your whipped cream a grainy texture and it doesn't help at all.

You can do this experiment on your own. Add a teaspoon of cornstarch to cold water. In any case, the cornstarch is not absorbed or thickened in any way, it simply sinks to the bottom. bottom of the bowl, the thickening properties of corn starch only occur at temperatures above 144 degrees Fahrenheit, which means we have to apply some heat, which is what we're doing here, once you see little bubbles in your pan , you can flip them. Remove from the heat and notice that it will be slightly thick but still somewhat runny. Set it aside to cool slightly. Now we're going to make our whipped cream, so place the bowl and whip in the freezer for about five minutes and then pour in the rest.

Place your heavy whipping cream into that cold bowl and beat on medium-high speed until you reach soft peaks and they should look like this. Turn the mixer on to medium-low heat and slowly pour in the slightly cooled cornstarch mixture. Continue beating until you reach stiff peaks. or you can do this part by hand now out of all the stabilizers, this one took me the most tries to get right. You really had to find a balance in the temperature of the cornstarch mixture. If you let it cool too much, it will harden. and it will be difficult to mix with cold whipped cream if the cornstarch mixture is too hot, the cream may collapse due to the heat.

Now let's move on to stable fat stabilized creams, so basically we're just adding fat to the whipped cream. The first thing that will help us retain more air in the finished whipped cream is to use Greek yogurt and we will need full fat because fat is our key ingredient and I chose this particular brand because it has more fat than the others I found and Greek is really good because it's very thick and a lot of the water has been drained out, so it doesn't add any liquid or water to our finished cream, so make sure you put the mixing and whipping bowl in the freezer for about five minutes. then add the heavy whipping cream and greek yogurt to the bowl and mix until it begins to thicken, at which point you can add the powdered sugar and then continue mixing on medium high speed until it reaches stiff peaks adding yogurt to the whipped cream.

It definitely gives it a noticeable spicy flavor, so you can use my recipe as a starting point, which is definitely milder. If you want a stronger yogurt flavor, you can definitely add more and the same goes for the amount of sugar to balance that tangy flavor. The next fat-based stabilizer is mascarpone or fresh cream. You can use either one as they both contain a large amount of fat so both will use this technique. Place the bowl in the freezer for about five minutes, then add the mascarpone and whisk. until smooth and creamy, you'll want to add the mascarpone when it's at cold room temperature, not like it's melted, but I like to leave mine out of the refrigerator at room temperature for about half an hour before you need it if your mascarpone looks curdled while whisking during this step, it just means that it was too cold to begin with, so keep whisking it and it will reach that creamy texture, it should have no lumps and have the consistency of a smooth cream. cheese you would like to spread on a bagel once you get to that step go ahead and pour in your cold heavy whipping cream and beat until it's nice and thick then add the powdered sugar and then continue beating on medium speed or medium speed- high until you reach stiff peaks alternatively you can also do this part by hand many recipes I see that they like to add the mascarpone at the end but I prefer to beat it with the heavy cream, I feel that if we add it at the end In the end, we are just adding dough in the shape of mascarpone cheese, but by adding it at the beginning we can make those fat molecules contained in the mascarpone work as well, so now that we have all our mini cakes ready, let's let them sit overnight to see how they work and I wanted to add a little bit of stress these mini weight-shaped cakes to simulate what would happen.

We baked a really big cake full of decorations and everything. I went ahead and added some cans of tuna on top and then popped them in the fridge and here are the results right out of the fridge after sitting in there overnight. All six cakes held their shape, except for the control, which had a slight bulge after an hour at room temperature, two. The cakes were noticeably starting to come out and that was the control and the cornstarch. After two hours I saw a little extra swelling in the gelatin, which occurred only because it seemed to fill this cake more than the others.

I wasn't very precise with the amount of fillings I should have made a

best

work after three or four hours, the control cornstarch and gelatin continue to bulge more and the yogurt and mascarpone held their weight very well, while for the pipe designs the gelatin held its shape better with excellent definition and no leakage. The Whipet had a medium stiffness. A low amount of leakage and very good definition. The cornstarch had the least amount of definition and dripped a lot of liquid in smooth shapes. The yogurt had very little leakage but had good definition. Their mascarpone had it. medium leak good detail but I noticed it was a little more yellow in color than the others and the control is here it had medium leak good definition but a very smooth texture okay, let's briefly summarize so you can choose the right control It is definitely the easiest and fastest to prepare, but it is also the least stable.

I usually only make this one if I know the cake will be eaten the same day. Gelatin is a super reliable ingredient for stabilized desserts and cakes. However, it is derived from animal bones, so it is not vegetarian and can have a slightly spongy texture when used excessively. It is very easy to use. It gives a very smooth texture to the whipped cream, although it can be hard. To find and I had to order mine online, cornstarch is great because it doesn't change the flavor or texture, but for me it was a bit of a pain having to heat a separate pan and it was difficult to get it right for the first time.

In some attempts, using yogurt as a stabilizer was easy enough to make, although it gave a very tangy flavor to the whipped cream, which may bother you if you just want a pure whipped cream flavor, and it turned out really well. The mascarpone was also very easy to use. I just have to remember to set it to room temperature, it's quite firm and very nice, the end result for me was a little more yellow than I would have liked, it also has this kind of cheesy flavor or what can be described as a cheesy flavor. nut.

If that bothers you, you can also substitute fresh cream and which one did I choose to make my red fruit chantilly cake? Actually, there were two. I loved how easily the yogurt-stabilized whipped cream came together and I really love the tangy flavor. I'll probably use this if it weren't for all my whipped cream cakes in the future, the vast majority of them I stabilized with just a touch more of the extra whiskey I added at the end of the whipping process, the end result was tangy. It was creamy, it was delicious and it went wonderfully with my red fruit chantilly cake.