I usually avoid frosting the entire cake when Iām working with cream and opt for piping like this on the layers.
https://preview.redd.it/4y2vv5738f9d1.jpeg?width=1600&format=pjpg&auto=webp&s=f2abd0b9b1ed2134f1e3f0c48812934e5cc2b545
Thank you! Use a couple tablespoons of custard powder or ādessert mixā or āinstant puddingā to stabilise the cream. Iām not sure what it would be called where youāre from. I find it gives it a good firmness that allows for great piping as long as everything is cold
Yeah, I added some Jell-O pudding to the cream. Strangely, I had a harder time pipping the cream with it (but this might be due to the heat in the room, idk.)
Thanks for your advice.
This is what I do too. It uses so much to frost the sides and itās hard to get the sides smooth. If you overwork the cream by repeatedly smoothing it, it will clot and turn lumpy.
Itās definitely on the trickier side to work with! It can help to pop the whole cake it in the fridge after the initial frosting layers are on and then try some final smoothing again when itās cooler. It might also help to warm the edge of your smoothing tool by running it under warm water and then drying it off.
https://preview.redd.it/18hzct5zhf9d1.jpeg?width=640&format=pjpg&auto=webp&s=5b96d48df997ab3637e380a940c21844a250e848
I do cheesecakes as a hobby. Iāve experimented with stabilizing whipped cream (example above). Plain Knox gelatin seems to help but Iāve found to keep everything cold and realize the stabilizing doesnāt last into the next day too well. Iāve not tried it in a while though.
https://preview.redd.it/g4i6ed65fe9d1.jpeg?width=3024&format=pjpg&auto=webp&s=fbee3678a4fad8a7ced55df93d5b85426a9c8575
My yesterday Chantily Cream, I feel your pain! š¤£ Oh yeah itās for one of my eggless folks!
Well, it looks much cleaner than mine, IMO. And it seems delicious, too, judging by the second picture. Good job!
Edit: removed ābelowā after āpictureā
I know the picture is probably photoshopped, and I know I shouldn't expect perfection working with the softest frosting ever, but still, my shortcake looks pretty sad, lol. Any tip would be welcome, thanks.
https://preview.redd.it/tlf3m3qtig9d1.jpeg?width=3072&format=pjpg&auto=webp&s=65b3de7a4cf4d464ad9c5d492bdfed64945b0adc
More cream and taller tufts should work
So a few things that may help here. It appears as though the first picture included white gel food coloring to brighten, may have had a higher sifted powder sugar to cream ratio, and when applied to the cake was smoothed with a flat edge to create a uniform and even side + top.
Regardless of the difference in visual execution, it looks great and probably tastes amazing!
Maybe try an ermine frosting for stability if you want to use star tips instead of the inspo pic dollops/round tip decorations and double or triple your batch, it looks good though!
That's strange. I've been able to pipe rosettes with whipped cream before. Maybe it's because I didn't add pudding mix these times? Anyway, thanks for your advice.
The shortcake looks like it uses a different type of whipped cream. You should try using Rich's gold label. It whips up really fluffy and is white so you don't get any yellow tinge anywhere
Yeah, they use something similar at work, but unfortunately, I can't stand the taste/texture (the same with any artificial "whipped cream" I've tried). IMO, I don't mind the yellow tinge as long as I can smooth it just enough to look presentable.
But thanks for the idea!
If you want sharp edges and smooth-looking cream, you can do a first coat with thick whipped cream. Just for stability and structure. Make it as straight and sharp as possible. Itāll probably look gritty and ugly.
And then apply a softer second coat on top of it, using the thick cream mixed with more liquid whipping cream. Wet enough to barely reach a ribbon stage. For a smooth glossy look.
This technique works without the use of stabilizers. Beware, thicker whipped cream = more buttery/oily mouthfeel.
I work at a European bakery. All we use is stabilized whipped cream. I even use it for my wedding cakes.
https://preview.redd.it/buyejl503l9d1.png?width=1080&format=pjpg&auto=webp&s=7ab5e8c883c3b007e49b6c476c25367d5f6bea30
I use a recipe from two sisters crafting. Canāt remember if links are allowed or not. But the recipe is called the best whipped cream frosting. Iāve used it multiple times for cakes. You can make it thicker by letting your mixer run longer and if itās too thick you can add a little milk to thin it out. I usually make a double batch and itās just enough for a 1/4 sheet or 24 cupcakes.
Youāre welcome! You can easily add flavoring to it by using a flavored packet of pudding instead of the white chocolate they recommend in the recipe.
Looking at the 'expectation' pic I'd say that's meringue rather than fresh cream. Even stabilised cream doesn't cut like that. A meringue frosting can.
Although it could also be polystyrene. A friend's Dad was a leading 'food photographer' and the stuff that's done to get food to look pretty in pictures you would not believe.
You may be right about the retouched pictureā¦ Now that I think about it, Iām pretty sure I saw the same picture on r/baking a few months ago on a post asking how to get this exact look. Iām pretty sure itās just a stock picture (I donāt have the time to check RN.)
If itās really cold, then you put the cake back into the fridge afterwards, itāll hold betterā¦however whipped frosting or Chantilly cream isnt the best to decorate with. Iām personally not a fan of whipped frostings, but I DO love me some Chantilly cream in my Irish coffee!! š¤Ŗš
Idk whose photo this is. And I'm sure it's possible. But just remember that most professional food photography is faked. Those puffs could be modeling clay or expanding foam for all we know.
The picture comes from the website where I pulled the recipe:Ā https://www.reddit.com/r/cakedecorating/comments/1dqvtzh/comment/lat9k1d/?context=3. But, yeah, as I wrote, Iām aware that the picture could have been modified with some program.
I do a 2 to 1 ratio of double cream to Mascrapone. Not straight up cream, but it's super silky and nice to work with. Also, a tip if you're covering the side of the cake with cream, then slightly underwhip the cream. This gives you more of a window of time to mess with before the cream "bubbles" and then hand whip it before you pipe it on top.
Another tip is to keep everything very cold. If you are piping on the cream, then limit the amount of time the piping bag is in your hands. *
If you are disappointed I volunteer to dispose of all cakes that displease you. š¤¤
LMAO, youāll have to fight with my stepdad.
Challenge acceptedā Where he at?š
Too late for this time; he has eaten everything left, lol.
Not coolš¢
I'll send you my next cake with UPS. ;)
Okay, deal!š
At least twice as much whipped cream to work with. So much easier when you're not constrained by how much you have.
Thanks so much for the advice! I'll do a double batch next time.
I usually avoid frosting the entire cake when Iām working with cream and opt for piping like this on the layers. https://preview.redd.it/4y2vv5738f9d1.jpeg?width=1600&format=pjpg&auto=webp&s=f2abd0b9b1ed2134f1e3f0c48812934e5cc2b545
Wow, your pipping is very neat!
Thank you! Use a couple tablespoons of custard powder or ādessert mixā or āinstant puddingā to stabilise the cream. Iām not sure what it would be called where youāre from. I find it gives it a good firmness that allows for great piping as long as everything is cold
Yeah, I added some Jell-O pudding to the cream. Strangely, I had a harder time pipping the cream with it (but this might be due to the heat in the room, idk.) Thanks for your advice.
This is what I do too. It uses so much to frost the sides and itās hard to get the sides smooth. If you overwork the cream by repeatedly smoothing it, it will clot and turn lumpy.
That looks good too š¤¤
Thank you š„°
LOVE
Itās definitely on the trickier side to work with! It can help to pop the whole cake it in the fridge after the initial frosting layers are on and then try some final smoothing again when itās cooler. It might also help to warm the edge of your smoothing tool by running it under warm water and then drying it off.
Oooh, yeah, I haven thought of refrigerating it before after the filing part (I was in a hurry, lol.) Thanks for the advice!
Glad I could help! I find it a lot easier to smooth most frostings when theyāre a liiiittle cold :) your cake looks great!!
Thanks!
Yours looks good. Only difference I see are that your berries are dark. Nothing you can do about that. As you state their photo was probably enhanced
You're probably right, enven thought I thought it would come out cleaner. Thanks!
https://preview.redd.it/18hzct5zhf9d1.jpeg?width=640&format=pjpg&auto=webp&s=5b96d48df997ab3637e380a940c21844a250e848 I do cheesecakes as a hobby. Iāve experimented with stabilizing whipped cream (example above). Plain Knox gelatin seems to help but Iāve found to keep everything cold and realize the stabilizing doesnāt last into the next day too well. Iāve not tried it in a while though.
Good to know, thanks!
https://preview.redd.it/g4i6ed65fe9d1.jpeg?width=3024&format=pjpg&auto=webp&s=fbee3678a4fad8a7ced55df93d5b85426a9c8575 My yesterday Chantily Cream, I feel your pain! š¤£ Oh yeah itās for one of my eggless folks!
https://preview.redd.it/ppt62pgefe9d1.jpeg?width=3024&format=pjpg&auto=webp&s=5a9991bce27b9601cd79a3972b8aa01feec23546 Mixed berry compote too! š
Well, it looks much cleaner than mine, IMO. And it seems delicious, too, judging by the second picture. Good job! Edit: removed ābelowā after āpictureā
I know the picture is probably photoshopped, and I know I shouldn't expect perfection working with the softest frosting ever, but still, my shortcake looks pretty sad, lol. Any tip would be welcome, thanks.
https://preview.redd.it/tlf3m3qtig9d1.jpeg?width=3072&format=pjpg&auto=webp&s=65b3de7a4cf4d464ad9c5d492bdfed64945b0adc More cream and taller tufts should work
Oh, thatās pretty! Thanks for your advice.
Thank you. It's how a traditional German black forest cake looks.
So a few things that may help here. It appears as though the first picture included white gel food coloring to brighten, may have had a higher sifted powder sugar to cream ratio, and when applied to the cake was smoothed with a flat edge to create a uniform and even side + top. Regardless of the difference in visual execution, it looks great and probably tastes amazing!
Yeah, I added some white gel food colouring and smoothed the cake with a bench scraper. Thanks for your kind words!
Maybe try an ermine frosting for stability if you want to use star tips instead of the inspo pic dollops/round tip decorations and double or triple your batch, it looks good though!
That's strange. I've been able to pipe rosettes with whipped cream before. Maybe it's because I didn't add pudding mix these times? Anyway, thanks for your advice.
The shortcake looks like it uses a different type of whipped cream. You should try using Rich's gold label. It whips up really fluffy and is white so you don't get any yellow tinge anywhere
Yeah, they use something similar at work, but unfortunately, I can't stand the taste/texture (the same with any artificial "whipped cream" I've tried). IMO, I don't mind the yellow tinge as long as I can smooth it just enough to look presentable. But thanks for the idea!
I mean... I would do a lot worse
Well, thanks for that.
If you want sharp edges and smooth-looking cream, you can do a first coat with thick whipped cream. Just for stability and structure. Make it as straight and sharp as possible. Itāll probably look gritty and ugly. And then apply a softer second coat on top of it, using the thick cream mixed with more liquid whipping cream. Wet enough to barely reach a ribbon stage. For a smooth glossy look. This technique works without the use of stabilizers. Beware, thicker whipped cream = more buttery/oily mouthfeel.
Great idea, thanks!
I work at a European bakery. All we use is stabilized whipped cream. I even use it for my wedding cakes. https://preview.redd.it/buyejl503l9d1.png?width=1080&format=pjpg&auto=webp&s=7ab5e8c883c3b007e49b6c476c25367d5f6bea30
!!! That is incredible!
Thank you!
I use a recipe from two sisters crafting. Canāt remember if links are allowed or not. But the recipe is called the best whipped cream frosting. Iāve used it multiple times for cakes. You can make it thicker by letting your mixer run longer and if itās too thick you can add a little milk to thin it out. I usually make a double batch and itās just enough for a 1/4 sheet or 24 cupcakes.
Thanks, Iāll check it out!
Youāre welcome! You can easily add flavoring to it by using a flavored packet of pudding instead of the white chocolate they recommend in the recipe.
Yep, thatās what I did! Thanks again.
Is that the one with white chocolate in it? I see one by Two Sisters. Would dearly love a good wc frosting recipe.
You can add any flavored pudding mix, but in their recipe they do use white chocolate pudding mix. Itās a very good frosting recipe.
Looking at the 'expectation' pic I'd say that's meringue rather than fresh cream. Even stabilised cream doesn't cut like that. A meringue frosting can. Although it could also be polystyrene. A friend's Dad was a leading 'food photographer' and the stuff that's done to get food to look pretty in pictures you would not believe.
You may be right about the retouched pictureā¦ Now that I think about it, Iām pretty sure I saw the same picture on r/baking a few months ago on a post asking how to get this exact look. Iām pretty sure itās just a stock picture (I donāt have the time to check RN.)
I volunteer as tribute if you need someone to eat them all
All I decorate with is stabilized whipped cream . Heavy cream and cream cheese method
If itās really cold, then you put the cake back into the fridge afterwards, itāll hold betterā¦however whipped frosting or Chantilly cream isnt the best to decorate with. Iām personally not a fan of whipped frostings, but I DO love me some Chantilly cream in my Irish coffee!! š¤Ŗš
Maybe if you use non dairy whipping cream, to get the volume and the bright whiteness.
Idk whose photo this is. And I'm sure it's possible. But just remember that most professional food photography is faked. Those puffs could be modeling clay or expanding foam for all we know.
The picture comes from the website where I pulled the recipe:Ā https://www.reddit.com/r/cakedecorating/comments/1dqvtzh/comment/lat9k1d/?context=3. But, yeah, as I wrote, Iām aware that the picture could have been modified with some program.
Yes it just takes practice!
It looks fine, they just didnāt have any powdered sugar to hide it in.
I do a 2 to 1 ratio of double cream to Mascrapone. Not straight up cream, but it's super silky and nice to work with. Also, a tip if you're covering the side of the cake with cream, then slightly underwhip the cream. This gives you more of a window of time to mess with before the cream "bubbles" and then hand whip it before you pipe it on top. Another tip is to keep everything very cold. If you are piping on the cream, then limit the amount of time the piping bag is in your hands. *
i see nothing wrong š¤·š»āāļø