How to Stabilized ready to whip Whipping Cream | Simple Cake Idea | Non-dairy Whipping Cream
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- Опубліковано 30 вер 2020
- Nozzles/Cake Tips:
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Cake scrapers:
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Spatula:
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This cream is beautiful is very good , i love this music . Thanhk you
Wow beautiful I must practice this
Thanks for this I will have it a try
i love the way you made the wipping cream at home so easy then others! thanks for sharing you vidio !All the way from Hong Kong
Thanks so much..
0
Wow so cute i wld make the same decoration 4my bbe birthday cake🎂😍
Pretty!
Such a beautiful cake! My kid loves cake and all I got is Dream Whip so thanks for this video! Jus gonna make a cake and add the whipped cream, something fast… not like you did. Perfect cake u got! ❤
Thank you.
I must have missed it? How much non-dairy cream did you need for that amount of frosting? When I make cakes for family get together's I need a lot of cake to go around ❤️ Thank you 😁
How much liquid whipping cream you used to make sandwich and for cover the cake ??
Thanks for useful tips👌nice cake🎂
I love 💕 lt
Beautiful cake , i love it.
Thanks friend
Wowwweee
This one is amazing.without adding cream cheese or mascarpone your frosting is very stable.i did many experiments but still can't make this stable in summer.it's quite challenging.get inspiration from.you people one day i will learn it too.inshAllah.love from pakistan
Good luck my friend.
@@jeltos ❣
Use a non dairy ready to whip topping like Pantry pride.
This is beautiful.
Thanks dear.
When do you add the sugar and or food coloring
What was added to stabilize the whipped cream?
Gelatin
Lovely. But I wanted to know how do I keep the fresh double cream cold while piping it on??Mine was melting away.
Before piping, put in fridge for 10 minutes
This is Mactop whipping cream.
It is the MOST stable cream and has sweetener in it!
@@fiedousibrahim786 yes maybe. But some of us use different fresh cream from the stores.
Where can i find this non dairy whipping cream in usa?
Beautyfull👍
The whipping cream will not melt if you whip it too long. It will turn into butter.
I swear, caz it jus happened to me
So cute and looks easy, whats the size of the cake?
Tq. 6 inch.
অনেক সুন্দর হয়েছে আপনার কেক
Did u put any anti slip mat under your cake board before decorating??
Yes.
Hi ☺️ saya nak buat decoration bunga atas cupcake so whip cream ni sesuai tak untuk cupcake? Dia akan runny or stable ya?
U better use heavy cream..
In the UK which is the best non dairy whipping cream?
I’m not sure.. sorry.
Can you please help me how to whip cream in mixer grinder I have tried for many times but doesn't work out .
I never tried that.
You can't. You can only whip air into the cream.....grinder is to grind without the air.... to break up or grind its for nuts, coffee and so on.
How much time it takes for the stiff peaks???
Depends on your mixer
I have tried to make icing for cake, but have failed over and over... I followed the recipes from different Youtuhe step by step, but still failed... the only difference was I used monk fruit sweetener.
which stand mixer do you use
Just a normal KHIND stand mixer
Won’t the purple cream bleed into the pink cream?
Yes it will..
What mixer u use
Khind.
What is the temperature of the cream?
I did not measure though
Hi! Can i use food coloring powder?
I dont think it suit
@@jeltos okay po thanks ☺️
It looks so easy to frost that cake, but when i go and do it, my frosting always rips my cake on the top. And yes its cold down. All my cakes i can never get the frosting to not rip my top cake or the middle when i layer a cake. Frosting always has cake mixed with it. I hate that, does anyone know what im doing wrong, so my cakes frosting looks good.
how does it rip it? like big crumbs are going with the spatula? or is the top breaking? slicing? you can try putting more than the amount of whipping cream at the top and center and instead of dragging it to thin it down sideways, try to focus on the center and spread it with loads of the whipping cream going outwards.
A safer option you could do is after you baked and sliced your layers, wrap each layers individually and freeze them so that their crumb would stick onto them a lot longer. Take them out and dont wait for the cake layers to reach room temperature. Work on them as soon as you take them out of the frezeer by layering them with whipping cream. The cake structure would be tighter because it is still frozen and you would avoid catching crumbs or ruining the cake while icing them with the whipping cream.
it would be normal for the frosting to have cake crumbs while you are doing the crumb coat but try to trap as much crumbs as possible. Freeze the cake that has been crumb coated and then hours after, put on the actual buttercream layer. Even if there are crumbs taken to the frosting during the crumb coat, after it has been frozen, it wouldnt move while your putting on the second layer since it frozen in its place.
Which brand non dairy whipping cream you use ?
Vivo
Which size is your cake scraper
Should have used royal icing for the writing
Thanks for the info.. ❤️
@@jeltos pls is this cream good for summer it will not melt??
@@idehenloveth1 it will.. u hv to put it in fridge and take it out when u want to eat it.
@@jeltos ok thanks
Wat inch cake was this? Thx! :)
6
Wat cream u use?
Vivo
Without using a stabilizer like gelatin, pudding, or powdered sugar, how long will this cake last from creation to serving time??
Not long after sitting room temperature, you’ll have to keep it in fridge until eaten. If not I’ll fall apart.
She forgot to mention her cream is actually already sweetened and stabilized. Some countries sell them like that. Do not use regular cream, it won't work.
Try boiled icing
What whipped cream did you use?
I use VIVO brand
you didnt add no type sugar ? this cant have any sweetness to it
Soooo this whipping has no sweetener? Its just heavy whipping cream. Looks pretty but may not taste pretty.
This one already sweet. No need to add more sweetener
It's not even normal heavy whipping cream, it's a non Dairy one that already has sweetener and a stabilizer.. kind of a click bait title
@@mandit5555 Not kinda of. Imo, it's a straight up click bait title...
This is non dairy whipping cream
Non dairy atau dairy kena nuan nyak sis?jenama apa😅
non dairy sis.. ku ngna jenama vivo.
Hi how did u write happy birthday on de cake my sister
Using the same cream with different colour
I noticed nothing was added to the whipped cream unlike the one you did for the frosting,why?
Because the cream that i used already sweet..
@@jeltos The cream you used has stabilizers too. Regular cream won't be like that. It's important to say.
@@engraftedword4554 thanks.. 👍🏼
@@jeltos are u Brazilian? I know in Brazil there's a lot of Chantilly mixes, chantininho. We only have plain heavy cream here. I have to add gelatin.
@@engraftedword4554 nope.. im malaysian.. we have alot of choices here. I mean the cream. Depends on what cake u want to make. If im making cream flower, i will use plain heavy cream as it can hold the shape consistently, which i also adding gelatin in it like yours.. but if it is only simple cake with pale color deco like this one, or i want it to be dairy-free, i use ready to whip whipping cream or maybe at some place called non-dairy whip topping (as this type of cream was vege oil base), its already hv sweetener in it..
Anong brand yan sis everwhip ba yan
Vivo
No sugar????
Its nondairy
I had to stop the video at 3:21 mins in. Because basically you're using a non dairy whipping product which is going to be quite stable. That's very important to state in your video. So is the amount. As soon as you said it would turn runny if you over whipped it I knew you weren't using heavy whipping cream. Had you been using HWC and over whipped then you would have made butter. Off to find a different video...
Appreciate your personal opinion.. thanks though..
Thanks for pointing this out
@@mandit5555 You're welcome. Not sure where you live but here in the states we have access to both. I've used both as well. If you're going to use heavy whipping cream just make sure the fat % is 35 or higher. Here in the states I've only come across 1 brand that states it on the carton so I've had to try different brands to see which ones work the best. You also need to add a powdered sugar for sweetness (it also helps a bit to stabilize due to the cornstarch in it) and a flavoring if you want to. Hope this was helpful as well. 🙂 Happy baking...
I love your blog
@tammiemartinez6485 Hi. Thank you for your comment. Really helpful. In the States as well. What brand do you use that is 35% or more fat?
Please how many inches is this please
6”
@@jeltos thank you very much
and why didbt you show everything ? you only showed mixing it ? never showed everything you added.. ok
So completely wrong. The very best way to stabilize whipped cream is with 1 tbsp of instant vanilla pudding powder per one cup of liquid heavy cream it is really the only way
👍🏼👍🏼🫰🏻