Hi! I've got two questions, firstly, I don't dispose of white chocolate, would it be the same if I don't use it? And also, how many minutes should I beat the whipped cream alone approximately? I'm afraid it might curdle.... Thank you so much for the recipe!!
Hi! I do like having the white chocolate in this recipe since it helps stabilize the cream. You can make it without the chocolate, too. Beat just the cream for about 3 to 4 minutes until stiff peaks form. Enjoy! :)
I used this frosting for my daughter's birthday cake and it turned out wonderful! Do you have a recipe for mint whipped frosting? My son's birthday is coming up and I was thinking about making a type of whipped frosting for his birthday cake. Thank you so much!
Hi Tianna! I'm so glad you loved the recipe! Happy birthday to your daughter :) You could use this same recipe to make a mint version. You'll want to omit the raspberry sauce, and instead add in mint extract or mint oil, then color it with some green food coloring if desired.
You're welcome! :) You can easily make this into a chocolate cream by using melted dark chocolate chips in place of the white chocolate and add 1/4 cup cocoa powder.
Yes! It is incredible!!! Delicious raspberry cream 👌👌👌 perfect frosting 👍👍👍 Tatyana 😘😘😘 I really missed you so much and I missed your lovely recipes 😍😍😍 very beautiful video 💋💋💋
Thank you. I must have over whipped once adding the cheese mixture, it just didn’t hold its shape. Tasted delicious though. I will try this again in the future.
Hey tatyana! I'm a huge fan of ur recipes and every weekend i try a new cake and I'm so in love with every single recipe ❤ i was just wondering for a blackberry frosting, should i cook blackberries the same way? just like raspberries?
i've tried making this twice now, and i still havent had any luck with this recipe, sadly :/ it comes out runny, and it never had the fluffy state, like its runny as soon and i mix the cream cheese mixture with the whipped cream. i wonder if it would help to refrigerate the cream cheese-chocolate mixture before added to the whipped cream? (it felt cold/not still hot, tho, because i tested it before adding) for now, im keeping the frosting in the fridge for tomorrow, so im curious to see, if it helps the texture.
I'm so sorry the recipe isn't working well for you! Yes, try refrigerating the cream cheese mixture first. You can also whip the heavy cream first, then add the chilled cream cheese mixture. Hope this helps!
Yes, strawberry will work well, too! :) I would probably go with a strawberry jam instead. You can try cooking the berries for longer until the mixture is thicker and skip the straining part.
This looks like such a great recipe!! I will definitely try it out! Just curious if I didn’t add the white chocolate into the mixture, does it change the taste or consistency/thickness of the cream?
@@jessralph8830 your first question was my concern and then i saw your second question again my concern haaah... Waiting for the answer? Fresh or frozen?
oh my God I just discovered your Channel and I think this is the best Cooking Channel on UA-cam 🖒 I'm so going to make the caramel coffee cake that you made for my birthday you are the best love from Algeria 😘😘
Approximately how many ounces or grams of raspberry sauce does that yield? And , you recommend letting the frosting sit in the fridge for 30 min if we want to use it for frosting a cake. Does that mean that tiers on a multi layer cake will slide around unless the cake is served cold?
Hi! The recipe makes about 3/4 cups or 177 ml of raspberry sauce. I recommend refrigerating it if the frosting becomes too soft. I know from experience that if my kitchen is warm, the frosting gets soft quickly. I like to chill it again, whisk, and then use. For a multilayer cake, I would frost it and refrigerate overnight, or for at least 6 to 8 hours to allow the frosting to set nicely.
Not if it's refrigerated first. You'll want to decorate your cake or dessert, let it set for a few hours in the fridge, then it should stand for longer at room temperature :)
Hi! No worries! You can absolutely use raspberry jam. I would recommend finding a seedless jam, unless the seeds don't bother you. Just add about 1/2 cup jam to the cream cheese instead of the raspberry sauce and proceed with the recipe :)
This looks mouth watering delicious! I can’t wait to try it! You said that it can be made with other berry fruits such as strawberries or blueberries. Have you made these other versions and how were they different?
I've made the blueberry and strawberry and they're both delicious! I used blueberry preserves for my blueberry version; you'll need 1/2 cup. And the strawberry, I used fresh strawberries, just like the raspberries. The texture is the same, just different flavors
Yes, this would work as long as the cake is refrigerated for the most part. If you want a frosting that will stand out for a long time, I recommend going with a French buttercream
You can make it without the white chocolate but it won't hold up the same. The white chocolate doesn't affect the flavor but it does help keep the frosting stabilized :)
hi, Tatyana! I wanna make your Sangria cake for my son’s second birthday 😊 but can you please give me an advice about the frosting? can I make peach syrup (or something like this), so the cake won’t look pink? I’m thinking if I will add green color to yellow the result will be close to blue 🤔 thank you in advance!
Hi! The Sangria Cake is an excellent choice for birthdays! You can make the frosting without any fruit sauce or syrup, and add blue color later. I'm not sure how the syrup would work in regards to the texture and color of the frosting.
Hello, Tatyana, I have a question. When you add the cream cheese and raspberry mixture into the double cream, have you beaten the cream half way/fully already and are you just combining it together, or, is the cream unmixed/liquid when adding the cream cheese?
Hi! Sorry for any confusion! I whisk the heavy cream until almost stiff peaks form, then add the cream cheese mixture. Once you add the mixture to the heavy cream, whisk on high speed for about 30 seconds, just until combined :)
Omg the frosting tasted amazing! But I was so sad and frustrated because idk what I did wrong but it was not stable i couldn’t pipe it out because it would just fall. The frosting could get any shape 😭 I just ended up using it as the middle of the cake...I will mention that this was my very first time attempting to make any kind of frosting. If any of you have any tips or advice I’d greatly appreciate it as I am a newbie. I will add that I kept trying to add powdered sugar and then I added some cornstarch and still nothing so then I tried leaving it on the fridge longer and finally I tried whipping it longer and nothing!
Hi Marisol! I'm so sorry that the recipe didn't work for you. It's really important that you don't over mix the frosting once you bring all the ingredients together. Sounds like maybe you mixed it for too long. Next time, once you add the berry and cream cheese mixture to the whipped cream, whisk just until it's incorporated, about 30 seconds.
TatyanasEverydayFood thank you so much for getting back at me!! Yes that might have been the issue also quick question when you do the raspberry jelly do you make sure the jelly is thick or still runny okay? I kept thinking where it went wrong and I wonder if maybe my jelly wasn’t thick enough 🤷🏽♀️ is it possible?
Has anyone used this for filling + frosting a cake? I'm baking a 3 tier 8" cake and would prefer this over buttercream but not sure if it's stable enough to frost cleanly with. TIA!!
Hi! I just wanted to share a tip if you're using this for frosting a cake :) Place the frosting into the refrigerator for about 30 minutes for it to set more firmly.
It looks very delicious! I don’t like the white chocolate. Is it okay that I substitute it with something else like the condensed milk, or just ignore it? Thanks!
Thank you! you actually won't taste the white chocolate but I do add it to stabilize the cream. You can actually make it without but it won't hold its shape quite so well :)
TatyanasEverydayFood Thanks a lot! I’m trying to make the frosting not too sweet. So what is the minimum volume of the sugar can hold the shape? Thanks again! 😘
@@lz8492 You can cut down the confectioner's sugar to 1/2 cup and you can make the raspberry sauce without the sugar. The sauce will be slightly tart but will work for the recipe :)
Oh, no! Sorry to hear that happened! I recommend adding the chocolate as soon as it's out of the microwave and still hot. This way, it's a lot let likely to seize and form clumps.
You can make this without the white chocolate, just adjust the confectioner's sugar if you want the frosting to be sweet. The white chocolate gives the frosting a thicker consistency, helps it hold its shape better :)
I just place it into a glass bowl and into the microwave. Stir it every 30 seconds until the chocolate is completely melted. I do not add any cream. If you're chocolate isn't melting smoothly, you can add a teaspoon of shortening.
thank you so much for your quick reply! im about to make this with the basic beskvit cake and the bocone dolce cake you have, for my daughters birthday so i want everything perfect to the T. your deserts havent failed me so i always come back to check something new out.
Hi! I recommend adding 2 teaspoons of gelatin dissolved in 2 tablespoons of water. Microwave the gelatin until it's completely dissolved, then add it to the cream with the mixer on. Don't wait for it to cool!
@@Victoria.3377 I recommend adding it at the end. I would actually place the frosting into the refrigerator for about 30 minutes, get it nicely chilled, then add the gelatin. This way, it will stay fluffy even with the hot gelatin being added
It is a bit on the softer side. I think if you refrigerated it after putting it together, it should be fine. You can also refrigerate the frosting before using it, it will be a bit firmer.
I think that this frosting is better than buttercream, so soft and tasteful! I adore it
I agree! It's so delicious! :)
is it sweet? im looking for a frosting thats fluffy and creamy but i dont like super sweet like buttercream. >_>
No, this one is not too sweet. If you don't want it to be sweet, reduce the amount of confectioner's sugar from 1 1/2 cups to 1/2 cup :)
@@TatyanasEverydayFood Can the confectioner sugar be skipped?
I made this frosting with strawberries and it is the best frosting i’ve ever made. For me it works the best if i make it a day ahead.
That sounds delicious!! :)
I just made this right now!! The best Frosting ever!!! Thanks for the recepie💟
Awesome! So glad you enjoyed the recipe!
This raspberry whipped cream frosting looks so delicious! I need it right now! Great video as always, Tatyana!
Thank you! :)
Thank you soooooooo much!!! This is exactly what I was looking for. Brilliant!
You're most welcome! Enjoy! :)
Love it 😍 I will give it a try looks gorgeous as well 😋
This is my second year making this frosting, good gracious it’s amazing
Awesome!! :) So glad you enjoy the recipe! :)
It really is sooooo delicious, I treid it out and everyone loved it. It was exactly what I was looking for
Wonderful!! I'm so glad to hear that everyone enjoyed it!
Ur sooo gooooddd at everything❤️❤️❤️ i am a subbie, and i cannot stop watching your videos❤️
Thank you and welcome to my channel!! :)
I love yr cake and i love yr simplicity❤
That frosting looks gorgeous. I really needed something that could hold its shape.
Hope you enjoy it! :) And it tastes amazing!
I am definitely gonna try this recipe! Always looking for new and tasty frostings. Thanks Tatyana!
I made this frosting and it was delicious, tastes like yogurt but very creamy and rich. Love it ❤️
Glad you liked it!! One of my favorites! :)
You’re absolutely gorgeous and your food ALWAYS looks amazing!!
Thank you!! :))
You’re welcome!
Thank you for this recipe.
Most welcome 😊
Thank you for the recipe looks amazing !!
I just made this with strawberries for my daughters 3rd birthday cake! Thank you so much for this easy to follow delicious recipe!
That sounds delicious! So glad you enjoyed the recipe! :)
Wow that looks soooo delicious!! Thanks for the recipe - looks so easy to make!! I’ll try it out soon!😍🤗👍
I’ve been using just whipped cream to make the frosting thank you so much for the recipe 🙏🙌😁
Thank you soooo much! It really is super delicious! I’m also using to top mini cheesecakes.LOVED IT!
So glad you enjoyed the recipe! :)
Love love love this recipe. Thank you soo much for sharing.
You're welcome! :)
Hi! I've got two questions, firstly, I don't dispose of white chocolate, would it be the same if I don't use it?
And also, how many minutes should I beat the whipped cream alone approximately? I'm afraid it might curdle....
Thank you so much for the recipe!!
Hi! I do like having the white chocolate in this recipe since it helps stabilize the cream. You can make it without the chocolate, too.
Beat just the cream for about 3 to 4 minutes until stiff peaks form.
Enjoy! :)
I used this frosting for my daughter's birthday cake and it turned out wonderful! Do you have a recipe for mint whipped frosting? My son's birthday is coming up and I was thinking about making a type of whipped frosting for his birthday cake. Thank you so much!
Hi Tianna! I'm so glad you loved the recipe! Happy birthday to your daughter :)
You could use this same recipe to make a mint version. You'll want to omit the raspberry sauce, and instead add in mint extract or mint oil, then color it with some green food coloring if desired.
I also have a cream cheese mint frosting that I used for a chocolate mint cake here: ua-cam.com/video/f1A8HWjljHI/v-deo.html
Hi, will this go good with a chocolate cake??? Love love love your recipes ❤tfs them.
Sure! I would do a chocolate cake with raspberries and this frosting :)
This was soooooo good!!! I put it on a lemon meringue cake and it was fantastic! Try it on a bagel it’s great!
Oh, that sounds delicious! :) So glad you enjoyed the recipe!
Does this work to cover an entire cake or is it just for decorations?
This looks and sounds delicious! I just got some Russian Piping Nozzles for Christmas, so I'm going to try this recipe to use with them! 🍰
Hope this frosting works well with those new tips! :)
Love the video thank you for the recipe 😃 can you show us how to do chocolate version as I making it for my friend baby shower thanks 🙏
You're welcome! :) You can easily make this into a chocolate cream by using melted dark chocolate chips in place of the white chocolate and add 1/4 cup cocoa powder.
Yes! It is incredible!!! Delicious raspberry cream 👌👌👌 perfect frosting 👍👍👍 Tatyana 😘😘😘 I really missed you so much and I missed your lovely recipes 😍😍😍 very beautiful video 💋💋💋
Thank you for the recipe 😊 It really seems easy, I'm gonna use this for my birthday cake 🎂
It's so delicious! Happy birthday! :)
@@TatyanasEverydayFood Thank you 😊
It looks incredible 😍... I want to make simple vanilla frosting..can I skip fruits n just add vanilla essence...will it work to hold shape?
Thank you! :) Yes, that will work great, too! :)
@@TatyanasEverydayFood thanks alot for quick response 😍
I am wanting to make this to use on my daughter's ice cream cake. Would this frosting stand up to being froze?
This would be perfect for an ice cream cake! It will freeze nicely. Enjoy!
Is the frosting stable to pipe roses? Thank you👍👍👍
It's a little on the softer side but if you refrigerate it for about 30 minutes, it should be thick to pipe more intricate designs :)
That saucepan is so cute
Isn't it?! I saw it at Home Goods and had to have it!
Thanks for the post ma'am it's so tempting and delicious frosting. God gracious medical student Malaysia. 😋✌👍
It's so delicious! You'll love it!
Fantastic video
Thanks! 😃
Thank you. I must have over whipped once adding the cheese mixture, it just didn’t hold its shape. Tasted delicious though. I will try this again in the future.
Yes, be very careful with that last step! Once it's overmixed, you can't really take it back!
I made it, it was delicious !
Awesome! :) So glad you enjoyed it!
Oh my goodness looks delicious ❤❤❤
Hey tatyana! I'm a huge fan of ur recipes and every weekend i try a new cake and I'm so in love with every single recipe ❤ i was just wondering for a blackberry frosting, should i cook blackberries the same way? just like raspberries?
Hi! Yes, prepare them the same way :)
yumm...the taste an the end of it.... is gotta be yummm.. no matter what!!!
Great recipe.... nuce channwl with easy instructions🌺❤️
Thank you so much 🙂
i've tried making this twice now, and i still havent had any luck with this recipe, sadly :/ it comes out runny, and it never had the fluffy state, like its runny as soon and i mix the cream cheese mixture with the whipped cream. i wonder if it would help to refrigerate the cream cheese-chocolate mixture before added to the whipped cream? (it felt cold/not still hot, tho, because i tested it before adding) for now, im keeping the frosting in the fridge for tomorrow, so im curious to see, if it helps the texture.
I'm so sorry the recipe isn't working well for you! Yes, try refrigerating the cream cheese mixture first. You can also whip the heavy cream first, then add the chilled cream cheese mixture. Hope this helps!
😍😍😍 your are the best tatyana 😚it's look so nice
Can I used strawberry instead of raspberry
Yes, strawberry will work well, too! :) I would probably go with a strawberry jam instead. You can try cooking the berries for longer until the mixture is thicker and skip the straining part.
This looks like such a great recipe!! I will definitely try it out! Just curious if I didn’t add the white chocolate into the mixture, does it change the taste or consistency/thickness of the cream?
It's soo delicious! I add it for the texture, not so much for flavor. I do recommend adding it, really helps set the frosting :)
I will definitely have to add it in!! Thanks so much for the feedback!! Also do you prefer fresh berries or can i substitute it with frozen berries?
@@jessralph8830 your first question was my concern and then i saw your second question again my concern haaah... Waiting for the answer? Fresh or frozen?
Rayan Khan I used fresh berries worked like a charm 👍
@@jessralph8830 thank you... Have to make on Friday for my siblings.m
Does this set up in the fridge and can you coat a cake completely in this? It looks amazing✨
It will become firmer in the refrigerator but it doesn't harden completely. Yes, you can absolutely cover a cake with it! :)
Awesome 👏
Now my question; can I add dark chocolate or chocolate powder to this?
You can add either one, if you're planning to omit the raspberry. I'm not sure it would taste good with the fruit, too.
oh my God I just discovered your Channel and I think this is the best Cooking Channel on UA-cam 🖒 I'm so going to make the caramel coffee cake that you made for my birthday you are the best love from Algeria 😘😘
Aww, welcome to my channel!! :) I hope you enjoy the coffee cake!
I need to go on a diet just watching your videos but idc I love it. 😂❤
Hello how are you was wondering Can I put this frosting inside of 4 layer cake.? Thank you
Yes, this would be great for filling a cake. Enjoy! :)
@@TatyanasEverydayFood thank you so so much Lucie
Does this frosting last overnight? Thanks! Looks so good!
You'll have to keep it stored in the refrigerator. I recommend whisking it again before using it.
Can this be made in advance and frozen?! It looks delicious!!
No, unfortunately heavy cream does not freeze well. I've personally never tried freezing this particular recipe but I would recommend making it fresh
Hello, please, how much weight does the Raspberry puree
Sorry, I'm not sure. I didn't weight it
hi i love the idea but is it super sweet? could i skip the powder suger or cute the white chocolate by half? thanks!
It's not as sweet as a buttercream but you can certainly reduce the sugar by adding less confectioner's sugar :)
hi do u have any strawberry filling for cake using white chocolate instead of cream cheese
Hi! No, I don't think I do... You can try this without the cream cheese
Thank you i will try
Approximately how many ounces or grams of raspberry sauce does that yield?
And , you recommend letting the frosting sit in the fridge for 30 min if we want to use it for frosting a cake. Does that mean that tiers on a multi layer cake will slide around unless the cake is served cold?
Hi! The recipe makes about 3/4 cups or 177 ml of raspberry sauce.
I recommend refrigerating it if the frosting becomes too soft. I know from experience that if my kitchen is warm, the frosting gets soft quickly. I like to chill it again, whisk, and then use.
For a multilayer cake, I would frost it and refrigerate overnight, or for at least 6 to 8 hours to allow the frosting to set nicely.
Thank you so much. I just took the cakes out of the oven so perfect timing! You're awesome.
Will it melt quickly?
Not if it's refrigerated first. You'll want to decorate your cake or dessert, let it set for a few hours in the fridge, then it should stand for longer at room temperature :)
Hi I have a question dose the cream taste like cream cheese?
It does have a slight cream cheese flavor it to
can I omit or at least reduced the white chocolate? and reduced the amount of powder sugar? will this affect the stabilization of the final product?
The white chocolate really helps stabilize the whipped cream but you can reduce the sugar. This frosting is not too sweet
Hi , do we need to add cornstarch to the raspberry filling ?
No, I didn't add any cornstarch. It will thicken by itself :)
@@TatyanasEverydayFood thanks a million 😊
what would happen if you didn't add the white chocolate? would it till hold up?
Not quite as well as with the chocolate. It really helps the cream hold up :)
Can I mix this with cake batter to make a strawberry cake
Hmm, I'm not sure that would work...
Can I do it with strawberries ????
Yes! :) This would be so delicious with strawberries!
Hi. I'm new in baking. Just wanted to know what would be the difference and how should I adjust the ingredients if I am instead using a raspberry jam?
Hi! No worries! You can absolutely use raspberry jam. I would recommend finding a seedless jam, unless the seeds don't bother you. Just add about 1/2 cup jam to the cream cheese instead of the raspberry sauce and proceed with the recipe :)
Hi, is it enough whipped cream to cover 2 , 10 inch cakes
Hi! This recipe makes enough for a 3-layer, 8-inch cake. I think it would work for the 10-inch cake, too!
Looking for a raspberry buttercream that’s not too sweet for my daughters 21 cake do you think the cream will run after a day?
Hi! This is one of my favorites! I never had a problem with it running. Just make sure to keep it stored in the refrigerator.
This looks mouth watering delicious! I can’t wait to try it! You said that it can be made with other berry fruits such as strawberries or blueberries. Have you made these other versions and how were they different?
I've made the blueberry and strawberry and they're both delicious! I used blueberry preserves for my blueberry version; you'll need 1/2 cup. And the strawberry, I used fresh strawberries, just like the raspberries. The texture is the same, just different flavors
Looks so yummy.. May I ask why you didn't stabilize it with gelatin? Does the cream cheese work as a stbilizer? TIA
It's one of my favorites! I do have another version with gelatin but for this one, the white chocolate and cream cheese both work great :)
So pretty n flavorful 😍😍😍
Thank you!
Can I use it for a numbercake ??
Yes, this would work as long as the cake is refrigerated for the most part. If you want a frosting that will stand out for a long time, I recommend going with a French buttercream
If we are making dulce de leche frosting .what i have to replace.. cheese or chocolate
Cheese plus dulce
Or
Chocolate plus dulce
Hi! I would do chocolate plus dulce de leche :) Enjoy!
@@TatyanasEverydayFood i tried with chees nd dulce it was failure and my frosting was not stiff🤦♀️
Can I omit the white chocolate? Or will it ruin it
You can make it without the white chocolate but it won't hold up the same. The white chocolate doesn't affect the flavor but it does help keep the frosting stabilized :)
hi beautiful! i want to use this in a number cookie cake do you think it will hold or should i add some gelatin?
Hi! This would hold up pretty well but adding the gelatin wouldn't be a bad idea! :)
thank you so much to take time to reply, i love your recipes i wish i could try them all ❤️❤️❤️i will try this tonight ❤️❤️
Can I make it in advance and store it in the fridge for two days?
This frosting will go flat after standing, so you'll need to re-whisk it right before using. Otherwise, it should be just fine :)
Hi☺,can i make rose design from this cream ?
I'm not sure if it will hold that well, I would go with a buttercream
TatyanasEverydayFood
thanks for replying to me😊
Hiii..I loved your recipe..thank you very much.. wanted to know if I could use non dairy whipping cream? Then should I add the icing sugar?
Hi! I haven't worked with non dairy whipping cream but if it works, it will work for this recipe, too! Yes, you should probably still add the sugar :)
hi, Tatyana! I wanna make your Sangria cake for my son’s second birthday 😊 but can you please give me an advice about the frosting? can I make peach syrup (or something like this), so the cake won’t look pink? I’m thinking if I will add green color to yellow the result will be close to blue 🤔
thank you in advance!
Hi! The Sangria Cake is an excellent choice for birthdays! You can make the frosting without any fruit sauce or syrup, and add blue color later. I'm not sure how the syrup would work in regards to the texture and color of the frosting.
TatyanasEverydayFood thank you so much! 🌺
Is it necessary to add white chocolate? If I omit it do I replace it with something else? Thank you
The white chocolate helps stabilized the cream, it doesn't add too much flavor but it really helps with the shape :)
Hello, Tatyana, I have a question. When you add the cream cheese and raspberry mixture into the double cream, have you beaten the cream half way/fully already and are you just combining it together, or, is the cream unmixed/liquid when adding the cream cheese?
Hi! Sorry for any confusion! I whisk the heavy cream until almost stiff peaks form, then add the cream cheese mixture. Once you add the mixture to the heavy cream, whisk on high speed for about 30 seconds, just until combined :)
@@TatyanasEverydayFood Thanks for your response! Happy holidays!
Can I use this between layers of sponge cake? Will it hold its shape? Some frostings I have used tend to melt a bit
Yes! :) This would work great! I use it as a filling and frosting
Omg the frosting tasted amazing! But I was so sad and frustrated because idk what I did wrong but it was not stable i couldn’t pipe it out because it would just fall. The frosting could get any shape 😭 I just ended up using it as the middle of the cake...I will mention that this was my very first time attempting to make any kind of frosting.
If any of you have any tips or advice I’d greatly appreciate it as I am a newbie.
I will add that I kept trying to add powdered sugar and then I added some cornstarch and still nothing so then I tried leaving it on the fridge longer and finally I tried whipping it longer and nothing!
Hi Marisol! I'm so sorry that the recipe didn't work for you. It's really important that you don't over mix the frosting once you bring all the ingredients together. Sounds like maybe you mixed it for too long. Next time, once you add the berry and cream cheese mixture to the whipped cream, whisk just until it's incorporated, about 30 seconds.
TatyanasEverydayFood thank you so much for getting back at me!! Yes that might have been the issue also quick question when you do the raspberry jelly do you make sure the jelly is thick or still runny okay? I kept thinking where it went wrong and I wonder if maybe my jelly wasn’t thick enough 🤷🏽♀️ is it possible?
Hy one question
This cream is good for fondant base?
No, it's a bit too soft to be used under fondant. It can be used as a filling for the cake though :)
Has anyone used this for filling + frosting a cake? I'm baking a 3 tier 8" cake and would prefer this over buttercream but not sure if it's stable enough to frost cleanly with. TIA!!
Hi! I just wanted to share a tip if you're using this for frosting a cake :) Place the frosting into the refrigerator for about 30 minutes for it to set more firmly.
@@TatyanasEverydayFood Great will do! Thank you :)
Can I use frozen raspberry as well? If so, Same measurement? Thanks
Yes, frozen berries will work great, too. You will need the same amount.
Really it seems to me delicious
Is this quantity is enough for 1kg cake
IT's so good, you'll love it! Yes, should be enough for a cake that size :)
Can I add sauce direct to whipped cream?? Without cream cheese and all ?!??
Yes! :) Just make sure to have the cream whipped to stiff peak stage and then add it in :)
Thankyou so much
Hi Tatyana is this recipe enough for 8in cake ? All your video is amazing 👍👍👍
Yes, this would be great for an 8 inch cake
Hi Tatyana, can I do the same thing with mango?
Mango would be amazing!! You can add 1/2 cup mango puree; going to try that soon! :)
Can I put leftovers of this frosting in the freezer? Is it usable?
Hmm, I'm not sure how the cream would freeze, it would probably separate once unfrozen.
It looks very delicious! I don’t like the white chocolate. Is it okay that I substitute it with something else like the condensed milk, or just ignore it? Thanks!
Thank you! you actually won't taste the white chocolate but I do add it to stabilize the cream. You can actually make it without but it won't hold its shape quite so well :)
TatyanasEverydayFood Thanks a lot! I’m trying to make the frosting not too sweet. So what is the minimum volume of the sugar can hold the shape? Thanks again! 😘
@@lz8492 You can cut down the confectioner's sugar to 1/2 cup and you can make the raspberry sauce without the sugar. The sauce will be slightly tart but will work for the recipe :)
TatyanasEverydayFood Thanks a lot! You’re as sweet as this delicious frosting! 😘
Would you do the same with strawberries?
Yes, you can do the same with strawberries, or use strawberry jelly
Can we use this frosting under fondant?
Yes, but refrigerate the cake first. Chill it for at least an hour
TatyanasEverydayFood thank you
My white chocolate seized when i added to the mixture so it was not smooth but had white choc chunks in the resulting frosting
Oh, no! Sorry to hear that happened! I recommend adding the chocolate as soon as it's out of the microwave and still hot. This way, it's a lot let likely to seize and form clumps.
Is the melted chocolate necessary? Do you have a simple raspberry whipp cream frosting recipe?
You can make this without the white chocolate, just adjust the confectioner's sugar if you want the frosting to be sweet. The white chocolate gives the frosting a thicker consistency, helps it hold its shape better :)
Can i skip that white choc ?
I recommend adding it because it helps thicken the frosting. It doesn't add much flavor :)
Hey whipping cream alrdy includes sugar. So m in delimma whether to add extra sugar or not?
I use unsweetened, regular whipping cream. If yours has sugar in it already, I would hold off on adding more sugar.
can you please let me know how you melt the chocolate. did you add any heavy cream to it or just by itself
I just place it into a glass bowl and into the microwave. Stir it every 30 seconds until the chocolate is completely melted. I do not add any cream. If you're chocolate isn't melting smoothly, you can add a teaspoon of shortening.
thank you so much for your quick reply! im about to make this with the basic beskvit cake and the bocone dolce cake you have, for my daughters birthday so i want everything perfect to the T. your deserts havent failed me so i always come back to check something new out.
Happy birthday to your daughter! Hope all your dessert come out perfectly! :)
How much gelatin should I add if I want to stabilize this cream?
Hi! I recommend adding 2 teaspoons of gelatin dissolved in 2 tablespoons of water. Microwave the gelatin until it's completely dissolved, then add it to the cream with the mixer on. Don't wait for it to cool!
@@TatyanasEverydayFood thank you so much should I add it at the very end or when I start whipping the cream?
@@Victoria.3377 I recommend adding it at the end. I would actually place the frosting into the refrigerator for about 30 minutes, get it nicely chilled, then add the gelatin. This way, it will stay fluffy even with the hot gelatin being added
@@TatyanasEverydayFood Thank You so much for your help Tatyana!
Is this too soft to use for a layered number cake?
It is a bit on the softer side. I think if you refrigerated it after putting it together, it should be fine. You can also refrigerate the frosting before using it, it will be a bit firmer.