This works AMAZING!! THANK YOU. I tripled the sugar & added 1 tablespoon of milk powder. The result was ABSOLUTE PERFECTION! A smooth buttercream consistency frosting with great whipped cream flavor. Sturdy & held for DAYS. I will NEVER do it any other way.
@@lmlmlmlm7627 not at all. I used it as a frosting so a bit more sweetness was necessary. The amount of sugar in her original recipe isn't sweet at all. Just for reference, I think cool whip is overly sweet. The amount I used made it like a buttercream but less sugary than the container frosting in stores.
@@ivypark60 thank you for your response. So just to confirm, you followed the recipe in this video, but tripled the sugar and added 1 tablespoon of milk powder? Thank you
You are a game changer 🙌. I've used your Whipped Cream recipe with the cream of tartar and i love it, but this one here is perfect 👌. Thanks again for sharing.
I wipe my bowl out with vinegar in a paper towel and rinse and wipe dry with a paper towel before I start this process to get any oils in the bowl out first that may be present. It really is a cautionary move. Any residual oils can prevent your cream or egg whites in the case of making meringue from fluffing. Thank you for the help on this.
@frocksole2275 Good point. I think the act of whipping the bowl with vinegar is an extra precaution to ensure the bowl is as clean as possible before whipping. Thanks for your comment!
Can i also just use butter get it soft en fluffy, en instant pudding with a bit of milk to get the texture en mix everything little by litlle with Some icing sugar?
Great question! What you've describe sounds a lot like a buttercream frosting recipe, which is different from whipped cream frosting; not the same thing. You will need a lot of icing sugar/powdered sugar for your recipe with butter to come together. I hope this helps!
Hello, may I ask when is the right time to add my food coloring gel? Should I add it at the same time that I add the vanilla extract, or can I add it at any time? 🤔
Great question! You probably could, but I've never tried it in a dispenser before. I'm uncertain of the results you get, so I would recommend that you make the recipe with a hand or stand mixer. Thanks for watching!
@isamard1507 Glad to hear that you like it! You’ll want to store it in the refrigerator in an airtight container for up to 1 week. Thanks for watching!
It’s stable, but it’s still quite soft. It doesn’t contain butter like a buttercream (which will harden when refrigerated), so be gentle. You can build up layers BUT make sure the cake layers aren’t too heavy and that you don’t go any higher than 3 cake layers. Thanks for watching 💕
❤ I have seen many options to stabilize whipped cream and my question is can I use more than one stabilizer in my whipped cream? for example gelatin and corn starch? or pudding and gelatin ? Thank you !
@@nahelygarcia7252 Great question! I don’t see why you couldn’t use more than 1 stabilizer. Doing so may negatively impact the taste or consistency of the whipped cream, so I encourage you to experiment and let us know how it turned out!
Absolutely you can.. Mine uses the above method, corn starch, gelatin, powdered milk, all as stabilizers... It comes out fluffy, yet, creamy.. and it comes out so stable, even after an outdoor party, it's still as stable as soft ice cream
Good question! I would imagine you could add chocolate to this frosting. I would melt the chocolate first and add it last after whipping everything else together. You could also try using chocolate pudding mix instead of vanilla pudding.
I this this recipe but this time I am making cupcakes the day before the event but do the cupcakes need to be kept in the fridge or they don’t need to be? Please and thank you 😊
@@LoveJenniferlynn Great question! The cupcakes must be refrigerated AFTER you’ve applied the frosting because the frosting is perishable. Don’t refrigerate your cupcakes while they’re un-frosted. This will cause them to dry out! Thanks for watching. 💕
I made Black Forest cake last week to practice for my son birthday in a month. My whipped cream turns out good and stable for frosting the cake. I used Arla Pro Whip & Cook Cream. This week I tried again but using another whip cream brand (Anchor). But the frosting didn’t hold well. I read the ingredients and one of the things missing in Anchor is E1442 (modified starch) which is one of main ingredients in instant pudding mix. I thought all whip cream is the same as long as the fat content is more than 30%. Learned the hard way 😢. I wish I come across your video sooner. Will try using your method next time 😊. By the way, what happened if we double the instant pudding mix? Will the taste change?
@@faidzal1982 Thanks so much for commenting with your experience with the other products! I’m not familiar with those brands. Where are you in the world? I don’t believe that doubling the amount of pudding mix would negatively impact the frosting, but I have not tried it. If you do, please come back and let us know how it turned out! 🙂
@@AsiaCoffee just to let you know that I tested using whipped cream that already have E1442 (modified starch) and add another 2 tablespoons of instant pudding mix. The outcome is it is more stable than previously and can withstand the hot and humid weather in Malaysia. 😁 In terms of taste, and texture, I don’t think much difference to it.
@faidzal1982 Fantastic! It sounds like your experiment was a success. I’m glad to hear that it worked out for you. Best of luck on your son’s birthday cake!
That’s a different kind of question…. I’m having a hard time understanding what you’re asking. When you say “dispenser”, what do you mean? Could you explain why you would be doing this instead of making the frosting and using it right after?
Hi there! It will depend on how large your cupcakes are. You could decorate up to 24 cupcakes with this amount of frosting; more if you’re doing mini-cupcakes. Thanks for watching!
Adding the pudding mix strengthens the whipping cream, making it stable enough to be use as cake and cupcake frosting. Try the recipe! I think you’ll be pleasantly surprised. 😉
@@sherrybrookshire4821 I’ve never tried it on a chocolate cream pie, but you just shared a pretty neat idea! This will last in the fridge for up to 1 week. Thanks for watching!
Hi, I used vanilla instant pudding and follow exactly your description but the whipping cream came out very yellow frosting instead of white that makes difficult to color the frosting as the desired color I want. Is there any way to fix this? Thanks in advance
Hi there. First, I'm sorry to hear that your frosting is "very yellow". I'm not sure why your frosting would turn out yellow if you followed the recipe exactly. It sounds like either you added too much pudding mix to the whipping cream or you used expired or off-brand pudding mix. There are only two fixes that I can recommend you try in case this happens in the future. 1) Use white icing color to lighten the frosting or 2) Use a tiny amount of purple/violet icing color to neutralize the yellow tone of the frosting. Best of luck and thanks for watching!
Oh thank you so much for the tip. I used 2 tbs of great value vanilla instant pudding for 2 cups of heavy cream and 2 tsp of powder sugar as your instruction.
I made the unicorn fondant and attached them to the whipping cream cake this afternoon then put the decorated cake to the fridge but the fondant decorations is melting. Please help me to fix them cuz tomorrow is my daughter birthday
@@phuongjenny263 There’s too much moisture in your fridge. Do you live in a hot and humid climate? Remove the unicorn fondant from the cake as soon as possible. If the fondant decorations are wet, you’ll need to just remake them tomorrow. Also, this frosting is entirely too soft to place fondant accents onto. I would not recommend using whipped frosting with fondant because it’s not that strong. Buttercream or ganache is best.
@@AsiaCoffee 😭 it's too late to know. I did remove the fondant accents and let them dry tonight. Hopefully they are dry enough for me to attach them again to the cake. Now the cake has so many colors because the slide of fondant accents. I am so stressful now. But thank you so much for your help
Great idea. The instant vanilla pudding mix basically contains cornstarch and vanilla here in Germany. Instant custard mix is the same in the UK. Is that similar to US?
Someone else asked this same question a few days ago. I would assume it’s the same thing? I’m in the U.S., so we don’t call it vanilla custard powder. Thanks for watching!
Great question! You can freeze whatever bowl (ceramic or glass) you’re using AND the whisk attachments you may be using with a hand mixer. I hope this helps! Thanks for watching 💕
No, it won’t melt off a cake left at room temperature. For food safety purposes, you wouldn’t want this frosting to sit above 40 degrees Fahrenheit for any longer than 4 hours. This recipe will cover an 8-inch round with 2 layers and up to 24 cupcakes based on how you decorate the cupcakes. I hope this helps. Thanks for watching!
@@Bonnie-eo7qh Good question! I’m not sure if adding more powdered sugar will ruin the recipe. You can try it, but I would recommend not adding any more than 1 teaspoon of additional powdered sugar. If you do try it, please come back and let us know how it turned out!
@@AsiaCoffee yes. It's whipped cream powder. You just add water and whip. So I am considering to just add the jello powder to the whipped cream powder before whipping it. But question is, do I need heat to activate the gelatin?
@kmbn1967 I don’t use gelatin in any of my recipes, so I won’t have any experience with this. I’ll leave your comment and we’ll see if anyone else responds. Thanks for watching!
Yes! I believe this recipe would be perfect for an ice cream cake. That being said, I’m not sure how stable it would be if you were to freeze it solo to be thawed and used to cover a cake later…. 🤔 If you try it, please come back and let us know how it turned out! Thanks for watching 💕
@@AsiaCoffee The daily recommended number for Potassium is 4,800 mg. Most people don't get anywhere near that. Potassium actually regulates your heart beat. Its extremely important. I make my own electrolyte drink with salt, magnesium and cream of tartar that I drink when its hot outside and I perspire a lot during my exercise. Thanks for the Whipped Cream recipe. I'm using it for a birthday cake on Sunday. God Bless!
Cream of tartar, gelatin, instant pudding mix and powdered sugar can all be added (interchangeably) to whipping cream for the purpose of creating a frosting for cake. Whipped cream frosting is an alternative to buttercream, but the cream must be thickened to the proper consistency to use as a frosting. The ingredients noted above can also stabilize the whipped cream and prevent it from “melting” in some climates. Uses for ingredients and types of ingredients vary worldwide, and there are people on Earth who use cream of tartar in whipped cream.
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
YES, you _can_ frost a cake with this icing: ruclips.net/video/w7YBoOHid3c/видео.html! 🍰
This works AMAZING!! THANK YOU. I tripled the sugar & added 1 tablespoon of milk powder. The result was ABSOLUTE PERFECTION! A smooth buttercream consistency frosting with great whipped cream flavor. Sturdy & held for DAYS. I will NEVER do it any other way.
Wonderful! I'm glad that you tried the recipe and came back to comment; super helpful for others. Thanks for watching, commenting and subscribing! 💕
Wasn’t it too sweet?
@@lmlmlmlm7627 Some people like it sweet!
@@lmlmlmlm7627 not at all. I used it as a frosting so a bit more sweetness was necessary. The amount of sugar in her original recipe isn't sweet at all. Just for reference, I think cool whip is overly sweet. The amount I used made it like a buttercream but less sugary than the container frosting in stores.
@@ivypark60 thank you for your response. So just to confirm, you followed the recipe in this video, but tripled the sugar and added 1 tablespoon of milk powder? Thank you
You are a game changer 🙌. I've used your Whipped Cream recipe with the cream of tartar and i love it, but this one here is perfect 👌. Thanks again for sharing.
I agree… This one is better! Thanks for watching and commenting 💕
I wipe my bowl out with vinegar in a paper towel and rinse and wipe dry with a paper towel before I start this process to get any oils in the bowl out first that may be present. It really is a cautionary move. Any residual oils can prevent your cream or egg whites in the case of making meringue from fluffing.
Thank you for the help on this.
Thanks for commenting with this helpful tip! 💕
Heavy cream is mostly fat, oils don’t prevent it from whipping.
@frocksole2275 Good point. I think the act of whipping the bowl with vinegar is an extra precaution to ensure the bowl is as clean as possible before whipping. Thanks for your comment!
Tried it last night and it worked. AMAZING ❤❤❤ Thank you so much for sharing your recipe.
@@theresapham4298 You’re very welcome! Thanks for trying it and returning to share your thoughts. Much appreciated 💕
Thanks so much! It came out amazing and perfect in sweetness!
Thank you so much 🙏❤️
I’m glad you found this video helpful! ☺️
I love your voice ❤ and thx for the tips !!
Can i also just use butter get it soft en fluffy, en instant pudding with a bit of milk to get the texture en mix everything little by litlle with Some icing sugar?
Great question! What you've describe sounds a lot like a buttercream frosting recipe, which is different from whipped cream frosting; not the same thing. You will need a lot of icing sugar/powdered sugar for your recipe with butter to come together. I hope this helps!
Awesome, I will have to try this
Thank you for this video, very helpful.
@@danielapagliaro8025 I’m glad the video was helpful to you. Thanks for watching! 💕
Hello, may I ask when is the right time to add my food coloring gel? Should I add it at the same time that I add the vanilla extract, or can I add it at any time? 🤔
Great question! I usually add the coloring at the very end. Thanks for watching!
@@AsiaCoffee thanks!
Could you add the mixture to a professional whipped cream dispenser and get the same results? Or does this need to be done with a stand/hand mixer?
Great question! You probably could, but I've never tried it in a dispenser before. I'm uncertain of the results you get, so I would recommend that you make the recipe with a hand or stand mixer. Thanks for watching!
This is amazing! Thank you for sharing this tip! Do you know if this will work with any kind of pudding mix...say chocolate for instance?
Great question! That’s my next experiment… 😉 Thanks for watching 💕
Yes it will work for other types of pudding mix.
Thank you 🙏 ❤
This taste delicious. Would you be able to tell me how to store?
@isamard1507 Glad to hear that you like it! You’ll want to store it in the refrigerator in an airtight container for up to 1 week. Thanks for watching!
Can we put it in the middle of the cakes when we stack them ?
It’s stable, but it’s still quite soft. It doesn’t contain butter like a buttercream (which will harden when refrigerated), so be gentle. You can build up layers BUT make sure the cake layers aren’t too heavy and that you don’t go any higher than 3 cake layers. Thanks for watching 💕
So glad that I read the comment about not stacking cakes too high with this frosting❤
❤ I have seen many options to stabilize whipped cream and my question is can I use more than one stabilizer in my whipped cream? for example gelatin and corn starch? or pudding and gelatin ?
Thank you !
@@nahelygarcia7252 Great question! I don’t see why you couldn’t use more than 1 stabilizer. Doing so may negatively impact the taste or consistency of the whipped cream, so I encourage you to experiment and let us know how it turned out!
Absolutely you can..
Mine uses the above method, corn starch, gelatin, powdered milk, all as stabilizers... It comes out fluffy, yet, creamy.. and it comes out so stable, even after an outdoor party, it's still as stable as soft ice cream
@@snytty Thanks for commenting and sharing your experience! 💕
Hi luv! Can we add chocolate to it and how would we do that? Doesn’t matter if it is white or brown
Good question! I would imagine you could add chocolate to this frosting. I would melt the chocolate first and add it last after whipping everything else together. You could also try using chocolate pudding mix instead of vanilla pudding.
I this this recipe but this time I am making cupcakes the day before the event but do the cupcakes need to be kept in the fridge or they don’t need to be? Please and thank you 😊
@@LoveJenniferlynn Great question! The cupcakes must be refrigerated AFTER you’ve applied the frosting because the frosting is perishable. Don’t refrigerate your cupcakes while they’re un-frosted. This will cause them to dry out! Thanks for watching. 💕
@ Thank you so much! Asia! I appreciate you especially for getting back to me as soon as possible! Happy Friday 🤗
"with using cream of tartar" - I think in your description, you want to use "without" using cream of tartar. Anxious to try this out.
If that’s written in the video description, I’ll correct that. Great catch!
I made Black Forest cake last week to practice for my son birthday in a month. My whipped cream turns out good and stable for frosting the cake. I used Arla Pro Whip & Cook Cream.
This week I tried again but using another whip cream brand (Anchor). But the frosting didn’t hold well. I read the ingredients and one of the things missing in Anchor is E1442 (modified starch) which is one of main ingredients in instant pudding mix. I thought all whip cream is the same as long as the fat content is more than 30%. Learned the hard way 😢.
I wish I come across your video sooner. Will try using your method next time 😊.
By the way, what happened if we double the instant pudding mix? Will the taste change?
@@faidzal1982 Thanks so much for commenting with your experience with the other products! I’m not familiar with those brands. Where are you in the world?
I don’t believe that doubling the amount of pudding mix would negatively impact the frosting, but I have not tried it. If you do, please come back and let us know how it turned out! 🙂
@ I’m from Malaysia 🇲🇾. Will let you know if any updates from my experiments.
@@AsiaCoffee just to let you know that I tested using whipped cream that already have E1442 (modified starch) and add another 2 tablespoons of instant pudding mix. The outcome is it is more stable than previously and can withstand the hot and humid weather in Malaysia. 😁
In terms of taste, and texture, I don’t think much difference to it.
@faidzal1982 Fantastic! It sounds like your experiment was a success. I’m glad to hear that it worked out for you. Best of luck on your son’s birthday cake!
What if I want to put it in a dispenser do I still need to whip it or just mix everything and pour it in the canister?
That’s a different kind of question…. I’m having a hard time understanding what you’re asking. When you say “dispenser”, what do you mean? Could you explain why you would be doing this instead of making the frosting and using it right after?
I do not have the metal bowl mine is glass what do I do to make it can I put the glass in the refrigerator
Yes, you can! Thanks for watching and leaving a question! 💕
Hello I want to try this to put on cupcakes do u know how many cupcakes I can make for this amount of frosting?
Hi there! It will depend on how large your cupcakes are. You could decorate up to 24 cupcakes with this amount of frosting; more if you’re doing mini-cupcakes. Thanks for watching!
@@AsiaCoffee thank you 😊
How long does it last on a cake/cupcakes at room temperature?
@@knoxurbanhomestead It’s pretty stable, but I wouldn’t leave it out at room temperature for any longer than 3 hours. Thanks for watching!
Is it going to affect the whipped cream frosting if you add pudding mix?
Adding the pudding mix strengthens the whipping cream, making it stable enough to be use as cake and cupcake frosting. Try the recipe! I think you’ll be pleasantly surprised. 😉
Is this good on chocolate cream pies??? How long will this last???
@@sherrybrookshire4821 I’ve never tried it on a chocolate cream pie, but you just shared a pretty neat idea! This will last in the fridge for up to 1 week. Thanks for watching!
Can I add gel coloring??
@@britbratnicole91 Yes you can! I show how in this video: ruclips.net/video/1MbZN62jKis/видео.htmlsi=hD99nLFjmFEAG1Nf. Thanks for watching!
What if we want to double it? Please let us know the recipe☺️
Yes, you can double all the ingredients in this recipe! All ingredients are listed in the video description. Thanks for watching!
So would everything be just 4 table spoons if doubling it?
Would we need to add extra mixing time as well if we have a stand mixer? If we double the ingredients
@ Yes, just a little bit longer on your mixing time if you’re doubling the recipe. Keep an eye on it! You don’t want to overwhip. Thanks for watching!
Hi, I used vanilla instant pudding and follow exactly your description but the whipping cream came out very yellow frosting instead of white that makes difficult to color the frosting as the desired color I want. Is there any way to fix this? Thanks in advance
Hi there. First, I'm sorry to hear that your frosting is "very yellow". I'm not sure why your frosting would turn out yellow if you followed the recipe exactly. It sounds like either you added too much pudding mix to the whipping cream or you used expired or off-brand pudding mix. There are only two fixes that I can recommend you try in case this happens in the future. 1) Use white icing color to lighten the frosting or 2) Use a tiny amount of purple/violet icing color to neutralize the yellow tone of the frosting. Best of luck and thanks for watching!
Oh thank you so much for the tip. I used 2 tbs of great value vanilla instant pudding for 2 cups of heavy cream and 2 tsp of powder sugar as your instruction.
I made the unicorn fondant and attached them to the whipping cream cake this afternoon then put the decorated cake to the fridge but the fondant decorations is melting. Please help me to fix them cuz tomorrow is my daughter birthday
@@phuongjenny263 There’s too much moisture in your fridge. Do you live in a hot and humid climate? Remove the unicorn fondant from the cake as soon as possible. If the fondant decorations are wet, you’ll need to just remake them tomorrow. Also, this frosting is entirely too soft to place fondant accents onto. I would not recommend using whipped frosting with fondant because it’s not that strong. Buttercream or ganache is best.
@@AsiaCoffee 😭 it's too late to know. I did remove the fondant accents and let them dry tonight. Hopefully they are dry enough for me to attach them again to the cake. Now the cake has so many colors because the slide of fondant accents. I am so stressful now. But thank you so much for your help
Can it be stored to use later ??
@@hm3francisco25 Yes, but I wouldn’t store it any longer than a 3-4 days. It may deflate and separate!
Great idea. The instant vanilla pudding mix basically contains cornstarch and vanilla here in Germany. Instant custard mix is the same in the UK.
Is that similar to US?
Yes, the pudding mix in the US contains cornstarch as well! Thanks for watching 💕
Thank you 😊
Can we use custard powder instead of pudding mix??
It sounds like it’s the same thing…. 🤔 I say go for it! Thanks for watching and commenting.
@AsiaCoffee thankyou soooo much dear I will try
Vanilla pudding means vanilla custard powder?
Someone else asked this same question a few days ago. I would assume it’s the same thing? I’m in the U.S., so we don’t call it vanilla custard powder. Thanks for watching!
What if we don't have a metal bowl?
Great question! You can freeze whatever bowl (ceramic or glass) you’re using AND the whisk attachments you may be using with a hand mixer. I hope this helps! Thanks for watching 💕
@@AsiaCoffee Thank you ❤️
Will this melt off the cake of its left out? How many cupcakes can this frost? How big of a cake can this frost?
No, it won’t melt off a cake left at room temperature. For food safety purposes, you wouldn’t want this frosting to sit above 40 degrees Fahrenheit for any longer than 4 hours. This recipe will cover an 8-inch round with 2 layers and up to 24 cupcakes based on how you decorate the cupcakes. I hope this helps. Thanks for watching!
Will a hand mixer work with this recipe?
@@niyaiteisalvador4665 Yes it will!
Thank you so much! I will be trying this today. One last question, can this be colored?
@@niyaiteisalvador4665 Yes, it can but don’t use liquid food coloring for it. Gel and oil-based color work best!
Can i add more powdered sugar or is it going to ruin the recipe?
@@Bonnie-eo7qh Good question! I’m not sure if adding more powdered sugar will ruin the recipe. You can try it, but I would recommend not adding any more than 1 teaspoon of additional powdered sugar. If you do try it, please come back and let us know how it turned out!
@AsiaCoffee so I tried it on a small batch and it made it super mushy and separated. Like grainy
@@Bonnie-eo7qh Thanks for reporting back! Good thing you tried it on a small batch…. Let’s stick to the original recipe! 😉
I have whipped cream powder. Can I just put the jello powder in ?
Good question! I’m not sure if that would work… Is the whipped cream resulting from just using the powder strong enough for what you’re using it for?
@@AsiaCoffee yes. It's whipped cream powder. You just add water and whip. So I am considering to just add the jello powder to the whipped cream powder before whipping it. But question is, do I need heat to activate the gelatin?
@kmbn1967 I don’t use gelatin in any of my recipes, so I won’t have any experience with this. I’ll leave your comment and we’ll see if anyone else responds. Thanks for watching!
Can i freeze it
Yes! I believe this recipe would be perfect for an ice cream cake. That being said, I’m not sure how stable it would be if you were to freeze it solo to be thawed and used to cover a cake later…. 🤔 If you try it, please come back and let us know how it turned out! Thanks for watching 💕
What are the measurements?
All measurements are listed in the video description. Thanks for watching! 💕
Can this recipe be doubled easily?
Yes, it can. Thanks for watching! 💕
Share this whipped cream frosting?
All the ingredients are in the video description. Thanks for watching 💕
So we don’t need cream of tartar?
@@theresamariesanchez2218 Correct! Not for this recipe. 😉
Cream of Tartar is very high in Potassium and is good for you.
@@hikedayley9309 I didn’t know that… I learned something new today; thanks! 💕
@@AsiaCoffee The daily recommended number for Potassium is 4,800 mg. Most people don't get anywhere near that. Potassium actually regulates your heart beat. Its extremely important. I make my own electrolyte drink with salt, magnesium and cream of tartar that I drink when its hot outside and I perspire a lot during my exercise. Thanks for the Whipped Cream recipe. I'm using it for a birthday cake on Sunday. God Bless!
I like your beginning of the recipe you dint use the whole pudding packet you added a bit 😉 that's the secret don't add the whole package
This recipe
I am confused! Who puts cream of tartar in whipped cream?!! Never heard of it!
Cream of tartar, gelatin, instant pudding mix and powdered sugar can all be added (interchangeably) to whipping cream for the purpose of creating a frosting for cake.
Whipped cream frosting is an alternative to buttercream, but the cream must be thickened to the proper consistency to use as a frosting. The ingredients noted above can also stabilize the whipped cream and prevent it from “melting” in some climates.
Uses for ingredients and types of ingredients vary worldwide, and there are people on Earth who use cream of tartar in whipped cream.
Lots of people do
Cream of tartar is a stabilizer . That is used without pudding mix
Most professional bakers do.