My wife hates traditional buttercream, so I made her this frosting with marscapone last night. She loved it! So light and not overly sweet, but held its shape perfectly.
@@snehadhanawade8226 You should be able to get it at any grocery store! But it's usually in the deli section with the fancy cheeses, not in the dairy section with the rest of the cheese.
Thank you for this great recipe and demo! CREAM CHZ VARIATION & some tips: In mixer with paddle attachment, beat 8oz cream cheese (temp does not matter) w/ vanilla or other flavoring for about 5 min or until smooth/fluffy. Use rubber spatula to remove from bowl & set aside in fridge. Put bowl and whisk attachment in fridge or freezer until chilled before whipping cream + conf. sugar. At soft peak stage, stop mixer, add cream chz mixture and stare down into the bowl thinking about your future before stopping mixer once to fold bottom to top w/ rubber spatula. A few more times around and done. This frosting is stable enough to do some impressive piping but needs to be COLD. [Thought my red Kitchen Aid was pretty hot until I saw your "copper" rig. Sigh.]
I made my wife a Black Forest cake and bought all the ingredients BEFORE watching this video. When you said "Masccarphone" i was like "OMG!!!!" i literally had so much luck!!!! i bought it without even knowing. talking about miracles!
Hi John, after making a lot of cakes I figured out many ways to stabilize whipped cream. Mascarpone works great, but some people don’t have mascarpone, so cream cheese can be added too. Other things that I found work to stabilize whipped cream if you add a little unflavored gelatin dissolved in some water added right after mixing in the sugar work well. But my favorite way to flavor and stabilize whipped cream is by adding some chocolate ganache (white or dark chocolate) works GREAT! Plus if I use white chocolate I don’t really need to use any extra added sugar, but with dark chocolate you might want to add a little sugar depending on your sweetness preference. The chocolate ganache adds wonderful flavor and texture to the whipped cream but other flavorings can also be added to this method to bump up the flavor. I have used the dark chocolate version adde to dessert cups with ground up Oreos (or brownie chunks) and chocolate shavings and served it as a desert. As for how stable it is, I made a batch of this whipped cream and kept it in the refrigerator and even after a week it was still fluffy, creamy and didn’t weep at all. Not to mention it’s really yummy 😋 I hope you idea. I love your channel and I can’t wait to see what you come up with next. Take care, Dee😊👍
Yes, I was wondering that too .. Chocolate Ganache is chocolate that's been melted with whip cream... So I wasn't sure if your taking a separate batch of whip cream, melting the chocolate into it, then when cool, put that into the whip cream your gonna use for icing. I also was wondering, when are you adding it. If there is no need for additional sugar, do you just start off from the beginning with it all together? Or just do as always and get the whip cream frothy first, then add the ganache. It's amazing how something so simple can become complicated... lol Thank you for listing the otherwise to stabilize whip cream. The bakery by my house used whip cream in between cake layers, and they would never give the recipe, and now they are not is business anymore... Thanks for sharing 😊
I really love how you showed the rosewater and the orange blossom water because they are definitely phenomenal and yet they are very very underrepresented especially in modern western cuisine nowadays we think of those flavors as being more Middle Eastern and we have forgotten that they are also very traditional European flavors
You can also use meringue powder or milk powder to stabilize whipped cream. I love the marscapone idea, I try to keep it on hand for cheesecakes. I'm gonna try it in whipped cream!
does milk powder really help to stabilize and sticky ? I have tried to whip the Kroger Heavy whipping cream with monk fruit sugar before, but it wasn’t sticky. When I applied the icing on the cake, it didn’t stick to the cake well. It kept on coming off as I applying more icing on the cake. so upsetting!
@@BruceT-rg8bp I've read about milk powder. Personally, I use meringue powder and it keeps it stabilized quite well. If you Google "stabilizing whipped cream frosting with *insert what you're going to use*, you'll get proportions.
I use to use 1tbsp of milk powder to 1 cup of whipping cream but I stopped because I'd have to use more powdered sugar to get that flavor out. Don't know if you've ever made whipped cream frosting using instant pudding mix? That's what I've been using since I ditched the milk powder. Not only can you make different flavors (pistachio, chocolate, lemon, vanilla of course) you don't have to worry about the frosting becoming too sweet. I was planning to use cream cheese due to the high price of mascarpone for this recipe but then remembered the instant pudding trick. For the amount I'm needing I'm just planning to add a couple of tbsp but if you're interested in the actual recipe check out the website Two Sister's baking. Just a heads up. You can use any brand of instant pudding mix but after trying a few myself I'd suggest you go with the Godiva brand. You won't have many options as far as flavors but their pudding mix is very finely milled so it tends to blend in much easier. Hope this was helpful. Good luck. Happy baking... 😉
I just tried the rose water + vanilla flavour combo on the whipped cream topping for my chocolate and strawberry trifle and I have to say, it is just AMAZING! That rose water accent is simply heavenly, tastes so light and pillowy, it just elevates the dessert to a whole new level. I can attest to the effectiveness of adding mascarpone cream too for richness and stability, but didn't do that this round. Thanks for this!
Don't eat what you bake; most RUclips bakers don't. I'm 110lbs at the moment & I only exercise once per week. I eat 3 meals a day, basically keto diet, but I only eat meat on Fridays because it's expensive. Use the info or not, I'm happy to answer questions tho.
I used to live in the middle east and the cuisine heavily uses rose water and orange blossom water...but I never thought about adding it to my whipped cream! Thank you,
Have you ever tried the sweetened condensed milk frosting? VERY fluffy and creamy and not as sweet (and sometimes grainy!) as buttercream made with powdered sugar.
I love orange blossom water. It's also great if you have a stomach upset or feel nauseous, but you have to drink about 1/4 - 1/3 cup on its own and sip it. It'll be bitter, but you'll feel much better very soon.
Libyans add it to tea. Just ordinary black tea, not too strong. They puncture a couple of holes in the lid of the bottle then everyone can sprinkle it in to their own taste. It's known as 'white' tea. Very refreshing. And gives you beautiful orange blossom breath!
I NEVER measure vanilla and I totally agree with the extra powder sugar! It makes it 10x better! Like to the point where you don't even need dessert to eat with the Whipped Cream!
I actually flavored mine with peppermint extract because it went well with the hot chocolate I made. My (very picky) baby sister didn't like the hot chocolate because I made it from scratch instead of with the powder but she *loved* the whipped cream.
Thank you so much for your recipe! It works so well and stable. I am from a tropical country with hot and humid weather, yet your tips and recipe work perfectly well. Thanks
Ahhh...so nice! I’ve missed your videos for a while because we were preparing for a homeless child to come live with us for a year and guess what his favorite dessert is? Yes, WHIPPED CREAM! We will have to make this together. Congrats on 355k subscribers! 🌟
Your recipes are Amazing! And you’re so cute! ( I’m a 72 year old Grandma-retired teacher learning to cook better in my old age, and you are precious and remind me of my Grandson!) Thanks so Much!❤️
Please tell me after using gelatin stabilised cream to decorate the cake... Can the cake be kept outside atleast for an hour. I'm from India... Here the temperature is around 30 degrees.. Please advise
I love learning the why's (My mom's fault, she regrets it all the time lol). I LOVE the info on the normally-added cornstarch in powdered sugar helping to stabilize whipped cream for decorating. Send more knowledge my way please! :-)
I agree! The science behind how things work is really cool. My favorites are chemistry and biology and my least favorites are meteorology and geology (Kind of a problem when your goal in life is to be a paleontologist but I love paleobiology a bit too much). Sorry! I just kind of went on a tangent.
Mascarpone is a cross between butter whipped cream and cream cheese...it is divine and if you ever ate a canolli you had mascarpone cream with almond extract and tiny chocolate chips...to die for..
Brilliant recipe and tips. Just baked my first ever birthday cake for my husband in 30 years (well it's lock down) and this made the most fantastic filling. Thank you!
I never have that cheese on hand but I made a whipped cream frosting based on meringue as far as stabilizing it. I added a pinch of salt (like half a tsp) before whipping and didn't add the powdered sugar until it just started getting thicker. I also refrigerated it a day before piping and the result stayed stable for about a week on my cupcakes before deflating and I guess melting honestly (I don't refrigerate my cupcakes just store in airtight container to keep them soft).
I don't understand, do you really ice cupcakes with cream??? AND LEAVE IT OUT ON THE COUNTER FOR A WEEK??? WHY DOESN'T IT SPOIL?? AND YOU MENTIONED MERINGUE? wOULD LIVE TO HEAR THIS RECIPE. SORRY BUT I'M CONFUSED. ALSO, I AM NEW TO THIS SITE. IS THERE ANY WAY TO SEE AND PRINT RECIPE"S FROM jOHN? I WENT CRAZY TRYING TO PAUSE AND SCRIBBLE 70 MILES AN HOUR CAUSE I LOVE HIS SITE BUT HE TALKS TOO FAST TO WRITE DOWN RECIPES AND THE RECIPE FOR MINI CHEESECAKES I WATCHED 5 TIMES AND LIGHTLY ON THE SCREEN IT SAID 2LG. EGGS. BUT THEN HE PUT 1 WHOLE EGG IN AND THEN ADDED 2 EGG YOLKS. I REALLY NEED TO SEE A RECIPE. PLEASE HELP SOMEONE??
When I was first looking for stabilized whipped cream (to "'frost" a key lime pie) I learned the gelatin trick. I thought that is what John was going to talk about in this video. Guess I will have to try the mascarpone method. Wonder if it keeps it from weeping like the gelatin does?
Maria de Fatima Reis ,I'm going to give the gelatine a go as it gets warm here and just need it to hold for a short while.So my question is how much gelatine would you use ? Cheers.😃
This is my favourite. I am not a fan of buttercream and usually prefer naked cakes just to avoid the cream. But Chantilly cream is divine. Do rose flower shapes hold though?
Yeesssss...........I love this topping. Living in a household with so many dietary restrictions this will work for one of us. Now waiting for your spin on a vegan one using alt milks or/and creams. Thanks for all the delicious sweet and savory recipes.
We all agree. It’s just perfect for everything from coffees to hot coco from cakes to cupcakes and cookies everything literally it’s a batter of yummy 🤤 nonsense I love it dear Angela your absolutely right he’s Chanel is wonderful. And to you John your preppy kitchen and as a dream 💭 it’s success-full from all your hard work 😓 you finally reached your wonderful dream and I Zoe green bell will always be happy 😊 and thankful 🥲 to this point that we all not just us but all appreciate your efforts and hope that one day soon we might meet you and learn from you I’ve try’d a lot of Chanel’s and yours was the best Comment below ⬇️ if you agree and don’t forget to like 👍 Thanks 🙏 for reading 📖
I love this idea of making icing. I don't like all the heavily sweet icing I cannot eat it. This looks delicious. I made one previously it was made with whipping cream and melted semi-sweet chocolate and it was like chocolate pudding so good
We did this at the restaurant I worked at for my internship, except we added the unwhipped cream to the mascarpone to avoid overwhipping the cream. We put it in a piping bag for the dessert we used it for. If we had a lot left over the next day, we refreshed with fresh cream. It normally wasn't good after 2 days.
This channel is too good to have just around 400k subs. Man, I wish you luck because you are great! I really enjoy this friendly atmosphere and amazing recipes. Moreover those simple but genius tips and tricks.
I don't have a stand mixer so I dug out my trusty blender, and in about a minute I had made the most delicious sweet butter. Since I baked a loaf of whole wheat bread yesterday this mistake is perfect timing. I would have been happy with either but today it was butter
I would love to see a low carb dessert recipe from you (cookies, cake, etc.). I have a hard time finding recipes that actually turn out good. I’m currently on keto but I miss having some sweets.
I know people don't normally do this but I add like a tablespoon or two of vanilla pudding mix. Just a couple of tablespoons with the heavy cream and whip it up and it keeps its shape
Haha, I'm also a fan of rose whipped cream and rose and pistachios. I've been into Middle Eastern cuisine lately. I'm going to have to try mixing mascarpone into it sometime, or maybe cream cheese.
1:25 Actually, if you keep on whipping it non stop, the fat will separate from the milk, which will make you end up with butter and buttermilk, not cheese. But it's a good point, though.
I really like that you go easy on the sugar. Some of the frostings you get from the stores are so overloaded with sugar they're practically toxic. I also like the orange blossom water and rose water flavors. Nice additions.
I should’ve known you’d have a stabilized whipped cream recipe, although I’m a bit late to the party lol. Kroger whipped cream is one of my 2 favorite heavy whipping creams. The other is the First Street brand from Smart&Final, it has 40% milk fat in it and you can get a half gallon for $7-$8! 🤤
My family has always used whipped cream frosting. We stabilize it by using cream cheese. Also flavor it with orange liquor, rum, coffee, vanilla. It's no as overly sweet as the usual frosting -- what's it called butter frosting?
I love your videos and cooking techniques. I thought I would share that Gelatin will give structure to your whip cream with no added taste and you can then decorate any pie or dessert 24 hours ahead of time with piping tips and it will NOT collapse. I was hoping you were going to show this technique. It is awesome for Cake decorators that need to have it done ahead of time. Thank you again for all your amazing recipes, I have learned a lot watching you that I did not know. Your amazing and so fun watch.
I am a 5’ grandma. I have learned to set many things that I’m mixing right into my nice large clean sink. It is easier for me to reach and stir things and when I use electric hand mixer , keeping the bowl in the sink will usually catch droplets of cream, dough etc. one more tip: I have learned that it is just as hard to wash a larger pan, bowl or skillet and I no longer have things spilling or boiling over. One more: because I have a wonderful large stainless steel sink I can airpop popcorn right into my cleaned and dry sink. Then, I can more evenly dribble butter, salt or a syrup for popcorn balls etc.
Try using a hand mixer or stand mixer on low speed it takes time but it usually work for me when I do it on low speed sometimes I take it to medium for a few seconds in the beginning but mostly on low speed.
I made the whipped cream with powdered sugar, etc, and let me tell u it’s so DELICIOUS?!?! I will make my tres leches cake with this from now on & I made it BY HAND no mixer with a chilled metal bowl & it was so quick & it WAS STABILIZED FROM THE CORNSTARCH PERFECT THREE INGREDIENTS
Oh hey! to address the yellow tinge, try a *fraction* of a drop of blue food coloring. Maybe mix it in to the mascarpone cheese first to you don't risk curdling the whip trying to mix the blue in!
Thanks for your amazing videos, I think rose water is originally from Iran. It is produced from fresh roses in the historical city named Kashan and used for making traditional desserts .
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
My wife hates traditional buttercream, so I made her this frosting with marscapone last night. She loved it! So light and not overly sweet, but held its shape perfectly.
Where do u buy mascapone from?
@@snehadhanawade8226 You should be able to get it at any grocery store! But it's usually in the deli section with the fancy cheeses, not in the dairy section with the rest of the cheese.
@@seanholohan3132 Ok thanks . I appreciate you commenting back .
Sometimes at an Italian market you can find mascarpone
Awee! What a nice hub😊
Rose water is also heavily used in the Middle East for flavoring.
L
Yes thank you I was about to say that
Also in Greek culture as well
And in Pakistan
I think a little Hybiscus tea can be put in this cream.
I am not a baker at all, but I can't stop watching your videos! Now, I'm going to bake my friend's birthday cake; you inspired me.
“One trick to make it more stable and no it’s not gelatin” you have a new subscriber. :)
I hate gelatin me too
Real like I can't have gelatin
Vanilla pudding mix
Ohhh she gettin FANCY with the camera angles and slow mo. Love you baking queen ❤
LOLOL Thank you!
Yessss
Queen? Don't you mean King?
I think you mean king 🤴
Hannah Zur umm isn’t it baking king ??
Thank you for this great recipe and demo! CREAM CHZ VARIATION & some tips: In mixer with paddle attachment, beat 8oz cream cheese (temp does not matter) w/ vanilla or other flavoring for about 5 min or until smooth/fluffy. Use rubber spatula to remove from bowl & set aside in fridge. Put bowl and whisk attachment in fridge or freezer until chilled before whipping cream + conf. sugar. At soft peak stage, stop mixer, add cream chz mixture and stare down into the bowl thinking about your future before stopping mixer once to fold bottom to top w/ rubber spatula. A few more times around and done. This frosting is stable enough to do some impressive piping but needs to be COLD. [Thought my red Kitchen Aid was pretty hot until I saw your "copper" rig. Sigh.]
I made my wife a Black Forest cake and bought all the ingredients BEFORE watching this video.
When you said "Masccarphone" i was like "OMG!!!!" i literally had so much luck!!!! i bought it without even knowing. talking about miracles!
I use cream cheese instead of mascarpone for my whipped cream frosting... Its sooo yummy and not overly sweet!
How much cream cheese do you use??
YOU HEARD THE WOMAN, HOW MUCH?!
How much do you use
Thank u for the idea
Did it help stabilize the whipped cream?
Hi John thanks to all ur tutorials now I can bake cake at home u have really save me some good money. Bless u from Nigeria
Hi John, after making a lot of cakes I figured out many ways to stabilize whipped cream. Mascarpone works great, but some people don’t have mascarpone, so cream cheese can be added too. Other things that I found work to stabilize whipped cream if you add a little unflavored gelatin dissolved in some water added right after mixing in the sugar work well.
But my favorite way to flavor and stabilize whipped cream is by adding some chocolate ganache (white or dark chocolate) works GREAT! Plus if I use white chocolate I don’t really need to use any extra added sugar, but with dark chocolate you might want to add a little sugar depending on your sweetness preference. The chocolate ganache adds wonderful flavor and texture to the whipped cream but other flavorings can also be added to this method to bump up the flavor. I have used the dark chocolate version adde to dessert cups with ground up Oreos (or brownie chunks) and chocolate shavings and served it as a desert. As for how stable it is, I made a batch of this whipped cream and kept it in the refrigerator and even after a week it was still fluffy, creamy and didn’t weep at all. Not to mention it’s really yummy 😋 I hope you idea. I love your channel and I can’t wait to see what you come up with next. Take care, Dee😊👍
Hi did you melt the chocolate then mix it in your whipped cream ?
@@AmandaDale66 There are several ways to do it, but for me the easiest is to melt the chocolate together with cream, chill it thoroughly, then whip.
man thanks i was like i do t know where to get that mascarpone here ...imma try cream chesse
Yes, I was wondering that too ..
Chocolate Ganache is chocolate that's been melted with whip cream...
So I wasn't sure if your taking a separate batch of whip cream, melting the chocolate into it, then when cool, put that into the whip cream your gonna use for icing.
I also was wondering, when are you adding it.
If there is no need for additional sugar, do you just start off from the beginning with it all together?
Or just do as always and get the whip cream frothy first, then add the ganache.
It's amazing how something so simple can become complicated... lol
Thank you for listing the otherwise to stabilize whip cream.
The bakery by my house used whip cream in between cake layers, and they would never give the recipe, and now they are not is business anymore...
Thanks for sharing 😊
I've just started watching the video and I want to say that, as a French, I find the way you're saying "chantilly" is really cute
I really love how you showed the rosewater and the orange blossom water because they are definitely phenomenal and yet they are very very underrepresented especially in modern western cuisine nowadays we think of those flavors as being more Middle Eastern and we have forgotten that they are also very traditional European flavors
Rose Water is originated in Iran - its Persian and has routes in Europe
You can also use meringue powder or milk powder to stabilize whipped cream. I love the marscapone idea, I try to keep it on hand for cheesecakes. I'm gonna try it in whipped cream!
does milk powder really help to stabilize and sticky ? I have tried to whip the Kroger Heavy whipping cream with monk fruit sugar before, but it wasn’t sticky. When I applied the icing on the cake, it didn’t stick to the cake well. It kept on coming off as I applying more icing on the cake. so upsetting!
@@BruceT-rg8bp I've read about milk powder. Personally, I use meringue powder and it keeps it stabilized quite well. If you Google "stabilizing whipped cream frosting with *insert what you're going to use*, you'll get proportions.
I use to use 1tbsp of milk powder to 1 cup of whipping cream but I stopped because I'd have to use more powdered sugar to get that flavor out. Don't know if you've ever made whipped cream frosting using instant pudding mix? That's what I've been using since I ditched the milk powder. Not only can you make different flavors (pistachio, chocolate, lemon, vanilla of course) you don't have to worry about the frosting becoming too sweet. I was planning to use cream cheese due to the high price of mascarpone for this recipe but then remembered the instant pudding trick. For the amount I'm needing I'm just planning to add a couple of tbsp but if you're interested in the actual recipe check out the website Two Sister's baking. Just a heads up. You can use any brand of instant pudding mix but after trying a few myself I'd suggest you go with the Godiva brand. You won't have many options as far as flavors but their pudding mix is very finely milled so it tends to blend in much easier. Hope this was helpful. Good luck. Happy baking... 😉
I just tried the rose water + vanilla flavour combo on the whipped cream topping for my chocolate and strawberry trifle and I have to say, it is just AMAZING! That rose water accent is simply heavenly, tastes so light and pillowy, it just elevates the dessert to a whole new level. I can attest to the effectiveness of adding mascarpone cream too for richness and stability, but didn't do that this round. Thanks for this!
I will add a couple of teaspoons of cornstarch to stabilize my whipped cream, works great!
In one cup ?? 2 teaspoons enough???
This is exactly the type of cupcake icing I've been looking for but didn't know what it was called!! Thank you!!
We need your recipe for how to manage not to get fat.
Diet and exercise lol
😂🤣😂🤣😂🤣 O yes I agree with you
Exercise!
Don't eat what you bake; most RUclips bakers don't. I'm 110lbs at the moment & I only exercise once per week. I eat 3 meals a day, basically keto diet, but I only eat meat on Fridays because it's expensive. Use the info or not, I'm happy to answer questions tho.
18 hr fast
I used to live in the middle east and the cuisine heavily uses rose water and orange blossom water...but I never thought about adding it to my whipped cream! Thank you,
Your kitchen is always so beautiful 😍 ugh, whipped cream frosting is my favorite!
Oh thank you!
You are master in cake and frosting so far I viewed hundreds bakers on RUclips. You became my most favorite. .
Love this recipe thank you for sharing. I used lemon extract plus pinch of lemon juice and cream cheese instead on a strawberry cake. Crazy good ♥️
I can’t wait to try this!! I’ve been looking for a recipe like this bc the traditional frosting is just too sweet for me! >.< thank you!!
Have you ever tried the sweetened condensed milk frosting? VERY fluffy and creamy and not as sweet (and sometimes grainy!) as buttercream made with powdered sugar.
If you keep whipping the cream separates giving you butter and butter milk - it's not curdled it's butter.
Pamela FitzMaurice if this happens, you can add more heavy cream and fold it together, and it will return to whipped cream!
That's right!
Sam Pullman thank you very much for that tip! 💕
This is exactly what I was thinking lol
Yes I've done this before....note to self never ever walk away from your badass kitchen aid vintage mixer while whipping cream....
I love orange blossom water. It's also great if you have a stomach upset or feel nauseous, but you have to drink about 1/4 - 1/3 cup on its own and sip it. It'll be bitter, but you'll feel much better very soon.
Libyans add it to tea. Just ordinary black tea, not too strong. They puncture a couple of holes in the lid of the bottle then everyone can sprinkle it in to their own taste. It's known as 'white' tea. Very refreshing. And gives you beautiful orange blossom breath!
YES! Making this right now! If I'm correct, I think if you mix it too much, it becomes butter.
Right!
This was driving me crazy. It’s not curdled or cheese or anything else. It’s literally just butter.
Actually, a sweet butter sounds kind of nice, now I want to try that😮............
Just found your channel and I have been obsessed. Not only with your videos as your content is amazing but YOU as a person. You're amazing!
I NEVER measure vanilla and I totally agree with the extra powder sugar! It makes it 10x better! Like to the point where you don't even need dessert to eat with the Whipped Cream!
i’m about a year late to this video but as a beginner baker, i learned so much! thank you for this amazing recipe!! 💕
I actually flavored mine with peppermint extract because it went well with the hot chocolate I made. My (very picky) baby sister didn't like the hot chocolate because I made it from scratch instead of with the powder but she *loved* the whipped cream.
I used this to ice my cake, and it turned out perfect!!! It was so much better than buttercream, and I couldn’t stop eating it.
Did it hold piping? I'm hoping to do some rosettes on a cake
So yummy, John. Also, so happy to hear a professional pronounce mascarpone correctly. So many pronounce it "MARSCAPONE"! You are a real pro!
Jm Pond it Italian not French
Yes...it is Italian and it is pronounced MASCARPONE.
I LOVE YOU! I’ve been struggling with videos who use TONS of icing sugar, even 4 cups!! Like, how are you even eating that?? You are my life saver
Just did that and threw it away 🤢. Hence why I’m here now.
True
Thank you so much for your recipe! It works so well and stable. I am from a tropical country with hot and humid weather, yet your tips and recipe work perfectly well. Thanks
Thank you, this looks so good. Trying it today, Father's Day in Canada, 2022.
I made this and frosted a 3 tiered cake with it and it was divine! ❤❤❤
I was looking for a comment like this! Thanks for sharing! Now, I can try it out with more confidence! :D
Ahhh...so nice! I’ve missed your videos for a while because we were preparing for a homeless child to come live with us for a year and guess what his favorite dessert is? Yes, WHIPPED CREAM! We will have to make this together. Congrats on 355k subscribers! 🌟
Thank you Debra!! THat sounds like quite the kindness. Wishing you a fun and fulfilling year ahead!!
Hallelujah! This looks like this might be just what I've been looking for! THANK YOU!
Your recipes are Amazing! And you’re so cute! ( I’m a 72 year old Grandma-retired teacher learning to cook better in my old age, and you are precious and remind me of my Grandson!) Thanks so Much!❤️
Using a little bit of melted gelatin also works pretty well when it comes to stabilizing the cream :)
So same recipe with mascarpone cheese and gelatine?
I don't understand why anyone would want to go to the trouble of dissolving gelatin? I don't even keep it in my pantry!
Please tell me after using gelatin stabilised cream to decorate the cake... Can the cake be kept outside atleast for an hour. I'm from India... Here the temperature is around 30 degrees.. Please advise
@@CH-iu7ys If not done correctly whipping cream with melted gelatin can cause it to be grainy. Also, gelatin does not work well at high temperatures
@@chatapratt7680 thank you
Rose water dropping part was very Persian! Loved it!
I love learning the why's (My mom's fault, she regrets it all the time lol). I LOVE the info on the normally-added cornstarch in powdered sugar helping to stabilize whipped cream for decorating. Send more knowledge my way please! :-)
I agree! The science behind how things work is really cool. My favorites are chemistry and biology and my least favorites are meteorology and geology (Kind of a problem when your goal in life is to be a paleontologist but I love paleobiology a bit too much). Sorry! I just kind of went on a tangent.
Mascarpone is a cross between butter whipped cream and cream cheese...it is divine and if you ever ate a canolli you had mascarpone cream with almond extract and tiny chocolate chips...to die for..
Brilliant recipe and tips. Just baked my first ever birthday cake for my husband in 30 years (well it's lock down) and this made the most fantastic filling. Thank you!
I never have that cheese on hand but I made a whipped cream frosting based on meringue as far as stabilizing it. I added a pinch of salt (like half a tsp) before whipping and didn't add the powdered sugar until it just started getting thicker. I also refrigerated it a day before piping and the result stayed stable for about a week on my cupcakes before deflating and I guess melting honestly (I don't refrigerate my cupcakes just store in airtight container to keep them soft).
I don't understand, do you really ice cupcakes with cream??? AND LEAVE IT OUT ON THE COUNTER FOR A WEEK??? WHY DOESN'T IT SPOIL?? AND YOU MENTIONED MERINGUE? wOULD LIVE TO HEAR THIS RECIPE. SORRY BUT I'M CONFUSED. ALSO, I AM NEW TO THIS SITE. IS THERE ANY WAY TO SEE AND PRINT RECIPE"S FROM jOHN? I WENT CRAZY TRYING TO PAUSE AND SCRIBBLE 70 MILES AN HOUR CAUSE I LOVE HIS SITE BUT HE TALKS TOO FAST TO WRITE DOWN RECIPES AND THE RECIPE FOR MINI CHEESECAKES I WATCHED 5 TIMES AND LIGHTLY ON THE SCREEN IT SAID 2LG. EGGS. BUT THEN HE PUT 1 WHOLE EGG IN AND THEN ADDED 2 EGG YOLKS. I REALLY NEED TO SEE A RECIPE. PLEASE HELP SOMEONE??
I stabilize my whipping cream with gelatine! Works perfectly and lasts. 💜
When I was first looking for stabilized whipped cream (to "'frost" a key lime pie) I learned the gelatin trick. I thought that is what John was going to talk about in this video. Guess I will have to try the mascarpone method. Wonder if it keeps it from weeping like the gelatin does?
I can't use gelatin because of my vegan and Muslim friends.
@@debraladams9140 you can use a couple tablespoons of instant pudding mix! I've been using that for years, and it lasts in the Texas heat!
@@SilverScorpio17 Thank you!
Maria de Fatima Reis ,I'm going to give the gelatine a go as it gets warm here and just need it to hold for a short while.So my question is how much gelatine would you use ? Cheers.😃
I swear he has everything I need. This recipe is amazing and super quick
One of my favorite things: A new video from John@PreppyKitchen!
This is my favourite. I am not a fan of buttercream and usually prefer naked cakes just to avoid the cream. But Chantilly cream is divine. Do rose flower shapes hold though?
I love how you smile everytime you speak . :)
I love this recipe! Preppy Kitchen always has what I'm looking for. Don't go too far, just head right to Preppy Kitchen.
Yeesssss...........I love this topping. Living in a household with so many dietary restrictions this will work for one of us. Now waiting for your spin on a vegan one using alt milks or/and creams. Thanks for all the delicious sweet and savory recipes.
We all agree. It’s just perfect for everything from coffees to hot coco from cakes to cupcakes and cookies everything literally it’s a batter of yummy 🤤 nonsense I love it dear Angela your absolutely right he’s Chanel is wonderful. And to you John your preppy kitchen and as a dream 💭 it’s success-full from all your hard work 😓 you finally reached your wonderful dream and I Zoe green bell will always be happy 😊 and thankful 🥲 to this point that we all not just us but all appreciate your efforts and hope that one day soon we might meet you and learn from you I’ve try’d a lot of Chanel’s and yours was the best
Comment below ⬇️ if you agree and don’t forget to like 👍
Thanks 🙏 for reading 📖
@@Halaltoo I think I had a stroke reading this
I love this idea of making icing. I don't like all the heavily sweet icing I cannot eat it. This looks delicious. I made one previously it was made with whipping cream and melted semi-sweet chocolate and it was like chocolate pudding so good
We did this at the restaurant I worked at for my internship, except we added the unwhipped cream to the mascarpone to avoid overwhipping the cream. We put it in a piping bag for the dessert we used it for. If we had a lot left over the next day, we refreshed with fresh cream. It normally wasn't good after 2 days.
I love rosewater and lime. Orange blossom water is also nice.
This channel is too good to have just around 400k subs. Man, I wish you luck because you are great! I really enjoy this friendly atmosphere and amazing recipes. Moreover those simple but genius tips and tricks.
I also agree. He should have million subscribers.
I made this today and my family loved it. The consistency was perfect! Thank you
Wow that’s so helpful! I’m an almost 12 year old baker and this really helped me during lockdown! Thank you so much!
Your smile warms us up. It is contagious
i just made this recipe and it’s SOOOOO good!
So happy! Been trying to firm up whip cream frosting for ever. Buttercream too sweet!
I love how you bake but I love your personality more ❤️ I always feel happy watching your videos, always smiling 😊 plus your good at what you do
I don't have a stand mixer so I dug out my trusty blender, and in about a minute I had made the most delicious sweet butter. Since I baked a loaf of whole wheat bread yesterday this mistake is perfect timing. I would have been happy with either but today it was butter
I would love to see a low carb dessert recipe from you (cookies, cake, etc.). I have a hard time finding recipes that actually turn out good. I’m currently on keto but I miss having some sweets.
Look up keto recipes with whipped cream and different desserts. Good Luck!!!!!!!
I know people don't normally do this but I add like a tablespoon or two of vanilla pudding mix. Just a couple of tablespoons with the heavy cream and whip it up and it keeps its shape
That Herend Victoria tea set is everything!
You are remarkable. I always enjoy watching and you are very informative. You are also fun makes watching interesting. Keep it up very good job.
Your smile make me feel happy ❤️
I use marshmallow whip to stabilize. Works great and tastes great!
Funny how i was about to search for this recipe!!! Thanks
PERFECT timing!!
@@PreppyKitchen tenth like
@@PreppyKitchen i can use extra thick fresh double cream for whipping cream and decorating cake thank you
I added a bit more powdered sugar & cream cheese ...luv it. Thx, luv your recipes 😁
My husband is going to LOVE this
Yay!
You remind me of my younger brother... WHOM I ADORE! Priceless.
Yes thank you for this. I am personally not a buttercream person so this would be my go to frosting recipe thanks!!!
Haha, I'm also a fan of rose whipped cream and rose and pistachios. I've been into Middle Eastern cuisine lately. I'm going to have to try mixing mascarpone into it sometime, or maybe cream cheese.
1:25 Actually, if you keep on whipping it non stop, the fat will separate from the milk, which will make you end up with butter and buttermilk, not cheese. But it's a good point, though.
I really like that you go easy on the sugar. Some of the frostings you get from the stores are so overloaded with sugar they're practically toxic. I also like the orange blossom water and rose water flavors. Nice additions.
I should’ve known you’d have a stabilized whipped cream recipe, although I’m a bit late to the party lol. Kroger whipped cream is one of my 2 favorite heavy whipping creams. The other is the First Street brand from Smart&Final, it has 40% milk fat in it and you can get a half gallon for $7-$8! 🤤
I am putting this on my coconut cream pie, I’m so excited!
My family has always used whipped cream frosting. We stabilize it by using cream cheese. Also flavor it with orange liquor, rum, coffee, vanilla. It's no as overly sweet as the usual frosting -- what's it called butter frosting?
I love your videos and cooking techniques. I thought I would share that Gelatin will give structure to your whip cream with no added taste and you can then decorate any pie or dessert 24 hours ahead of time with piping tips and it will NOT collapse. I was hoping you were going to show this technique. It is awesome for Cake decorators that need to have it done ahead of time. Thank you again for all your amazing recipes, I have learned a lot watching you that I did not know. Your amazing and so fun watch.
Highly appreciate your reply
I was finally able to make delicious, stable whipped cream frosting! Thank you 💕😊
Corn starch added to the whipped cream makes it very stable and easy to use.
1:23 do not walk away.
5 seconds later during time lapse: walks away
lol
i think he just went to grab a towl
towel
I am a 5’ grandma. I have learned to set many things that I’m mixing right into my nice large clean sink. It is easier for me to reach and stir things and when I use electric hand mixer , keeping the bowl in the sink will usually catch droplets of cream, dough etc. one more tip: I have learned that it is just as hard to wash a larger pan, bowl or skillet and I no longer have things spilling or boiling over. One more: because I have a wonderful large stainless steel sink I can airpop popcorn right into my cleaned and dry sink. Then, I can more evenly dribble butter, salt or a syrup for popcorn balls etc.
I feel like whenever I make whipped cream my cream always skip the perfect stage and go straight to the buttering gooey stuff.
Always happens to me
Chris I will thank you
Try with chilled wipping cream..it might help
Try using a hand mixer or stand mixer on low speed it takes time but it usually work for me when I do it on low speed sometimes I take it to medium for a few seconds in the beginning but mostly on low speed.
Put it in a mason jar and shake
This is very similar to making tiramisu cream except without eggs so it's nice to see that it is stable enough to use as frosting.
Wow!!! This is so amazing!! I love this recipe
So happy you like it!
I so enjoyed this whipping cream, please can I use fondant after applying whipping cream on in cake for wedding cake?
That berry sheet cake looked amazing. Are you making that for us?🤗
That's already a video! Here's the link :) ruclips.net/video/ypu8jb8kaGg/видео.html
John, how did I miss that. 🤔
Thank you so so much for sharing all the tricks of the trade to come out with the best bake! You are an amazing teacher!😘
I needed this! Gonna use it for my auntie's 81st Birthday cake. Wish me luck!
How did it work? I'm trying this tomorrow for my wife's birthday. :)
Oh my God it was amazing and a total hit! I used it as filling for the macaroons! Sooo yummy!
I made the whipped cream with powdered sugar, etc, and let me tell u it’s so DELICIOUS?!?! I will make my tres leches cake with this from now on & I made it BY HAND no mixer with a chilled metal bowl & it was so quick & it WAS STABILIZED FROM THE CORNSTARCH PERFECT THREE INGREDIENTS
Oh hey! to address the yellow tinge, try a *fraction* of a drop of blue food coloring. Maybe mix it in to the mascarpone cheese first to you don't risk curdling the whip trying to mix the blue in!
Thanks for your amazing videos, I think rose water is originally from Iran. It is produced from fresh roses in the historical city named Kashan and used for making traditional desserts
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Including gorgeous ice cream! 🥰🍦
could you use light whipping cream instead of heavy whipping cream?
Ohh thank you!! When you said sugar I was afraid it would be super sweet. My son in law hates frosting as it so sweet.
Can you use cream cheese instead of marscapone ?
Plz reply sir i need d answer
I stabilize mine with vanilla pudding mix. Holds it good
The love he has for desserts, he could be the male version of me
Dude John!! I'd be experiencing sleepless nights, until i make it right, just like you did!!!!! You're so good with all the bakingssss...