Hey everyone.. I have used this frosting to make eggless pineapple cake as requested by you guys. So please do subscribe you haven't yet because next video is all about making pineapple cake. :D
@@TulunadKitchen Yes, you can use this between the layers, as well as covering the cake with it, too. And in the video she said you cannot taste the cream cheese, so it should taste like whipped cream. :)
Hi, Do you mind sharing the brands as well.. Cream cheese, whipping cream for suggestion. I have tried with couple of creams but didn't get success, so asking
I see many people asking about specific amounts for the ingredients. I do not know if they realize that in the description box above, you offer a link to see a written version of this recipe, and even print it out. I did so last night and I now have a beautiful recipe for this stabilized whipping cream for my dessert binder! Everybody should go check it out!!
such nice trick. I have been using cream cheese in my eggless icecream recipe, to give it a rich and smooth texture. God knows why I never thought of adding it to cake frosting. thanks a tonne for the detailed video
This is so helpful, thank you! I’m working to revamp my baking now that i am vegetarian, and this is the best option I’ve found so far for stabilizing whipped cream. And you are an excellent teacher!
awww Jessica.. thank you so much dear.. so glad to learn that you found what you are looking for.. And since I am also vegetarian except that I bake with eggs but no meat or gelatin so you can find veg options in this channel.. Thank you for your kind words hope to see you often.. :D
Well done! I found a recipe for stabilized whip cream using gelatin. I came across your recipe and tutorial searching for 'how to decorate a cake with stabilized whipped cream' ~ i am excited to give this recipe a try today and will report back m after I'm done.
Thank you! I made it yesterday. I decorated my first cake for a birthday party and it was really good, I received a lot of compliment. But the most important, I got some left over cream and strawberries, I gave them to my daughters, they decorated the strawberries with this cream and left them outside, 89°F. When we came back after more than 7 hours the cream was intact
Oh thats amazing.. thanks a bunch for sharing your feedback with us.. so good to learn that you loved it manchiri1.. and also thank you for sharing the stability part this would not only help me but also all the others who would read this comment.. indeed sweet of you to share this.. thank you
@@manchiri1 thank you so much for sharing this information. I was wondering how long it would be able to sit outside and if it tasted like cream cheese at all and I'm so happy to see that there is no cream cheese taste and it is stable enough to sit outside! I love cream cheese but I'm looking for a light airy flavor for this particular cake!
Thanks for the recipe, I tried this today. The cheese cream did stabilized the whipped cream, but on 32 degree Celcius, when piping it is quite difficult after 15 mins or so, thus need to be put inside refrigator for a little while to continue piping.
I have tried and was able to make the perfect whipped cream. Thank you so much for this video. Could you please let me know how to store the whipping cream and how many days it will last?
Hi, Thank you :). Do you know how does this cream cheese compare to the gelatine method? Could you do a comparison video please? and the cream cheese is a normal salty one or is it has to be non salty mascarpone?
Mam your video was very much helpful for me to learn hw to make a stable whipped cream, I m a new baker n will surely take ur tips while I mk the whipped cream..thnk u for the detailed video. It ws very helpful
Hi, I would like to know which brand whipping cream u have used…and maida can be replaced with all purpose flour or cake flour .. what’s the difference between these 3 flour
Whipping cream which you used is the cream like liquid in a bottle. I’m new to baking. So please if you can help where do get that means what is called ? Thanks
Maam I don't have cream cheese and not able to buy itas this is not available in my area..can I use anything instead of it...please reply..I am going to bake tomorrow..
Hi Sushma, I tried your pineapple cake with whipped cream frosting. I added cream cheese and whipped cream and got stiff one and after sometime it started falling down. I kept in fridge and beaten for some more time then again I got stiff frosting and finally I lost that stiffness and got running one. I couldn’t design on top of the cake. Please help me
Hi Rina.. If you get non dairy whipping cream definitely you can use that; however, I do not get one where I live so I have to forcibly use dairy whipping cream. In case you are using non-dairy you need not even do this step as the cream would be stiff on its own. Any brand of cream cheese would work. Philadelphia or Anchor is what I generally use.
Hi. With cream cheese and mascarpone, which one taste lighter (i meant taste not heavy as same with butter cream), and which one keep shape more stabilisers? Tks
Can this recipe be doubled by chance to cover a six inch cake including between the layers how much frosting would I need thank you for the information.
Hello dear. This was such a relief. Thanks for the tip. Can u plz help with my following concerns plz. -How many hours on room temperature my cake will hold this cream decoration? -How many hours before can I make it and refrigerate it? -And what should be the proportion of cream cheese with double heavy cream? Thanks in advance for your responses. 🙏🏻🙏🏻
Hi. I am ur new subscriber. Thank u so much for this vdo. Here in Sweden also most of the people prefer a dairy cream or a butter cream frosting. Can we use mascarpone cheese instead of cream cheese? which one will be better?
Thank you for your video. I have a question here. I can never get my whipping cream to firm up. I have tried both dairy and non dairy version. I always chill my bowl, beaters and the cream too but it never works. Infact even if the cream is taken straight from the fridge and is in a semi solid state it starts melting when I start whipping it. What could I be doing wrong?
Does all of this happen to you every time? If no, then check your expiration on the cream and cream cheese, and try different brands? Otherwise, sorry to say, it has to be something that you are doing weong.
I stuggle a lot with whip cream decorations..I can make so many beautiful designs but fail in making whipping cream...it always melts...One mistake I got to know is I dont use icing sugar...but couldnt understand what to use if we dont have cream cheese all the time and what is ratio.plz reply
Hi , I just saw your gulab jamun cake video, I liked your idea. And watch this stabilised whip cream, but my opinion is the cream cheese gives me a tangy flavour which i don’t like it. Is der any other things I need to take care to avoid that tangy taste?? Thank you
Thank you Dharani.. If you are using non dairy whipping cream then trust me you can go ahead and not try this method at all as non dairy cream is stable on its own. Secondly the cream cheese used in this recipe is so less as compared to the whipping cream that once you add the flavouring agent you absolutely won't taste the cream cheese at all.. just try a small amount first and then you can try the quantities mentioned in the video. Sometimes if I am baking a cake for my home I simply whip the cream with sugar and flavouring agent without adding cream cheese, it is still stable enough..
Hello.....I was struggling to convert dairy cream into whipped cream as it was turning to butter...thank you so much for tips.i am in Melbourne and here I see icing sugar and icing mixture..... icing sugar is just powdered sugar and mixture is having cornstarch in it....so do let me know which one should I use as you mentioned icing sugar here... thanks in advance
Hey everyone.. I have used this frosting to make eggless pineapple cake as requested by you guys. So please do subscribe you haven't yet because next video is all about making pineapple cake. :D
Have u uses this whipped cream in between the cake layers.. Does it taste same as normal whipped cream.
@@TulunadKitchen Yes, you can use this between the layers, as well as covering the cake with it, too. And in the video she said you cannot taste the cream cheese, so it should taste like whipped cream. :)
I tried but still failed😔😔
Hi,
Do you mind sharing the brands as well.. Cream cheese, whipping cream for suggestion. I have tried with couple of creams but didn't get success, so asking
Can you give us the proper ratio of both the creams... It will help us more
I see many people asking about specific amounts for the ingredients. I do not know if they realize that in the description box above, you offer a link to see a written version of this recipe, and even print it out. I did so last night and I now have a beautiful recipe for this stabilized whipping cream for my dessert binder! Everybody should go check it out!!
such nice trick. I have been using cream cheese in my eggless icecream recipe, to give it a rich and smooth texture. God knows why I never thought of adding it to cake frosting. thanks a tonne for the detailed video
I'm glad I found a video that didn't use gelatin to stabilized whipped cream frosting, Thank You.
Hi Jackie.. you are welcome..
This is so helpful, thank you! I’m working to revamp my baking now that i am vegetarian, and this is the best option I’ve found so far for stabilizing whipped cream. And you are an excellent teacher!
awww Jessica.. thank you so much dear.. so glad to learn that you found what you are looking for.. And since I am also vegetarian except that I bake with eggs but no meat or gelatin so you can find veg options in this channel.. Thank you for your kind words hope to see you often.. :D
Well done! I found a recipe for stabilized whip cream using gelatin. I came across your recipe and tutorial searching for 'how to decorate a cake with stabilized whipped cream' ~ i am excited to give this recipe a try today and will report back m after I'm done.
Thank you. I tried your recipe and it works so well my company was amazed.
Yay!! that is awesome :) Thanks for sharing
Thank you! I made it yesterday. I decorated my first cake for a birthday party and it was really good, I received a lot of compliment. But the most important, I got some left over cream and strawberries, I gave them to my daughters, they decorated the strawberries with this cream and left them outside, 89°F. When we came back after more than 7 hours the cream was intact
Oh thats amazing.. thanks a bunch for sharing your feedback with us.. so good to learn that you loved it manchiri1.. and also thank you for sharing the stability part this would not only help me but also all the others who would read this comment.. indeed sweet of you to share this.. thank you
Forgot to mention, I didn't taste the cream cheese at all and the sweetness was perfect, very light
@@manchiri1 thank you so much for sharing this information. I was wondering how long it would be able to sit outside and if it tasted like cream cheese at all and I'm so happy to see that there is no cream cheese taste and it is stable enough to sit outside! I love cream cheese but I'm looking for a light airy flavor for this particular cake!
@@stephonline15 I added a little bit of vanilla essence. This is still my favorite one
manchiri1 thanks for the tip. I will be adding a bit of vanilla to mine as well! Thank you again! Super helpful
Thanks for the recipe, I tried this today. The cheese cream did stabilized the whipped cream, but on 32 degree Celcius, when piping it is quite difficult after 15 mins or so, thus need to be put inside refrigator for a little while to continue piping.
Thank you so much! Finally a non gelatin stabiliser. Thank you!
Ya.. it works like a charm.. thank you :)
@@bakewithspicesandflavors if vegan how to do it with agar agar ? make a video for vegan version please :)
I have tried and was able to make the perfect whipped cream. Thank you so much for this video. Could you please let me know how to store the whipping cream and how many days it will last?
Hi, Thank you :). Do you know how does this cream cheese compare to the gelatine method? Could you do a comparison video please? and the cream cheese is a normal salty one or is it has to be non salty mascarpone?
Mam your video was very much helpful for me to learn hw to make a stable whipped cream, I m a new baker n will surely take ur tips while I mk the whipped cream..thnk u for the detailed video. It ws very helpful
Thank you for sharing this secret .. so helpful . As i was struggling to get non dairy whipped cream
Hey Sushma have you used dairy whipping cream ?
Can u please let me know which cream u have used for whipping
Ma'am can we use non dairy whipping cream instead of dairy cream... please reply. Thanks
I want to know as well
Hi great video.. thnq.. how to know the ratio if I need to make small quantities ??? I mean for cream cheese and whipping cream??
Tia
Thanks for the tips ..
Can i use frozen cream cheese ??
Hi, As cream cheese has salt so won’t it affect the taste of the frosting?
Very useful video ma’am. Can u pls suggest a good brand of cream cheese
Can we use the same trick on non dairy whipping cream like tropolite/Rich's
Mam cream cheese is same as cheese spread??? Like in India v get amul cheese spread?
What is the ration of cream cheese and whipping cream do you use?
Hi mam can I use Amul fresh cream
Mam Cani I use Cream cheese in Nondiairy cream, please suggest brand of cream cheese.
Is it salted cream cheese
Because we don't find unsalted cream cheese
Can v use cream cheese made at home from paneer for stabilizer???
Hi mam which brand cream cheese ur using PLZZ share
What cream cheese best suits this
Because my whipping cream is runny even after adding the cream cheese
is the cream cheese one good for roses?
What’s the ratio btw? Whipping cream:cheese? How long should I whisk?
Hi ma'am... While v adding whipping cream, is it cold or room temp?????
Please is there a substitute for the cream cheese
So cream cheese will stabilise any brand whipping cream at any weather condition?
Can I use butter instead of cream cheese in same amount and with same method
Hi,can you please specify cream cheese and whipped cream brand?
Hi can this be made using fresh cream instead of whipping cream
Hi, I would like to know which brand whipping cream u have used…and maida can be replaced with all purpose flour or cake flour .. what’s the difference between these 3 flour
Do you think greek yogurt will work because it‘s healthier
Whipping cream which you used is the cream like liquid in a bottle. I’m new to baking. So please if you can help where do get that means what is called ? Thanks
Do we need to add icing sugar in non dairy whipping cream also?
Mam...adding cream cheese to whipped cream will change color of frosting from bright white to milky white if I don't use yellow colour??🙏
Can I refrigerate this for future use? Or does it have to be used up soon?
Hi mam... I don't like cream cheese... Can i use mascarpone?
Can we do with same proses non dairy wipping cream
Hi did u take normal whipping cream or heavy whipping cream
Tku Just started liking to bake Enjoy watching the video Want to learn more Will star baking simple cream cheese cake without egg n gelatin
Please can i use powdered whip cream
Maam I don't have cream cheese and not able to buy itas this is not available in my area..can I use anything instead of it...please reply..I am going to bake tomorrow..
You know you don’t have followers Sush…you have lovers and fans!! You are amazing and yummmazing 😍🤗
Hi .. can u please make a video on adding colour to the cream? I use dairy whipping cream but when I add colour it gets little grainy . Thanks
Mam, wil it be in good condition after 1-2 months??is shelf life long??
Hi Sushma, I tried your pineapple cake with whipped cream frosting. I added cream cheese and whipped cream and got stiff one and after sometime it started falling down. I kept in fridge and beaten for some more time then again I got stiff frosting and finally I lost that stiffness and got running one. I couldn’t design on top of the cake. Please help me
is your recipe enough to frost a 6 inch cake between layers and outside of cake and have enough for piping on the cake thank you.
Hi, Nice video. Please can you kindly state the proportion of Cream Cheese, Whipping Cream & Sugar. Thank you :)
Can I store frosted cake on room temperature overnight and use next day? Or need to refrigerate?
Thanks for sharing such informative rcp . Pls advise how and how long to store this cream.
Thank you for showing the comparison. You are a good teacher
Ma'am please tell which brand cream u used?
This video was very well informative 👏 thank you. 100 plus videos and this explains everything step by step thnk yoy
How many cups does this make?
What should v do if its a non dairy whipping cream to stabilize??
Can we use cheese with non dairy too?
How much is the cream cheese to 1 cup whipping cream. My cake is waiting frosting...
What watt or speed hand beater is best
Hii ,can u suggest me which brand cream cheese I can buy in India,thank you
can I use non dairy whipping cream?
Hi I lives in USA my que is which cream cheese I use and complcery use dairy whipped cream? Why not use nondairy whipped cream?
Hi Rina.. If you get non dairy whipping cream definitely you can use that; however, I do not get one where I live so I have to forcibly use dairy whipping cream. In case you are using non-dairy you need not even do this step as the cream would be stiff on its own.
Any brand of cream cheese would work. Philadelphia or Anchor is what I generally use.
Which brand of cream cheese did you use?
Hi cream cheese is salty so doesn’t this cream have salty taste even though there is sugar ?
Ma'am can I use paneer cheese instead of cream cheese?
How much soft cheese did you add and how much whipping cream?
How how may I have the recipe above to make ? Thanks
If I use this whipped cream to fill a Black Forest cake with cherries a day previous will it hold till the next day when the cake cutting will be done
Hi. With cream cheese and mascarpone, which one taste lighter (i meant taste not heavy as same with butter cream), and which one keep shape more stabilisers? Tks
Can i use butter instead of cream cheese
Can we use non diary cream
Can this recipe be doubled by chance to cover a six inch cake including between the layers how much frosting would I need thank you for the information.
Thankyou so much..now.I can make good frosting with fresh cream too..
Cream cheese means butter?
Hi Mam
How much quantity need to take if I have non dairy whipping cream..plz
For making whipping cream do u use full fat cream. I don't know what to buy here in new Zealand
Hello dear. This was such a relief. Thanks for the tip. Can u plz help with my following concerns plz.
-How many hours on room temperature my cake will hold this cream decoration?
-How many hours before can I make it and refrigerate it?
-And what should be the proportion of cream cheese with double heavy cream?
Thanks in advance for your responses. 🙏🏻🙏🏻
If i use 1/2 cup whipping cream how much creamcheese i will put?
Do you live in New Zealand??
Can I use cream cheese in a tub ?
Is this quantity enough to frost an entire cake.
What is cream cheese,is it readily available,where can I expect to buy it from,do reply
Hi. I am ur new subscriber. Thank u so much for this vdo. Here in Sweden also most of the people prefer a dairy cream or a butter cream frosting. Can we use mascarpone cheese instead of cream cheese? which one will be better?
What is cream cheese?butter?
Thank you for your video. I have a question here. I can never get my whipping cream to firm up. I have tried both dairy and non dairy version. I always chill my bowl, beaters and the cream too but it never works.
Infact even if the cream is taken straight from the fridge and is in a semi solid state it starts melting when I start whipping it. What could I be doing wrong?
Does all of this happen to you every time? If no, then check your expiration on the cream and cream cheese, and try different brands? Otherwise, sorry to say, it has to be something that you are doing weong.
@@debjudisch5548 Thanks for the advice.
I stuggle a lot with whip cream decorations..I can make so many beautiful designs but fail in making whipping cream...it always melts...One mistake I got to know is I dont use icing sugar...but couldnt understand what to use if we dont have cream cheese all the time and what is ratio.plz reply
Hi , I just saw your gulab jamun cake video, I liked your idea. And watch this stabilised whip cream, but my opinion is the cream cheese gives me a tangy flavour which i don’t like it. Is der any other things I need to take care to avoid that tangy taste??
Thank you
Thank you Dharani.. If you are using non dairy whipping cream then trust me you can go ahead and not try this method at all as non dairy cream is stable on its own. Secondly the cream cheese used in this recipe is so less as compared to the whipping cream that once you add the flavouring agent you absolutely won't taste the cream cheese at all.. just try a small amount first and then you can try the quantities mentioned in the video.
Sometimes if I am baking a cake for my home I simply whip the cream with sugar and flavouring agent without adding cream cheese, it is still stable enough..
Can you tell me why my egg whites don't whip nicely
Thank you much needed frosting tip..was searching for my husband's bday
can paneer be used by blending with some cream in place of cream cheese??? nisha
Hi nisha no paneer cannot be used for doing the job.. you can use mascarpone cheese if you wish :)
Hello.....I was struggling to convert dairy cream into whipped cream as it was turning to butter...thank you so much for tips.i am in Melbourne and here I see icing sugar and icing mixture..... icing sugar is just powdered sugar and mixture is having cornstarch in it....so do let me know which one should I use as you mentioned icing sugar here... thanks in advance
Can I use heavy cream?
How to avoid loose cream frosting sis
Wow how can i store this mam? And how many days is the lifespan of this frosting? 👩🍳☺️