1 more stabilizer suggestion: instant pudding. I followed the maffylicious recipe and broooo it tasted like the bakery whipped frosting. It colored well, piped well, no grainy bits, it kept its shape for at least 4 hours at room temp (the dessert was eaten by then) and no weeping. I was in a big rush, wasn't very careful with measuring, made it in less than 5 min (i had the bowl chilling in the fridge the whole day until then). It turned out phenomenal, id highly recommend
I can't believe this has less than a million views. This was AMAZING. I cannot thank you enough. This was so diligently and smartly executed. Thank you so much, especially the corn starch bit. Every other video says "AdD ThE cOrNstArCH diReCtLY" and I thought heating it but I just was too afraid. And basically, I love you.
Awww 🥺 You’re just so sweet. Sometimes I wonder if these crazy thoughts that I turn into videos will be helpful and it makes me happy that you think so 🎈😁
The fact that you took the time to show this lengthy process, plus the research done, the knowledge, etc. Just wow! Kind people like you make this world a better place. I like 5% Fage yogurt. Plus it has so much protein. Now I know another way to use it! Thank you! 🙏🏼
I use pudding mix to stabilize my whipped cream, and it works beautifully. (For a frosting, I use 1 tablespoon pudding mix per cup of heavy cream. You can use as little as half a teaspoon and still have it stabilize the whipped cream though.) It does make the whipped cream have a thicker, more pudding-like texture and a bit of an artificial vanilla flavor. I'm going to try the Greek yogurt and maybe add a bit of pudding mix and see how that holds up. Thanks for the videos! I love how thorough you are in your tests!
@@shainazion4073 I should have specified. I live in the US and use Jello instant pudding mix. It uses modified corn starch (which allows it to thicken a liquid without heating it) and doesn't contain any eggs. You need much more regular cornstarch to thicken an unheated liquid, and it will often leave a grainy texture. The instant pudding mix leaves a nice smooth texture.
@@shainazion4073 I assume that using plain modified corn starch would do the same thing as pudding mix, but they don't sell it in my local grocery stores. 🤷♀️
THIS…Hands down, for me this is the best video out there on stabilized whipped cream! Thank you for taking the time and providing the detailed visuals. I will forever reference this video. LOVE IT!!!❤️❤️
I use mascarpone, because you can actually make it from the heavy whipping cream (you do need to heat it, add lemon juice/vingear, then strain it). So you actually don't need to buy another item for stabilization
After watching 100 videos determined to make a black forest cherry cake, and wrapped my layers overnight not feeling confident about the whipped filling holding up I think you saved the day here thank you tremendously!!!! I really didnt want to do all this work and the cake sag on the way to where we are going. I think I'll set it in a rubbermaid of ice just in case on the way, but my over paranoia paid off finding this video!❤
awww that makes me so happy! I think we all wonder the same things - like how stable these frostings are and if they're even worth all that time and effort to put on a cake. It seems like such an expensive and time consuming mistake if you don't get it right the first time. I hope you enjoyed your cake tho :)
I'm late to this video, so good job. Someone has already mentioned it probably in the comments but the cornstarch in the whip it had already been activated which is why it doesn't need to be heat treated. It's the same process for instant pudding desserts so if you can't find it easily try vanilla flavoured pudding or in the UK a couple of teaspoons of butterscotch Angel Delight. If you live near a Polish deli you might be able to find vanilla blancmange which doesn't have as strong a flavour as Angel Delight but does the same job.
What an incredible resource! And it's free! Okay so first of all, you're so good at educating. That little cornstarch experiment at around 7:00 was actually really illuminating and it was an extra step you didn't really have to film, but it helped me understand the corn starch's use in this recipe on a deeper level and I'll carry that knowledge on to other applications. Just wow, thanks for being thorough. I don't comment often, but your work really deserves more recognition!
The tidbit about cornstarch was actually revelatory for me. I've lost track of the number of times I had a thin sauce or pudding that I tried (and failed) to thicken with cornstarch. I can't believe the answer was as simple as heating it up first. I wanna scream, cry, and hug you all at once. 😭❤️
This video (and your newer buttercream video) are amazing. Your comparisons help so much and your explanations are great! As a food science student I can explain why the whip it (Sahnesteif) works without adding heat: the starch in it is pre-gelatinized. This can be done via different methods - chemically, using enzymes, or just by cooking the starch and then drying it again. What that means is once you add water, it immediately thickens up the liquid because the starch granules have already expanded :)
Wow... Thank you for that, you not only told why it works, but also how to make it. That's very cool. My question would be, how much corn starch do you add, to how much water. And if you don't have a food dehydrator, could you do it, in the oven? Would the process be like this: Mix the two ingredients, and then cook on the stove till thick. Take that thick mixture and spred it across a cookie sheet, and bake at a low 200° till dry. Then pulse that in a mini chopper/grinder until it's a fine powder? Thank you, again for sharing 😊
@@catpride1323 wow, i didn’t think someone would find my comment a year later! Thank you for your question :) Your process is correct. For how much water/cornstarch to add, as long as there is enough water to fully expand the starch it will be fine. The more water the longer it will take to dry. I don’t know exactly how high of a heat you can do, but I think 200F should be fine. But there is a caveat when doing this at home: after you have re-dried your starch you have to get it powdery again (like you said in a food processor). However when pulsing it in between these blades, many of the starch granules will break and not be as effective when soaking up water anymore. Manufacturers get around this by using more complicated (but still mechanical) methods of drying. So while you can make Sahnesteif at home, it will be a lot of effort and likely not work that well, unfortunately. If you really want to try it, maybe you could do a comparison between homemade and store bought :)
@@Lillkatzino Yes, I am hearing myself and you at the same time saying, this is a lot of work. Then you point out, it may not work... For all of that work, it would be upsetting. For a small price, yes it may be best to just buy the packet. I originally was thinking you could make a large batch of it, and keep in a container for anytime a thickener is needed. Which can be often... lol I thank you for your reply, that's awesome for something you posted a year ago!! 😊 Gotta ask, have you finished your schooling yet? 😃
The best whipped cream stabilizer is white chocolate or vanilla instant pudding added to the cream before whipping. I’ve done this for many years and it is no-nonsense and simple to do. 2 tsp added to 1 cup of heavy whipping cream. It will hold up in the fridge for a week!!!
@@francinekeane9900 She is using white chocolate ( flavored ) pudding or vanilla pudding, she is not using any kind of chocolate that would require melting….she’s speaking of just pudding.
@@jewelzb1402See, I didn't get that either. I also thought she meant that either white chocolate chocolate or vanilla pudding. Not that she was saying these to flavors of pudding are the best ones. 🤔
Oh, thank you :). I haven't liked many cake frostings. I'm the one scraping off 90% of it. But I'll eat all of the cream cheese frosting off carrot cakes. This yogurt stabilized one sound uber tastey!
You missed a protein stabilizer, I use it all the time, and have great results. 1 cup whipping cream to 2 tbsp icing sugar and 3 tbsp skim milk powder, both added at the soft peaks stage. Makes the whipping cream very stable, very good for piping, smoothing, very stable at room temp, or heat, accepts physical manipulation.
I've also used Insta Clear Jel (which I suspect is probably a close cousin to the Whip It) and pastry cream. The pastry cream was handy since the cake I was making had a pastry cream layer so I had it on hand.
I've been using Whip It to stabilize whip cream, since I learned how to make whip cream! Thanks for the comparison of different stabilizers, I guess I'll be sticking with Whip It. Luckily I can find this at my grocery store.
@sarahlebo1 I’ve never paid much attention, I do add the heavy cream first and then shake the whip it packet in. Typically I use a pint and one packet.
Thank you for sharing knowledge. I haven't found the right way to stabileze whipped cream so watching you do all these test is very knowledgeable for me and also benefits me in the future. I have to test them to find the best one for me but I truly enjoy watching you do this test and how you explain them to us. Thank you so much and take care.
5:04 Tempering is actually great method of avoiding clumps. You just need to add very small amount of whipped cream to gelatin, mix, and then add little more. 5:27 Not true. You don't have to use it immediately. Quite contrary. Fill piping bags and put them in the fridge. After 12 hours you have perfectly usable, and very firm cream.
I am glad that I happened upon your video! I am the designated birthday cake maker of my friend group. I never felt confident to take whipped cream on an hour (sometimes more) drive. I have used gelatin in the past, but never tried yogurt as a frosting (even though I have made skyr cake numerous times). Your test helps give me some confidence in using gelatin for an hour trip, and then yogurt for anything over. Thanks!
Ah yes I am also the designated bday cake maker - haha perhaps where this baking all started for me :) And you're welcome, enjoy your whipped cream cakes 🥰
This is the 2nd video I have seen of yours, and I just love the way you do your videos. Your videos are very educational, and yet entertaining, so it's a easy learn. You also speak very well, very calm, at a perfect pace and tone. Plus they are right to the point, we don't have a major intro video, nor do you talk about what we're about to see for the next 10 min. I'm a geek and love to learn, especially when it's done correctly, and in front of me, so I don't only learn the how, but also the why - which is so important.!! Baking is a passion of mine, so naturally I have now subscribed to your channel. 😊 I now look forward to new and exciting videos from you, while I try and binge watch all of your past one's 😉 Thank you for sharing, all that you do 🙂
You’re are so incredibly sweet, you deserve so many more subs. Your voice is so delicate and soothing. Amazing videos and I can’t wait for your channel to grow out of control 😄💕
🙋🏼♀️Hello, I wanted to mention a couple of other things I use to stabilize while cream that you didn’t mention. I know you used gelatin but have you ever used agar agar? It works much like gelatin except it’s vegan. My favorite thing to use is melted white chocolate. I don’t use enough to make a ganache, only enough to slightly sweeten and stabilize the whipped cream. The other benefit of using melted white chocolate is that I don’t need to add any extra sugar. Have you ever tried that method?
Such a useful video! Thank you for the effort🥺 I‘d love a similar video where you compare cakes like genoise & sponge cake and maybe what different methods (for example creaming method) to use for the desired results of cakes ❤️❤️❤️
Wow that's a good idea... I'd have to split that up into multiple vids probably. Lol I tend to have a lot to say about stuff and that vid would likely be an hour long
@@Sugarologie hello I just found your channel and I love the content! Ita very informative and nice! Please make this video even if it's 2 hour long we will watch it! I'm also very interested to learn about it as I wanna start making my own cakes! Please do it! 🥰🥰🥰 new subscriber here!
I tried the Greek yogurt tonight and personally did not like it. I had to add more whipping cream, powdered sugar, and vanilla to mask the sour taste. It tasted like the whipped cream was past due. I’ll def try the corn starch next.
Informative video! One thing though, you don’t need to heat the cornstarch when using it to stabilise cream. You’re not using it to thicken the cream here, but to reduce the moisture content which makes the cream more stable. You can also use other starches like potato starch to stabilise the whipped cream. Rule of thumb is one tbsp of starch to one cup of whipped cream. Add it in when you add the sugar.
Such a great video!!! I've been exploring different stabilizers and your video covered the greatest variety of options in a fun, efficient and systematic way. Thank you!! ❤️
Thanks for the video, however I'm confused. That Greek yoghurt only has a 5% fat content which would lower the total fat content when added to 36% fat cream🤔 it obviously worked but I don't understand why
Extremely helpful! I’ve tried so many stabilizing techniques. Non dairy milk powder was the last thing I tried. I’m definitely going to try the Greek yogurt and see how they compare.
Oh my, those recipes with mascarpone.. I like how it tastes, but doing it as the recipes sais doesn't get final thing smooth enough or good enough, and now thanks to you I know why 😀 Will try your way tomorrow 😉 Thank you !
Thank you for this amazing tutorial on stabilisers. I've been experimenting myself but could not find the correct method or ratios. Your videos are inspiring for start up bakers like myself. Look forward to the next one 😊
Thanks for such a helpful video! I have only stabilized with instant pudding. I think it's similar to Whip It but it flavors the cream too. I like to use cheesecake flavor. I'll try Whip It.
Great video, a lot of useful information. I have used marshmallow fluff as a stabilizer for whip cream and I'm wondering how that would stand up against the yogurt.
This video was incredibly helpful! Thank you! ❤️ I have a question about the cream with Whip It: can you refrigerate the cream overnight to be used for decorating a cake the next day or does it need immediate use?
🥳 I have been waiting for this video!!!! Thank you thank you thank you for all that you do! You're the best! 🥰🥰🙌 Also, that berry Chantilly cake looked DELICIOUS!!!! 🤤
Wow! You are ah-maze-ing! As a baker and cake decorator for 18 yrs, how have I JUST discovered you? So helpful!! thank you! Also-have you read “Lessons in Chemistry”!?
Thank you so much for these!!!! I’ve been wanting to try the mascarpone one for forever but like it’s so rare to see mascarpone cheese in our grocery store. I want to try the yogurt one and see if i’ll like it!
this helped alot because my cake is in the freezer because the whipped cream gets soft too quicklly because of how humid my country is. Ill try the gelatine method because I cannot get the Whip it anywhere and I dislike tangy yogurt.
Hello! Thank you so much for this detailed video!! If you happen to see this! I'm thinking of using whipped cream frosting instead of cream cheese frosting for my red velvet cake! Would you recommend the yogurt or the mascarpone to get a similar taste as a cream cheese frosting?
Cream cheese works as well. Just dribble in a little cream into the cream cheese and whisk in, add a little more until you get to where you can mix in the cream completely. I use about 2-3 tbs for 2 cups of whipped cream. I can't get mascarpone cheese where I live. It does deepen the flavor a bit, but it holds it's shape and my family likes it better than plain whipped cream.
This was an amazing video. Thank you! I've made whipped mascarpone frosting before but never thought to add it as a stabilizer 🤦♀️. I think I'll try that plus the whip it.
Excellent explanations, made me realize what i did wrong in many cakes i previously did. I want to ask... How much lucuma puree i should add to make it taste the best???
Where is the recipe for the one using yogurt? I'd love to use that Monday for a double layer letter cake! Do you have that recipe or can you tell me ratios to use when making the filling? Thank you! This video was sooo helpful!
Hi thanks so much for this video :) ! I enjoy whipped cream frosting and have been wanting to make one just didn't know how and which stabilizer to use but this video was very helpful! Thanks for showing the end results of the piping work and how long it lasts :) So I want to use the yogurt but u said it had like a tangly flavor to it I want mine to be a bit sweet is it possible to use regular vanilla yogurt that's a little similar like the yogurt you used just a bit sweet? Aswell as I really like the control whipped cream stabilizer as when I bake a cake it's eaten the same day.Overall great video I really enjoy watching the video it was very helpful aswell just subscribed :)
Good information. On your website it would be nice to have a chart summarizing the results of the different products instead of having to scroll around and read each test that you did. If I'm looking for something quick and don't mind a little tang, I can scroll down to the yogurt instructions, etc. My mother is from Germany so Dr. Oetker's Whip It was a staple growing up and always saw in my aunt's kitchen and in grocery stores in Germany.
13:12 what about pre-flavored gelatin? Would you make that the same way as regular gelatin? And how would you make it using Agar, agar? Thank you so much for your help.
Oh that’s interesting- I’ve ever tried butter. Just thinking now, it’s likely be considered a fat stabilizer, so similar to the method with Greek yogurt probably. 😊
Hi thanks for you channel very Interesting and I love it, i am wondering if you would have a recipe for Mc Cain deep’n delicious chocolate frosting, this the one I can’t figure, thanks and keep up the good work
Wow, in terms of experiment and explanation ....though I'd like to know if we can mix buttercream and whipped cream icing for ease and stability, without majorly ruining the taste of lightness and fluffiness?
Question: I tried some of these methods and it was very thick and nice at the begining but the longer I wait the runnier it becomes. I tried putting it back in the fridge to keep it cool, but it becomes loose anyway. I also tried l to whip it again after I took it out but I can't get it back to the original texture. Any suggestions?
Typically the ratio of anti-caking agent is so very low in powdered sugar that it’s not discernible, esp given the low quantity of sugar we use for whipped cream. In American buttercreams it absolutely is and I know that bothers many, including me! The main reason is that it just dissolves more readily. For sure you could use caster - we have a hard time finding that here in the US and I’m jealous of other countries who have it. 🙂
Great presentation 👍🏻👍🏻👍🏻👍🏻👍🏻Up! Very useful for me since I've never worked with whipped cream frosting 🤗 Thank you so much for sharing and specially that you took the time to test different ways to achieve the one you like the most 👩🏻🍳😍 Happy Holiday Season to you and your loved ones🎄🕊💒✨🙌🎆🎊💝
On a baking competition show, I saw someone use Marshmallows as a stablelizer for her whip cream. She put one large one in the microwave for a few second, and then threw that into her whipped cream. I did try it one day, and it did not work, epic fail... lol Small little shard bits in my whip cream. I assume it was the warm meeting the cold.. She added it because her whip cream was not whipping to stiff peaks. So she, like I added it to already whipped cream, soft peak form. I assume I did something wrong, as hers worked, but thinking about it, would it be better to add it when the whipping cream was still a liquid? Like heat the two items on the stove, then once cool enough add back to the whipping cream, and then whip? Or like you showed with one method, add it into the soft peaks? If anyone has used Marshmallows, I'd love some feed back. Thanks 😊
Loved the video! I have to make a cake in a couple of days and the only stabilizer I have at home that I could use is mascarpone (which isn't a problem since I love the flavour). However, what's the ratio of mascarpone to whipping cream?
egg white, whip cream, sugar... which is the best way to make a whipped cream meringue? which ratio of the three ingredients? make them individually then combine them or do them together at the same time?
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
1 more stabilizer suggestion: instant pudding. I followed the maffylicious recipe and broooo it tasted like the bakery whipped frosting. It colored well, piped well, no grainy bits, it kept its shape for at least 4 hours at room temp (the dessert was eaten by then) and no weeping. I was in a big rush, wasn't very careful with measuring, made it in less than 5 min (i had the bowl chilling in the fridge the whole day until then). It turned out phenomenal, id highly recommend
I have been making a whipped cream and pudding frosting since I was a teenager. It’s my absolute favorite way to make a not to sweet whipped topping!!
Yes to this
do you pre-make the pudding part and then add it to the whip cream?
@@enderesting just add the powder
@@Anteater23 what confuses me is that pudding mix has cornstarch in it, so wouldn't it need heat to be activated as well?
I can't believe this has less than a million views. This was AMAZING. I cannot thank you enough. This was so diligently and smartly executed. Thank you so much, especially the corn starch bit. Every other video says "AdD ThE cOrNstArCH diReCtLY" and I thought heating it but I just was too afraid. And basically, I love you.
Awww 🥺 You’re just so sweet. Sometimes I wonder if these crazy thoughts that I turn into videos will be helpful and it makes me happy that you think so 🎈😁
i can't believe she has less than 1M subscribers :(. So much detail and very good teacher. I suspect there's no sensationalism. Not enough click bait
The fact that you took the time to show this lengthy process, plus the research done, the knowledge, etc. Just wow!
Kind people like you make this world a better place. I like 5% Fage yogurt. Plus it has so much protein. Now I know another way to use it! Thank you! 🙏🏼
I hope you love it - that's my favorite one too :)
Yeah in Greece we eat faye too much!😄😄😄
I use pudding mix to stabilize my whipped cream, and it works beautifully. (For a frosting, I use 1 tablespoon pudding mix per cup of heavy cream. You can use as little as half a teaspoon and still have it stabilize the whipped cream though.) It does make the whipped cream have a thicker, more pudding-like texture and a bit of an artificial vanilla flavor. I'm going to try the Greek yogurt and maybe add a bit of pudding mix and see how that holds up. Thanks for the videos! I love how thorough you are in your tests!
Yeah I’m shocked she didn’t try that.
Pudding is cornstarch and flavors with sometimes dried milk powder and dried egg powder.
@@shainazion4073 I should have specified. I live in the US and use Jello instant pudding mix. It uses modified corn starch (which allows it to thicken a liquid without heating it) and doesn't contain any eggs. You need much more regular cornstarch to thicken an unheated liquid, and it will often leave a grainy texture. The instant pudding mix leaves a nice smooth texture.
@@shainazion4073 I assume that using plain modified corn starch would do the same thing as pudding mix, but they don't sell it in my local grocery stores. 🤷♀️
@@LivetolearnMama I live in the US also, I used to find Whip-it packets in the Better Supermarkets.
THIS…Hands down, for me this is the best video out there on stabilized whipped cream! Thank you for taking the time and providing the detailed visuals. I will forever reference this video. LOVE IT!!!❤️❤️
Thank you 😊 That’s such a sweet note
Absolutely true! The best videos for baking EVER!!!
I use mascarpone, because you can actually make it from the heavy whipping cream (you do need to heat it, add lemon juice/vingear, then strain it). So you actually don't need to buy another item for stabilization
After watching 100 videos determined to make a black forest cherry cake, and wrapped my layers overnight not feeling confident about the whipped filling holding up I think you saved the day here thank you tremendously!!!! I really didnt want to do all this work and the cake sag on the way to where we are going. I think I'll set it in a rubbermaid of ice just in case on the way, but my over paranoia paid off finding this video!❤
awww that makes me so happy! I think we all wonder the same things - like how stable these frostings are and if they're even worth all that time and effort to put on a cake. It seems like such an expensive and time consuming mistake if you don't get it right the first time. I hope you enjoyed your cake tho :)
@Jennifer Dane which ones did you use?? :)
Thank you so much for the whipped cream test and for teaching us all the different ways we could make it. It's one of my favorite frostings.
You're so welcome 💗
I’m so glad i finally found someone that goes through the time and effort to really see a different in creams to I can learn
I'm late to this video, so good job. Someone has already mentioned it probably in the comments but the cornstarch in the whip it had already been activated which is why it doesn't need to be heat treated. It's the same process for instant pudding desserts so if you can't find it easily try vanilla flavoured pudding or in the UK a couple of teaspoons of butterscotch Angel Delight. If you live near a Polish deli you might be able to find vanilla blancmange which doesn't have as strong a flavour as Angel Delight but does the same job.
What an incredible resource! And it's free! Okay so first of all, you're so good at educating. That little cornstarch experiment at around 7:00 was actually really illuminating and it was an extra step you didn't really have to film, but it helped me understand the corn starch's use in this recipe on a deeper level and I'll carry that knowledge on to other applications. Just wow, thanks for being thorough. I don't comment often, but your work really deserves more recognition!
The tidbit about cornstarch was actually revelatory for me. I've lost track of the number of times I had a thin sauce or pudding that I tried (and failed) to thicken with cornstarch. I can't believe the answer was as simple as heating it up first. I wanna scream, cry, and hug you all at once. 😭❤️
This video (and your newer buttercream video) are amazing. Your comparisons help so much and your explanations are great! As a food science student I can explain why the whip it (Sahnesteif) works without adding heat: the starch in it is pre-gelatinized. This can be done via different methods - chemically, using enzymes, or just by cooking the starch and then drying it again. What that means is once you add water, it immediately thickens up the liquid because the starch granules have already expanded :)
Wow...
Thank you for that, you not only told why it works, but also how to make it.
That's very cool.
My question would be, how much corn starch do you add, to how much water.
And if you don't have a food dehydrator, could you do it, in the oven?
Would the process be like this:
Mix the two ingredients, and then cook on the stove till thick.
Take that thick mixture and spred it across a cookie sheet, and bake at a low 200° till dry.
Then pulse that in a mini chopper/grinder until it's a fine powder?
Thank you, again for sharing 😊
@@catpride1323 wow, i didn’t think someone would find my comment a year later! Thank you for your question :)
Your process is correct.
For how much water/cornstarch to add, as long as there is enough water to fully expand the starch it will be fine. The more water the longer it will take to dry. I don’t know exactly how high of a heat you can do, but I think 200F should be fine.
But there is a caveat when doing this at home: after you have re-dried your starch you have to get it powdery again (like you said in a food processor). However when pulsing it in between these blades, many of the starch granules will break and not be as effective when soaking up water anymore. Manufacturers get around this by using more complicated (but still mechanical) methods of drying.
So while you can make Sahnesteif at home, it will be a lot of effort and likely not work that well, unfortunately. If you really want to try it, maybe you could do a comparison between homemade and store bought :)
@@Lillkatzino Yes, I am hearing myself and you at the same time saying, this is a lot of work.
Then you point out, it may not work...
For all of that work, it would be upsetting.
For a small price, yes it may be best to just buy the packet.
I originally was thinking you could make a large batch of it, and keep in a container for anytime a thickener is needed.
Which can be often... lol
I thank you for your reply, that's awesome for something you posted a year ago!! 😊
Gotta ask, have you finished your schooling yet?
😃
The best whipped cream stabilizer is white chocolate or vanilla instant pudding added to the cream before whipping. I’ve done this for many years and it is no-nonsense and simple to do. 2 tsp added to 1 cup of heavy whipping cream. It will hold up in the fridge for a week!!!
Hi thanks for your idea so what stops the melted chocolate from becoming hard before you can whip it
@@francinekeane9900
She is using white chocolate ( flavored ) pudding or vanilla pudding, she is not using any kind of chocolate that would require melting….she’s speaking of just pudding.
@@jewelzb1402See, I didn't get that either.
I also thought she meant that either white chocolate chocolate or vanilla pudding.
Not that she was saying these to flavors of pudding are the best ones.
🤔
Oh, thank you :). I haven't liked many cake frostings. I'm the one scraping off 90% of it. But I'll eat all of the cream cheese frosting off carrot cakes. This yogurt stabilized one sound uber tastey!
You missed a protein stabilizer, I use it all the time, and have great results. 1 cup whipping cream to 2 tbsp icing sugar and 3 tbsp skim milk powder, both added at the soft peaks stage. Makes the whipping cream very stable, very good for piping, smoothing, very stable at room temp, or heat, accepts physical manipulation.
I've also used Insta Clear Jel (which I suspect is probably a close cousin to the Whip It) and pastry cream. The pastry cream was handy since the cake I was making had a pastry cream layer so I had it on hand.
I love using Whip It. It's super easy to use and it holds up nicely. Thanks for the tutorial!
Oh yeah, I'm a fan now. It's so so easy. It has a proper place in my pantry now 😉
I've been using Whip It to stabilize whip cream, since I learned how to make whip cream! Thanks for the comparison of different stabilizers, I guess I'll be sticking with Whip It. Luckily I can find this at my grocery store.
@sarahlebo1 I’ve never paid much attention, I do add the heavy cream first and then shake the whip it packet in. Typically I use a pint and one packet.
Yes, i use a cup of heavy cream, 2 tablespoons of confectioners sugar and 1 tablespoon of jello pudding powder (any flavor you like).
I was wonder how to made my cream better not water consistency,now because of your video I know how to use stabilizer in different ways.Thanks.
Thank you for sharing knowledge. I haven't found the right way to stabileze whipped cream so watching you do all these test is very knowledgeable for me and also benefits me in the future. I have to test them to find the best one for me but I truly enjoy watching you do this test and how you explain them to us.
Thank you so much and take care.
You are so welcome!
I use full cream milk powder or a cook custard as a stabiliser for my whipped cream, depending on how much time I have
Extremely informative video for beginners...thank you so much
You answered all my questions & summing this up saved me so much time on research thank you!
5:04 Tempering is actually great method of avoiding clumps. You just need to add very small amount of whipped cream to gelatin, mix, and then add little more.
5:27 Not true. You don't have to use it immediately. Quite contrary. Fill piping bags and put them in the fridge. After 12 hours you have perfectly usable, and very firm cream.
Thank you very much! I've been struggling with whipping cream stability. Now it's over. Thanks 😊
You are so welcome!
I am glad that I happened upon your video! I am the designated birthday cake maker of my friend group. I never felt confident to take whipped cream on an hour (sometimes more) drive. I have used gelatin in the past, but never tried yogurt as a frosting (even though I have made skyr cake numerous times). Your test helps give me some confidence in using gelatin for an hour trip, and then yogurt for anything over. Thanks!
Ah yes I am also the designated bday cake maker - haha perhaps where this baking all started for me :) And you're welcome, enjoy your whipped cream cakes 🥰
@@Sugarologie u are germ. U need to be awarded a Nobel award in baking.. wow! This is foolproof food scientist work . Stay blessed
This is the 2nd video I have seen of yours, and I just love the way you do your videos.
Your videos are very educational, and yet entertaining, so it's a easy learn. You also speak very well, very calm, at a perfect pace and tone.
Plus they are right to the point, we don't have a major intro video, nor do you talk about what we're about to see for the next 10 min.
I'm a geek and love to learn, especially when it's done correctly, and in front of me, so I don't only learn the how, but also the why - which is so important.!!
Baking is a passion of mine, so naturally I have now subscribed to your channel. 😊
I now look forward to new and exciting videos from you, while I try and binge watch all of your past one's 😉
Thank you for sharing, all that you do 🙂
I didn’t know that you could use Greek yogurt in frosting. Thanks for showing this video how to make frosting in different kinds of ways. 😊❤️
You are so welcome!
@@Sugarologie 😊😍😇
You’re are so incredibly sweet, you deserve so many more subs. Your voice is so delicate and soothing. Amazing videos and I can’t wait for your channel to grow out of control 😄💕
Sitting here editing vids and I see this message - you're just so sweet 🥰 Thank you so much
@@Sugarologie aww you’re welcome! 💜
I tried gelatin and it works beautifully. Thank you 🙏
Wonderful!
🙋🏼♀️Hello, I wanted to mention a couple of other things I use to stabilize while cream that you didn’t mention. I know you used gelatin but have you ever used agar agar? It works much like gelatin except it’s vegan.
My favorite thing to use is melted white chocolate. I don’t use enough to make a ganache, only enough to slightly sweeten and stabilize the whipped cream. The other benefit of using melted white chocolate is that I don’t need to add any extra sugar. Have you ever tried that method?
Such a useful video! Thank you for the effort🥺
I‘d love a similar video where you compare cakes like genoise & sponge cake and maybe what different methods (for example creaming method) to use for the desired results of cakes
❤️❤️❤️
Wow that's a good idea... I'd have to split that up into multiple vids probably. Lol I tend to have a lot to say about stuff and that vid would likely be an hour long
@@Sugarologie Were here for it , if youll do it !! 👍👍👌
@@Sugarologie hello I just found your channel and I love the content! Ita very informative and nice! Please make this video even if it's 2 hour long we will watch it! I'm also very interested to learn about it as I wanna start making my own cakes! Please do it! 🥰🥰🥰 new subscriber here!
I tried the Greek yogurt tonight and personally did not like it. I had to add more whipping cream, powdered sugar, and vanilla to mask the sour taste. It tasted like the whipped cream was past due. I’ll def try the corn starch next.
Great video! Thank you for carrying out all the experiments to show us which ones worked best! I’m definitely going to try out your favorite ones!
Thank you SO MUCH for this well executed experiment. I watched very closely and was able to frost a cake using your results. It was delicious!
This deserves a Noble Prize
Lol ☺️
Thank you, I benefited a lot, I follow you from Saudi Arabia 💗💗💗
😀 You're so welcome
Informative video! One thing though, you don’t need to heat the cornstarch when using it to stabilise cream. You’re not using it to thicken the cream here, but to reduce the moisture content which makes the cream more stable. You can also use other starches like potato starch to stabilise the whipped cream.
Rule of thumb is one tbsp of starch to one cup of whipped cream. Add it in when you add the sugar.
have you tried to stabilize whipped cream with plain cream cheese. it worked for me. thank you 😍
Such a great video!!! I've been exploring different stabilizers and your video covered the greatest variety of options in a fun, efficient and systematic way. Thank you!! ❤️
Thanks for the video, however I'm confused. That Greek yoghurt only has a 5% fat content which would lower the total fat content when added to 36% fat cream🤔 it obviously worked but I don't understand why
Absolutely love this video! Thank you for explaining stabilized within your demo. Awesome!
Glad it was helpful!
Extremely helpful! I’ve tried so many stabilizing techniques. Non dairy milk powder was the last thing I tried. I’m definitely going to try the Greek yogurt and see how they compare.
How did it go with the powdered milk? Does it hold the cake layers? I read about it that it can work as a stabilizer and I want to try it.
Please teach me how to use the non dairy milk powder and it's measurements, and what stage to add it. Is it compulsory to add icing sugar too? Thanks
Oh my, those recipes with mascarpone.. I like how it tastes, but doing it as the recipes sais doesn't get final thing smooth enough or good enough, and now thanks to you I know why 😀 Will try your way tomorrow 😉 Thank you !
Thank you for this amazing tutorial on stabilisers. I've been experimenting myself but could not find the correct method or ratios. Your videos are inspiring for start up bakers like myself. Look forward to the next one 😊
Thank you for doing that test for us to benefit from. Much appreciated.
Ah you're very welcome :)
Thanks for such a helpful video! I have only stabilized with instant pudding. I think it's similar to Whip It but it flavors the cream too. I like to use cheesecake flavor. I'll try Whip It.
Great video, a lot of useful information. I have used marshmallow fluff as a stabilizer for whip cream and I'm wondering how that would stand up against the yogurt.
This video was incredibly helpful! Thank you! ❤️ I have a question about the cream with Whip It: can you refrigerate the cream overnight to be used for decorating a cake the next day or does it need immediate use?
🥳 I have been waiting for this video!!!! Thank you thank you thank you for all that you do! You're the best! 🥰🥰🙌 Also, that berry Chantilly cake looked DELICIOUS!!!! 🤤
Oh I'd LOVE to see what creative stuff you'd come up with this!! And thank you so much ♥️💕💗
your voice matches the task. it is a fully immersive experience
Wow! You are ah-maze-ing! As a baker and cake decorator for 18 yrs, how have I JUST discovered you? So helpful!! thank you! Also-have you read “Lessons in Chemistry”!?
Excellent video I’m going with the yogurt one on my banana poke cake Thank you
It worked out perfect 🍦🍨
Everyone loved it said it was delicious and it held up well
Thanks again ‼️ you taught me well ❤️🥰
Thank you so much for these!!!! I’ve been wanting to try the mascarpone one for forever but like it’s so rare to see mascarpone cheese in our grocery store. I want to try the yogurt one and see if i’ll like it!
Wow! super helpful - thank you for testing all these options, I learned a lot!
this helped alot because my cake is in the freezer because the whipped cream gets soft too quicklly because of how humid my country is. Ill try the gelatine method because I cannot get the Whip it anywhere and I dislike tangy yogurt.
Thé best video ever . We neeeeeded this !!!
Ahh that's so great! I'm so glad it was helpful ;)
Thank you so much for the thorough explanation and the comparison.
Omg just subscribed! I love your tips and your explanations with science involved…
Can you make big batches and freeze?
I love your content and voice. Plz don’t stop making videos.
Alright then !! Thank you so MUCH. I have always wanted these answers.
Thank you for going through all the WORK to make this video ♥️
Daam I love all the info and break down of everything. It's easy to grasp ,
Hello! Thank you so much for this detailed video!! If you happen to see this! I'm thinking of using whipped cream frosting instead of cream cheese frosting for my red velvet cake! Would you recommend the yogurt or the mascarpone to get a similar taste as a cream cheese frosting?
I'm wondering the exact same thing!! 😅 Have you come to any conclusions yet?
Cream cheese works as well. Just dribble in a little cream into the cream cheese and whisk in, add a little more until you get to where you can mix in the cream completely. I use about 2-3 tbs for 2 cups of whipped cream. I can't get mascarpone cheese where I live.
It does deepen the flavor a bit, but it holds it's shape and my family likes it better than plain whipped cream.
Smartest baker I know!!! Love your videos
This was an amazing video. Thank you! I've made whipped mascarpone frosting before but never thought to add it as a stabilizer 🤦♀️. I think I'll try that plus the whip it.
Wondering if you have done anything with coconut cream?
Such a helpful and thorough video… thanks so much for doing this and sharing 💛
You're so welcome
You should use agar agar or clear piping gel. It will hold for days at room temperature.
Can cream of tartar also used for whipped cream stabilizer for frosting cake? Also, how to save whipped cream frosted cake from having cracks on it?
Excellent explanations, made me realize what i did wrong in many cakes i previously did. I want to ask... How much lucuma puree i should add to make it taste the best???
Wow fantastic vid. Extremely informative for beginner cake decorators.
Thank you for taking your time and being so thourough
Nothing beats whipped cream. I might actually make cakes with it now!
Excellent video with excellent explanations and tips! Thank you! I want to try it with yogurt!
Where is the recipe for the one using yogurt? I'd love to use that Monday for a double layer letter cake! Do you have that recipe or can you tell me ratios to use when making the filling? Thank you! This video was sooo helpful!
Me too, need the ratio for cream n yogurt for my cake!
I use grass fed beef gelatin, raw cream and powdered Allulose!!! Might as well make it yummy and healthy ❤
Hi thanks so much for this video :) ! I enjoy whipped cream frosting and have been wanting to make one just didn't know how and which stabilizer to use but this video was very helpful! Thanks for showing the end results of the piping work and how long it lasts :) So I want to use the yogurt but u said it had like a tangly flavor to it I want mine to be a bit sweet is it possible to use regular vanilla yogurt that's a little similar like the yogurt you used just a bit sweet? Aswell as I really like the control whipped cream stabilizer as when I bake a cake it's eaten the same day.Overall great video I really enjoy watching the video it was very helpful aswell just subscribed :)
Good information. On your website it would be nice to have a chart summarizing the results of the different products instead of having to scroll around and read each test that you did. If I'm looking for something quick and don't mind a little tang, I can scroll down to the yogurt instructions, etc. My mother is from Germany so Dr. Oetker's Whip It was a staple growing up and always saw in my aunt's kitchen and in grocery stores in Germany.
Thank you for the detailed explanation. Helped me make my decision.
Glad I could help
What about white chocolate? Have you considered it as a stabilizer?
13:12 what about pre-flavored gelatin? Would you make that the same way as regular gelatin? And how would you make it using Agar, agar? Thank you so much for your help.
I love your channel! I am learning so much.
Thank you for all this info & tips !! So helpful !!
Beautiful cake at the end as well !! 👍
Thanks so much! 😊
You are a genius ❤❤❤
Hey, it was an all-in-one guide. Loved it! ❤❤ But what about butter? How is it as a stabilizer?
Oh that’s interesting- I’ve ever tried butter. Just thinking now, it’s likely be considered a fat stabilizer, so similar to the method with Greek yogurt probably. 😊
I hv just done with butter n dairy cream. It absolutely worked, even when I m in the tropics. Try it.
Hi thanks for you channel very Interesting and I love it, i am wondering if you would have a recipe for Mc Cain deep’n delicious chocolate frosting, this the one I can’t figure, thanks and keep up the good work
Wow, in terms of experiment and explanation ....though I'd like to know if we can mix buttercream and whipped cream icing for ease and stability, without majorly ruining the taste of lightness and fluffiness?
Question: I tried some of these methods and it was very thick and nice at the begining but the longer I wait the runnier it becomes. I tried putting it back in the fridge to keep it cool, but it becomes loose anyway. I also tried l to whip it again after I took it out but I can't get it back to the original texture. Any suggestions?
I am curious why you used powdered sugar which containts cornstarch as an anti-caking agent, why not caster aka super fine sugar?
Typically the ratio of anti-caking agent is so very low in powdered sugar that it’s not discernible, esp given the low quantity of sugar we use for whipped cream. In American buttercreams it absolutely is and I know that bothers many, including me!
The main reason is that it just dissolves more readily. For sure you could use caster - we have a hard time finding that here in the US and I’m jealous of other countries who have it. 🙂
@@Sugarologie Thank you for the clarification, keep up the great work!
What an amazing video and very detailed. You gained a new subscriber.
Great presentation 👍🏻👍🏻👍🏻👍🏻👍🏻Up!
Very useful for me since I've never worked with whipped cream frosting 🤗
Thank you so much for sharing and specially that you took the time to test different ways to achieve the one you like the most 👩🏻🍳😍
Happy Holiday Season to you and your loved ones🎄🕊💒✨🙌🎆🎊💝
On a baking competition show, I saw someone use Marshmallows as a stablelizer for her whip cream.
She put one large one in the microwave for a few second, and then threw that into her whipped cream.
I did try it one day, and it did not work, epic fail... lol
Small little shard bits in my whip cream.
I assume it was the warm meeting the cold..
She added it because her whip cream was not whipping to stiff peaks.
So she, like I added it to already whipped cream, soft peak form.
I assume I did something wrong, as hers worked, but thinking about it, would it be better to add it when the whipping cream was still a liquid?
Like heat the two items on the stove, then once cool enough add back to the whipping cream, and then whip?
Or like you showed with one method, add it into the soft peaks?
If anyone has used Marshmallows, I'd love some feed back.
Thanks
😊
Loved the video! I have to make a cake in a couple of days and the only stabilizer I have at home that I could use is mascarpone (which isn't a problem since I love the flavour). However, what's the ratio of mascarpone to whipping cream?
egg white, whip cream, sugar... which is the best way to make a whipped cream meringue? which ratio of the three ingredients? make them individually then combine them or do them together at the same time?
I don't know why i didn't find this video before, very helpful!!
Question, is Whip It stabilizer is the same as whipping cream powder mix?
I'll enlighten the whipped cream stabiliser packet part, the starch in it is precooked and then ground up to fine powder