How do you make a stabilized Whip Cream frosting?

by Debbie
(Columbus, OH)

I would like to make a lighter fresh cake with layers of fruit and maybe Bavarian cream , and would like a whip cream frosting that holds up to piping.


Chef Todd Says:
You can stabilize a whipped cream frosting with a boiled sugar syrup, melted white chocolate, or shortening. Any frosting that you would call whipped cream definitely needs a stabilizer. The cream will not hold the air bubbles for long at room temperature that you whipped in. This would be okay for a pie that you mound cream on top, but it's messy and potentially dangerous for a cake.

Follow my Buttercream video for the boiled sugar procedure, or the Fudge Icing for using shortening or chocolate for stabilization.

If you decide to just use whipped cream to ice a cake, it had better be a single layer cake because the whipped cream will not support the weight of the cake layers. And, eat it right away before the cream weeps.

Chef Todd.