6 whipped creams for cakes - which holds up best?

There are different ways to stabilize whipped cream, but which one is best for your cake? We'll test 6 different common whipped cream stabilizers to see which one piped the nicest and held up cakes overnight and at room temperature.

TIMESTAMPS:
00:00 Intro
01:00 5 Different Stabilizers we'll use
01:30 Non-Stabilized Whipped Cream
03:35 Gelatin Whipped Cream
05:33 Whip It (Sahnestief) Whipped Cream
06:35 Cornstarch Whipped Cream
08:10 Yogurt Whipped Cream
09:05 Mascarpone Whipped Cream
10:30 Results!

RECIPES:

🌈 TOOLS USED IN THIS VIDEO:
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Whip It (Sahnesteif)

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[ruthhh.m]

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

[sm]

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.

[lisa]

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!!!❤️❤️

[anacorona]

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! 🙏🏼

[janem]

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!

[lindaliestman]

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!!!

[jojomondo]

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

[jenniferdane]

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!❤

[LivetolearnMama]

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!

[KhalilOmar]

You should use agar agar or clear piping gel. It will hold for days at room temperature.

[lazenbear]

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.

[NikkiBdraws]

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. 😭❤️

[xzizy]

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

[Soulmates_DIY]

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.

[MichaelBoroditsky]

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.

[peopleunderthestars]

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!

[janiceview]

Yes, i use a cup of heavy cream, 2 tablespoons of confectioners sugar and 1 tablespoon of jello pudding powder (any flavor you like).

[tazeenahmed]

Extremely informative video for beginners...thank you so much

[catpride]

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 🙂

[mariacarey]

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.