Comments on: Stabilized Whipped Cream Frosting (Easy Recipe) http://cakejournal.com/recipes/whipped-cream-frosting-recipe/ Wed, 22 Mar 2023 17:49:37 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Sharon http://cakejournal.com/recipes/whipped-cream-frosting-recipe/#comment-317591 Wed, 08 Dec 2021 12:19:38 +0000 http://cakejournal.com/?p=12934#comment-317591 Could ths recipe bemade with non-dairy whipping cream?

]]> By: Floranet http://cakejournal.com/recipes/whipped-cream-frosting-recipe/#comment-247711 Mon, 16 Dec 2019 06:04:43 +0000 http://cakejournal.com/?p=12934#comment-247711 Worth Appreciating. Great work.

]]> By: Marja Boersma http://cakejournal.com/recipes/whipped-cream-frosting-recipe/#comment-244848 Wed, 06 Nov 2019 16:27:36 +0000 http://cakejournal.com/?p=12934#comment-244848 You can also use a tablespoon of powdered whole milk. Works fine, every time. To keep the whipped cream stiff much longer. For 3 cups cream I’d try 2 or mayby 2,5 tbspn powdered whole milk.
Never had problems with it.

]]> By: Tammie Sanders http://cakejournal.com/recipes/whipped-cream-frosting-recipe/#comment-208605 Tue, 11 Jun 2019 01:15:44 +0000 http://cakejournal.com/?p=12934#comment-208605 How does it hold up to freezing? My dad’s 75th Birthday is coming up and I want to go ahead and make the cake now and freeze it. It will be frozen approximately 20 or so days. Otherwise, I will make the cake now, freeze, and add frosting on his birthday, but I’d rather have it all done so I can concentrate on the rest of his birthday.

]]> By: Linda http://cakejournal.com/recipes/whipped-cream-frosting-recipe/#comment-106906 Thu, 21 Sep 2017 06:20:55 +0000 http://cakejournal.com/?p=12934#comment-106906 I think powdered sugar is preferable.
Something even better is to beat the heavy cream to almost stiff peaks, add Hershey’s chocolate syrup until blended. Delicious!

]]> By: Charina Nicolas http://cakejournal.com/recipes/whipped-cream-frosting-recipe/#comment-105812 Mon, 28 Aug 2017 04:45:35 +0000 http://cakejournal.com/?p=12934#comment-105812 After frosting a cake/cupcake how long does it stand in room temperature? I’m from Philippines & the weather is kinda hot ?

]]> By: Ashlynn Jones http://cakejournal.com/recipes/whipped-cream-frosting-recipe/#comment-103404 Tue, 11 Jul 2017 16:39:00 +0000 http://cakejournal.com/?p=12934#comment-103404 Me and sis making it now! Cannot decide on cake or cupcakes

]]> By: Sydney Winkler http://cakejournal.com/recipes/whipped-cream-frosting-recipe/#comment-96890 Tue, 18 Apr 2017 14:09:17 +0000 http://cakejournal.com/?p=12934#comment-96890 In reply to celine.

There are no powdered egg whites or egg whites needed in this recipe!

]]> By: Sydney Winkler http://cakejournal.com/recipes/whipped-cream-frosting-recipe/#comment-96889 Tue, 18 Apr 2017 14:06:29 +0000 http://cakejournal.com/?p=12934#comment-96889 In reply to Okudaye.

As long as the frosting reaches the soft peak stage, a whisk should be okay to use. You will have to be very stern with your stirring as a mixer has a lot more power than a manual whisk. So if you have a hand or stand mixer I would recommend that.

]]> By: Okudaye http://cakejournal.com/recipes/whipped-cream-frosting-recipe/#comment-96468 Thu, 09 Mar 2017 15:49:30 +0000 http://cakejournal.com/?p=12934#comment-96468 Can I use a whisk to whip instead of a mixer

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