Whipped Cream Filling

I made butter. It went from soft peaks to butter. i really wanted stiff peaks for filling a lady lock cookie. I will try again.

I used 4 TBSP of sugar and a 1 TBSP of Vanilla extract and added strawberry pie filling….awesome

Exactly what I was looking for! I added some cinnamon with the sugar and cream (I used more sugar than the recipe called for, since my cake was not a very sweet cake) and it was amazing! I will be using this again and again. YUM!

I used this as my topping for Tres Leches Cake & Loved it….SO easy, light & delicious! I followed the recipe to a T except I added a little more sugar & a half a tsp vanilla. I had one problem & I’m hoping someone can advise me as to what I did wrong, I got some gelatin beads in the topping. My cream was at the soft peak stage, I added the gelatin to the warm water, then to to cream, & then beat to stiff peak..everything came out great except getting some beads (yuck). I was using a hand mixer, maybe next time I should try my kitchen aide? Any suggestions welcome because I LOVE this topping. Thanks for posting!

Great results but I like it a little sweeter, not much though

Works well, is a very non-sweet version as written. I like to use the standard Chantilly cream ratio as I learned it, 2 tablespoons per cup of cream, which is perfect for me. It is tricky to catch the dissolved gelatin between too hot and gelled. If your gelatin thickens, just reheat it briefly. It is easier if you add another tablespoon of water to the hot dissolved gelatin, which cools it down immediately, or use 2 tablespoons at the start. Drizzle it into the softly whipped cream as you continue to beat on a lower speed until it is fully incorporated, then increase the speed again if needed to whip to soft peaks.

Great filling! Very easy. Did add vanilla, and increase the sugar( sweet tooth here). It’s a keeper. Thank you for sharing!

This recipe is a great starting point. I doubled the sugar, water, and gelatin, and I added a touch of vanilla extract. I found the directions easy to follow and it turned out exactly how I wanted.

This filling/icing was stable, but not as I expected, I was hoping for more stiff cream. Well I added vanilla extract. Make sure the gelatin mixture is runny and you can pour it in the cream while beating on high.

9.10.14 … https://www.allrecipes.com/recipe/24047/whipped-cream-filling/ … I messed up & added more than one t gelatin – probably two. I added an individual envelope-full. :/ Yup, it’s stabilized! 😀 Actually, it’s good; it just looks overwhipped – my fault. It doesn’t taste it, no butter here; but definitely looks it. This is a good recipe, but I think I might try the dissolve-in-cold-water-first type when I try again. Note4Me: Westcoastmom: Jun. 6, 2015 8:14 am Hi Lindsay! 🙂 A stabilized whipped cream like this recipe is the closest thing to Cool Whip. But looking at the recipe you’re making, there’s cream cheese in it. So that will help stabilize the real whipped cream. And I would use powdered sugar in the cream as the little bit of cornstarch in it will help hold it together as well. And a little drop of vanilla as cool whip usually has a little flavouring

This tasted and worked great. I made a previous almost slightly similar recipe from this site that ended up having gelatin beads in the whipped cream. For some reason, that was not the case this time. I just heated some water in the microwave, measured out the 1 Tblsp., and then stirred in the gelatin in the separate bowl. I poured it in quickly while blending. This will be my new go to for stabilized whipped cream. Although, this holds up like a frosting it still is whipped cream. So, I would use it in conjunction with a sweet filling on cake or cupcakes or as a filling and a sweet glaze, ganache, or something similar on top. It works for me, but I know most are accustomed to commercial cakes and cupcakes which are extremely sweet. It makes enough whipped cream for 1 cake or 15 cupcakes, and it holds up well in the fridge until serving time.

i wasn’t very happy with this, ive made whipped cream hundreds of time but thought this might hold up better for a coconut cake i was making, but the gelatin made the texture of the whipped cream different (more like cool whip….i don’t know how else to explain it) it made it seem artificial, and i really stood over the bowl confused at how my wonderful whipped cream had somehow been turned to cool whip. the cake survived, and no one had anything bad to say about it, but ill stick to basics on the whipped cream.

I made this yesterday in a chocolate fudge cake for my 2 grandson’s birthday, they loved it. I will make this filling for all my cakes, cream puffs, and eclairs and anything else that needs a cream filling. Thank you for this recipe I have others but this one is the best.

Excellent and easy! Just be sure your gelatin mixture is room temperature and not too thick before adding it to prevent clumpiness. It was really easy to work with and just sweet enough to complement sweet desserts. Thank you, thank you, Cathy!

I added a packet of Starbucks Via for a coffee-flavored filling and icing for a devil’s food cake – light and creamy and delicious!

Suggested by others to add more sugar and Vanilla

It is so nice to have a recipe to use when you have to make the whipped cream beforehand or to be able to decorate cakes or cupcakes with before it melts down. I will be using this often. I did add a bit more vanilla but other than that didn’t change anything.

i used it to do a banana cream filing for a cake and used the rest to frost the cake. i did add more sugar as it wasn’t enough sweetness as someone else mentioned. very basic recipe like going out to buy whip cream in a tub.

Follow exact recipe and turns out excellent. Add extra sugar 2Tbsp +vanilla 1tsp just because we like with a little flavor. A keep recipe.

Great recipe and easy to adjust. used 3.5T of powdered sugar because the cake was already sweet. let the gelatin sit in cold water for at least a minute. then microwave for a minute at a time, stirring each time until it is liquid. let it sit until its only warm. 🙂

super! this went perfect for my carrot cake…well the carrot cake i make from this website 🙂