Welcome to the Cake Decorators Q&A
Whipped fresh cream decorations
Hi, I have been asked to decorate a cake in whipped fresh cream similar to those found in the high street cake shops. However I am struggling with making a good quality whipped cream that looks good piped. What am I doing wrong? The cream is to frothy and look terrible. Are the high streets using a gellatin or commercial grade stabilizer?
Commercial whipped cream is stabilised to keep its shape. It is also kept under refrigeration as it is a fresh dairy product which will spoil within a very short time at room temperature. Please take a peek at the following link for information on whipped cream stabiliser:
Hope the information helps.