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Whipped Cream Frosting Recipe Demonstration – Joyofbaking.com

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By Paul
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Whipped Cream Frosting Recipe Demonstration - Joyofbaking.com

Recipe here: http://www.joyofbaking.com/WhippedCreamFrosting.html Stephanie Jaworski of Joyofbaking.com demonstrates how to make Whipped Cream Frosting.
This Whipped Cream Frosting makes the perfect whipped cream that will keep in the refrigerator several hours without separating. It is thick and creamy and oh so good. You can use it as a filling for cakes, as a frosting, you can pipe it, or it can be used simply as an accompaniment to a slice of pie, a bowl of fresh fruit, or to garnish a pudding. I have included recipes for vanilla flavored whipped cream (also called Chantilly Cream), raspberry, strawberry, lemon, chocolate, and even a mocha flavored whipped cream.

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Video Rating: 4 / 5

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Paul

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Home cook from Europe. Collected and tested recipes from cuisines around the world — in a regular kitchen, no professional gear.

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17 responses to “Whipped Cream Frosting Recipe Demonstration – Joyofbaking.com”

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  1. Jasmeet Lall

    very nicely xplained!!! if we have to make strawberry flavor , can we add
    strawberry jam and how much as i dont have the sauce!! i plan to make it
    tomm as its my daughter’s bday party on saturday!!!!also can u guide me on
    the qty of frosting required for a 9″ round cake.? looking forward to ur
    prompt reply as eagerly waiting!!!!!

    Reply
  2. Lauren Kellohen

    do you have to use heavy whipping cream or can you just use whipping cream?

    Reply
  3. Bint’l Halal

    hi. is it ok to use whipping cream with 33% of fat only.? 35%-40% not
    available in saudi arabia

    Reply
  4. Noemi Rutiaga

    Thanks for the tutorial Mrs. Jaworski. Very well presented. Now I know
    what’s going on top of my kid’s birthday cake!

    Reply
  5. Nia Simonne

    Can you do a video on how to make raspberry filling for cupcakes

    Reply
  6. Angellette Manuel

    hi…i will ask if you will put the whipped cream frosting in the
    refrigerator when done? 

    Reply
  7. Tammy Thompson

    This is an odd way of making this. I just put whole whipping cream then
    beat it, wait till
    I see peaks and then add flavoring.

    Reply
  8. ja mesut

    We don’t have heavy wipping cream in our country. So can I use just wipping
    cream with only 33%??? PS: In the chocolate one I’m useing nutela :)

    Reply
  9. Abigail Colorado

    Hi! One time I put the left over whipping cream carton at the freezer and
    tried to whip it but it did not anymore, it’s like the fats and milk
    separated. Do I have to whip all the whipping cream when the carton is
    opened already? And if I whipped all of it can I freeze it and thaw it when
    I decide to use it? 

    Reply
  10. Nia Simonne

    Don’t you have to put unflavored gelatin in it joy of baking
    

    Reply
  11. Tammy Thompson

    You can also stabilize it with gelatin and it will last even longer than 24
    hours.
    but it is a little more complicated.

    Reply
  12. drew856856

    im getting so hungry watching this. great job mam.

    Reply
  13. Afsaneh Bhimji

    I just love your recipes! Everything i’ve made off the website turns out
    amazing. I’m making the chocolate whip for a filling inside a cake and i’m
    making the cake a day in advance of the party. Do I have to refrigerate the
    cake or can I leave it out over night? Will adding meringue powder allow me
    to leave it out over night?

    Reply
  14. Big2little

    Here whipping cream is just called cream (rjómi) , but less fat content is
    called cooking cream (matreiðslurjómi). We only have these two types of fat
    content in cream.

    Reply
  15. ladyarayan

    Great video! But what if you spread on a cake a day before an occasion?
    Will it turn liquidy?

    Reply
  16. Dorien Reed

    Why aren’t you using gelatine to make it set up on warm days? Without it
    wouldn’t it just melt?

    Reply
  17. taniyamamai08

    Hello, madam.. May I know, is it Dairy whipping cream or Non-Dairy whipping
    cream?
    Thank you in advance :)

    Reply