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.
Awww 🥺 You’re just so sweet. Sometimes I wonder if these crazy thoughts that I turn into videos will be helpful and it makes me happy that you think so 🎈😁
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
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!!!❤️❤️
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! 🙏🏼
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!
@@shainazion4073 I should have specified. I live in the US and use Jello instant pudding mix. It uses modified corn starch (which allows it to thicken a liquid without heating it) and doesn't contain any eggs. You need much more regular cornstarch to thicken an unheated liquid, and it will often leave a grainy texture. The instant pudding mix leaves a nice smooth texture.
@@shainazion4073 I assume that using plain modified corn starch would do the same thing as pudding mix, but they don't sell it in my local grocery stores. 🤷♀️
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. 😭❤️
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
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!❤
awww that makes me so happy! I think we all wonder the same things - like how stable these frostings are and if they're even worth all that time and effort to put on a cake. It seems like such an expensive and time consuming mistake if you don't get it right the first time. I hope you enjoyed your cake tho :)
This video (and your newer buttercream video) are amazing. Your comparisons help so much and your explanations are great! As a food science student I can explain why the whip it (Sahnesteif) works without adding heat: the starch in it is pre-gelatinized. This can be done via different methods - chemically, using enzymes, or just by cooking the starch and then drying it again. What that means is once you add water, it immediately thickens up the liquid because the starch granules have already expanded :)
Wow... Thank you for that, you not only told why it works, but also how to make it. That's very cool. My question would be, how much corn starch do you add, to how much water. And if you don't have a food dehydrator, could you do it, in the oven? Would the process be like this: Mix the two ingredients, and then cook on the stove till thick. Take that thick mixture and spred it across a cookie sheet, and bake at a low 200° till dry. Then pulse that in a mini chopper/grinder until it's a fine powder? Thank you, again for sharing 😊
@@catpride1323 wow, i didn’t think someone would find my comment a year later! Thank you for your question :) Your process is correct. For how much water/cornstarch to add, as long as there is enough water to fully expand the starch it will be fine. The more water the longer it will take to dry. I don’t know exactly how high of a heat you can do, but I think 200F should be fine. But there is a caveat when doing this at home: after you have re-dried your starch you have to get it powdery again (like you said in a food processor). However when pulsing it in between these blades, many of the starch granules will break and not be as effective when soaking up water anymore. Manufacturers get around this by using more complicated (but still mechanical) methods of drying. So while you can make Sahnesteif at home, it will be a lot of effort and likely not work that well, unfortunately. If you really want to try it, maybe you could do a comparison between homemade and store bought :)
@@Lillkatzino Yes, I am hearing myself and you at the same time saying, this is a lot of work. Then you point out, it may not work... For all of that work, it would be upsetting. For a small price, yes it may be best to just buy the packet. I originally was thinking you could make a large batch of it, and keep in a container for anytime a thickener is needed. Which can be often... lol I thank you for your reply, that's awesome for something you posted a year ago!! 😊 Gotta ask, have you finished your schooling yet? 😃
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.
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!
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!!!
@@francinekeane9900 She is using white chocolate ( flavored ) pudding or vanilla pudding, she is not using any kind of chocolate that would require melting….she’s speaking of just pudding.
@@jewelzb1402See, I didn't get that either. I also thought she meant that either white chocolate chocolate or vanilla pudding. Not that she was saying these to flavors of pudding are the best ones. 🤔
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!
I've been using Whip It to stabilize whip cream, since I learned how to make whip cream! Thanks for the comparison of different stabilizers, I guess I'll be sticking with Whip It. Luckily I can find this at my grocery store.
@sarahlebo1 I’ve never paid much attention, I do add the heavy cream first and then shake the whip it packet in. Typically I use a pint and one packet.
I am glad that I happened upon your video! I am the designated birthday cake maker of my friend group. I never felt confident to take whipped cream on an hour (sometimes more) drive. I have used gelatin in the past, but never tried yogurt as a frosting (even though I have made skyr cake numerous times). Your test helps give me some confidence in using gelatin for an hour trip, and then yogurt for anything over. Thanks!
Ah yes I am also the designated bday cake maker - haha perhaps where this baking all started for me :) And you're welcome, enjoy your whipped cream cakes 🥰
Thank you for sharing knowledge. I haven't found the right way to stabileze whipped cream so watching you do all these test is very knowledgeable for me and also benefits me in the future. I have to test them to find the best one for me but I truly enjoy watching you do this test and how you explain them to us. Thank you so much and take care.
You’re are so incredibly sweet, you deserve so many more subs. Your voice is so delicate and soothing. Amazing videos and I can’t wait for your channel to grow out of control 😄💕
I've also used Insta Clear Jel (which I suspect is probably a close cousin to the Whip It) and pastry cream. The pastry cream was handy since the cake I was making had a pastry cream layer so I had it on hand.
Such a useful video! Thank you for the effort🥺 I‘d love a similar video where you compare cakes like genoise & sponge cake and maybe what different methods (for example creaming method) to use for the desired results of cakes ❤️❤️❤️
Wow that's a good idea... I'd have to split that up into multiple vids probably. Lol I tend to have a lot to say about stuff and that vid would likely be an hour long
@@Sugarologie hello I just found your channel and I love the content! Ita very informative and nice! Please make this video even if it's 2 hour long we will watch it! I'm also very interested to learn about it as I wanna start making my own cakes! Please do it! 🥰🥰🥰 new subscriber here!
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 🙂
Such a great video!!! I've been exploring different stabilizers and your video covered the greatest variety of options in a fun, efficient and systematic way. Thank you!! ❤️
🥳 I have been waiting for this video!!!! Thank you thank you thank you for all that you do! You're the best! 🥰🥰🙌 Also, that berry Chantilly cake looked DELICIOUS!!!! 🤤
I tried the Greek yogurt tonight and personally did not like it. I had to add more whipping cream, powdered sugar, and vanilla to mask the sour taste. It tasted like the whipped cream was past due. I’ll def try the corn starch next.
I just recently bumped into your channel, and I’m so GLAD! You’re brilliant! What a gem 💎 of a baker you are ☺️. I love how much you break things down. I’m looking forward to learning from you! God bless 🙏🏻
Extremely helpful! I’ve tried so many stabilizing techniques. Non dairy milk powder was the last thing I tried. I’m definitely going to try the Greek yogurt and see how they compare.
Thank you for this amazing tutorial on stabilisers. I've been experimenting myself but could not find the correct method or ratios. Your videos are inspiring for start up bakers like myself. Look forward to the next one 😊
Cream cheese works as well. Just dribble in a little cream into the cream cheese and whisk in, add a little more until you get to where you can mix in the cream completely. I use about 2-3 tbs for 2 cups of whipped cream. I can't get mascarpone cheese where I live. It does deepen the flavor a bit, but it holds it's shape and my family likes it better than plain whipped cream.
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.
Informative video! One thing though, you don’t need to heat the cornstarch when using it to stabilise cream. You’re not using it to thicken the cream here, but to reduce the moisture content which makes the cream more stable. You can also use other starches like potato starch to stabilise the whipped cream. Rule of thumb is one tbsp of starch to one cup of whipped cream. Add it in when you add the sugar.
You are a life saver!!! My favorite cakes are made with whipped frosting and I needed to know how to make it for my own wedding cake! Now I'm confident that I'll be able to have a cake that I love on my special day. Thank you!!!
Thank you so much for these!!!! I’ve been wanting to try the mascarpone one for forever but like it’s so rare to see mascarpone cheese in our grocery store. I want to try the yogurt one and see if i’ll like it!
Oh my, those recipes with mascarpone.. I like how it tastes, but doing it as the recipes sais doesn't get final thing smooth enough or good enough, and now thanks to you I know why 😀 Will try your way tomorrow 😉 Thank you !
Thanks for such a helpful video! I have only stabilized with instant pudding. I think it's similar to Whip It but it flavors the cream too. I like to use cheesecake flavor. I'll try Whip It.
This was an amazing video. Thank you! I've made whipped mascarpone frosting before but never thought to add it as a stabilizer 🤦♀️. I think I'll try that plus the whip it.
this helped alot because my cake is in the freezer because the whipped cream gets soft too quicklly because of how humid my country is. Ill try the gelatine method because I cannot get the Whip it anywhere and I dislike tangy yogurt.
Wow! You are ah-maze-ing! As a baker and cake decorator for 18 yrs, how have I JUST discovered you? So helpful!! thank you! Also-have you read “Lessons in Chemistry”!?
Great presentation 👍🏻👍🏻👍🏻👍🏻👍🏻Up! Very useful for me since I've never worked with whipped cream frosting 🤗 Thank you so much for sharing and specially that you took the time to test different ways to achieve the one you like the most 👩🏻🍳😍 Happy Holiday Season to you and your loved ones🎄🕊💒✨🙌🎆🎊💝
Great video, a lot of useful information. I have used marshmallow fluff as a stabilizer for whip cream and I'm wondering how that would stand up against the yogurt.
This video was incredibly helpful! Thank you! ❤️ I have a question about the cream with Whip It: can you refrigerate the cream overnight to be used for decorating a cake the next day or does it need immediate use?
Good information. On your website it would be nice to have a chart summarizing the results of the different products instead of having to scroll around and read each test that you did. If I'm looking for something quick and don't mind a little tang, I can scroll down to the yogurt instructions, etc. My mother is from Germany so Dr. Oetker's Whip It was a staple growing up and always saw in my aunt's kitchen and in grocery stores in Germany.
