Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Decorator’s Never-Fail Whipped Cream

Mark Ferri

Yield: Makes 4 cups whipped cream (enough to fill, frost, and decorate the top and side of an 8- or 9-inch 2-layer cake. See below for 3- and 4-layer cakes).

As any cake decorator knows, whipped cream needs to be “just right” when piping it through a pastry bag onto a cake. The perfect decorator’s whipped cream is stiff, yet still soft enough to flow through the bag smoothly, evenly, and easily. Both the confectioners’ sugar and cream of tartar stabilize the whipped cream to give that professional look and ensure it will stand up perfectly on the cake. Be sure to refrigerate the cake right after decorating.

This recipe is excerpted from Junior’s Dessert Cookbook.

See variations for the measurements you’ll need to fill, frost, and decorate a 3- and 4-layer cake.

Ingredients

  • 3 Tbs. confectioners’ sugar
  • 1⁄2 tsp. cream of tartar
  • 1 pint (2 cups) icy-cold heavy or whipping cream
  • 2 tsp. pure vanilla extract

Preparation

  • Chill the bowl and mixer beaters (this is very important if your kitchen is warm). Mix the sugar and cream of tartar together. Whip the cream in a medium bowl with an electric mixer on high just until it begins to thicken. With the mixer running, add the sugar mixture, then the vanilla, and continue beating until the cream stands up in peaks that are stiff but still soft enough to flow. Don’t overbeat at this stage or the cream will curdle. For best results, use immediately or refrigerate and use within 30 minutes.
  • Fit the right size decorating tip onto a pastry bag. Use a coupler to attach them, so you can change the tips easily without cleaning out the bag each  time. A few decorating tips are too large for a coupler, so use these larger tips inside a bag with a small hole and fit the tip snugly inside before adding the whipped cream.
  • Put the frosted cake in the freezer for 30 minutes to set the decorations. Transfer to the refrigerator until time to serve.
  • Note: For whipped cream rosettes with deep, more decorative ridges, use closed-star tips: #845, #846, or #847 for large rosettes and stars; #30, #35, or #844 for medium-size ones.For decorations with a “softer” look and fewer details, choose open-star tips: #825, #826, or #827 for large rosettes and stars; #1M, #4B, or #822 for  medium-size ones.

For 6 cups Decorator’s Never-Fail Whipped Cream (enough to fill, frost, and decorate a 3-layer cake):
Prepare as directed using 1⁄3 cup confectioners’ sugar, 1⁄2 tsp. cream of tartar, 1-1⁄2 pints (3 cups) icy-cold heavy or whipping cream, and  1 Tbs. pure vanilla extract.

For 8 cups Decorator’s Never-Fail Whipped Cream (enough to fill, frost, and decorate a 4-layer cake):
Prepare as directed using 1⁄2 cup confectioners’ sugar, 1⁄2 tsp. cream of tartar, 1 quart (4 cups) icy-cold heavy or whipping cream, and 2 Tbs. pure vanilla extract.

Reviews

Rate or Review

Reviews

  • HeatherSmylie | 07/04/2015

    Nice texture. Crazy awful flavor with all that vanilla. Whipped cream is decadent without vanilla and if you must use 1/4- 1/2 tsp is plenty.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Carmel, CA (511)

Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks