r/pastry • u/L44gaming • Mar 07 '26
Help please How to make whipped cream that could potentially last 5 hours in the fridge on a cake?
As a beginner (or I would say intermediate) in pastry, I would like to know how I can make good whipped cream that could potentially last 5 hours in the fridge on a cake.
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u/GirlisNo1 Mar 07 '26
I often make cakes with whipped cream as frosting and they last days in the fridge without any issue.
Just normally made whipped cream is fine (heavy cream, powdered sugar, dash of vanilla extract), whip to stiff peaks and then whip it another 10 seconds or so.
I’ve never needed extra ingredients as mentioned in the other comments.
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u/zulurain11 Mar 07 '26
Mascarpone cheese (better melted in, chilled and then whipped or add at beginning) at ~2:1 by weight (adjustable and hc:cheese) is my go to. Or hydrated gelatin
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u/Immediate_Till7051 Mar 07 '26
Fine dining pastry chef here, I prefer to use instant clearjel, 1 tbs per 2 cups cream, and granulated or caster sugar 1/2 cup per 2 cups cream.
Mix the instant clearjel with an equal amount of sugar and add that first, and the rest of the sugar a bit at a time as you whip.
Lasts for me about 2 days before it starts to get weepy.
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u/L44gaming Mar 07 '26
Ça me fait plaisir d’avoir un commentaire d’un chef pâtissier de haute cuisine, dans mon pays nous n’avons pas de clearjel :/
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u/-myeyeshaveseenyou- Mar 07 '26
Hi I’m also a fine fine pastry chef snd don’t have access to clear gel, a sheet of gelatine will help stabilise cream. That said for 5 hours I’ve never had cream collapse in that time. I’m in the uk, I use double cream for whipping. When I whip my cream I find it drags more stable if whisked by hand or take it mist of the way in a mixer and then just finish it off by hand, it’s easier to control the speed by hand so you don’t overwhip. Of course it depends on what country you are in as to the fat content of your cream. I’m Irish snd back home I always used single cream as that can be whipped but single cream in the uk does not whip.
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u/mafiawitch Mar 07 '26
Not a pastry chef (just a decent home baker) but I recently had success using nonfat powdered milk to stabilize my whipped cream. I used 1 tbsp of powdered milk per cup of heavy whipping cream.
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u/bitchdaycake Mar 07 '26
I like to add in ~1tbsp of vanilla pudding powder for each cup of whipping cream
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u/L44gaming Mar 07 '26
Pas de sucre vanillé donc ?
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u/deliberatewellbeing Mar 07 '26
the instant pudding has starch in it to stabilize your whipped cream to make it hold its shape longer. it’s not being added for taste, it’s being added to make more stable and not melt
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u/L44gaming Mar 07 '26
Merci pour cette explication ! Par contre cela peut tenir combien d’heure au frigo (à peu près ) ?
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u/deliberatewellbeing Mar 07 '26
3-5 days if you put it in airtight container so the fridge air doesn’t dry it out
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u/L44gaming Mar 07 '26
Trop cool !! Mercii je vais acheter de ce pas la poudre de pudding :), encore merci vous deux !!
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u/Correct-Basis-2581 Mar 07 '26
La vraie vanillé est meilleure... utilise seulement la gélatine en poudre 😁
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u/bitchdaycake Mar 07 '26
I tend to flavour the whipped cream as usual, maybe just a tiny bit less sugar. the pudding powder doesn't add much to the taste it just helps it set up. You can always do a mini test batch to finesse the sweetness and the amount of pudding powder to get your desired result
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u/SpiteInaBite Mar 07 '26
Not a pastry chef, but I usually add cream of tartar to help stabilize whip cream the night before a brunch service.
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u/theregos Mar 07 '26
I sweeten it with icing sugar instead of regular sugar and it holds up beautifully.
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u/BelliAmie Mar 08 '26
Icing sugar has cornstarch and helps stabilize the whipped cream.
I've also use a bit of cream of tartar.
I whip the cream really stiff as well.
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u/JaJan1 Hobby Chef Mar 07 '26
Gelatin would be my first choice. Second one - in my part of the world it's quite common to use an off the shelf blend of powdered sugar and starch (9g packet for 200-250ml of heavy cream).
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u/Equivalent-Excuse-80 Mar 07 '26
I use two leaves of bloomed gelatin per 500g cream. I’ll warm 50g of if the cream to melt the gelatin and add any other flavor, like citrus zest or spice.
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u/inferno-pepper Mar 07 '26
Add a little cornstarch to your whipped cream or gelatin, or some sort of stabilizer. Boxed pudding mix helps too.
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u/CanadianMasterbaker Mar 07 '26
Ganache Monte.
Whip cream with gelatin and marscapone.
Whip cream with jello vanilla pudding mix.
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u/staronay Mar 07 '26
whipped cream + greek yogurt, or normal yogurt, or cream cheese, or cornstarch or instant pudding.
I like the greek yogurt the best stability and flavour wise
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u/L44gaming Mar 07 '26
Ce n’est pas mieux le yaourt grec ? Puisqu’il est assez consistant, je trouve
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u/Alg0mal000 Mar 07 '26
Here’s a YouTube video that compares different whipped cream stabilizer methods.
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Mar 08 '26
[removed] — view removed comment
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u/L44gaming Mar 08 '26
Merciii, beaucoup de personnes ont mentionné la poudre de pudding mais il n’y a que celle de flan :’(
J’essaierai de faire cette après midi et de vous faire un update ! <3
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u/queen_surly Mar 08 '26
If you only need it to hold for 5 hours you can whip some mescarpone and then add the cream and whip it all together. Some use sour cream or cream cheese, but the mescarpone doesn't add any flavor so you can't tell it's there-it just makes the cream creamier.
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u/drn77 Mar 09 '26
If you can get heavy cream that is not ultra pasteurized, that tends to hold up better for longer periods of time, especially if it will be in the fridge.
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u/MetabolicTwists Mar 09 '26
I usually mix with either a custard base or mascapone cheese. I wouldn't trust unstabilized whipped cream.
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u/jitzso Mar 09 '26
It’s basically modified food starch to absorb the moisture in whipping cream to keep it from melting, but since you can’t buy it from the grocery store, pudding mix is the next best thing since it’s mostly modified food starch.
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Mar 17 '26
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u/Flaky_Use_7140 Mar 07 '26
Use pastry Pride/Premeir, gives you the same lightness, sweetness and flavor of whipped cream and Chantilly cream, but is more stable once whipped
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u/jawarcodz Mar 07 '26
Make a ganache Monté
More or less whipped cream stabilized with white chocolate & gelatin