How can i make whipped cream with a buttery consistency for a cake??

Question

I tried doing some where it has confectioners sugar, whipping creme and vanilla extract but near the point where its supposed to start getting really stiff it will break apart on me and seperate into a watery substance and then clumps up everywhere. What am i doing wrong? Im using a beater by the way. PLEASE HELP ANYONE. I want to know how to make a delicious creamy but stiff and buttery feel to my whipped cream for a birthday cake i made.

Answer 1

Sounds like you want a butter cream frosting instead of a whipped cream frosting.

The clumping you're experience sounds like you're over-whipping the cream and making butter.

Whip the cream first to soft peaks, then slowly add the sugar and vanilla and whip till you get stiff peaks.

Butter Cream Frosting I

"This is a frosting I normally put on birthday cakes. Its like the frosting that bakeries put on cakes, but I much prefer to make my own since I know what I am putting into it, and as always, homemade is best. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs."

Original recipe yield:
2 - 1/2 cups

INGREDIENTS
1/2 cup butter, softened
1/8 teaspoon salt
4 cups confectioners' sugar
2 egg yolk, beaten
1 teaspoon vanilla extract
2 tablespoons milk

DIRECTIONS
Cream butter until soft. Add salt and part of sugar gradually, blending after each addition. Then add egg yolks and vanilla; blend well. Add remaining sugar, alternately with milk, until of right consistency to spread, beating after each addition until smooth. Makes 2 1/2 cups or enough frosting to cover tops and sides of two 8 or 9 inch layers.
Note: If desired, 1 whole egg may be substituted for the 2 egg yolks to make 2 3/4 cups frosting

Answer 2

more cream, less powdered sugar.

To ensure success, start with heavy cream. Place the cream, beaters, and a metal bowl in the freezer for about 10-15 minutes before whipping. Beat one cup of the cream with about 2 tablespoons of sugar and a dash of vanilla extract until moderately stiff peaks form. Whipped creams are easily "jazzed up" by adding espresso powder, liqueurs, and spices such as cinnamon or nutmeg. It is important to note these ingredients should be added after the whipping is complete. It is a good idea to make whipped cream just before use, since it tends to wilt a bit upon sitting.

Answer 3

more cream, less powdered sugar.

To ensure success, start with heavy cream. Place the cream, beaters, and a metal bowl in the freezer for about 10-15 minutes before whipping. Beat one cup of the cream with about 2 tablespoons of sugar and a dash of vanilla extract until moderately stiff peaks form. Whipped creams are easily "jazzed up" by adding espresso powder, liqueurs, and spices such as cinnamon or nutmeg. It is important to note these ingredients should be added after the whipping is complete. It is a good idea to make whipped cream just before use, since it tends to wilt a bit upon sitting

Answer 4

STABILIZED WHIPPED CREAM ICING

1 tsp. unflavored gelatin
4 tsp. cold water
1 c. heavy whipping cream (at least 24 hours old and very cold)
1/4 c. confectioners' sugar
1/2 tsp. clear vanilla extract

Combine gelatin and cold water in small saucepan. Let stand until thick. Place over low heat, stirring constantly just until gelatin dissolves. Remove from heat and cool slightly. Whip cream, sugar and vanilla until slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff.
Yield: 2 cups

Cakes iced with whipped cream must be kept refrigerated. (This is the commercial recipe used by bakeries).

Answer 5

You're doing it right - BUT, make sure you chill the beaters and glass bowl first. Also, don't mix it too long. If it gets really stiff or turns slightly yellow, it's turning to butter.

Whipped cream is only good on cakes that are going to be eaten within a couple of hours. So don't make it the night before and expect to save it.

Answer 6

whipping cream will turn to butter if whipped too long. if you don't find satisfaction with whipping cream, might i suggest you use cream cheese instead? Philadelphia cream cheese will stand the test of time and you may do what you need, want or desire with it.