- Add a small drop of Food Coloring to the Heavy Whipping Cream.
- Place the Powdered sugar into a mixing bowl.
- Pour in the colored heaving whipping cream.
- Whisk just until the cream reaches stiff peaks.
The addition of black coloring can be difficult, whether you’re trying to make basic whipped cream to dollop onto pies or stabilized whipped cream frosting to decorate an “Over the Hill” cake. Black whipped cream can be made by experimenting with the red, blue, and yellow primary colors in your set of food coloring, but true black food coloring produces the best quality black.
Before making your whipping cream, put your mixing bowl and whipping attachment in the freezer for 15 minutes. Heavy or whipping cream should be kept in the refrigerator until just before use. Your whipped cream will blend better if the bowl, attachment, and cream are colder. Set the bowl and attachment in place and assemble the stand mixer.
Fill the chilled mixing bowl with the ingredients for your whipped cream, which are typically heavy or whipping cream, vanilla, and powdered sugar. If using a paste, insert a toothpick into the paste to collect a small amount to add before mixing, or add one to two drops of liquid black food coloring.
Set your mixer to the whipping setting and whip your cream for about five minutes, or until stiff peaks form. If you find that your black color is not yet sufficiently dark after mixing begins, gradually add a few more drops of food coloring or a little more paste while the mixer is running. Continue until you reach the desired shade of black.
Set up your mixer similarly to how you would when making basic whipped cream, using the cold bowl and attachments. Add one to two drops of liquid black food coloring to the bowl of combined ingredients if using paste, or dip a toothpick into the paste and remove a small amount.
To the mixing bowl, add 1 to 2 tablespoons of dry pudding mix powder. Cake decorating and piping are made simpler thanks to pudding mix’s assistance in stabilizing and firming up the whipped cream. If your recipe calls for chocolate, you might want to use chocolate pudding mix because the darker color will help you achieve the rich black color you want.
When stiff peaks begin to form, turn on the mixer and continue to whip for three to five minutes.
Since food coloring paste doesn’t add any liquid to your whipping cream, it frequently produces a rich black color without affecting the whipped cream’s consistency.
Large amounts of black food coloring can produce a mildly bitter taste. To make up for this, think about beginning with an additional tablespoon of powdered sugar or a small amount of cocoa powder for chocolate whipped cream.
Professional writer Deborah Lundin has over 20 years of experience in the medical industry and running a small business. She studied medical science and sociology at Northern Illinois University. Her interests and passions include children, pets, healthy eating, and fitness.
How to Make Stabilized Whipped Cream
Here’s how I make this fluffy, creamy frosting, and it’s really simple:
Raspberry Peach Cake with whipped cream frosting
My recipe for stabilized whipped cream is super versatile. I used strawberry extract in my video recipe, but you can use any flavor and any color in this one.
Make sure your cream is extremely cold, and if necessary, put it in the freezer for five minutes before whisking, for the best results.
Here are the increased ingredient proportions you’ll need to make more whipped cream:
You can purchase the ingredients for this recipe here (Amazon affiliate links):
Check out some of my other frosting recipes if you liked this whipped cream frosting recipe!
Whipped cream can easily be ruined by over mixing. By pausing to check for firmness during the whipping stages, you can avoid over-whipping when making homemade whipped cream. Whipped cream should only take a few minutes to make. To determine when to stop whisking, pay close attention to how the thickened cream changes. When whisking, thickened cream will initially bubble up, then it will start to thicken and form visible ripples in the frosting after about 1-2 minutes. You must stop whisking once the ripples become thicker and more noticeable. Even an additional few seconds of mixing at this point risks ruining the whipped cream.
When necessary, I provide all of the ingredients in this recipe and all of my recipes in grams and mL (milliliters). I also provide the ingredient quantities in METRIC cup measurements. Be aware, though, that different nations use different cup and spoon sizes. As a result, I strongly advise measuring ingredients with kitchen scales when necessary in order to achieve the recipe’s objectives.
Whipped Cream frosting should be used immediately for best results. Over time, whipped cream will start to lose its stiffness and soften, making it more difficult to pipe decorations and for them to keep their shape. When whipped cream is used right away, you can easily pipe defined shapes and decorations. You must also refrigerate the decorated desserts. For reasons of food safety, whipped cream should only be left at room temperature for a maximum of 1-2 hours. It should also be consumed within 24-48 hours maximum.
For two primary reasons, the thickened cream in this recipe needs to be cold. The first reason is due to food safety. Because thickened cream or heavy cream contains milk products, it should be stored in the refrigerator rather than at room temperature for food safety reasons. The thickened cream should be cold for two additional reasons: to aid in the whipping process and stabilize the frosting. At low temperatures, whipped cream will keep its stability and shape. It will be more challenging to achieve a stable and thick consistency in hot or warm environments.
A great eggless substitute for buttercream and other frosting recipes like Swiss Meringue and Italian Buttercream is whipped cream or whipping cream frosting. Whipped cream frosting is quick, simple and easy to make. It only takes three ingredients to create a delicious cream frosting that is light and fluffy and stable enough to pipe onto desserts and cakes.
My Stabilized Whipped Cream Video Tutorial
Watch my YouTube video recipe for my step-by-step instructions for making stabilized whipped cream frosting! Want new recipe updates? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications.
The components you’ll need to make this simple, stable cream frosting are listed below:
FAQ
Can you add color to whipped cream?
Add red gel food coloring into heavy whipped cream. Beat until soft peaks are formed. Add the powdered sugar (2 tbsp), then beat in the dissolved gelatin and vanilla extract (1/4 tsp) at high speed.
Can you add food coloring to Reddi Whip?
Reddi-wip can be colored by adding drops of food coloring and gently combining the colors with a spoon. Do not overmix.
Can you add dye to Cool Whip?
Fill a small bowl with whipped cream. If making multiple colours, use one bowl per colour. Use a toothpick to swirl the colored whipped cream after adding a few drops of liquid food coloring.
