Welcome to the Cake Decorators Q&A

I am living in China and they always use whipped cream for covering a cake. But when I use whipped cream, there are too many bubbles in it to make a smooth finish on the cake. Do you have any advice as to stabilize the cream and make it less bubbly? Thanks!

Hello silja.zhang

There are several ways to stabilize whipped cream, to see hundreds of recipes just google ‘how to stabilize whipped cream’. Take a look here for six ways to make it:
http://www.wikihow.com/Stabilize-Whipped-Cream
Hope this helps.

Thanks a lot, tried the marshmallow version already. Not bad.
Do you know, what big cake shops use to make this process easier? Is there a whipped cream where stabilizer or smoothener is already added?

Bakeries use a formulated powder which they add to whipped cream to give it structure. Like this:
http://www.pastrychef.com/WHIPPED-CREAM-STABILIZER–S3C-POWDER_p_825.html
You may be able to get it from a local bakery otherwise online, from suppliers in China or closer countries to your location.
An alternative to fresh whipping cream is fake whipping cream. There are many recipes online for this, it is made with flour and other ingredients. Google ‘fake whipping cream recipes’.
Unfortunately I don’t know of any commercially made whipped creams with long shelf life added stabilizers. I hear a lot of people use cool whip but I’ve never tried the product so can’t comment whether it is any good.

If you make a discovery please share, your feed back would be great so other members can learn from your findings. x