also one other question I was always taught or told that you have to have your bowl and whip in the freezer and used cold but it didn't look like you did that? So my question is that, is it really necessary to do that or did you do that and just had it in there before you started?
@8Moanawahi8 I never do it, I am not saying it isnt TRUE that you SHOULD do it, I never do it and I never have trouble whipping cream. I did it when I first learned (before school) and I never saw a difference. We never did that in school either though
Hey crumb boss you said use some powdered gelatin with 3/4c water. But is it cool if i substitute the gelatin liquid with agar liquid. Use powdered agar with 3/4c water? or would that mess it up?
@8Moanawahi8 I dont think it would mess it up, I am not too familair with working with agar agar though, so I would love to know your feedback, please inbox me! Thanks!
and by the way crumb boss, i love watching your channel and i just hope that you could also teach us on how to make a very simple cake. and friend wants to know that if it's possible to make or bake a cake using microwaves? cause they kinda broke their ovens(too bad). or do have any idea on how to bake a simple cake using microwave ovens? cause that what she got right now!!
hi there crumb boss, it's me again! in terms of whipped cream, can i also add some fruits, nuts in it? and also can i use a butter and cream cheese to add on while beating my whipped cream? and as i've said i live in philippines, and i'm a bit worried about my whipped cream cause what if it melts and turns out to be liquidy? and how many hrs. does it lasts to stay firm? and can i also use it as a frosting of a cake? i hope you could help me about all of my concerns. tnx and more power!
hi crumb boss, i live here in the philippines, and i was wondering can i use a evaporated milk or a fresh milk to do a whipped cream? coz i hVENT seen any heavy whipping cream here. i hope you could help and answer my questions regarding this matter! thanks and godbless
@miamig2010 milk will not become stiff when whipped like cream, at best it will become frothy, but remain liquidy. Milk usually has 6% and less fat in it. Cream by law has to have a min of 32%. Without the fat in the cream it will not whip up (the fat is what holds the air)
@miamig2010 actually there's a heavy cream here in the Philippines .. you buy it on supermarket at malls ... -_- but its expensive ... (for me i guess.. im a poor student) an 250Ml Anchor heavy cream cost 110 pesos .. :( and the big box cost 350-500 pesos... booohooo me... for someone who loves whipped cream on cakes ...
@phane003_i just went out and check some local stores and i'm so lucky to find a uht whipping cream! and i guess its just the same. and yes it's a bit expensive but i guess i'll just give it a shot then. thanks again for the info and it really helps me a lot!! tnx and godbless!
First time I tried, I beat it on high speed.... and it became butter :( Second time I tried, I beat it on low speed and I managed to get it to reach soft peaks. Because I wanted stiff peaks of whipped cream, I beat it again for a few seconds and noticed that it was beginning to clump up (as if it was turning into butter again). Any advice on what I am doing wrong?
@sandyrobynhelena03 Well, you were right about overbeating the first time and getting butter, the second time you were right on! As you saw it get tight again, just stop, it was probably perfect! You will get it, just by practicing, although this can get to be an expensive test! Cream can get pricey!
Hi Crumb boss, i get so much liquid gelatine mixture, and use only 2 TB of it for the whipped cream. Can you tell me a smaller qty so I get just 2-3 TB of liquid gelatin. I dont know what to do with the rest of the bloomed and melted gelatin mixture.
When I've needed whipped cream, I've powdered some table sugar with a little whizzer mill. This seems to stiffen up the cream in 4 or 5 minutes when using a manual balloon whisk and a large bowl. Is this powdered sugar I use the same as confectioners sugar? Does glucose (dextrose powder) do the same thing?
My Cousin Is Muslim And She Lives With Us I Really Want To Make It But She Doesnt eat it and she is part of the family so is there anything else to add instead of gelatin? And isnt it more faster just whipping the cream with sugar? Thanks Please Answer
@Twiinky26 SAVE IT! Cover it and keep it in the fridge. It will solidify though, because its GELATIN and thats what it does, so when you want to make more whipped cream, you break off a chunk and microwave it, DO NOT BOIL IT! And there you go! instant stablizer any time you need it!! CRUMB BOSS!!
hey it's me again! I have a question crumb boss. Here in Vancouver, BC, there's a store called "Cupcakes" that I always visit and well, buy cupcakes from! I always buy a red velvet cupcake, but what I noticed about the cream cheese frosting is that its SO light and fluffy! Whenever I make cream cheese frosting its rather rich and thick. Do you think they maybe fold in some whipped cream to lighten it? or do you have any pointers for lightening frostings?/ making them fluffier?
@1JadArdat1 Yes, they are most likely adding another icing to it, whether they are folding in WC, which is a fine option, or they are mixing in a buttercream, I am not sure...but you are on the right track. At Woodland Bakery I use an equal part mixture of my Swiss Buttercream recipe (as I shared with you all on here) And the Cream Cheese Icing recipe, also a video on here. It lightens it up and gives it a wonderful flavor! many of my customers RAVE about the icing on my Red Velvet Cupcakes!
I always whip too long... i always make mistakes in whipping cream... coz its kinda fun and I love how it looks when whipping.. it's glossy and white.... xD
Yup, I totally know what people are doing when they say cottage cheese. If you keep whipping, it starts to clot up and go horrible. Specially if you are using a high speed device like a stick mixer... you can overwhip it pretty easy. I served scones the other day with jam and whipped cream and my friend was amazed that id whipped the cream... im like... what? how ELSE do you get whipped cream... she said from a can. A can... seriously? EW.
also one other question I was always taught or told that you have to have your bowl and whip in the freezer and used cold but it didn't look like you did that? So my question is that, is it really necessary to do that or did you do that and just had it in there before you started?
8Moanawahi8 12 hours ago
@8Moanawahi8 I never do it, I am not saying it isnt TRUE that you SHOULD do it, I never do it and I never have trouble whipping cream. I did it when I first learned (before school) and I never saw a difference. We never did that in school either though
steph91069 10 hours ago
Hey crumb boss you said use some powdered gelatin with 3/4c water. But is it cool if i substitute the gelatin liquid with agar liquid. Use powdered agar with 3/4c water? or would that mess it up?
8Moanawahi8 12 hours ago
@8Moanawahi8 I dont think it would mess it up, I am not too familair with working with agar agar though, so I would love to know your feedback, please inbox me! Thanks!
steph91069 10 hours ago
Hola, me puedes decir los ingredientes porfavor!! :(
viirriiddiiaannaa 1 week ago
can i make whipped cream with regular cream... dont seem to get whipping cream anywhere around here
PS - i looovvvvee your videos.... :-)
bharatamrita 1 week ago
@bharatamrita Yes, I use reg heavy cream all the time
steph91069 1 week ago
Comment removed
bharatamrita 1 week ago
I noticed you have really plump veins O.O
Yesenyuhh 2 weeks ago
@Yesenyuhh hahaha, yep, I sure do, are you a vampire??
steph91069 2 weeks ago 4
and by the way crumb boss, i love watching your channel and i just hope that you could also teach us on how to make a very simple cake. and friend wants to know that if it's possible to make or bake a cake using microwaves? cause they kinda broke their ovens(too bad). or do have any idea on how to bake a simple cake using microwave ovens? cause that what she got right now!!
miamig2010 1 month ago
@miamig2010 tell her to try the Lava Cake recipe, I have made that in the microwave, its kinda weird, but it works
steph91069 1 month ago
hi there crumb boss, it's me again! in terms of whipped cream, can i also add some fruits, nuts in it? and also can i use a butter and cream cheese to add on while beating my whipped cream? and as i've said i live in philippines, and i'm a bit worried about my whipped cream cause what if it melts and turns out to be liquidy? and how many hrs. does it lasts to stay firm? and can i also use it as a frosting of a cake? i hope you could help me about all of my concerns. tnx and more power!
miamig2010 1 month ago
@steph91069 What kind of desserts can you make with this? Do you have any tutorials?
hollyannewesley 1 month ago
hi crumb boss, i live here in the philippines, and i was wondering can i use a evaporated milk or a fresh milk to do a whipped cream? coz i hVENT seen any heavy whipping cream here. i hope you could help and answer my questions regarding this matter! thanks and godbless
miamig2010 1 month ago
@miamig2010 milk will not become stiff when whipped like cream, at best it will become frothy, but remain liquidy. Milk usually has 6% and less fat in it. Cream by law has to have a min of 32%. Without the fat in the cream it will not whip up (the fat is what holds the air)
steph91069 1 month ago
@miamig2010 actually there's a heavy cream here in the Philippines .. you buy it on supermarket at malls ... -_- but its expensive ... (for me i guess.. im a poor student) an 250Ml Anchor heavy cream cost 110 pesos .. :( and the big box cost 350-500 pesos... booohooo me... for someone who loves whipped cream on cakes ...
phane003 1 month ago
@phane003_i just went out and check some local stores and i'm so lucky to find a uht whipping cream! and i guess its just the same. and yes it's a bit expensive but i guess i'll just give it a shot then. thanks again for the info and it really helps me a lot!! tnx and godbless!
miamig2010 1 month ago
Comment removed
mielad124 1 month ago
First time I tried, I beat it on high speed.... and it became butter :( Second time I tried, I beat it on low speed and I managed to get it to reach soft peaks. Because I wanted stiff peaks of whipped cream, I beat it again for a few seconds and noticed that it was beginning to clump up (as if it was turning into butter again). Any advice on what I am doing wrong?
sandyrobynhelena03 1 month ago
@sandyrobynhelena03 Well, you were right about overbeating the first time and getting butter, the second time you were right on! As you saw it get tight again, just stop, it was probably perfect! You will get it, just by practicing, although this can get to be an expensive test! Cream can get pricey!
steph91069 1 month ago
how long do you microwave the gelatin?
thanks for all the great videos!
airessy 1 month ago
@airessy just for a bout 10 seconds at a time, until it is melted, BUT NOT BOILED
steph91069 1 month ago
Hi Crumb boss, i get so much liquid gelatine mixture, and use only 2 TB of it for the whipped cream. Can you tell me a smaller qty so I get just 2-3 TB of liquid gelatin. I dont know what to do with the rest of the bloomed and melted gelatin mixture.
bayiravimani 1 month ago
@bayiravimani You can store it in the frige for up to 3 weeks. Or just cut the recipe in HALF
steph91069 1 month ago
She's hot.
ForgiveMyStupidity 1 month ago
@ForgiveMyStupidity YA I WOULD LOVE HER MOUTH ON MY DICK
mielad124 1 month ago
hi Cramb boss! i like your recipe. but i have a question. is it necessary to add gelatin? i make whipped cream without gelatin.
Mushegh75 1 month ago
@Mushegh75 you can leave it out
steph91069 1 month ago
When I've needed whipped cream, I've powdered some table sugar with a little whizzer mill. This seems to stiffen up the cream in 4 or 5 minutes when using a manual balloon whisk and a large bowl. Is this powdered sugar I use the same as confectioners sugar? Does glucose (dextrose powder) do the same thing?
TheBeebopper 1 month ago
I've just stumbled on the channel which isn't exactly good when you've got an assignment due on monday :( but Crum Boss Rocks :D,
lostcrzy 1 month ago
My Cousin Is Muslim And She Lives With Us I Really Want To Make It But She Doesnt eat it and she is part of the family so is there anything else to add instead of gelatin? And isnt it more faster just whipping the cream with sugar? Thanks Please Answer
lemonlimelollipops 2 months ago
@lemonlimelollipops Leave out the gelatin, you will be fine,
steph91069 2 months ago
is the gelatin the same for this recipe as you would use for jello?
jordanjamal023 2 months ago
@jordanjamal023 No, use KNOX brand PLAIN gelatin
steph91069 2 months ago
is it okay if you do it without the gelatin?
jordanjamal023 2 months ago
can I put all the ingredients, including the gellatin before I start to mix it in ???
macarari 2 months ago
Comment removed
jordanjamal023 2 months ago
Hey crumb boss!!! I wanted to make strawberry whip cream help
patitadiaz1989 2 months ago
Can you make it chocolate whipped cream?
Brooke111876 3 months ago
@Brooke111876 watch the Oreo Cookies and cream cake video and I show you how to make chocolate whipped cream
steph91069 3 months ago
@steph91069 Awesome!!! TYTY
Brooke111876 2 months ago
@Brooke111876 Just add chocolate liquid that you mix in milk to make the chocolate milk for kids by HERSHEY.
Khrystie2009 2 months ago
lol when i first saw the title i thought it said "how to make whipped cream like a boss" :D
baaboo999 3 months ago
can i ask one question?how long do we have to microwave the gelatin+water?
Rukia42gami 3 months ago
@Rukia42gami just about 10 seconds at a time, good question, dont boil it!!!!! Just til its melted
steph91069 3 months ago
@steph91069 thank you!:D
Rukia42gami 2 months ago
is gelatine the thing that made agar?
Rukia42gami 3 months ago
Looks sooo yummy!!! Hey producer and crumb boss I've tried uploading some stuff on Facebook and it will not allow me to,any idea why?
patitadiaz1989 3 months ago
Alguien me puede traducir los ingredientes ??por favor se los agradeceria mucho!!!
Esmeralda2712 6 months ago
Help meee!!!!!! Plis en español cuales son los ingredientes???
Esmeralda2712 6 months ago
@Esmeralda2712 crumbboss (dot) com for all the recipes!!!!
steph91069 5 months ago
do you have to weit till is cool before you put the jello in
nuevadina 6 months ago
@nuevadina whipped cream should always be COOL, COLD, COLD COLD! And just put it straight in while you are mixing...it will help to stablize it
steph91069 6 months ago
Can I save the gelatin water mixture? Or do I have to.use it same day I make it?
Twiinky26 6 months ago
@Twiinky26 SAVE IT! Cover it and keep it in the fridge. It will solidify though, because its GELATIN and thats what it does, so when you want to make more whipped cream, you break off a chunk and microwave it, DO NOT BOIL IT! And there you go! instant stablizer any time you need it!! CRUMB BOSS!!
steph91069 6 months ago
@steph91069 Awesome! ok sounds great! Thank you so much!! You guys are the best!!! :)
Twiinky26 6 months ago
so just mix it for a minute? oh and can i use a hand mixer for this? THANX CRUMB BOSS!
crazy4llamas 7 months ago
@crazy4llamas DEPENDS ON HOW MUCH YOU HAVE WILL DETERMINE HOW LONG TO MIX, BUT YES YOU CAN USE A HAND MIXER
steph91069 7 months ago
hey it's me again! I have a question crumb boss. Here in Vancouver, BC, there's a store called "Cupcakes" that I always visit and well, buy cupcakes from! I always buy a red velvet cupcake, but what I noticed about the cream cheese frosting is that its SO light and fluffy! Whenever I make cream cheese frosting its rather rich and thick. Do you think they maybe fold in some whipped cream to lighten it? or do you have any pointers for lightening frostings?/ making them fluffier?
1JadArdat1 7 months ago
@1JadArdat1 Yes, they are most likely adding another icing to it, whether they are folding in WC, which is a fine option, or they are mixing in a buttercream, I am not sure...but you are on the right track. At Woodland Bakery I use an equal part mixture of my Swiss Buttercream recipe (as I shared with you all on here) And the Cream Cheese Icing recipe, also a video on here. It lightens it up and gives it a wonderful flavor! many of my customers RAVE about the icing on my Red Velvet Cupcakes!
steph91069 7 months ago
how long will the whipped cream last in the fridge?
queenofcooking 7 months ago
@queenofcooking not long, just about 2 days tops.
steph91069 7 months ago
Stabilized*
Twiinky26 7 months ago
Awesome!!! Thank u soo much for showing how to stablelize whipped cream! thank u!!
Twiinky26 7 months ago
I always whip too long... i always make mistakes in whipping cream... coz its kinda fun and I love how it looks when whipping.. it's glossy and white.... xD
DadaAlano 7 months ago
I love it when cream is stabilized with confectionery sugar its awesome on cakes! thanks for showing this
Fitange 7 months ago
Yup, I totally know what people are doing when they say cottage cheese. If you keep whipping, it starts to clot up and go horrible. Specially if you are using a high speed device like a stick mixer... you can overwhip it pretty easy. I served scones the other day with jam and whipped cream and my friend was amazed that id whipped the cream... im like... what? how ELSE do you get whipped cream... she said from a can. A can... seriously? EW.
neriox8420 7 months ago
@neriox8420 YES!! exactly!! Nice job on the whipped cream!
steph91069 7 months ago