Quick Answer
Yes, you can use store bought whipped cream for cakes. Whipped cream bought from the grocery store works well as cake filling and frosting. However, there are a few things to keep in mind when using store bought whipped cream for cakes:
- Make sure to choose a whipped cream that is thick, heavy whipping cream with at least 30% fat. Lower fat whipped creams may not whip up properly.
- Store bought whipped cream has stabilizers and preservatives to help it keep its shape. This can affect the texture and flavor compared to freshly whipped cream.
- Store bought whipped cream is sweeter than homemade. You may want to reduce sugar in other parts of the cake recipe to balance it out.
- Since it’s already whipped, you can simply pipe or spread store bought whipped cream onto the cake. No need to whip it yourself.
- Refrigerate the assembled cake until ready to serve so the whipped cream stays chilled and firm.
- Consume store bought whipped cream cakes within 2-3 days for best quality.
With a little care when selecting and handling the product, store bought whipped cream can make a quick, easy, and delicious frosting or filling for cakes.
Using Whipped Cream from the Grocery Store
Whipped cream bought in a tub or canister from the supermarket can work just as well as homemade whipped cream in many cake recipes. However, there are some variables to consider:
Type of Whipped Cream
Not all whipped creams are created equal. For best results, you’ll want to use a whipped cream product that contains at least 30% milk fat. Typically, whipped creams labeled as “heavy whipping cream” will contain enough fat to whip up properly and hold its shape on a cake.
Lower fat dairy whipped toppings may contain more air and stabilizers than real dairy fat. They are often runnier and prone to weeping, making them a poor choice for frosting cakes. Always check the label and ingredients when selecting a store bought whipped cream.
Sweetness Level
Since store bought whipped cream is intended mainly as a topping, the brands in the grocery store are typically much sweeter than homemade whipped cream. They have added sugar to stabilize the whipped cream and improve flavor.
When using store bought whipped cream for cakes, you may find you need to reduce the sugar called for in the recipe by a few tablespoons. Taste as you go to ensure the final sweetness level is pleasing. You can always add a bit more sugar to the whipped cream or other cake layers if needed.
Stabilizers and Preservatives
To help commercial whipped cream maintain its foamy whipped texture and prevent separation, most brands use small amounts of stabilizers like gelatin, guar gum, and carrageenan. Chemical leaveners like sodium citrate may be added as well.
These additives can change the mouthfeel of the whipped cream, making it lighter and more mousselike compared to homemade. But they pose no health risks and help the whipped cream hold up well as a frosting on cakes.
Convenience Factor
One of the best things about using store bought whipped cream is that there’s no labor intensive whipping required on your part! Since it comes pre-whipped, you can simply pipe, dollop, or spread the whipped cream right onto the cake.
Just make sure not to over-mix, as this can cause the whipped cream to lose loft and weeping. Handle gently when frosting and decorating.
Storage and Shelf Life
An opened tub of refrigerated whipped cream will only stay fresh for 5-7 days. While whipped cream cakes frosted with homemade cream must be consumed within just 1-2 days, you can get a little more lifespan out of cakes made with store bought whipped cream.
Aim to eat whipped cream frosted cakes within 2-3 days for the best quality. Always refrigerate the cake to maintain the whipped cream’s firm, spreadable texture.
How to Use Store Bought Whipped Cream on Cakes
Using store bought whipped cream between cake layers and as a frosting is simple. Follow these tips:
Assemble Cake Layers
First, bake and cool the cake itself according to recipe instructions. Place the first layer on your serving plate or cake stand.
Spread with 1⁄2 to 1 cup of whipped cream, using about 1⁄4 to 1⁄2 inch thickness. Top with second layer and repeat whipped cream application.
Add any additional layers called for in your recipe, spreading whipped cream each time.
Frost the Cake
Use an icing spatula or butter knife to frost the top and sides of the assembled cake with a nice, even layer of whipped cream.
Make sure to seal in any crumbs for a clean look. Refrigerate the cake briefly to set the whipped cream frosting.
Decorate (Optional)
Once chilled, you can decorate the whipped cream frosted cake how you like. Pipe borders, rosettes, or other decorative elements with the remaining whipped cream.
Garnish with chocolate shavings, toasted nuts, fruit, or fresh herbs. Work quickly so the decorations don’t melt.
Chill and Serve
For best results, refrigerate the finished cake for at least 2 hours before slicing and serving. This allows the whipped cream to stabilize completely.
Let the cake sit at room temperature 10-15 minutes before serving so the chilled whipped cream can soften slightly. Then slice and enjoy!
Tips for Using Store Bought Whipped Cream on Cakes
Follow these handy tips for getting the most out of store bought whipped cream on your cakes:
- Always refrigerate components like whipped cream, fillings, and frosted cakes until ready to serve. The cool temperature helps maintain the whipped texture.
- Avoid overbeating or overmixing once the whipped cream is on the cake, as this can cause it to break down.
- When decorating, work quickly and use cool decorating tips so the piped whipped cream doesn’t melt before it sets.
- Store leftover whipped cream in an airtight container in the fridge and use within 5 days.
- If the whipped cream becomes runny, you can re-whip it briefly in a cold bowl to thicken it up again before using.
- For added stability, whip the cream to very soft peaks before using. The extra air makes it lighter and firmer.
- Consider boosting flavor by folding cocoa powder, extracts, or other ingredients into the whipped cream before using.
With the right handling techniques, even shortcut whipped cream stays creamy and delicious on cakes.
Frequently Asked Questions
Can I freeze a cake frosted with store bought whipped cream?
It’s best not to freeze cakes filled or frosted with store bought whipped cream. The whipped cream will likely weep and deteriorate in texture after thawing. Enjoy whipped cream cakes within 2-3 days of assembly for better quality.
How long does a cake with store bought whipped cream last?
Store bought whipped cream cakes stay fresh in the refrigerator for up to 2-3 days when stored properly in an airtight container. The stabilizers in commercial whipped cream allow it to hold up just slightly longer than homemade.
What’s the difference between cool whip and real whipped cream?
Cool whip is a branded whipped topping product made from hydrogenated vegetable oil and high fructose corn syrup, rather than real dairy cream. Always check the label and ingredients when buying whipped cream. Whipped creams with at least 30% milk fat will perform best on cakes.
Can I flavor store bought whipped cream?
Absolutely! You can fold cocoa powder, vanilla extract, cinnamon, citrus zest, or other flavorings into store bought whipped cream before using to boost flavor. Just avoid overmixing once flavorings are added so the whipped texture remains.
Is whipped cream better than buttercream for cakes?
This depends on personal taste! Whipped cream provides a lighter, fluffier texture than dense buttercream. However, buttercream is more stable and can hold decoration for much longer. Both frostings have their pros and cons.
Recipe Ideas Using Store Bought Whipped Cream
Here are some delicious cake recipes that take well to store bought whipped cream as filling and frosting:
Strawberry Shortcake Cake
Tender vanilla cake layers with fresh strawberries and whipped cream. The sweet cream balances the tart berries beautifully.
Coconut Cream Cake
Moist coconut cake filled and covered with coconut whipped cream frosting. Toasted coconut flakes on top add even more flavor.
Lemon Raspberry Cream Cake
Tangy lemon cake provides the perfect base for raspberry preserves and lemon whipped cream. Bright and refreshing!
Chocolate Mousse Cake
Fudgy chocolate cake layered with lightly sweetened whipped cream that eats like a mousse. Shaved chocolate on top.
Pumpkin Spice Cream Cake
Spiced pumpkin cake with cinnamon whipped cream frosting. An easy autumnal treat.
Banana Cream Cake
Buttery banana cake filled with fresh banana slices and silky banana whipped cream. Banana lovers rejoice!
Tiramisu Cream Cake
Alternating layers of espresso soaked cake and mascarpone whipped cream create the flavor of tiramisu in cake form.
Tres Leches Cream Cake
Sweetened whipped cream frosting provides even more moisture to this classic Latin American milk-soaked cake.
Berry Cheesecake Cream Cake
Graham cracker crust, tangy cream cheese filling, mixed berries, and billowy whipped cream all in one showstopping cake.
Chocolate Cream Cake
Rich chocolate cake and chocolate whipped cream are a match made in heaven. Intensely chocolatey.
Conclusion
Store bought whipped cream provides a quick and easy shortcut for frosting cakes with a light, fluffy cream texture. Thanks to added stabilizers, it holds its own quite well when frosting and filling cakes. Just be sure to select a quality whipped cream with enough fat, adjust sugar if needed, and handle gently for best results. Chill whipped cream cakes thoroughly and enjoy within 2-3 days. With the right techniques, you can get bakery-worthy cakes using just a tub of whipped cream from the market.