It could be a different product, when I bake cakes for people who want a whipped cream type frosting I use Pastry-Pride, it comes in quart containers at Smart & Final, there is also a product called Frostin-Pride. They whip wonderfully and hold. They are available in white & chocolate, although I do not like the chocolate, I make mine choco by adding dry unsweetened cocoa (Drost)then whip it all together, with the white I add clear vanilla flavoring, or you could add any flavor you like. If you want a tru whipped cream frosting you can try a product called "Whip-it" it is a powder you mix in the cream. Or you can stabilize w. cream with gelatin For 2 cups of cream: use 1 teaspoon gelatin soaked in 2 tablespoons cold water, heat slightly until fully disolved, let cool but do not let it fully set up. then add to the cream & whip.

Here is the recipe I use from Joy of Baking. Please note, if it cools to long, it becomes rubbery, so I only let it cool so it's not hot. So, I whip the cream, refrigerate it, and then make the stabilizer. Otherwise it cools too long and becomes rubbery, and you have to heat it and cool it all over again. I have never had a bad texture from it. Sherry 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).

I get my pasteurized cream from W H O L E F O O D S and from T R A D E R J O E. Our local markets occasionally have organic heavy cream but when it is in stock all of the local cooking bloggers post about it and zippppp it's gone!! You still must look at the label because both WF and TJ sell heavy cream with additives AND they also sell ultrapasteurized heavy cream. Thanks for the tip about gelatin - when next I need the cream to 'stay put' longer I will try gelatin. DL

Hi Sooz. I wasn't going to make my own pitiful suggestion, though I used it as an example in another thread. I bet Grainlady knows and maybe she'll stop in tomorrow. Meantime, just for something to gnaw on, what I'd do is substitute the nutella for peanut butter in a PB frosting. But you said whipped cream that doesn't squoosh out. That part is beyond me. I do cakes, but not so many frosted ones. Linked below by the ever changing link maker is a blog that has a Nutella buttercream that's supposed to be fluffy. It's the whipped cream that has me flummoxed. I don't know how to make a whipped cream frosting that doesn't squoosh. I mean you could triple the sugar, but that wouldn't be good. Alternatives: Heat the Nutella to be spreadable/pourable and layer whipped cream, Nutella, whipped cream. Or if you're really good with a pastry bag, you could do five layers. Then the Nutella kind of makes something for the cream to hang onto. (Technique (for those who want to know): Pipe a fat ring of something more solid, like dense buttercream, just around the edges, to hold in the squoosh. With a small tip, but not small enough to need compress the cream, pipe a close spiral of cream and smooth with a bent spatula. Pipe a Nutella spiral and smooth, then a cream layer, etc. Add chopped nuts and chocolate shavings between layers to make it more interesting, and give the goo something to hold onto. Or just make whipped cream frosting as usual, heat the Nutella to fold together (not hot enough to melt the cream!), and add enough confectioner's sugar to get the stiffness/flavor you want. Put nuts chopped large and sweetened cocoa nibs or small chocolate chips in the middle to give the frosting something to cling to, and put sticks in to keep everything from sliding. Good luck with it! What's the cake like, anyway?