Agreed she is a very attractive young lady head to pretty toes. And looks sooooo good all slopped up, great pies, great delivery

I'm really curious about Japanese ingredients. Are you using that boxed Creamy Whip?

OK, when I read your question, I thought I knew what you were talking about. I did a quick search for "Creamy Whip" and only came up with the product seen in picture #1 below, which isn't even food - it's "whipped cream" for models of food. It's made out of silicone or something.

But I'm assuming you're referring to another product, and it might be what I thought of first. I can't remember the actual name now, and I wasn't able to find any pics online with various search terms. But it was a small red, white and blue box with a "whipped cream mix" powder inside. All I can remember about that stuff is that I tried it once and never used it again. But I can't remember any details at all. I can't tell you how it's made or why I decided never to use it again. Sorry. (It was about 20 years ago, and I'm 51, so tons of information like that is lost to time now.)

I did try the prepared whip-in-a bag, as seen in pic #2 below. But it was fairly expensive by volume. And even though it saved me from having to mix anything, the cream was never a good consistency for a pie-in-the-face pie, no matter how long I let it thaw. So I only used it a few times before abandoning it. If you ever see any clips from Japanese TV where someone gets pied and it's definitely whipped cream, but it just doesn't have any splatter, it doesn't stick at all, and it only leaves a kind of creamy film on the person's face, it's because they used that bagged shit.

While I knew enough from a very early experience that spray whip is just a bad idea (it melts quickly, it's expensive by volume, and the consistency is only ever so-so), the brand of spray whip you see in pic #3 was always available in Japan at import stores. I always avoided it after that one experience, but one day the import store near me was having a super-cheap sale on it. I don't remember what the price was, but it was like they were fucking giving it away, so I bought a bunch and used it all - but then never again afterwards.

The best solution for me, and the way I went forever after, was buying cartons of whipping cream and whipping it myself. To be more accurate, I used an oil-based whipping cream substitute, not actual cream. Pic #4 is a carton of that stuff. The name of the product in Japanese is "hoippu" (the translation of "whip" into Japanese phonetics), and it came in 200ml cartons which I could always get somewhere for about $1 each. Real whipping cream is more than twice that price, so it made no sense to use that when the "whip" did a great job.

I'd add a spoonful of white sugar per 200ml carton and mix it with an electric mixer until it had the consistency I wanted. I loved the control over the consistency and how it tasted. Of course, whipping it myself also meant I could add colours when I wanted to.

After whipping a bunch of "whip", I found that two cartons' worth of liquid would turn into enough whipped cream for one huge pie or two very modest pies. So I ended up using something like 1.5 cartons' worth per pie thrown, I guess. A couple weeks before a shoot, I would go to the owner of the store near me that sold it the cheapest and ask him to order me several 12-carton flats, somewhere in the range of 5 to 10 flats, depending on my plan.

I started with one handheld electric mixer, and it took a long time. I eventually bought a second mixer and would stand and mix two bowls at once, cutting the time in half. Finally, around 2009, I bought a stand-mixer that I could fill, turn on, and walk away from. That made prep so much fucking easier. But those mixers are amazingly expensive in Japan. I never would have bought one there. I bought it on a trip back to Canada for about $100, paid $100 to ship it back to Japan, and it was still less than half what the cheapest one would have cost in Japan.

For anyone who thinks my method seems unnecessarily labour intensive, for anyone who thinks there must be a better way, I refer you to any of the well-known Japanese video producers who focus on pies, and in particular pies to the face: Route 207, Pie Throwing Club, Monotonous Package. They all do it the same way. You can even see them mixing the cream in their videos, just like you can in some of mine. It's the only way to do it in Japan if pies in the models' faces are going to be the main focus of your videos.

That is an amazing and detailed response, thank you!

I love the idea of mixing what is essentially cool whip. I'm not sure if there are any comparable substitutes in the US.

This is what I was thinking of. It's from the Hiroki Cream group on Twitter. Is this what you tried in the past?

Yeah, Cool Whip is also an oil-based product, but the two things are fairly different still, because Cool Whip has its own consistency thing going on, which those of you who work with it will understand; whereas the Japanese whipped cream substitute feels and behaves very much like actual whipped cream.

Thanks for the pic from Hiroki. Those cartons marked Creamy Whip are the exact same thing I always use, but a different brand and in larger cartons. I found a place when I was shooting in Osaka that sold another brand in 1-litre cartons (the size Hiroki buys) and used it a couple of times, but the store was so far from my apartment that it was a pain in the ass to get the stuff home without a car.

In my last couple of years in Tokyo, I was using yet another brand (but still the very same whipped cream substitute that Hiroki and I and all the others use) that came in 1-litre cartons because I had found another store not far from my apartment and they sold it really cheaply. And, strangely, the whip turned out to be a Canadian brand, made in a plant not far from where I'm living right now.

Quick follow-up:

The pic here is the Canadian import stuff that I was using in Tokyo. Only available at this grocery store that catered to restaurant owners (but the public were welcome to shop there), which I'm sure is the same kind of store Hiroki gets his 1-litre cartons from.

Of note is the fact that, while the large cartons and the Canadian import brand are only available at those particular stores, regular grocery stores all over Japan carry the exact same product in 200ml cartons all the time. But here in Canada, if I'm not mistaken, you can only get that stuff by ordering it through a company that supplies restaurants; it's not available in regular stores. Here, we're forced to use spray cream, Cool Whip, or real whipping cream.

I'd be willing to bet this US based product reacts similarly. It's also a food service product.

We just bought a stand mixer to help with my Brazilian pie R&D efforts and I'm kicking myself for not shelling out the money earlier.

As much as I call Brazilian pies my holy grail, the Hiroki Cream stuff beats it by a mile. Those are hands down the most epic messes in history. I so wish he would do videos, or at least more "before" shots. He'd get all of my money.

Wamlanta, do you DIY pies or rely on off-the-shelf products like Cool Whip? Or a combination?

Oh, as for the original post, yeah Noriko is one of my favorite PAGs. She took the slime like few others.

Yeah, looking at the name and everything else written on the carton, I'd bet it's the same thing, too.

Right? I remember the first time I was able to walk away from the cream and go do other prep and then come back to finished whipped cream. It was like getting my first car after years of walking everywhere.


This is not a knock on Hiroki, but anybody can do the same thing. I'll tell you the secret:
1. Make your own whipped cream (well, whipped topping) exactly as I talked about above.
2. Practice like an obsessive fetishist (no problem for any of us) until you know exactly how long to whip a given volume to get that perfect consistency. (Hiroki beats me there.)
3. USE A MOTHERFUCKING SHIT-TON OF FUCKING CREAM.

It's the sheer volume of cream he throws at his models that makes his stuff really magical.


OK, I'm about to transparently pull the long-time producer card in a transparent effort to make myself look cool and make others envious...

One night in Osaka in 2015, there was a dinner party organized by Himajin of Route 207. He invited me, Hiroki, Ayame (that awesome wam model who appeared on several Japanese wam sites, and in some of Hiroki's pics), another gentleman whose name I've forgotten, and my old friend Ken from Gagon.com. We spent the evening drinking, comparing notes on production details & techniques, and sharing stories about shoots.

Aaaannnnd... Hiroki may or may not have gifted me a stack of DVDs... But I only put that rumour out to make y'all jealous because there may or may not be an understanding that those videos are not to be distributed or traded, and I would never break that hypothetical agreement...

(I know you wanna tell me to go fuck myself now, so go ahead.)


Yeah, she was awesome. I should send her an email and see what she's doing these days.

About Hiroki and sheer volume, I always thought there was something else to his prep because that is a LOT of cream to mix up using those tiny little handheld mixers that he always posts pictures of. I'd need a construction grade paddle mixer to whip up that much cream. And even then it seems like he'd have to enlist the help of the model and all her girlfriends to make it happen.

Or maybe he just has a better work ethic than me, lol.

The longer me and the Mrs. go without playing, the more epic my plans get for when we do get the chance. You know how some couples watch porn to get in the mood? I've always wanted to show her a (I know now, nonexistent) Hiroki video. For no other reason that to desensitize her to the idea of playing in that much cream. Such perfect consistency, such perfect volume. The one-after-another multiple-color pours are fucking perfection. Alas...