ISO: ISO Does anyone have a recipe for sweetend, stabilized whipped cream?

In Search Of:
D

dawnnys

Well-known member
I mean like an almost frosting-type of whipped cream. I had this the other day on a buffet (on top of red celvet cupcakes) and it was sooooo good. Not just regular whipped cream, but whipped cream frosting. I'm gearing up for Valentine's Day and would love to make these, but the stabilized wc recipes I have tried in the past done really turn out that great.

Thanks!!

 
This is the one I use...

STABILIZED WHIPPED CREAM
A Wilton's Cake Decorating Recipe

1 tsp unflavored gelatine
4 tsp cold water
1 cup whipping cream (35%)
1/4 cup icing(confectioners) sugar -- or to taste
1/2 tsp pure vanilla

Combine gelatine and cold water in small saucepan. Let stand until thick. Place over low heat, stirring constantly until gelatine dissolves. Remove from heat and cool slightly.

Whip cream, sugar and vanilla until soft peaks form. While beating, very gradually add gelatine. Whip at high speed until cream is stiff.
Yield: 2 cups

 
Dawn, I use 1 Tsp. Knox Gelatine to 1 pint of whipping cream. Sprinkle

gelatine into 1 Tbls. cold water, to soften then microwave to dissolve. Let cool a little, and add to whipping cream and beat to stiff peaks or desired texture. I have had really good luck with this.

 
Dawn, have you ever tried Marilyn's Vanilla Torte Icing?

I've used her icing on Red Velvet cupcakes, and really loved it. It's a very light, not-sugary icing and it holds up very well. (I've used butter instead of Crisco.)

You have to try it to believe it - the ingredients and the method sound quite odd, but trust me, it's really good smileys/smile.gif

The recipe is in the link and I'll post the link for her tutorial pictures too!

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=47849

 
Here's a similar version of Vanilla Icing.

Vanilla Icing & Torte Filling

2 cups milk
8 tablespoons flour

Shake the flour and milk together in a container with a tight lid until well blended. Pour into a pot and cook, stirring constantly, until thickened. (Should be quite thick.)
Let cool, stir occasionally so that a skin does not form on top.

2 Cups unsalted butter
2 Cups icing sugar
1 teaspoon vanilla

Beat butter and sugar well with mixer. Beat in the flour mixture a few tablespoons at a time until very light and fluffy. Refrigerate until firm but still spreadable. The filling can be made the day before but take out of frig while making cake so the filling will be spreadable

 
Marilyn, I have that exact carnival glass cake plate!

It belonged to my grandmother who died when I was in 7th grade. (a looong time ago!)

I love the pink depression glass. Do you collect it?

 
Never Weep Whipping Cream

From Recipezaar (Toby Germain). Haven't tried it yet, but I have used a product called "Whip it" by Dr. Oetker - works great if you can find it.

Never Weep Whipping Cream

1 pint whipping cream
2 tablespoons dry vanilla instant pudding mix (fold over paper envelope it comes in and keep for future use (1 box does about 3 batches of whipped)
1 teaspoon powdered sugar, more to taste for sweetened whipped cream
1/2 teaspoon vanilla extract

Whip all ingredients together until firm peaks form.
Cover leftovers tightly, preferably in an air-tight plastic container.
This stays the same consistency until used.
It will keep for a week in the fridge without deflating.

 
whipped cream icing

I have made whipped cream icings many times and like the results best when using confectioner's sugar. It does not weep even overnight. I tried using gelatin but did not like the results at all--it yielded stiff off colored "topping"--hardly like whipped cream at all.

 
No Gayle. I just thought it was pretty and asked my mom if I could have it. Have no clue

which grandmother had it originally (the Serbian one? The Ukranian one? Neither spoke English and neither were bakers.)

I used to love bringing cakes into work on it because I could carry the empty plate out, swinging it on my finger. Then one day, I was passing the admin's desk and she saw me swinging it. She asked to see it, then called over another admin. They both looked at it and said: "Do you know what this is?" And I said No. They said, "It's Depression glass with a cherry pattern impressed on it. It's in perfect shape. If you ever want to sell it, let me know first."

First Light Bulb: I ALWAYS thought Depression glass was called Depression glass because it was from the Depression Era...i.e. dishes for poorer people who couldn't afford china. I had NO CLUE it was named for the production method.

Second Light Bulb: I had never noticed it had cherries on it. I just thought it was a pretty color with a pattern on it.

Now that I know it's an antique, I don't have nearly as much fun because I worry about chipping it. Darn that admin. I was happier in my ignorance.

 
Thank you everyone... Mar's sounds interesting, I'll just have to try 'em all on

upcoming baking projects! Thanks arriba, Sandi, Judy, Misplaced (Jean?).

 
You must log in or register to reply here.
Back
Top