ISO: ISO help with whipped cream

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debbie_in_ga

Well-known member
Hi!

I'm making a birthday cake for a friend that her mom used to make (her mom was killed 35 years ago by a drunk driver). I'd like to get it right.

It's a store-bought angel food cake frosted with whipped cream that has Hershey's syrup mixed in to make it chocolate whipped cream.

Any suggestions or has anyone done this?

Thanks!

Debbie

 
Here's a link to REC: Chocolate Whipped Cream. You might consider stabilizing it with gelatin.

I've never tried this recipe but have frosted a cake with stabilized whipped cream. For 1 cup whipping cream, use 1/2 teaspoon unflavored gelatin sprinkled over 1 tablespoon of cold water in a pyrex measuring cup. Let this sit without stirring for 5 minutes, then put the cup in simmering water until the gelatin is dissolved and the liquid is clear. Let cool somewhat, but keep a close eye on it. You don't want it to coagulate. Begin to whip the cream, and when it starts to thicken, add the (still completely liquid) gelatin mixture.

http://www.aaa-recipes.com/chocsyrup/choc27.html

 
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