ISO: ISO: recipe for Whipped cream for frosting a cake, stabilized with gelatin. . .

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mistral

Well-known member
I need this ASAP; I cannot find my copy of Beranbaum's Cake Bible!

Making my Mom a Birthday cake and she really likes the whipping cream frosting they use down at the local Von's grocery store, but I refuse to pay their price when mine of course is so much better! smileys/wink.gif

Thanks for the quick help,

--mistral

 
mistral, be sure gelatin is room temp - if it is too warm, you'll have awful little gelatin lumps.

 
Thanks to you both for your help. . .

the cake came out great, even if I did let the gelatin get a little too cold and had some wierd jelly lumps, plus I overbear the cream and it "broke". At least the cream did not turn to butter.

The cake was devoured by all and there were no throw-aways or leftovers!

 
So glad it was a success! Even unstabilized whipped cream holds up pretty well for a full day.

 
Richard, this is frequently asked for. Maybe we could put it in T&Tdesserts or kitchen tips or both

 
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