RECIPE: rec: Missy's Peanut Butter Passion Cake - oh MY! Anyone have Reese's left over from Halloween???

RECIPE:
Good thing we don't have Reese's here or do we? I will be looking for them!! What a cake.

 
I'm tempted to try this, but do you think I could use real whipped cream in the frosting?

Would I have to stabilize it with gelatin or something? I just can't buy Cool Whip.

 
Oh yeah, that's what I would do - whipped cream would be so much better.

I would use a stabilizer. My face is Dr. Oetker's, but use whatever you would normally use.

 
I've never stabilized whipped cream before, so Dr. Oetker's it is.

I wish I had this recipe over the summer when a lot of my nieces and nephews were in town.

 
Didn't someone post, not too long ago, a tip about stabilizing whipped cream with a T of sour cream?

Not sure if it'd work in a frosting variation, though.

 
 
Joe, you might try this version of "real whipped cream". It held up for 4 days.

I thought the photos were gone...they were just slow in loading.

(Read link for full topic)

2 C heavy cream
1/2 C soft unsalted butter
1 tsp vanilla
2 heaping tablespoons of confectionary sugar

Microwave the butter for 20 seconds. It should only be about half melted. Stir in 1/2 C of the heavy cream and blend. The butter will lump up as it starts to reform. Don't worry.

Pour the remaining 1.5 C of heavy cream into a food processor with the metal blade. Pulse gently until the cream starts to slightly thicken. Pour the butter mixture in slowly while pulsing. Add the sugar and vanilla and pulse until soft peaks form. DO NOT OVER-PROCESS. Seconds matter here.

http://www.eatdotat.com/swap/forum/index.php?action=display&forumid=1&msgid=148498

 
Wow! This is great to know. I like to make desserts ahead of time and shy away from recipes

that are frosted with whipped cream, figuring they won't hold up.

 
Thanks. smileys/smile.gif The sour cream thing worked for me (although I went a little overboard), but

it did hold up on its own. Not sure how it would do as a layer. Thanks, as always, for the tips, cheezz! You always have great resources. smileys/smile.gif

 
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