|Stabilized Whipped Cream|
|I used locally glass-bottled cream today.|
Before finding this recipe, I often wondered how bakeries and restaurants could keep their whipped cream frosting so beautiful and firm throughout the day, and even after I took baked goods home. I knew some of them used non-dairy whipped toppings, but others, like the Chicken Pie Shop, I knew used real whipped cream on their delicious sweet offerings. After some searching on the internet and some terrible recipes, like the one that came out with little nuggets of gelatin in the whipped cream, I found this one that creates a whipped cream that is light, smooth, and stable. The original recipe at cdkitchen calls for some lemon juice. I didn't want any lemon flavor in what I was making, so I omitted it, and the recipe turns out great anyway.
I use this whipped cream on cream pies and cakes, when I want to have the finished product as something to look at and not just consume immediately. If I'm not making a show of it, I just use my isi whipped cream dispenser (like they use at Starbucks) with simple cream and a little powdered sugar. That way, I don't have to cover the whole pie with whipped cream at one time. I will just dispense it on each serving.
*Note: I have recently discovered mascarpone cheese as an ingredient in whipped cream frosting. It's much simpler to make the Mascarpone Whipped Cream Frosting than the stabilized whipped cream, and I think it's better for cupcakes because it's got more body to it. It's still super light tasting, is super creamy, AND it holds its shape nicely. Check it out.
Stabilized Whipped Cream Frosting
--adapted from cdkitchen
- 1/2 tsp unflavored gelatin powder
- 2 tbsp cold water
- 1 cup whipping cream (regular or heavy--I always use heavy cream)
- 2 tbsp confectioner's sugar
1. Sprinkle gelatin over cold water in small bowl to soften.
2. Scald 2 tablespoons of the cream (this means you put the cream in a pan and bring it to a simmer on the stove); pour over gelatin, stirring till dissolved.
3. Refrigerate until consistency of unbeaten egg white. (This takes about 10-15 minutes.) Then, with a whisk, beat until smooth.
4. In a stand mixer with a whip attachment, or with a hand beater, whip remaining cream and sugar just until soft peaks form; whip in the smoothed gelatin mixture, stopping to scrape the bowl twice. Whip until stiff peaks start to form, but be careful not to over beat. You will probably only need to whip it another 10-20 seconds before it's done.
Fills and frosts top of 2 8" or 9" cake layers; or frosts 10" angel
cake or spongecake. Tops one standard 9" pie with some left over to enjoy from a spoon. Stands up well, even in warm weather. Keep leftover frosting and any product topped with it in the refrigerator until ready to eat.
Recipe is easily doubled.
You can also make flavored stabilized whipped cream frosting by using flavored gelatin powder. Click here for that little experiment.
|Gelatin mixture--I let this get too firm in the fridge, but it worked.|
|Banana Cream Pie with Stabilized Whipped Cream|
|Chocolate Cream Pie with Stabilized Whipped Cream on top|
|Same pie as above, 2 days later. The whipped cream |
is holding up to the time, fridge, and plastic wrap.
|This little Three Bite Chocolate French Silk Pie is three days old,|
and the stabilized whipped cream still looks fresh.