How to I make my whipped cream not weepy? If thats the word for it! maybe watery is better.
I have a strawberry shortcake I like to make the day before but I dont want the layers to be all soggy the next day.
When I make whipped cream it's w/ heavy cream, sugar, and vanilla. Am I missing something?
My sister is a food stylist for magazines. In order to have a stiffer "whipped cream" in the photos, she uses Nutriwhip. (I know it's not the "real thing", but it might solve your problem?)
Otherwise, I'd just make it the day of, or perhaps you could add a touch of unflavoured gelatin powder? You might also try omitting the sugar and using icing sugar instead, as that might help.
How about spreading the cake layers with a very thin strawberry jam before assembly? That might reduce the amount of sogginess by creating a barrier where the ingredients touch.
You can add clear piping gel to it, it will help make it a bit more stable.
I've used this before
1 c heavy whipping cream
1/4 -1/2 cup powdered sugar (recipe called for 1/4 but i added more cuz i wanted it thicker)
1/4 cup coffee creamer (powdered) any flavor
sift powdered sugar and coffee creamer togther
start whipping cream, in middle of whipping stage add ps/creamer mixture
the coffee creamer act as a stabilizer.
read it hear on cc, then found the recipe on food network site awhile back.
or there is a recipe on here that uses flavorless gelatin
I used this one http://www.cakecentral.com/cake_recipe-1925-17-Stabilized-Whipped-Cream.html
and it worked great. Lasted the three days (before cake was all gone) on a fresh strawberry/ sponge cake.
last time i made whipped cream and needed it to last, i used a pint of the heavy whipping cream you find in the dairy section and added a tbsp of piping gel to it. worked wonders. came out similar to coolwhip