I'm making a cake for my parent 45 wedding anniversary and would like to use whip cream frosting. I have a recipe for stabalized whip cream frosting, I just have a couple of questions. What should I use and the damn to hold in filling ( usually use stiff buttercream ) and do I crumb coat it and if so do I use a thin layer of buttercream. Their anniversary is next weekend, so thanks for the help......
I don't normally crumb coat if it's whipped cream, I just put a lot on. With the filling i don't put the cream right to the edges because, as you put the top layer out, it will spread it out to the edges. HTH
I'm going to use a lemon curd filling and I don't want it to seep out.
I also use a large amount of stabilized whipped cream when frosting cakes.
There's no need for crumbcoating before frosting and also in this case, no dam. Just don't put much lemon curd filling. It's going to be a deliciously light and refreshing cake.
Don't forget to keep it refrigerated all the time.
I am very new to this site and LOVE IT!
Although, not sure I am experienced enough to comment on your question but was wondering if you could post your recipe for the stabilized whipped cream topping. I would like to offer my clients a choice of a somewhat less sweeter icing than regular buttercream
thanks a bunch
2 cups heavy cream
6 TBS sugar
2 tsp vanilla
1 tsp colorless/flavorless gelatin
1 TBS water
Beat cream and sugar until you see soft peaks. Add the vanilla, beat a little more and add the dissolved gelatin. Beat a little more.
That amount of gelatine is what I use.
If you want it a little more firm, for every cup of heavy cream, use 1 tsp unflavored gelatin dissolved in 2 TBS cold water. Let the gelatin bloom for 3-5 minutes, heat the gelatin until melted, cool it a little. Whip the cream with sugar until soft peaks form (Chantilly stage), then slowly add the gelatin while hand-whisking until stiff.
thank you so very much for the quick reply.
I will certainly try it
My recipe is the same except I disolve the gelatin in 14 cup of the whipping cream ( unwhipped) over simmering water and then fold that into the already whipped cream
Oh, and thanks so much for the advice
does this taste/resemble bettercream?
I'd like to know that as well, is it similar to bettercream? or pastry pride?
thanks guys...I'm looking for a frosting option similar to those w/o all the "bad" stuff like partially hydrogenated and corn syrup and...etc