I would like to make a cake with a whipped cream filling with fresh blueberries. I have a few questions...
1. Anyone have a good stabilized whipped cream recipe that does NOT include piping gel or cream cheese?
2. Should I just fold the blueberries into the whipped cream or should I slice them first?
3. Will the whipped cream and fresh blueberry combination be too tart?
4. How far in advance can I fill and frost this cake (the outside frosting will be whipped cream, too)?
5. What is the best way to put gumpaste decorations on a whipped cream frosted cake? If I put them on directly, will the gumpaste get yucky?
Can't help you with all of your questions, but whipped cream &blueberries are nice together!
you can buy a stabilizer (it's a powder) in cake shops or online. I'm pretty sure (someone correct me if i'm wrong) stabilized whipped cream can't stay that long out of the fridge?
I think GP might absorb moisture from tehe whipped cream?
I use gelatin to stabilize my whipped cream. I would not cut the blueberries. Whipped cream cakes are generally best served the day they are made, or the next day. After that, you're really pushing your luck. Gumpaste and fondant do not work well with whipped cream.
oh! Thanks for asking this question for me! I am planning on making a lemon cake with powdered instant whipped topping and blueberries. Sounds soooooo good :drool:
What kind of gelatin are you referring to - plain Knox gelatin. What ratio do you use? Do you just dump it in dry after you have whipped the cream to the desired consistency?
Thanks for everyone's input. I guess I will make the whipped cream tomorrow (the day of the baby shower). I already made the gumpaste decorations. Is there any way that I can place them on the cake without them getting ruined? Should I make a gumpaste platform and place the objects on that and then place the platform on the cake? (This way only the platform gets ruined?)
I use sheet gelatin, but you can use regular powdered gelatin as well, but you must bloom it in cold water first.
For every cup of cream (unwhipped) use 1/2 teaspoon powdered gelatin soaked in 1 tablespoon cold water.
Place water in a small pan and sprinkle plain gelatin over the surface and let it sit for a few minutes while the gelatin absorbs the water (5 minutes or so). Stir the gelatin over very low heat, until completely dissolved (DO NOT let the gelatin mixture boil or it won't gel properly). Let cool, but not get cold
Whip the cream until it begins to hold some shape (but no peaks). Add cooled gelatin all at once to cream WHILE CONTINUING TO WHIP (you must keep whipping while you add the gelatin or you will get gelatin strands in the cream). Continue whipping to desired consistency.
I swear, you know everything Pink!
It's that Pastry Chef in her
You can also stabilize whipped cream with ClearJel A. I've used this for many years with home canning because it doesn't separate even with high heat and acidic foods, won't weep, and won't get grainy or separate if frozen. Dissolve it in your cream first and then whip. Should stabilize for at least 24 hours and probably longer. Last I knew you could get it on Amazon. Hope this helps!
Sorry...I have 1 more question...how many cups of whipped cream would I need to do a cake that consists of 1 cake box? Also, any tips on how to attach the gumpaste decorations to whipped cream without ruining them?