Real Whipped Cream Filling-Will That Hold Up Inside Of Cake?
Decorating By springlakecake Updated 10 Mar 2007 , 12:01pm by springlakecake
I wanted to make this whipped cream filling...basically whipping cream and a little sugar, flavorings. I got to thinking, will this deflate after it has been in the cake for awhile? Obviously I will be refridgerating it. I just havent filled a cake with something light and fluffy like this before. Hate to waste good time, good money and well....good cake on a mistake! Thanks!
okay no replies, but I think I answered my own question. I made it up and it has been sitting in the fridge and I can see that it is deflating already. I guess it is a better as a topping not made too far in advance. Guess I will try something else. Maybe my DH will have to bring home some vanilla icecream and hotfudge. Hate to waste the stuff. (hope my weight loss buddies are reading this LOL!)
You can use real whipped cream as a cake filling but you need some sort of stabalizer. You can use a little bit of pudding mix to achieve the flavor or even gelatin (if you just want whipped cream) and it would work. I make a mousse filling (which is just what you mentioned whipping cream, sugar and flavoring, but I add a thickening/stabalizing agent which keeps in thick and doesn't change the taste.
I was just going to suggest a stabilizer. My mom gets hers at Cost Plus. It is from Canada.
just found this, too:
http://en.allexperts.com/q/Desserts-747/whipped-cream.htm
I made a strawberry mousse filling last weekend. I pureed a package of frozen (thawed) strawberries, added a little water, then brought it to a boil. I added a package of strawberry flavored jello and let it slightly set. In the mean time, I whipped 1 pint of whipping cream. When it was stiff, I folded in my cooled strawberry mixture. I put it back in the fridge for a little bit so it could thicken up. It worked and tasted great in my cake!
I am going to try it with Pastry Pride since I think it will last longer when cake is not refrigerated.... I think, I hope.... hmm? The Bavarian Cream recipe on CC uses Pastry Pride and pudding mix. I was wondering why the pudding mix... Now I know... stabilizer.... If use gelatin... how much ?... if not use whole pkg of pudding mix... how much?... what ratio to cream or Pastry Pride?
Well I am definitely glad I asked about this and even more glad I waited to put the whipped cream filling into the cake (I didnt end up using it) It is totally a soupy mess now! I decided to go with raspberry...something I am more sure of! thank goodness for cc!
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