I was asked to make a strawberry shortcake for next Friday. I will have to make and deliver it on Thursday since I am going out of town that Friday. If I make the cake and use the homeade whipped cream to ice it, will it stay in the fridge until friday afternoon? I am unsure what to do.. Help me please.....
If you put some clear piping gel, only a Tbsp or two, into the whipped cream, it stabilizes it somewhat. I think I got the suggestion from the Wilton website, but I'm sure someone here can remember the proper proportion. It holds its shape when piped out and will last a few days in the refrigerator. It won't make it room temperature stable, so don't leave it sitting out on the counter. It's still whipped cream. And don't worry, I didn't notice any change in taste when I tried it.
I don't think it will be stiff enough to pipe roses, but it will hold a nice shell border, some rosette swirlies, etc. It's a thin-to-medium consistency.
Here's from Wilton's website:
Stabilized Whipped Cream Icing
Ingredients:
1/2 pint (1 cup) heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons Wilton Piping Gel
1/2 teaspoon Wilton Clear Vanilla
Combine whipping cream and sugar in mixing bowl. Whip to soft peak stage. Add piping gel and vanilla, then continue to whip stiff peaks. Do not overbeat.
YIELD: 1 1/2 to 2 cups.
So it looks like the rule of thumb is 2 Tbsp piping gel per cup of heavy cream. I used it for a chocolate whipped cream in this proportion and it looked pretty good and held up better than I expected.
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