Hello... Another newbie question:
I'm making whipped cream to top my cake. I've only ever done this the day I'm serving the cake (I whip the cream and top the cake just before I serve it)... But can I actually whip the cream (and maybe even top the cake) the night before? Or would the consistency get weird?
Thanks!
You sure can, you just need to stabilise the cream with gelatin. I personally use the wilton recipe/instructions.
Just be sure to temper the gelatin with some of your whipped cream by adding some whipped cream TO your gelatin mixture a teaspoon at a time until your gelatin is at the same temp as your whipped cream. Then add the tempered gelatin to the main part of your whipped ream and beat it in well.
Doing this will stop any 'gelatin strings' that may form if you add the warmish gelatin to the cooler cream.
I use wilton's recipe which adds piping gel to it. It stays fluffy a long time with that in it.
The one I use has only the cream and gelatin in it (I leave out the icing sugar and add vanilla extract). http://www.food.com/recipe/wilton-stabilized-whipped-cream-79506
Everyone has their own way! :-) I make giant batches of whipped cream and use one cup of pastry cream (made with cornstarch, not flour) per four cups of heavy cream.
For smaller batches, I add some mascarpone cheese. I don't like doing it for the big batches as I've had trouble with the mascarpone curdling.
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