Want To Share Tips For Stabilizing Whipped Cream
Decorating By Pearl70 Updated 7 Feb 2007 , 8:01pm by Pearl70
This is some info I found on another site hope it helps some of you.
Storing Whipped Cream
Cream can be whipped in advance for use hours later. Simply whip it until stiff, then spoon it into a sieve lined with a double layer of cheese-cloth. Set over a bowl with the bottom of the sieve 2 inches above the bottom of the bowl. Cover tightly and refrigerate for up to 48 hours. If, when you get ready to use the cream, its a little too stiff, whisk in 1 to 2 tablespoons liquid cream.
STABILIZING WHIPPED CREAM
Tips On Helping To Prevent Whipped Cream From Weeping (Bleeding Water after Being Whipped)
1) Use a (chilled) stainless steel or copper bowl for whipping cream.
2) Place a clean bowl and beaters in the freezer for 15 minutes before whipping cream.
3) One way of making great whipped cream frosting for cakes is: Add 1 to 2 tablespoons of instant dry vanillla pudding mix as you are beating the cream. The pudding adds flavor and texture to the cream.
4) Beat heavy cream with some confectioners' sugar (icing sugar). Use 2 tablespoons of confectioners' sugar per cup of heavy whipping cream or double cream) to help stabilize the whipped cream.
5) Beat in 1/4 teaspoon unflavored gelatin per cup of whipping cream, heavy cream, or double cream to help stabilize it. Gelatin gives whipping cream a firm, mousse-like texture giving it many uses. Because gelatin stabilizes the whipped cream, it does not weep (bleed water after awhile).
7) Add a few drops of lemon juice to whipping cream to help stabilize the whipped cream.
Use of Piping Gel for Stabilizing Whipped Cream: Whether you want to use whipped cream to ice or as a filling, stabilizing it with piping gel can be so helpful. Add 2 tablespoons of piping gel to 1 cup liquid heavy whipping cream or double cream, and 1/4 cup confectioners sugar. Whip with chilled electric beaters until stiff peaks form. You can use the stabilized whipped cream to make rosettes, shell trim, star trim and other border designs.
Below is the link to the site.......
http://www.dianasdesserts.com/index.cfm/fuseaction/bakingtips.Frostings/Frostings.cfm
I tried the Betty Crocker recipe for Whipped Cream Cheese Frosting and added 2 tbls. french vanilla pudding(powder) ..It turned out really good, I am planning on making this again. It was stiff enough to pipe borders, basketweave,etc. "DID NOT MAKE GOOD ROSE" I didnt try any other flower but I think it would be ok for drop flowers, swirls etc. I thought to use this and do the borders,etc but to add fondant roses or other flowers to finish decorating a cake. It had a very creamy texture, used it on a 3 layer strawberry cake.YUMMMY!
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