Hi,
I have to do a cake on Friday with whip cream frosting. Can anyone direct me to a good recipe for that? Do you make it thicker than normal whip cream so it stands up or how exactly to you do that??? I have only ever really used buttercream. My MIL wants a white cake with a layer of banana, strawberry, and raspberry with whip cream frosting. TIA
Hollie
If you can find 40% Heavy Cream, you can just whip it, adding some sugar (3-4 Tabl./pint) and Vanilla. Because of the high percentage of fat, it holds for days.
If you find "regular" heavy/whipping cream only, take 1 pkg. of knox gelatin and pour in on top of 3 oz. water. Once the water has absorbed all the gelatin, place that little bowl in a dish of hot water to melt it. After whipping the cream to medium peak, add the liquid gelatin and continue to whip to stiff peak (add Vanilla too).
I have used this recipe before and it worked well for frosting a cake. (I did not use it for filling) Basically you want what is called "stabilized" whipped cream frosting. The gelatin is the stabilizer.
1/2 tsp gelatin sprinkled in 1 tbsp cold water. Allow to sit for 5 minutes. Microwave until gelatin is dissolved. Careful to not overheat. Allow to cool (but not too long or it will become solid )
Whip 1 cup cream until it starts to stiffen. Add 1/2 tsp vanilla and 2 tbsp powdered sugar. Mix. Drizzle the gelatin into the bowl and whip until desired stiffness. As with all whipped cream...do not overbeat.
Hope that works for you!
https://docs.google.com/View?docID=0ARCzpgSS_N4TZGdqcXNqamNfNGdtc3E5c2Ro&revision=_latest
Information on using whipped icing, and a recipe for home made whipped icing (toward the bottom of the page) if you can't find Bettercreme or Pastry Pride types of premade whipped icings.
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