How to make whip cream in swiss roll stiff not runny?!
Answers: I made a really good chocolate swiss roll cake but the whipcream leaks out and I have seen whip cream layers in cakes where the whip cream is like stiff and does not run out everywhere. Also, how do I make a yummy non dairy hardening chocolate topping for the swiss roll?
Make sure your cake isn't still warm. It has to be completely cooled.
And whip your cream until hard peaks form.
This is from a recipe entitled "homemade ho-ho's"...the cream is rich and thick..just what you're looking for:
Filling:
3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons heavy cream
To make the Filling: In the bowl of a standing mixer, combine the sugar and butter and mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream for spreading consistency, if needed.
As for the topping:
Chocolate Coating:
12 ounces semisweet chocolate, chopped
2 ounces cocoa butter, or 1/4 cup vegetable oil
To make the Chocolate Coating: Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water, stirring occasionally.