Whipped cream?!
I'm making a cake with whipped-cream filling!. I will make this several hrs before serving!. Should I add anything to the cream to make it more stable so it doesn't "fall!?"Www@FoodAQ@Com
Answers:
Whipping with powdered sugar rather than table sugar will keep your whipped cream from destabilizing!. The cornstarch keeps it thick!. Be careful about over-whipping--one blink you have stiff peaks and the next you have butter!.Www@FoodAQ@Com
There is a product used in cake decorating called Piping Gel!. You can buy the clear gel (basically a clear, flavorless jelly made mostly of corn syrup) at places that sell cake decorating supplies, like Hobby Lobby, Joann's, Michaels, etc!. This Piping Gel is the clear version of the little colored tubes of gel you can buy to decorate cakes with shiny accents!.
Piping Gel can be used to stabilize whipped cream for decorating!. Whip 1/2 pint (1 cup) of heavy whipping cream to soft peak stage!. Add 2 tablespoons Piping Gel and continue to whip to stiff peaks!. Do not overbeat!.
If you decide to go this route, your leftover gel can be used for cake decorating!. You can tint the gel with Icing Color or other food coloring and decorate with it!.
Happy Baking!
~ MariaWww@FoodAQ@Com
Piping Gel can be used to stabilize whipped cream for decorating!. Whip 1/2 pint (1 cup) of heavy whipping cream to soft peak stage!. Add 2 tablespoons Piping Gel and continue to whip to stiff peaks!. Do not overbeat!.
If you decide to go this route, your leftover gel can be used for cake decorating!. You can tint the gel with Icing Color or other food coloring and decorate with it!.
Happy Baking!
~ MariaWww@FoodAQ@Com
Stabilized whipped cream icing
2 teaspoons Knox Gelatine
4 teaspoons cold water
1 cup heavy whipping cream
1/4 cup confectioners sugar
1/2 teaspoon vanilla extract
Mix Knox Gelatine and cold water and set aside!.
Whip the cream and add confectioners sugar!.
Add gelatine mixture and vanilla extract!.
This does not alter the taste of the whipped cream in any way!.
It may be used in place of Cool Whip in desserts!.Www@FoodAQ@Com
2 teaspoons Knox Gelatine
4 teaspoons cold water
1 cup heavy whipping cream
1/4 cup confectioners sugar
1/2 teaspoon vanilla extract
Mix Knox Gelatine and cold water and set aside!.
Whip the cream and add confectioners sugar!.
Add gelatine mixture and vanilla extract!.
This does not alter the taste of the whipped cream in any way!.
It may be used in place of Cool Whip in desserts!.Www@FoodAQ@Com
no, it will be fine!.!.!.just keep it chilled and don't let it set out at room temp!. too long!.
I make a topping for cheesecakes: whipped cream, sifted powdered sugar and lemon extract and it keeps great, doesn't destabilize at all!.Www@FoodAQ@Com
I make a topping for cheesecakes: whipped cream, sifted powdered sugar and lemon extract and it keeps great, doesn't destabilize at all!.Www@FoodAQ@Com
You will be fine without adding anything to the whipping cream!. I usually refridgerate my bowl and beaters before whipping the cream to keep everything cold and optimize stiffness!.
CrystalWww@FoodAQ@Com
CrystalWww@FoodAQ@Com
If you whip it to VERY stiff peaks, it should be just fine!. My Fruit Ambrosia will last several days in a tupperware container in the refrigeratorWww@FoodAQ@Com
Just keep the cake in your fridge, if the cream warms up or get to room temp!. it will fall!.Www@FoodAQ@Com
idk but yummyWww@FoodAQ@Com