How do people put cream in the middle of a two layer cake without it soaking in?!
i've been trying this out for a while now but all it does is soak in!.Www@FoodAQ@Com
Answers:
CLARIBEL'S STABILIZED WHIP CREAM
1 tsp!. plain gelatin
2 tbsp!. cold water
1 c!. whipping cream
3 tbsp!. powdered sugar
1/2 tsp!. vanilla
Add gelatin to cold water in small pan!. Set this over boiling water until it is clear!. Do not stir!. Cool to room temperature!. Meanwhile whip the cream until it is medium thick!. Pour gelatin mixture into the center of cream while mixer is going!. Pour in the gelatin all at once and continue beating!. Add powdered sugar and vanilla!. Beat until cream stands in stiff peaks!. Use as frosting for cakes or dessert decoration!.
Whipped Cream Filling
1 cup heavy cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
Beat cream until it begins to thick; add sugar gradually!. Add flavoring; continue to beat until cream holds its shape when the beater is raised!.
Wilton Buttercream Icing
1 cup solid vegetable shortening
1/2 teaspoon butter extract
2 tablespoons milk
4 cups sifted confectioners' sugar
Cream shortening with electric mixer!. Add butter extract!. Gradually add sugar, one cup at a time, beating well on medium speed!. Scrape sides and bottom of bowl often!. When all sugar has been mixed in, icing will appear dry!. Add milk and beat at medium speed until light and fluffy!. Keep icing covered with a damp cloth until ready to use!.
For best results, keep icing bowl in refrigerator when not in use!. Refrigerated in an airtight container, this icing can be stored 2 weeks!. Re-whip before using!.Www@FoodAQ@Com
1 tsp!. plain gelatin
2 tbsp!. cold water
1 c!. whipping cream
3 tbsp!. powdered sugar
1/2 tsp!. vanilla
Add gelatin to cold water in small pan!. Set this over boiling water until it is clear!. Do not stir!. Cool to room temperature!. Meanwhile whip the cream until it is medium thick!. Pour gelatin mixture into the center of cream while mixer is going!. Pour in the gelatin all at once and continue beating!. Add powdered sugar and vanilla!. Beat until cream stands in stiff peaks!. Use as frosting for cakes or dessert decoration!.
Whipped Cream Filling
1 cup heavy cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
Beat cream until it begins to thick; add sugar gradually!. Add flavoring; continue to beat until cream holds its shape when the beater is raised!.
Wilton Buttercream Icing
1 cup solid vegetable shortening
1/2 teaspoon butter extract
2 tablespoons milk
4 cups sifted confectioners' sugar
Cream shortening with electric mixer!. Add butter extract!. Gradually add sugar, one cup at a time, beating well on medium speed!. Scrape sides and bottom of bowl often!. When all sugar has been mixed in, icing will appear dry!. Add milk and beat at medium speed until light and fluffy!. Keep icing covered with a damp cloth until ready to use!.
For best results, keep icing bowl in refrigerator when not in use!. Refrigerated in an airtight container, this icing can be stored 2 weeks!. Re-whip before using!.Www@FoodAQ@Com
You can't use cream as a filling for a cake w/o it soaking in!. I think you mistakened 'cream' for Buttercream frosting!.!.!.!.You can flavor Buttercream using coffee creamer!.!.!.
I use the Wilton Buttercream recipe and then add in flavored coffee creamer if I need a different flavor!.
Or perhaps they used whipped cream as the filling or any other frosting/filling with the word 'cream' in it!.!.!.!?!.!.!.!.essentially you can't use regular cream as a filling!. It will just soak into the cake as you said its been doing to you!.
Just an tidbit of advice!.!.!.If you use a different filling other then the frosting (as the filling), make sure you put a 'dam' of frosting along the edge of the cake so that when you put the top layer on, your (most likely) thinner consistancy filling won't leak out the sides of the cake!.
for more advice from cake decorators or bakers I suggest checking out cakecentral!.comWww@FoodAQ@Com
I use the Wilton Buttercream recipe and then add in flavored coffee creamer if I need a different flavor!.
Or perhaps they used whipped cream as the filling or any other frosting/filling with the word 'cream' in it!.!.!.!?!.!.!.!.essentially you can't use regular cream as a filling!. It will just soak into the cake as you said its been doing to you!.
Just an tidbit of advice!.!.!.If you use a different filling other then the frosting (as the filling), make sure you put a 'dam' of frosting along the edge of the cake so that when you put the top layer on, your (most likely) thinner consistancy filling won't leak out the sides of the cake!.
for more advice from cake decorators or bakers I suggest checking out cakecentral!.comWww@FoodAQ@Com
It not just whipped cream!. Usually butter cream or better cream (whch I think is a trademarked name for the same type of thing)!. Looks like cream taste like cream but it's not cream! Thye might also be using cream cheese frosting but that unmistakable NOT cream!.
Try this:
ButterCream Frosting
2 cups shortening
8 cups confectioners' sugar
1/2 teaspoon salt
2 teaspoons clear imitation vanilla extract
6 fluid ounces heavy cream
DIRECTIONS
Cream shortening until fluffy!. Add confectioner's sugar and continue creaming until well blended!.
Add salt, vanilla, and whipping cream blend on low speed until moistened!. Add additional whipping cream if necessary (up to 2 ounces)!. Beat at high speed until frosting is fluffy!.Www@FoodAQ@Com
Try this:
ButterCream Frosting
2 cups shortening
8 cups confectioners' sugar
1/2 teaspoon salt
2 teaspoons clear imitation vanilla extract
6 fluid ounces heavy cream
DIRECTIONS
Cream shortening until fluffy!. Add confectioner's sugar and continue creaming until well blended!.
Add salt, vanilla, and whipping cream blend on low speed until moistened!. Add additional whipping cream if necessary (up to 2 ounces)!. Beat at high speed until frosting is fluffy!.Www@FoodAQ@Com