WHIPPED ICINGS
Using Real Whipping Cream
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BAKERY STABILIZED WHIPPED CREAM ICING Printed from COOKS.COM www.cooks.com
Laurie’s Note: This works really well for me and doesn’t
seem to require refrigeration for cake to be displayed at room temperature up
to 80F.
1 tsp. unflavored gelatin
4 tsp. cold water
1 c. heavy whipping cream (at least 24 hours old and verycold)
1/4 c. confectioners' sugar
1/2 tsp. clear vanilla extract
Combine gelatin and cold water in small saucepan. Let stand
until thick. Place over low heat, stirring constantly just until gelatin
dissolves. Remove from heat and cool slightly. Whip cream, sugar and vanilla
until slightly thickened. While beating slowly, gradually add gelatin to
whipped cream mixture. Whip at high speed until stiff.
Yield: 2 cups
Cakes iced with whipped cream must be kept refrigerated. (This is the commercial recipe used by bakeries).
KEEP WHIPPING CREAM STIFF http://members.nuvox.net/~zt.proicer/recipes/all-recipes.htm#All%20about%20Petit%20Fors
I add about 2 tb
of instant vanilla pudding mix to 1 cup of whipping cream to keep whipped cream
stiff. It is important to use the instant variety of pudding. Add the pudding
as you are whipping the cream.
“FAVORITE WHIPPING CREAM FROSTING”
Quantities may be increased for
those big occasions. This will fill or frost a 13 x 9" or a 2 layer
9" round/square. Start whipping the cream (chill bowl and beaters first)
add to that a little (1 tb or so) sugar. As the cream
gets a little thicker, add the pudding. The cream will probably get firm really
quick. Add milk a little at a time, to make it spreadable.
This is also great as a filling for layer cakes.
“Like” Whipped Cream Icings
Like Whipped Cream Frosting From: "Linda" <jerseygirl64@earthlink.net> Subject: Re: needing RECIPE
Serving Size : 1 Preparation Time :0:00Categories : Cakes Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 Cup Milk 3 Tblsps Cornstarch 1/2 Cup Margarine 3/4 Cup Shortening 1 Cup Granulated Sugar 3 Tsps Vanilla Extract Combine milk and cornstarch in a saucepan. Cook until thick, stirring. Cool. Combine margarine, shortening, sugar
and vanilla and beat until creamy. Add to cooled mixture
and beat with mixer until like whipped cream. This is an
especially good frosting. It tastes like true whipped cream
if allowed to remain at room temperature. If refrigerated
and served very cold, it's almost like a refreshing ice
cream.
Creamy Whipped Frosting From: "Linda" <jerseygirl64@earthlink.net> Subject: Re: needing RECIPE
INGREDIENTS:1/2 cup butter, softened1/2 cup shortening2/3 cup white sugar1 teaspoon vanilla extract2/3 cup cold evaporated milk DIRECTIONS:In a large bowl, cream butter, shortening, sugar and vanilla for 8 to 10minutes. With mixer on high, add cold evaporated milk 1 tablespoon at a
time
Frost cake as desired and keep refrigerated.
this is so unusual, i've only
found it once at a caterer's bakery - the texture is so silky and smooth and
tastes only slightly chocolate-y... as kids, we used to make a batch to just
eat right out of the mixing bowl!
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1 |
cup milk |
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4 |
tablespoons flour |
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1/4 |
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1/2 |
cup butter, softened |
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1 |
cup sugar |
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1 |
teaspoon vanilla |
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2 |
tablespoons hershey's cocoa
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