Stabilized Whip Cream Frosting
A whip cream frosting recipe
Ingredients:
- 1 cup 40% heavy whipping cream
- 2 tablespoons confectioners’ sugar
- 2 tablespoons Piping Gel
- 1 teaspoon vanilla extract
Instructions:
1. Chill a stainless steel or copper bowl and whip in the freezer for 15 minutes before whipping the cream to ensure it stays cold.
2. In the chilled bowl, whip the cream to medium peaks.
3. Gradually add the confectioners’ sugar while continuing to whip.
4. Add the Piping Gel and vanilla extract.
5. Whip until stiff peaks form, being careful not to overbeat.
Yields: 1 1/2 to 2 cups
Stabilized Whipped Cream with Marshmallow Fluff
Ingredients:
- 1 cup 40% heavy whipping cream
- 1/4 cup or 1 heaping tablespoon marshmallow fluff
- 1 teaspoon vanilla extract or Perfect Palate Flavor - Vanilla or White Chocolate Powder Flavor by More Than Cake
Instructions:
1. Chill a stainless steel or copper bowl and whip in the freezer for 15 minutes before whipping the cream to ensure it stays cold.
2. In the chilled bowl, whip the cream until soft peaks form.
3. Microwave the marshmallow fluff in 5-second intervals until melted, stirring gently until smooth.
4. Add the cool, melted marshmallow fluff to the whipped cream and continue whipping until stiff peaks form.
Yields: 1 1/2 to 2 cups
Non-Dairy Whipped Topping
Non-dairy whip cream frosting offers a stable alternative to traditional whipped cream for cakes, especially for occasions like birthdays and weddings. These products are favored by bakeries for their reliability and versatility. They can also be used to create various mousse fillings by incorporating ganache after whipping.
Available from bakery or chef suppliers, popular products include:
Riches
Pastry Pride
Frosting Pride
Pastry Pride Premier
Better Cream
These toppings are offered in both vanilla and chocolate flavors and can be whipped to medium peaks. Be cautious not to overbeat to avoid cracking on finished cakes. If the topping becomes too thick, simply add extra topping liquid and continue whipping until desired consistency is reached.
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