Saturday, November 10, 2012
Stabilized Whipped Cream for Icing
This cake was for my husband's birthday, so you can imagine that I wanted to do a great job. Lemon is his favorite flavor, so I made a white cake (using the KAF recipe for Tender White Cake) with lemon curd filling and whipped cream icing. I modified the lemon curd recipe from BakeWise, and confidently documented it.
So I decided to go ahead with blogging about the stabilized whipped cream instead. Jim still loved the cake; I will serve a funny-looking cake, but not a bad one.
I modified this method from Rose's Heavenly Cakes
Before I was ready to serve the cake, I put the mixer bowl and whisk attachment in the freezer. When they were cold, I whipped 1½ cups heavy cream and 1 teaspoon vanilla extract on high speed to soft peaks.
If you want whipped cream that will hold at room temperature, you need to use gelatin. I couldn't find my gelatin—I really need to organize my baking supplies :-) The cornstarch is softer than gelatin, and I couldn't taste it.