So I’m not a big fan of buttercream icing, I find it way too sweet.
I’m making a chocolate cake which I’m covering with ganache but I wanted to use whipped cream for piping decorations.
I went online for how to stabilize whipped cream but got a million different methods (adding marshmallow, adding cornflour, adding gelatin). Does anyone here have any experience with the best method to stabilize whipped cream. I don’t want an option that adds too much sugar since I don’t like much sugar in my desserts anyway. I just want to be able to pipe happy birthday and maybe some rosette type things around the border- nothing too fancy.
-adapted from cdkitchen
1/2 tsp unflavored gelatin powder
2 tbsp cold water
1 cup whipping cream (regular or heavy–I always use heavy cream)
pinch salt
2 tbsp confectioner’s sugar
Sprinkle gelatin over cold water in small bowl to soften.
Scald 2 tablespoons of the cream; pour over gelatin, stirring till dissolved.
Refrigerate until consistency of unbeaten egg white. (This takes about 10-15 minutes.) Then, with a whisk, beat until smooth.
In a stand mixer with a whip attachment, or with a hand beater, whip remaining cream, salt and sugar; whip in the smoothed gelatin mixture, stopping to scrape the bowl twice.
Fills and frosts top of 2 8" or 9" cake layers; or frosts 10" angel
cake or spongecake. Tops one standard 9" pie with some left over to enjoy from a spoon. Stands up well, even in warm weather. Keep leftover frosting and any product topped with it in the refrigerator until ready to eat.
in my baking class, we made whipped cream, which was stiff enough to pipe rosettes. In 1000g (or 1 litre) of cream, we put 50g of sugar, and a few drops of vanilla essence. Mix it in an electornic mixer for roughly 5 minutes, on LOW speed. I emphasise LOW speed as that is what will make it stable…if you mix it on high speed, it will stiffen up quickly but also fall as quickly. I can’t attach pics, but i can email you pics if you like
I’ve tried using the gelatin, it works really well and doesn’t add to the sweetness. But you have to be very careful, if you add too much liquid the cream gets runny if you add too little the gelatin gets clumped up. The method reha has posted looks good but I haven’t really tried it myself.
So that works out to 1 tbsp of sugar per cup of heavy cream which I guess isn’t too bad.
Would whipping the cream in my food processor be too fast? I’ve done that before for just whipped cream in general and its super fast and has a good consistency but I’m not sure if like you said it will fall apart once I pipe it in a bag.
Lily thanks for the gelatin tip. I’d seen that on the internet too but was wondering if anyone had experience with trying it.
can you turn your food processor to low speed? or if you can’t, maybe put it the fridge after whipping, to cool it up again, cos otherwise it may start to warm up while you’re preparing other things
