I have found that sometimes you need a sweetened whipped cream that will withstand being topped with a layer of cake. There are two methods you can use, both of which I share with you. In addition, I share my own discovery.
First, you can soak unflavored gelatine with water and add it to the whipped cream, confectioners’ sugar, and vanilla. However, so many people prefer not to consume gelatine.
The second method is to add a little cornstarch* to sweetened whipped cream which makes it a little sturdier but often was not quite enough for me. You can’t add a lot of cornstarch or the whipped cream will begin to create a powdery taste and texture.
In addition, I recently discovered that cooking up some rich vanilla pudding using about one-quarter of the heavy cream you plan on using, allowing it to cool, and then adding some to the sweetened whipped cream works well. It cooks down the cornstarch, preventing that power taste. All you do is make the regular Sweetened Whipped Cream recipe. Then Beat in a little chilled pudding until it reaches your desired texture.
Sturdy Whipped Cream Frosting and Filling
Fret no more, you can make sturdy whipped cream that can withstand layers of cake. You can even pipe it out and it will keep its form.
- 6 Tablespoons confectioners' sugar
- 2-1/2 teaspoons cornstarch*
- 2 cups heavy whipping cream, divided
- 1 teaspoon pure/gluten-free vanilla extract
- In a small, cold saucepan, whisk together the confectioners' sugar and cornstarch.
- Whisk in 1/2 cup heavy cream a little at a time.
- Cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon.
- Remove from heat, and set aside until it reaches room temperature. (You will add this to whipped cream. If you don't allow it to cool, it will melt the whipped cream and you'll have to start over.)
- In the bowl of your mixer, add the remaining cream and vanilla. Mix on high speed until thick and soft peaks form.
- With the mixture still running on high speed, add the room temperature pudding mixture to the whipped cream in the bowl. Beat until stiff peaks form. Do not over mix.
If you do not own a powerful, stand mixer, use a chilled metal bowl and whisk/beaters. Also, be sure that your cream is extremely cold. All of these tips are useful for making stiff whipped cream whether using the above method or not.
*Potato starch may be used to substitute cornstarch. Find more substitutions on the Substitutes page.
© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.