Whipped Cream Recipes

Whipped cream is delicious in its simplicity. It is extremely verstaile, working as a perfect complement for most cakes, without overpowering their flavor. It will always come out perfect if you do 3 things:

The first recipe is the standard for filling and covering cakes; however, it does not hold up well for piping. The second recipe does, as the addition of unflavored gelatin gives it firmness. In general, whipped cream does not hold up well under warm temperatures, so keep it chilled and don't leave the cake out of the refrigerator for long periods of time.

Either recipe is ideal for ice cream cake decorating. It spreads quickly and hardens up rapidly after making contact with the cold surface. If you are using a stand mixer, beat the mixture with the balloon attachment.

I. Traditional:

Yields 2 cups

Place the chilled heavy cream in the bowl of the mixer. Beat on low until the cream becomes streaked.

Add the sugar and vanilla.

Increase the speed to high and beat the cream until stiff peaks form. Do not overbeat.

Frost cake or chill in an airtight container.

II. Piping:

Yields 2 cups

Begin by placing the gelatin in the water, either in the top of a double boiler or heat-proof bowl. Let is soak for 10 minutes.

Now, place the container of dissolved gelatin over simmering water. Do not allow the water to boil. Stir the gelatin until it is completely melted. It will go from being opaque to being clear and glossy.

Remove from heat and allow to return to room temperature.

Pour heavy cream into chilled bowl. Beat on low speed until it becomes streaked. Increase to medium speed and beat just until soft peaks form. (It creates a peak when the beater is lifted, but the peak does not come to a point or flops back down).

While beating, gradually add the gelatin in a slow stream. This is an important step in preventing little globs of gelatin from forming throughout the whipped cream.

Add vanilla (or other flavoring, if desired) and the sugar in a slow stream. Beat just until firm peaks form. Do not overbeat or you will create butter.

Flavoring Options:

Chocolate:

Made with cocoa powder - Increase sugar to 2 Tbsp. and add 1/4 cocoa powder after adding sugar. Beat on low until cocoa is incorporated to prevent poofs of cocoa all over you and the kitchen.

Made with melted chocolate - This variation makes a delicious chocolate mousse filling, but tends to have small flecks of chocolate, which may clog up the cake decorating tip.

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