LOOKING for: Whats the secret to Bakery Whip Cream?

20 years ago

The recipe is such a differnt consistency then when I make it and it also stays firm much longer....Does anyone know what they do differnt?????

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Comments (4)

happytime_ca
20 years ago
It could be a different product, when I bake cakes for people who want a whipped cream type frosting I use Pastry-Pride, it comes in quart containers at Smart & Final, there is also a product called Frostin-Pride. They whip wonderfully and hold. They are available in white & chocolate, although I do not like the chocolate, I make mine choco by adding dry unsweetened cocoa (Drost)then whip it all together, with the white I add clear vanilla flavoring, or you could add any flavor you like.
If you want a tru whipped cream frosting you can try a product called "Whip-it" it is a powder you mix in the cream. Or you can stabilize w. cream with gelatin
For 2 cups of cream: use 1 teaspoon gelatin soaked in 2 tablespoons cold water, heat slightly until fully disolved, let cool but do not let it fully set up. then add to the cream & whip.
danain
20 years ago
Eileen, I like the idea of using gelatin to stabilize it better than buying another product but when I do fresh whipped cream I have no trouble with it holding, it's very stable. I always use a cold stainless steel bowl set inside another with ice water in it. I never use the mixer I whip it by hand with a whisk and be sure to not go too far with it. I have some in the frig. right now that I whipped last Friday and it's fine. I'm sure it's not as firm as what Happytime suggest but it works.

Marilyn
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A cup of sugar would be 7 oz by my scale so that should give you an approximate measure of what 4 oz would be. Here's a vanilla ice cream recipe I like: HOMEMADE VANILLA ICE CREAM (1 1/2 gallons) 1 qt milk 3 cups sugar 5 3ggs, beaten 1 TBL vanilla 3 cups half-and-half 3 cups whipping cream Optional: toasted coconut, toasted almonds, Kahlua Heat milk & sugar in a suacepan until hot & sugar is dissolved. Do not boil. Stir a little of the hot milk into the beaten eggs. Add eggs to remaining hot milk in saucepan & stir well. Remove from heat & cool. Add vanilla & refrigerate. (Keeps for several days.) When ready to freeze, stir in half-and-half, whipping cream & any optional ingredients. Pour into a hand-turned or electric freezer. Freeze per manufacturer's directions.~~ (If you have a small freezer, keep the mixture in the refrigerator & make as needed.)
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Several possibilities. Tofu can substitute. Get the soft stuff and whip it through a blender. If necessary, add a little cream to thin it down. Try draining the yoghurt. Line a collander with cheesecloth and pour the yoghurt into it. Let it drain until the thickness you like. Do not let it go overnight, or you'll have yoghurt cheese, and you'll have to thin it down again. Cream cheese thnnied with wither cream or the soured cream you have available. Let the cream cheese come to room temperature before whipping it with the cream. You can also thin the cream cheese with mayo if you like that sort of thing. BTW, don't they still sell clotted cream in Jolly Olde? Check that out as a possible substitute.
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ginger_st_thomas
20 years ago
For just whipped cream, I stick the bowl & beaters from my hand mixer in the freezer. Works just fine. Below is a recipe for whipped cream icing.

Here is a link that might be useful: Whipped cream Icing
berk
19 years ago
My sister in law used to work at a bakery and told me they put crisco in their icing and thats what makes it so white.
I used to have the recipe but have no idea where it is now, since we moved!

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LOOKING for: Whats the secret to Bakery Whip Cream?

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happytime_ca

danain

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