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Stabilized Whipped Cream Icing

17 years ago

Does anyone have a good recipe for a stabilized whipped cream icing that would be good for a icing a white sheet cake?

I've made it before, I think using gelatin, but by the time I served it (chilled overnight) it had like a sort of "skin" on the icing. Maybe too much gelatin?

I LOVE the whipped cream icing our local supermarket Publix makes, but can't seem to recreate it. It's almost like a cross between whipped cream and buttercream icing.

Going to do an American Flag sheet cake with strawberries & blueberries. Thanks!

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Comments (7)

sheshebop
17 years ago
Here is the recipe I use from Joy of Baking. Please note, if it cools to long, it becomes rubbery, so I only let it cool so it's not hot. So, I whip the cream, refrigerate it, and then make the stabilizer. Otherwise it cools too long and becomes rubbery, and you have to heat it and cool it all over again. I have never had a bad texture from it.
Sherry

STABILIZED WHIPPED CREAM ICING

1 tsp. unflavored gelatin
4 tsp. cold water
1 c. heavy whipping cream (at least 24 hours old and very cold)
1/4 c. confectioners' sugar
1/2 tsp. clear vanilla extract

Combine gelatin and cold water in small saucepan. Let stand until thick. Place over low heat, stirring constantly just until gelatin dissolves. Remove from heat and cool slightly. Whip cream, sugar and vanilla until slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff.
Yield: 2 cups

Cakes iced with whipped cream must be kept refrigerated. (This is the commercial recipe used by bakeries).
sheesh
17 years ago
I don't use gelatin and have never had a failure without it. Whipped cream is not as delicate as we think it is. We love whipped cream cakes here, both as the filling and the frosting. It will stay thick and fluffy for at least two days in the fridge.

I always whip cream in advance of serving and keep it in the fridge for days to plop on strawberries, or anything else, for that matter.

Sorry I don't know the ratio of powdered sugar and vanilla to cream. Whip the cream at high speed until it's thick, then stir in powdered sugar and vanilla until it tastes right! If you want chocolate, add cocoa powder with the sugar and stir. You can add any extract you want instead of vanilla - lemon, coconut, brandy, etc., for various kinds of deserts. Deelish!
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gardengrl
Original Author
17 years ago
That's the recipe I used Sherry.

So, did you find the frosting turned rubbery? That was my problem. I want to make it, frost the cake, and let the cake sit overnight in the refridgerator so I can take it into work.

When I did this last time, the frosting had like a rubbery "skin" on the outside of the cake.
happytime_ca
17 years ago
If you have a Smart & Final near you there are whipped frosting products (not real cream) one is Pastry Pride, one is Bettercream. They are frozen in quart or gallon size milk containers. I also hear Sam's sells it. You whip them up like cream and they are stable. You can add dry pudding mix, cocoa, or flavoring, like vanilla, almond.
Tracey_OH
17 years ago
I don't know what your feelings are on jello pudding, but adding a little vanilla pudding into the whipping cream will stabilize it.

Tracey
suzyqtexas
17 years ago
If you add a little sour cream to the whipped cream it will stabilze it!
sheshebop
17 years ago
I did not have a rubbery skin for me. Did you cover it in the fridge?
And I have found, for me, that whip cream does NOT keep in a hot humid climate without the stabilizer, unless I am serving it within the hour.
Also, make sure that the gelatin has not cooled to a thick, viscous state. It just needs to be barely warm.

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