Chocolate Zucchini Cake with "Whipped Cream" Frosting
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6 years ago
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lizbeth-gardener
6 years agoUser
6 years agoRelated Discussions
RECIPE: zucchini fudge cake
Comments (10)She was a good baker and cook she had a lot of good recipes I coupled alot of them before she died and my other sisters got the other recipes and she had a box of recipes and when we all were looking at them mom stared to tell them about the box of recipes and i looked at her and shock my head no and she did'nt tell the rest then and i took them to the car and she died about a month after that. She did have a lot of good recipes. I keeep finding more of her recipes for zucchini. She had 7 kids. Ilene...See MoreYour opinion on whipped cream in the can. thanks
Comments (32)I like home made, but I also don't object to real whipped cream (not artifical) in a can. It's convenient and stores well, and can be used quickly in small doses. I keep a can around during hot chocolate season and a backup (hidden downstairs) all through the holiday season. If it's out where the kids can see it, they're prone to take a squirt directly as a snack. :-p The most abuse I've seen is that they put the can back as close to empty as it can be without ACTUALLY being empty, so that the next time I need it I get a splutter instead of a squirt. I'm not sure if they're trying not to be wasteful or just in denial that yes, they really *did* just eat a whole can of whipped cream. :-p (OK, yes, I do know...) Cj...See MoreBest way to stabilize whipped cream?
Comments (24)I actually have a file on this, originally dated 2004, and updated whenever I find out more info. Maybe this will help you...the info is from a variety of sources--apologies if a source is another poster and I neglected to give that info! Smiles, Sooz Recipe for stabilizing whipped cream from the Wilton year book 1tsp Unflavored gelatin 4tsp Cold water 1cup Heavy whipping cream 1/2 tsp vanilla 1/4 C powdered sugar Combine gelatin and cold water in a saucepan. Let stand until thick. Place over low heat, stirring constantly, just until gelatin dissolves. Remove from heat and cool to lukewarm. DO NOT LET IT SET. Whip cream, sugar, and vanilla until slightly thickened. While beating slowly, gradually add the gelatin to whipped cream mixture. Whip at high speed until stiff. Remember: Cakes iced with whipped cream must be stored in the refrigerator. ** ** TIP: To stabilize Whipped Cream Frosting, in cup, sprinkle 1 teaspoon unflavored gelatin over 2 tablespoons cold water. Place cup over simmering water until gelatin is dissolved, stirring occasionally; cool to lukewarm. Gradually beat into cream before adding sugar. ***** from woodny (woody?) on Sat, Jul 20, 02 at 23:43 I do catering and these are the teqniques that have worked for me. You can purchase Whipped cream frosting in vanilla and chocolate flavors at most cake supply stores. The ones that specialize in cake decorating/supplies not just someone who carries supplies(like Michaels or Joanns). They usually come in quart, 1/2 gallon and gallon sizes. These are the whipped cream frosting that are used on most bakery cakes. If you are going to eat the cake with in 1-2 hours after frosting it the powdered sugar will be enough to keep it stable. *** Here are two ways that I stabalize whipping cream: 1. There is a product you can buy in the grocery store called WHIP IT. (It is NOT the same thing as dream whip. Do NOT use dream whip as a substitute.) You can usually find it in the foreign/ethnic food section. It is made by OETKER. It works great. It comes in packets about the size of Kool-aid packets. There are two that are stuck together side by side. The package is light blue with dark blue lettering. It says "Oetker, WHIP IT, stabalizer for whipping cream." (This is a long explaination but everytime I send some one to find it they can't so I have learned to give detailed descriptions.) Anyway . . . I will frost a wedding cake with it and it will last 2 or three days. This is MY preferred method. It is the easiest and cheapest way for me....See MoreDesserts involving cream cheese? And whipping cream?
Comments (12)I don't have a T&T recipe that uses both cream and cream cheese, but I recently made this yummy frosting from HowToCookThat.net - tastes like milk chocolate: Chocolate Cream Cheese Frosting Recipe 115g (4.06 ounces) or 1/2 cup cream cheese 35g (1.23 ounces) or 3 Tbsp unsalted butter 230g (8.11 ounces) or 2 cups icing sugar 1/4 cup or 30g (1.06 ounces) cocoa powder Optional: 1-2 tsp.vanilla extract or bourbon Makes 1 1/3 cups of frosting Leave the butter and cream cheese out of the fridge to soften for at least an hour. Beat with an electric mixer until smooth and pale. Sift in the icing sugar and cocoa powder and beat until light and fluffy. I saw this recipe for a no churn ice cream that uses both whipping cream and cream cheese, but haven't tried it myself: https://grandbaby-cakes.com/no-churn-blueberry-cheesecake-ice-cream/...See MoreUser
6 years agoUser
6 years agoannie1992
6 years ago
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