Stabilized Whipped Cream---excellent For Warm Weather
From goutcreole 13 years ago
- 10 minutes to make
- Serves 15
I lived in a very hot country and trying to keep whipped cream used on cakes or as toppings stabilized is a challenge until i found this awesome recipe!!!! it holds up great and pipes quite well to make good designs and stays in shape out of the fridge for a long time. Read more plus its great for people trying to cut back on the sugar... See less
Ingredients
- 1 litre whip cream (very cold- leave in fridge for more than 48 hours) shopping list
- 1 packet instant pudding (vanilla works best even for chocolate cake cause you can simply add cocoa powder after) shopping list
- 3 table spoons icing sugar shopping list
How to make it
- place a clean bowl and cake machine whiskers in the deep freezer over night (do not put the cake machine in the freezer!!!!!!!)
- pour the cream in the ice cold bowl and start to whip of medium speed
- snip the corner of the instant pudding pack and slowly pour into the cream while increasing the beating tspeed
- whipped until cream is thick and double in size
- can be use for layering and frosting a large cake or two small ones.
- leftovers can be kept in the fridge for a few days
- can be used to pipe cakes as well and colored too
- keeps well in hot climate or outside gatherings...
- enjoy
People Who Like This Dish 6
- debbie919 Manahawkin, NJ
- lovebreezy Colorful, CO
- valinkenmore Malott, WA
- goutcreole Victoria, SC
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The Rating
Reviewed by 1 people-
I agree with you. I discovered this a while ago & it always turns out great. You can also add a very well drained can of crushed pineapple to the finished mixture. Makes a wonderful frosting for any cake, especially angel food cake.
brianna
in loved it
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It tastes delicious as a frosting for any cake.
brianna
in loved it
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