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Old 02-22-2008, 12:33 PM   #1
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Whipped Cream Frosting Help

I am going to make a lavender whipped cream frosting. I would like to know:

1. What is the difference between whipped cream and whipped cream frosting? The recipes for the frosting look just like whipped cream recipes!

2. Will whipped cream frosting (On a cake) stand up to 1-hour road trip, then several hours storage before eating?

3. I found a thread here that talked about "stabilizing" whipped cream. Is that something I would do with the frosting?



*Apologies to administrators: I am re-posting a question from earlier this week with a new title (because no one replied to my other post!). The other one was in Cakes forum titled "ISO Lavender Whipped Cream Frosting."

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Old 02-22-2008, 01:45 PM   #2
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JillBurgh,

I am no pastry chef, but from what I've done in the past:
1. Most of the whipped cream frostings I prepared, involved the use of flour and butter/shortening.
Whipped cream is just the cream whipped with an added flavor like confectioner sugar or syrup/concentrated flavor. Can you post the frosting recipes you are referring to?
2. Whipped cream frosting required cold temperature. Unless you have a way to keep the cake cold (styrofoam box?), I recommend preparing the frosting on site and keeping the cake in a refrigerator.
3. I will look for this thread, but I have not done this before. As a guideline, I prepare cakes the day before I need them and leave them in the fridge unless is not required.

I hope this will help you.
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Old 02-25-2008, 06:27 PM   #3
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All of your whipped cream questions answered!

Well I must have stumped the forum with my whipped cream questions!
Serendipitously, today's "America's Test Kitchen" had an entire episode about my quandary. So now I shall share what I learned:

What kind of cream is best?
  • Ultra-Pasteurized milk is heated to a higher temp than pasteurized. Less heat equals more flavor. Therefore, pasteurized products are more flavorful than ultra-pasteurized.
  • Whipping cream has less fat than heavy cream and will separate after a relatively short period of time, resulting in that liquid you sometimes see floating in whipped cream.
  • Pasteurized heavy creams often have additives (stabilizing ingredients) which aid in peak retention, but sacrifice flavor.
  • The best choice is heavy cream that is all natural, pasteurized (NOT ultra-pasteurized), and the ingredient list should only have one item: Heavy Cream. This cream should hold its integrity in the refrigerator for an entire day.
The Science of whipping cream:
  • Room temp cream will whip, but it won't hold long, and it will get runny.
  • Cream = Fat
  • When you whip the cream, air bubbles become coated with the fat, which stabilizes the molecules and holds them in an emulsified form resulting in "billowy" peaks.
  • Fat in its chilled state is crystalline. Imagine "fat" snowflakes surrounding the air bubbles, acting as a hard shell that can stabilize the air bubbles for as long as they are kept cold. As it heats up, the structure will break down and become runny.
  • Whipping cream is a kinetic process. It creates energy (heat) through friction, and in turn raises the temp of the cream. Therefore, the colder the cream (bowl & mixers, too), the less chance there is that the cream will break down from rising temps.
Whipped Cream Frosting, stabilized:
  • The whipped cream WILL break down if left to sit on a cake. The secret? Cream cheese.
  • Use a relatively small amount of cream cheese so it doesn't end up Cream Cheese Frosting.
Whipped Cream Frosting:
    • Beat together until fluffy: 8 oz Cream Cheese, 1/2 cup sugar, and 1/2 tsp. salt until fluffy.
    • Add 1 tsp Vanilla, and slowly incorporate 2 cups heavy cream on low speed.
    • Increase speed to med-high and whip for 2-3 minutes until stiff peaks form.
Hopefully that answers all of the whipped cream questions you'll ever have!
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Old 02-25-2008, 07:02 PM   #4
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Jillburgh,
Thank you for all the information, I recall reading about this in Cooks Illustrated and grabbing the "do's" and "dont's". Your detailed explanation brings a lot of light and logic.
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Old 02-25-2008, 07:09 PM   #5
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Quote:
Originally Posted by wysiwyg View Post
Jillburgh,
Thank you for all the information, I recall reading about this in Cooks Illustrated and grabbing the "do's" and "dont's". Your detailed explanation brings a lot of light and logic.
And thanks to you, too! I certainly didn't intend to discount your answer to my post when I said I stumped the forum. I appreciate you taking the time to answer my question, and for looking further into the topic.

I'll let you know how the cream cheese-amended frosting turns out. I hope it doesn't overpower the lavender I am going to infuse into the cream.
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Old 02-25-2008, 09:41 PM   #6
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i had a recipe for whipped cream that had geltain in it. can't find it. go to foodtv.com and search for it, it might be there, it held up very well as i remember.

babe
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Old 02-26-2008, 12:18 PM   #7
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Quote:
Originally Posted by babetoo View Post
i had a recipe for whipped cream that had geltain in it. can't find it. go to foodtv.com and search for it, it might be there, it held up very well as i remember.

babe
Thanks for the tip. I'll try that if the cream cheese doesn't work out.
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Old 02-26-2008, 07:11 PM   #8
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found it.

go to epicurious.com, search desserts, whipped cream pasteries with jam, etc, shows the recipe with gelation my spelling really sucks.babe
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Old 02-26-2008, 08:36 PM   #9
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There are a host of stabilized whipped cream recipes on the internet. Just go to Google and type in Stabilized Whipped Cream recipes.

Stabilized whipped cream does have unflavored gelatine added to the whipped cream to keep it from collapsing into goo at room temperature. It also stands up better to humidity. It has all of the creamy lightness of whipped cream, but has a much, much longer life, and is more versatile. It can be used as frosting, fillings for cream puffs, eclaires, and pastries, or as topping for shortcakes, ice cream, etc.

Stabilized whipped cream is superior for frosting compared to whipped cream.

Here is one recipe. Enjoy.

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).

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Old 02-27-2008, 01:08 PM   #10
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Yay! Thank you Goodweed. That's exactly what I needed. You just swooped in like Superman... In and out of our lives like a dream...

I plan to infuse the cream by warming it with some lavender. Then I will re-chill it. Do you think that will break down the heavy cream molecules somehow?
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