Yesterday was my hubby's B-day and he always asks for the same thing - A chocolate stout cake, no icing please, and pass the whipped cream.
I obliged but thought it might be fun to serve the cake with the cream already on top to look a bit festive and to mimic the top of a mug of oatmeal stout. The problem is that whipped cream rapidly breaks down and the cake would be soggy and leftovers would not keep. Stabilized whipped cream was the answer BUT in the past, I've done this with clear gelatin and it's finicky. Too much gelatin and you get a rubbery mess, not enough, and the opposite issue. And then there's all that getting the temp of the gelatin just right.
I hit the internet and found an amazing solution for stabilized cream using instant pudding mix powder - I was skeptical but tried it anyway. It's PERFECT! AWESOME even. Where have I been all these years to not know about this???
Here's how you do it:
1 Cup heavy whipping cream
1 Tbl instant pudding powder
a wee bit of vanilla
Whip.
I used cream cheese flavor but think vanilla would be fine as well and you could add a little powdered sugar if you like sweeter cream. Soft pillowy joy! I iced the cake several hours before serving and kept it in the fridge. Today's leftovers are just as perfect as last night's cake. I am a convert!
Check out the view 20 hours after the cream was applied to the cake:
No soggy cake, no broken cream, no runs, no drips and the cream is light and soft and still wonderful. The leftover slice does not look like leftovers! It's still perfect.
Heaven!
I obliged but thought it might be fun to serve the cake with the cream already on top to look a bit festive and to mimic the top of a mug of oatmeal stout. The problem is that whipped cream rapidly breaks down and the cake would be soggy and leftovers would not keep. Stabilized whipped cream was the answer BUT in the past, I've done this with clear gelatin and it's finicky. Too much gelatin and you get a rubbery mess, not enough, and the opposite issue. And then there's all that getting the temp of the gelatin just right.
I hit the internet and found an amazing solution for stabilized cream using instant pudding mix powder - I was skeptical but tried it anyway. It's PERFECT! AWESOME even. Where have I been all these years to not know about this???
Here's how you do it:
1 Cup heavy whipping cream
1 Tbl instant pudding powder
a wee bit of vanilla
Whip.
I used cream cheese flavor but think vanilla would be fine as well and you could add a little powdered sugar if you like sweeter cream. Soft pillowy joy! I iced the cake several hours before serving and kept it in the fridge. Today's leftovers are just as perfect as last night's cake. I am a convert!
Check out the view 20 hours after the cream was applied to the cake:
No soggy cake, no broken cream, no runs, no drips and the cream is light and soft and still wonderful. The leftover slice does not look like leftovers! It's still perfect.
Heaven!
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