Whipped Cream Stabilized RLB
The Cake Bible p255
Perfect whipped cream 253
Store-up to 24 hrs refrigerated, will not water out
Pointers-Cornstarch mixture must not be warm when added to cream
Cream must be cold when beaten
Do not overbeat
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Real Old Fashioned WC 254
Super stabilized WC (gelatin) 256
WC for Borders 257
Chocolate chip WC 258
Raspberry Jam Cream 263
raspberry conserve 331
Orange WC - Roses Heavenly Cakes 204
Cream cheese stabilized WC Roses Heavenly cakes 444
10/17 used 1/2 vanilla bean per cup cream
Ingredients
- Powdered sugar 2tbs =0.5 oz = 13 grams
- cornstarch 1 tsp - if using cream lower in butterfat use 1 1/4 tsp
- heavy cream - *separated-1 liquid cup = 8 oz = 232 gms
- vanilla 1/2 tsp -used 1 tsp plus seeds from 1/2 vanilla bean
- added 1 tbs extra fine sugar
- for strawberry-whisk 3/4 cup strawberry preserves into whipped cream; spread a little jam over cake before adding filling
- *Try-adding powdered freeze dried strawberries for extra flavor
- from KA: In general, 2 inches of vanilla bean equals about 1 teaspoon of vanilla extract.
Preparation
Step 1
Refrigerate mixing bowl & beater at least 15 mins
In small saucepan place powdered sugar & cornstarch
Gradually stir in 1/4 cup of the cream ( for 2 cup recipe: 1/2 cup, for 4 cup recipe: 1 cup)
Bring to boil stirring constantly, simmer just a few seconds til thickened
Scrape into small bowl & add extra fine sugar, stir
cool to room temp, add vanilla & vanilla bean seeds
Beat remaining 3/4 cup cream just til traces of beater marks begin to show distinctly (for 2 cup recipe: 1 1/2 cups, for 4 cup recipe: 3 cups)
Add cornstarch mixture in steady stream , beating constantly
Beat just til stiff peaks form when beater is lifted
Whisk preserves into whipped cream if using
10/17:
for 2 cups cream (1/2 cup plus 1 1/2 cups): added:
4 tbs powdered sugar
2 tsp cornstarch
1 tsp vanilla extract
seeds from 1 vanilla bean
extra fine sugar 2 tbs
for 4 cups cream (1 cup plus 3 cups):
8 tbs powdered sugar
4 tsp cornstarch
2 tsp vanilla extract (maybe more if not using seeds from vanilla bean)
seeds from 2 vanilla beans
extra fine sugar 4 tbs
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Whipped cream for piping borders-Cake Bible p 257:
heavy cream: 2 liquid cups (464 grams)
sugar 2 tbs (25 grams)
vanilla 1 tsp
Place all ingred in bowl of food processor fitted w metal blade
Process, checking every few seconds by lifting a small amt of cream with a small metal spatula or spoon.The mixture should look thick & creamy & forma slight peak when lifted. It will not be fluffy. It will not increase in volume. Use at once.
The cream should be cold when processed. Do not over process. Even a few seconds past the peaking stage & the consitency will no longer be smooth.
For stability at room temp use full 1/2 tsp Cobasan (p425) but only if cream is not ultra pasteurized.