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MarilynFL

Here's a wonderful whipped cream icing that holds up!

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Joined: Dec 12, 2005

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Posted to Thread #17919 at 9:27 pm on Mar 13, 2010

God Bless Rose Levy Beranbaum and her <i>"Cake Bible."</i>

At 9:15 AM on Tuesday morning, I was hyper-ventilating in my kitchen dealing with a 17" heart-shaped cake covered with strawberry jam and absolutely NO CLUE what to ice it with. Oh, and I had to leave by 10:00 AM to deliver and setup at the library. Along with 48 iced cupcakes, a cupcake stand, the cake stand, the fresh strawberries and whipped cream.

Here's what I was considering:

Buttercream?
Pastry Cream?
Whipped Cream?
Chantilly Cream?
Mousse?

I was leaning toward whipped cream but wanted something stiff enough to pipe AND something that would hold up for a few hours during the luncheon. All the recipes were saying to use immediately.

So I blended several of her recipe ideas and came up with a hit that fit the bill!

First, Rose mentions the lack of butterfat in most American whipped creams. 40% is best, but since our labels don't have to include this information, the whipping cream can be as low as 20%. She came up with an easy solution to add more butterfat (just add butter!) and includes a basic recipe for old-fashioned whipped cream.

Then she mentioned that using a food processor whips the cream with less air, providing heavier density. This is another recipe for piped whipped cream.

Then she has a recipe for stabilized whipped cream that adds powdered sugar and cornstarch.

I blended them all together and had great success.

<b>NOTE: What you'll read here are my words as I've interpreted and paraphrased Rose's brilliance. The text I read covers pages 251 thru 257, so please understand that you're getting the Cliff Notes version. I HIGHLY recommend this book for her indepth research into the baking process.</b>

2 C heavy cream
1/2 C soft unsalted butter
1 tsp vanilla
2 heaping tablespoons of confectionary sugar

Microwave the butter for 20 seconds. It should only be about half melted. Stir in 1/2 C of the heavy cream and blend. The butter will lump up as it starts to reform. Don't worry.

Pour the remaining 1.5 C of heavy cream into a food processor with the metal blade. Pulse gently until the cream starts to slightly thicken. Pour the butter mixture in slowly while pulsing. Add the sugar and vanilla and pulse until soft peaks form. DO NOT OVER-PROCESS. Seconds matter here.

The first photo you'll see was taken at 9:30 on Tuesday morning. Pretend that you see the panic on my face because I still wasn't sure if I could pull this off.

Here's what it should look like

<a href="http://s56.photobucket.com/albums/g166/Finer_Kitchens/Marilyn%20Air/?action=view&current=001.jpg" target="_blank"><img src="http://i56.photobucket.com/albums/g166/Finer_Kitchens/Marilyn%20Air/001.jpg" border="0" alt="Photobucket"></a>

I made two batches of this to ensure I had enough to decorate the cake. The remainder I put back in the processor and whipped it a bit more for the strawberries. It definitely thickenes and came fairly close to turning back into butter. You can see that state with the fresh strawberries on the cupcake-stand photo.

This next photo was taken about 5 minutes ago (Saturday)! I brought a chunk of cake home for Larry and it's been sitting in the frig now for 4 days, including sitting out until 2 PM in the libary auditorium. The piping is still viable, there is NO watering, and the taste is fine.

I can hardly believe my eyes/taste-buds.

<a href="http://s56.photobucket.com/albums/g166/Finer_Kitchens/Marilyn%20Air/?action=view&current=003.jpg" target="_blank"><img src="http://i56.photobucket.com/albums/g166/Finer_Kitchens/Marilyn%20Air/003.jpg" border="0" alt="Photobucket"></a>


Jesus saves. Buddha recycles.


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