Stabilized Whip Cream
- 1 cup heavy manufacturing cream
- 2 Tablespoons confectioners’ sugar
- 2 Tablespoons Piping Gel
- 1 teaspoon vanilla
Using a stainless steel or copper bowl to mix cream. You may place bowl and whip in freezer 15 minutes prior to whipping cream, this will allow cream to stay cold and whip nicely. You may double recipe.
Add whipping cream to bowl, combine confectioners’ sugar in mixing bowl. Whip to medium peak stage; add piping gel and vanilla; continue to whip until stiff peaks form. Do not over beat whip cream.
Yields: 1 /2 to 2 cups
Stabilized Whip Cream with Marshmallow Fluff
- 1 cup heavy manufacturing whipping cream (40% Fat)
- ¼ cup or 1 heaping tablespoon marshmallow fluff
- 1 teaspoon vanilla (or) Perfect Palate Flavor – White Chocolate Powder Flavor by More Than Cake
Using a stainless steel or copper bowl to mix cream. You may place bowl and whip in freezer 15 minutes prior to whipping cream, this will allow cream to stay cold and whip nicely. You may double recipe. Add whipping cream to bowl, continue beating the whipping cream until soft peaks form.
Melt a heaping tablespoon of marshmallow fluff by heating in the microwave in 5 second intervals until melted. Stir gently until you have a gooey, thick mixture; add the melted marshmallow whip to the whipped cream, and continue whipping until stiff peaks form. Yields: 1 /2 to 2 cups
Non-Dairy Whipped Topping
There are many non-dairy whipped toppings available by bakery suppliers for use on cakes. The product most commonly used in bakeries is Riches & Pastry Pride; they also carry Frosting Pride, Pastry Pride Premier, Better Cream, they come in a vanilla flavor and also have a chocolate one available.
Pastry pride is a whipped cream-like non-dairy whipped topping that comes frozen; just whip to medium peaks; if you whip too stiff, and it will be hard to frost with and will leave crack marks on finished cakes as they sit.
You may use commercial bakery fillings; Bake Mark or preferred brands as far as bakery fillings. I also prefer using fine quality Jams, Preserves or Purees’. This depends on the flavor and quality you want to achieve. In demonstration Kathleen will be using cake fillings from both companies listed above.
Avoid fillings that are too thin, or you will have a problem with cakes sliding while working with your cakes or during delivery. Always refrigerate completed cakes overnight before delivery.