8 oz softened cream cheese, whipped until smooth with 1/2 cup sugar and 1-2 tsp vanilla extract, then drizzle 2 cups cold whipping cream in while whipping, until thick and spreadable. Stays good at room temperature, and not too sweet.
Hi, just wanted to mention that I stabilize my whipped cream with pastry cream. Takes a bit of advance planning but the night before, I make a small amount of cornstarch based pastry cream. The next day, I whip a cup of that till fluffy and pour in a quart of heavy cream (for a nice big batch) and whip it all up together. Pipes and frosts beautifully and doesn't get watery at all. Tastes good, too!
If you're just making a light sponge cake you shouldn't need to add anything to the whipped cream, it will hold up on its own. I make a victoria sponge cake with cream and jam filling with no problems http://handfulofsunshine.com/2015/04/15/the-perfect-spring-cake/
Its a pillsbury cake mix. Im covering it in fondant and its hot outside. I don't want it to melt and ruin my cake. Will the whipped heavy cream hold up?
dymnyno--
do you mean pastry cream to fill a cake (ie between layers) or to actually frost the outside of the cake? i know of the former, but never heard of the latter, tho im no expert.
Many bakeries use pastry cream which is made with whole milk rather than either whipped cream or buttercream. Karen Mitchell has great recipe from her Model Bakery in her fabulous new book The Model Bakery Cookbook.
there actually is an old recipe that uses marshmallow cream to make meringue:
3 large egg whites
Beat till stiff.
1 c. (4 oz.) marshmallow cream
Beat in a large spoonful at a time, till whites hold soft peaks that curl slightly.
2 tsp. vanilla
Blend in.
Swirl over pie, sealing to edge of crust.
Bake at 450° or till lightly browned.
Recipe can be doubled (e.g. for recipes that use 6 egg whites for meringue).
It's a quick way to make meringue, and though it's supposedly a way to make meringue that's less likely to weep, I don't think it's more stable than the traditional meringue topping, which I prefer.
Glad it worked, you cannot use the same method when making meringue. The best way to make meringue is to place the egg whites and sugar in a bowl over simmering water and whisk until the sugar melts much like when you are making a buttercream. When the egg whites are warm and sugar has melted beat either in your stand mixer or with a hand held. Your meringue will be shiny and smooth.
Here is a link to the recipe I use for swiss meringue its from Martha Stewart and works well every time. Your meringue is a creamy consistency so that you can pipe it onto the pie or whatever you are making.
http://www.marthastewart.com/313300/swiss-meringue
Won't work, per sdebrango. Consider the science: two different processes are at at work. Whipping cream is essentially emulsifying the fats in the cream and incorporating air; meringue is essentially stretching the proteins in the whites and incorporating air.
I make a whipped cream frosting that works like buttercream, I got it from James McNair's cakes and it was a revelation for me. He has you mix a small amount of cornstarch with some heavy cream making a thick pudding, you add that to the cream while you are whipping it and it stabilizes the whipped cream so it acts very much like a buttercream, You don't taste the cornstarch its amazing and I use it every time I make a cake with whipped cream frosting here is the link to the recipe, http://www.food52.com/recipes/11619_whipped_cream_frosting
Thanks so much for the recipe! I'll be using it on the Persian Love cake.
Also, I never tried this, but I heard somewhere that you can add a little marshmallow cream to stabilize whipped cream. Just wondering how that would affect the taste...
There is a powdered stabilizer that is commonly used. I can't recall what it consists of, but I don't care for it. By itself, I find it smells vaguely of alfalfa with notes of manure. Not to put too fine a point on it. But the whipped cream looks great and will hold at room temp.
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do you mean pastry cream to fill a cake (ie between layers) or to actually frost the outside of the cake? i know of the former, but never heard of the latter, tho im no expert.
3 large egg whites
Beat till stiff.
1 c. (4 oz.) marshmallow cream
Beat in a large spoonful at a time, till whites hold soft peaks that curl slightly.
2 tsp. vanilla
Blend in.
Swirl over pie, sealing to edge of crust.
Bake at 450° or till lightly browned.
Recipe can be doubled (e.g. for recipes that use 6 egg whites for meringue).
It's a quick way to make meringue, and though it's supposedly a way to make meringue that's less likely to weep, I don't think it's more stable than the traditional meringue topping, which I prefer.
http://www.marthastewart.com/313300/swiss-meringue
Voted the Best Reply!
Also, I never tried this, but I heard somewhere that you can add a little marshmallow cream to stabilize whipped cream. Just wondering how that would affect the taste...