topic Easter dessert question... in Community Chat

Easter dessert question...

Irshgrl31201 — Mon, 31 Mar 2014 20:31:46 GMT

I wanted a nice spring time dessert for Easter and I saw this on Pinterest. I thought it looked really good but I don't really want cream cheese frosting it seems too sweet. I was thinking of a stabilized whipped cream. I have seen recipes with gelatin, marshmallows and pudding mix to stabilize it. What do you use if you have tried stabilized whipped cream in a recipe? If you have any other ideas for a good frosting that isn't too sweet then let me know.

http://sallysbakingaddiction.com/2014/02/09/lemon-blueberry-layer-cake/

Re: Easter dessert question...

MickD — Mon, 31 Mar 2014 20:37:57 GMT

Irshgrl ~ I have never done a stabilized whipped cream (or have I??? is it whipping cream and sugar???).....but it sounds perfect instead of the cream cheese topping. The cake looks really yummy!

Re: Easter dessert question...

deepwaterdotter — Mon, 31 Mar 2014 20:40:38 GMT

I use 1 1/2 tablespoons of confectioners' sugar per 1 cup of cream. I've also heard of a product called ""Whip-It.""

Re: Easter dessert question...

Irshgrl31201 — Mon, 31 Mar 2014 20:41:00 GMT

On 3/31/2014 MickD said:
Irshgrl ~ I have never done a stabilized whipped cream (or have I??? is it whipping cream and sugar???).....but it sounds perfect instead of the cream cheese topping. The cake looks really yummy!

Yes, it is just whipped cream, sugar and something like gelatin to keep it firm. supposed to hold its form better than regular whipped cream. I think the cake looks great! I love Pinterest. It gives so many good ideas.

Re: Easter dessert question...

Irshgrl31201 — Mon, 31 Mar 2014 20:41:40 GMT

On 3/31/2014 deepwaterdotter said:
I use 1 1/2 tablespoons of confectioners' sugar per 1 cup of cream. I've also heard of a product called ""Whip-It.""

Thank you. I will see if I can find that at my grocery store.

Re: Easter dessert question...

maryebrown_1 — Mon, 31 Mar 2014 20:44:28 GMT

Laura Weathers the KitchenAid Lady gave a tip yesterday to add pudding mix to your cream frosting, it stabilizes a room temp. cake for quite awhile. I didn't write the amount down since I don't bake very often...there may be a post by her on her blog w/ a link.

Re: Easter dessert question...

MickD — Mon, 31 Mar 2014 20:44:30 GMT

Irshgrl ~ With gelatin...got it. I love making desserts, but I don't eat them and neither does DH or DS...I need to get in the habit just for fun....then DH can take the rest to his office....this recipe may just give me some incentive! Easter is late this year.....

Re: Easter dessert question...

Surfnturf — Mon, 31 Mar 2014 20:45:23 GMT

The KitchenAid spokesperson just mentioned this yesterday during one of the shows. She suggested adding 1 Tablespoon instant pudding mix to 1 pint of heavy whipping cream.

Re: Easter dessert question...

PAX — Mon, 31 Mar 2014 20:46:06 GMT

On 3/31/2014 deepwaterdotter said:
I use 1 1/2 tablespoons of confectioners' sugar per 1 cup of cream. I've also heard of a product called "Whip-It."

Dr. Oetker Whipit Stabilizer for Whipping Cream 2 pk. Each 10 gram envelope of Dr. Oetker Whipit Stabilizer for Whipping Cream will keep your whipped cream stiff without separating, and will hold for hours, making it ideal for cake decorating, topping desserts, and frosting cakes. Simple to use just add to cold whipping cream and beat until peaks form.

---- The above is from a website selling the Dr. Oetker Whipit product.

Re: Easter dessert question...

maryebrown_1 — Mon, 31 Mar 2014 20:46:48 GMT

On 3/31/2014 wookie said: The KitchenAid spokesperson just mentioned this yesterday during one of the shows. She suggested adding 1 Tablespoon instant pudding mix to 1 pint of heavy whipping cream.

That's it! thanks, wookie!

Re: Easter dessert question...

Irshgrl31201 — Mon, 31 Mar 2014 20:47:52 GMT

Thanks Maryebrown. A coworker told me about pudding mix this morning but I wasn't sure how much to use. I will check that out. I want to do a taste test anyway before I put it on a cake so I will check her blog out.

MickD, I send left over desserts to work with my husband too that way I don't eat the whole thing.

Re: Easter dessert question...

Surfnturf — Mon, 31 Mar 2014 20:48:06 GMT

On 3/31/2014 maryebrown said:
On 3/31/2014 wookie said: The KitchenAid spokesperson just mentioned this yesterday during one of the shows. She suggested adding 1 Tablespoon instant pudding mix to 1 pint of heavy whipping cream.

That's it! thanks, wookie!

You're welcome. I remembered because I want to try it one of these days.

Re: Easter dessert question...

sunshine45 — Mon, 31 Mar 2014 20:48:50 GMT

could you make this as a bundt cake and then just serve freshly whipped cream and extra blueberries or other fruits on the side? you can even serve the grated lemon peel or sprinkle it on top of the bundt. add the extra fresh blueberries in the middle of the bundt. people can add it or not to their own plates.

Re: Easter dessert question...

Irshgrl31201 — Mon, 31 Mar 2014 20:48:54 GMT

Thanks so much Wookie and Georgie!

Re: Easter dessert question...

Irshgrl31201 — Mon, 31 Mar 2014 20:50:39 GMT

On 3/31/2014 sunshine45 said:
could you make this as a bundt cake and then just serve freshly whipped cream and blueberries or other fruits on the side? people can add it or not.

Well we are having Easter at my sisters and I am in charge of desserts so I am bringing several (along with fruit) and I thought this cake looked so good as a layer cake.

Re: Easter dessert question...

MickD — Mon, 31 Mar 2014 20:52:09 GMT

Sunshine ~ That is a great idea!

Re: Easter dessert question...

JustJazzmom — Mon, 31 Mar 2014 21:07:15 GMT

I always thought this cake was cute to bring to someone's home for dessert:

http://www.bettycrocker.com/recipes/bunny-surprise-cake/e1740c12-724b-4513-890e-687d2ab97d43

Make a 'bow tie' and 'ears' from the 2nd layer of the cake mix.

Re: Easter dessert question...

hennypenny — Mon, 31 Mar 2014 21:09:11 GMT

I love cream cheese frosting. You can add as much or as little sugar as you wish! I love the tang it gives.

Re: Easter dessert question...

Irshgrl31201 — Mon, 31 Mar 2014 21:17:26 GMT

On 3/31/2014 hennypenny said:
I love cream cheese frosting. You can add as much or as little sugar as you wish! I love the tang it gives.

I like it too but I am already making a carrot cake since it is my moms favorite and I don't want two cakes both with cream cheese frosting.

Re: Easter dessert question...

sunshine45 — Mon, 31 Mar 2014 21:18:46 GMT

On 3/31/2014 MickD said:
Sunshine ~ That is a great idea!

thanks mick d.....i do it often when i see a layer cake that i like, but it is so much easier to do it as a bundt.....and it often feeds more people because it can easily be sliced into very thin pieces if you want. you can just serve items on the side and people can add them. it is also great if you have it left over because you can then freeze it.

i have seen so many people scrape off frostings or creams maybe because they dont like them or just dont want the sugar or extra fat/calories.