Easter dessert question...

Irshgrl31201 · ‎03-18-2010

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/

Those who make peaceful revolution impossible will make violent revolution inevitable.
JFK

MickD · ‎03-10-2010

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!

Where have you gone, Joe DiMaggio? A nation turns its lonely eyes to you.... ~ S & G

deepwaterdotter · ‎03-09-2010

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

Irshgrl31201 · ‎03-18-2010

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.

Those who make peaceful revolution impossible will make violent revolution inevitable.
JFK

Irshgrl31201 · ‎03-18-2010

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.

Those who make peaceful revolution impossible will make violent revolution inevitable.
JFK

maryebrown_1 · ‎09-14-2012

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. Smile

MickD · ‎03-10-2010

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.....

Where have you gone, Joe DiMaggio? A nation turns its lonely eyes to you.... ~ S & G

Surfnturf · ‎03-09-2010

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.

PAX · ‎11-08-2012

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.

maryebrown_1 · ‎09-14-2012

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.

${#emotions_dlg.thumbup}$ That's it! thanks, wookie!