logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Natural Living
Folklore and Mythology
Baptist
Florida
Cosmetics
Distance Learning
Reading


dailyclick
All times in EST

Full Schedule
g
g Desserts Site

BellaOnline's Desserts Editor

g

Stabilized Whipped Cream Recipe


Is there anyone out there who doesn’t prefer the lighter whipped cream frosting or topping over the sickly sweet grainy powdered sugar stuff that is generally found in most bakeries, especially those inside the grocery stores? The problem with whipped cream is that it deflates shortly after whipping, and doesn’t last very well on cakes. The following Easy Stabilized Whipped Cream is suitable for use as a topping over almost any dessert, as well as frosting to pipe onto cakes. It’s very simple to make – it takes about five minutes – and the taste is fabulous. The following recipe makes enough to frost a 9” x 13” cake. For a layer cake, increase the ingredients to 3 cups whipping cream, 3 tablespoons instant pudding powder, and 3/4 cup powdered sugar. Once on the cake, make sure to store it in the refrigerator. This is also the perfect whipped cream topping for pies.
””
Not only can this yummy topping be made ahead, but it’s versatile and can be flavored with all kinds of ingredients to match the cake. For example, peanut butter makes a wonderful add-in for chocolate cupcakes; cooled, melted chocolate can be added for a chocolate version, and liqueurs or flavored coffee syrups can be added to change the flavor. Jams and jellies can be folded in, as well as toffee bits, crushed cookies, and crushed candy bars. The sky’s the limit!
This is one recipe you’ll use over and over; it will become your favorite way to top any dessert.

16 Servings (enough to frost a 9” x 13” cake or enough to top 3 or 4 9" pies)

2 cups heavy whipping cream
2 tablespoons vanilla instant pudding powder
1/2 cup powdered sugar
  1. Place the ingredients in a chilled mixing bowl.
  2. Beat on low speed for a minute or two, until the ingredients are mixed.
  3. Turn the speed to high and beat to stiff peaks.

Amount Per Serving
Calories 124 Calories from Fat 100
Percent Total Calories From: Fat 80% Protein 2% Carb. 18%

Nutrient Amount per Serving
Total Fat 11 g
Saturated Fat 7 g
Cholesterol 41 mg
Sodium 28 mg
Total Carbohydrate 6 g
Dietary Fiber 0 g
Sugars 1 g
Protein 1 g

Vitamin A 9% Vitamin C 0% Calcium 0% Iron 1%


Add Stabilized+Whipped+Cream+Recipe to Twitter Add Stabilized+Whipped+Cream+Recipe to Facebook Add Stabilized+Whipped+Cream+Recipe to MySpace Add Stabilized+Whipped+Cream+Recipe to Del.icio.us Digg Stabilized+Whipped+Cream+Recipe Add Stabilized+Whipped+Cream+Recipe to Yahoo My Web Add Stabilized+Whipped+Cream+Recipe to Google Bookmarks Add Stabilized+Whipped+Cream+Recipe to Stumbleupon Add Stabilized+Whipped+Cream+Recipe to Reddit




RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map


For FREE email updates, subscribe to the Desserts Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2015 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

g


g features
Double Chocolate Cranberry Walnut Drops Recipe

Cranberry Apple Cake Recipe

Chocolate Mint Cookie Cheesecake Recipe

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2016 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor