Suggestions on how to make whip cream for cupcakes
I need to make some cupcakes for a party on Saturday. I have never made whip cream so I thought i'd give it a try. Any suggestions would be great. I think I am going to try the Sour Cream Chocolate Cupcake recipe I found on this site. If I want to make the cream decorative and possibly pipe it through a piping bag, is that possible with homemade whipping cream. I picked up some heavy whipping cream this evening.
How about flavoring it? granulated Sugar or powder sugar? Can I flavor it with vanilla? any other possible flavors. How long is the whip cream good for? How much in advance should I make it?
Powdered sugar dissolves faster than regular sugar. Add about a teaspoon of vanilla extract. A suggestion would be to have everything really cold: the bowl, the whisk, the cream. Try using different extracts, different sweetners (honey), add citrus zest or cocoa powder, or any alcohol (dark rum, gran marnier). I'm actually not sure if the whipped cream is going to be stable enough for decorative piping; you should perhaps look up a recipe for bavarian cream which is whipped cream with the addition of gelatin for stability. Good luck.
Whipped cream alone isn't stable enough to be piped into cupcakes. It separates quickly and may not last long. I would recommend whipping the cream with sugar and mascasrpone cheese. It had a mild flavor and will hold up much longer.
I know that this is a bit late, but here is some information to print off and tuck into your cookbook!
WHIPPED CREAM - Stabilized
There are three ways to stabilize Whipped Cream when using it for frosting.
The most common way is to use gelatin:
For each cup of cream (1/2 pint) to be whipped, you will need 1 t. gelatin and 2 T. of cold water. Add the gelatin to the water in a small, heavy-bottomed saucepan and stir over low heat 'til melted.
Allow to cool, then begin whipping cream. As soon as cream barely mounds, begin pouring melted, cooled gelatin in a slow, steady stream into the cream, with beaters still running. Continue to beat the cream 'til it is stiff enough to use as frosting or for piping through a pastry tube. Put cake in a cool place. Serve chilled.
Another way is to beat a little confectioners' sugar into whipped cream. The sugar absorbes some of the excess liquid in the whipped cream; it also contains cornstartch, which acts as a stabilizer. Whip cream 'til stiff, then fold in 3 T confectioners' sugar to each cupful of whipped cream. (Each 1/2 pint of whipping cream yields 2 C of whipped cream.)
A third way is to let it drip 'til it is stiff from loss of moisture. Buy heavy whipping cream the day before you plan to use it, and put it into the coldest part of your refrigerator. Whip 2 C of cream in an electric mixer, or use a rotary beater 'til it begins to thicken. Then add 1/4 C sugar and continue shipping 'til thick, taking care not to over beat. Fold 2 t vanilla into cream.
Rinse a triple layer of cheesecloth in cold water and wring out well. Use to line a colander or large strainer. Pour whipped cream into cheesecloth-lined colander. Set in a pan with raised sides, then drape remaining cloth over the top. Let sit for 24 to 48 hrs. in the refrigerator. A liquid drips out of the cream, the cream will get dense and very stiff. Makes 4 C. Use within 24 to 48 hrs.
WAYS to MAKE CHOCOLATE WHIPPED CREAM
There are two methods for making chocolate whipped cream. The first is to beat 2 C of whipping cream until slightly thick, then, with the beaters still running, pour 2/3 C of chocolate syrup into the whipped cream in a thin, steady stream. This makes a delicious chocolate whipped cream that can be used as a cake filling.
A second method calls for a sifted mixture of 2/3 C of aconfectioners' sugar and 5 T of unsweetened cocoa. This combination with 2 C of whipping cream, and the mixture is beaten 'til stiff. If desired 1 t. of vanilla extract into the chocolate whipped cream while the beaters are running. You will have better results whipping cream if the cream is at least 1 day old and if the beaters and bowl are well chilled.
A good website on the subject: http://www.dianasdesserts.com/index.c...