Sunday, September 30, 2012

Stablized Whip Cream Frosting

For years I've been trying to figure out what kind of whipped cream is used on Perkins Peanut Butter Pie . . .

and on Cheesecake Factory's White Chocolate Raspberry Truffle cheesecake.

Can I hear an AMEN!?!  Both of those desserts are unbelieveably good.

A couple months ago, I attempted a "sturdy whipped cream frosting" from Allrecipes.  It failed miseably.  I was so disappointed.  But recently, I came across a recipe on Pinterest.  I had occassion to try it, and it worked beautifully!

Stabilized Whipped Cream Frosting
  • 1/2 tsp unflavored gelatin powder
  • 2 tbsp cold water
  • 1 cup whipping cream
  • pinch salt
  • 2 tbsp confectioner's sugar
1. Sprinkle gelatin over cold water in small bowl to soften.
2. Scald 2 tablespoon of the cream; pour over gelatin, stirring till dissolved.

3. Refrigerate until consistency of unbeaten egg white. (This takes about 10-15 minutes.) Then, with a whisk, beat until smooth.

4. In a stand mixer with a whip attachment, or with a hand beater, whip remaining cream, salt and sugar; whip in the smoothed gelatin mixture, stopping to scrape the bowl twice.

Fills and frosts top of 2 8" or 9" cake layers; or frosts 10" angel cake or spongecake. Tops one standard 9" pie with some left over to enjoy from a spoon. Stands up well, even in warm weather. Keep leftover frosting and any product topped with it in the refrigerator until ready to eat.

Recipe from The Food Pusher.  Photos from The Food Pusher, Cheesecake Factory and Perkins website.

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