Q&A: How can I make white chocolate whipped cream frosting for a cake that will hold up?
question by Nina O : How do I make white chocolate cream frosting a cake with space for up I need a chocolate frosting make whipped cream cake. I use it between two layers of cake, and I have to be super thick. I found a recipe that beats with thick cream for cream cheese, but it is not the taste of whipped cream? All recipes and ideas we are very grateful Best Answer:
response from Sugar Pie If you want, instead of sitting
frosting, whipped cream frosting is not friends with be yoru. You need butter or cream cheese frosting on crème.Maintenant if you freeze your layers w / butter or jam, then the outside w / frosting “whipped cream”-type to fill the work place should be fine. Simply said a frosting w / a lot of air within and not between heavy layers of cake is to stabilize a bad idée.Mieux cream. Cake frosting ¼ cup water Cool1 teaspoon gelatin without saveur1 cup cream fouetter1 c White sugar ½ teaspoon extract vanilleDétendez-bowl and beaters for at least 15 minutes before use. Show water in a small bowl in the microwave. Sprinkle gelatin over water and let soften for 5 minutes. Remove the gelatin in the microwave for 3 minutes, stirring after every minute. Remove from the oven and leave at room temperature for 10 minutes, let gelatin must be liquid but not warm when added to cream. Remove bowl and beaters from the refrigerator and pour the cream, sugar and vanilla extract. Beat together until the marks clearly show begin brewing. Add gelatin mixture cream, pouring in a steady stream, whisk constantly while. Hitting form until stiff peaks form. Spread on cooled cake immediately. Vanilla Buttercream ————————— FrostingFait enough for a 2-layer 9-inch cake or 2 dozen cupcakes * 1 cup ( 2 sticks) unsalted butter, ramolliConfiseurs 6-8 cups milk ¼ cup sucre or less, depending on the thickness beat désirée2 teaspoon vanilla extract clairePlacez the butter in a large mixing bow and to fluffyl. Add 4 cups of sugar, then half the milk and vanilla. The average speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to spread to good consistency. You may not need to add all of the milk. If desired, add a few drops of food coloring and mix well. (. Shall not use or store the icing at room temperature because icing set when cooled) Icing can be stored in an airtight container up to 3 jours.Si chilling 3-layer cake, use the following recipe proportions: 1 ½ cups ( 3 sticks) butter not saléConfiseurs sucreLait 8-10 cups 3/4 tasse1 tablespoon clear vanilla extract
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