All about Cakes & Cookies Baking

[ANobleNerd]

Funz:

Augmum, I bought the Presidents whipping cream. And yah cannot get the light fluffy consistency that you find at bakeries. I wanted to cheat and use those from the can but thought just try to whip some up myself. Lucky did not get those canned type.

Did you add icing sugar to your whipped cream? The icing sugar helps stiffen your cream and incorporate air into the cream, making it lighter.

Also, you'll need the cream and equipment cold so that it whips more air into the cream.

http://www.joyofbaking.com/WhippedCreamFrosting.html

Or, if you need a more stablised recipe, just add gelatin to your frosting:[quote]Stabilized Whipped Cream Frosting for Cakes
Stabilized whipped creams are better icing options since they hold the textures and shapes they are molded into for a longer duration. This frosting recipe is great for cakes and pies both and guess what? It has just 55 calories/ serving! To make it, you will need,
Heavy whipping cream, 1 cup
Water, ¼ cup (cold)
Sugar, 1 tbsp.
Gelatin, 1 tsp. (unflavored variety)
Vanilla extract, ½ tsp.

Procedure
Chill the mixing bowl and whisk for 30 minutes first. Now add the gelatin to the water in a microwave-safe bowl and let it stand for 5-7 minutes. After that, place this solution in the microwave for exactly 3 minutes and stir once after the first 1½ minutes. Now take it out of the microwave and let this preparation stand alone for 10 minutes after which you will be left with a relatively cooler, liquid gelatin. In the mean while, place the cream in the chilled mixing bowl along with the sugar and vanilla extract. Whip this until the beater marks become quite prominent and then pour in the gelatin. Continue whipping until the cream forms stiffened peaks and use this immediately. You can also add 2 large molten marshmallows to whipping cream, when the cream has formed soft peaks and then continue beating to get stiffer peaks, to stabilize it and sweeten it at the same time.
From: http://www.buzzle.com/articles/whipped-cream-frosting-for-cakes.html[/quote]

[Augmum]

ANobleNerd:

One way to help your berries to not sink to the bottom is to dust them with a little flour before adding them into the batter.

thanks ANobleNerd for yr pointer.
i was thinking, next time .
not to bake the blueberry, juz slice the cake into half after baking,
and spread it with cream and blueberry.

[Funz]

ANobleNerd:

Funz:

Augmum, I bought the Presidents whipping cream. And yah cannot get the light fluffy consistency that you find at bakeries. I wanted to cheat and use those from the can but thought just try to whip some up myself. Lucky did not get those canned type.

Did you add icing sugar to your whipped cream? The icing sugar helps stiffen your cream and incorporate air into the cream, making it lighter.

Also, you'll need the cream and equipment cold so that it whips more air into the cream.

http://www.joyofbaking.com/WhippedCreamFrosting.html

Or, if you need a more stablised recipe, just add gelatin to your frosting:[quote]Stabilized Whipped Cream Frosting for Cakes
Stabilized whipped creams are better icing options since they hold the textures and shapes they are molded into for a longer duration. This frosting recipe is great for cakes and pies both and guess what? It has just 55 calories/ serving! To make it, you will need,
Heavy whipping cream, 1 cup
Water, ¼ cup (cold)
Sugar, 1 tbsp.
Gelatin, 1 tsp. (unflavored variety)
Vanilla extract, ½ tsp.

Procedure
Chill the mixing bowl and whisk for 30 minutes first. Now add the gelatin to the water in a microwave-safe bowl and let it stand for 5-7 minutes. After that, place this solution in the microwave for exactly 3 minutes and stir once after the first 1½ minutes. Now take it out of the microwave and let this preparation stand alone for 10 minutes after which you will be left with a relatively cooler, liquid gelatin. In the mean while, place the cream in the chilled mixing bowl along with the sugar and vanilla extract. Whip this until the beater marks become quite prominent and then pour in the gelatin. Continue whipping until the cream forms stiffened peaks and use this immediately. You can also add 2 large molten marshmallows to whipping cream, when the cream has formed soft peaks and then continue beating to get stiffer peaks, to stabilize it and sweeten it at the same time.
From: http://www.buzzle.com/articles/whipped-cream-frosting-for-cakes.html

[/quote]Thanks for the tips!

I added a bit of castor sugar but not icing sugar. Will use icing sugar if I try again next time. For now, we will stick to non creamy stuff.

[corneyAmber]

This thread seems a bit quiet .... e-super anyone? Special request by elder boy ....


http://postimage.org/image/2qdkwgnlw/

[Happy Mama]

25hourmaid:

This thread seems a bit quiet .... e-super anyone? Special request by elder boy ....


http://postimage.org/image/2qdkwgnlw/

Wow! I can already smell it from my house! :drool: :drool: No wonder you have gone all quiet for a while.

[corneyAmber]

Happy Mama:

Wow! I can already smell it from my house! :drool: :drool: No wonder you have gone all quiet for a while.

:thankyou: Haha, quiet for a while because today is Monday night, have to watch my favourite show, \"I shouldn't be alive\".

[Happy Mama]

25hourmaid:

:thankyou: Haha, quiet for a while because today is Monday night, have to watch my favourite show, \"I shouldn't be alive\".

Oh yes, how could I forget that?

[corneyAmber]

Happy Mama:

Oh yes, how could I forget that?

[Augmum]

25hourmaid:

This thread seems a bit quiet .... e-super anyone? Special request by elder boy ....


http://postimage.org/image/2qdkwgnlw/

maid, nice waffles!!!
it'll be great to go with butter and honey. :love:
can share with us the recipe here ??

[corneyAmber]

Augmum:

it'll be great to go with butter and honey. :love:

can share with us the recipe here ??

I like it plain, but son had it with nutella.