Flavored Whipped Cream Recipe

 Flavored Whipped Cream

Who would of though it would be so easy to make.  This whipped cream is made using heavy cream and instant pudding.  Since the instant pudding comes in so many different flavors, feel free to pick the flavor you desire and of course you may want to add a few drops of food coloring to let everyone know its flavored since we eat with our eyes.

Chilling the work bowl and the whisk in the freezer  before starting is a help because the cream whips best when chilled.

This whipped cream is stabilized by the instant pudding so there is no need to a gelatin mixture.  Also remember whipped cream is very perishable and should only be out of the refrigerator for less than an hour.  When used to ice a cake it must be kept refrigerated and it is best eaten the same day it is iced. read more

Assembling A Chocolate Cake

Today we are going to be filling and icing a cake.  This process is fairly easy once you have all of your ingredients ready.  The cake – my chocolate cake. The frosting – Swiss Meringue Buttercream. Simple Syrup. and Chocolate Ganache.

Along with a few simple tools. An offset spatula to help us spread the frosting, a turntable/lazy Susan to easily spin the cake.  A cake board to assemble the cake on.  A spoon for the ganache and last a pastry bag and tube for decorating and assembling. read more

Chocolate Ganache Recipe

Chocolate Ganache is one of those base recipes you can use for so many things.

  • Refrigerate until set and make truffles with it.
  • Refrigerate until set then whip it nice and fluffy and use as a frosting/icing
  •  When warm, you can cover a cake or a treat for a wonderful coating

Once you master Chocolate Ganache, play around with the many different things you can do. read more

Swiss Meringue Buttercream Recipe

Today we are making an amazing Swiss Meringue Buttercream.  This is close to an Italian Meringue Buttercream.  American Buttercream has no eggs in it and tends to be extremely sweet.  French Buttercream uses egg yolks.

Swiss Meringue Buttercream is going to taste more like butter.  Yes I said butter.  It is not nearly as sweet tasting as American/Wilton Buttercream. read more

Simple Syrup Recipe

How to Make Simply Syrup My Way

Simple Syrup consists of only two ingredients.  Just water and sugar.  Simple syrups are used to add moisture and sometimes flavor to a cake.  Many times chiffon and sponge cakes can be dry so the syrup adds moisture.  Traditional wedding cakes used simple syrup.  My style of simple syrup is not very sweet and is very unlike most other recipes out there.  I also put a fair amount on the cakes I make. read more

How to Make Stabilized Whipped Cream Icing Recipe

Whipped cream is so yummy!  Here we are going to make Stabilized Whipped Cream Icing.

So why do we stabilize it.  Quite simple.  If you have ever made whipped cream, you will notice that is wants to melt back into a liquid.  Well the stabilized version helps keep it from not melting so to speak.  It will add a few days storage in the refrigerator.

In this recipe we are looking for a heavy cream that contains at least 30% butterfat, ideally 40% would be best, but sometimes we have to take what we can purchase.  The cream should be cold out of the refrigerator to whip best. Some people claim it is a good idea to chill the bowl and the whisk prior to whipping. read more