ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe(tried): Whipping cream - 2 ideas

Misc.

I make a whipped cream frosting which holds up forever (or as long as the cake lasts...) Proportions would be 2 cups whipping cream, 1/4 cup powdered sugar, and 1 cup sour cream. The sour cream does the trick of thickening and stabilizing the cream. Whip the cream till soft, then continue whipping and add the sugar and sour cream.

Another suggestion - look for "Baker's Cream." It's a heavy, pasteurized whipping cream with stabilizers (gelatin) already added and slightly sweetened. Whips up great right out of the carton with no other additives needed (unless you want it sweeter) and really lasts a long time. This is a product I'd think would be popular in high humidity areas. It's in the dairy case right by the regular whipping cream.


MsgID: 0045729
Shared by: Char
In reply to: ISO: Solution for Whipping Cream Deflating
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Ron of Japan's Koganeyaki Shrimp topping recipe
  • It seems to make no difference whether you make the sauce by the quickie blender method or the longer mixer way. The blender method is more foolproof. Start with 8 egg yolks, a tbsp rice vinegar, pinch of salt, and a...
  • Vegetarian Muffuletta (using focaccia)
  • VEGETARIAN MUFFULETTA 1/2 cup mayonnaise 1/2 cup plain yogurt 1/4 cup minced black and/or green minced olives 2 tablespoons chopped fresh parsley 1 (10-inch) whole focaccia bread 1 cup arugula or lettuce 1 cup roasted...
  • Christmas 2009 Dinner Menu
  • Hello! I went grocery shopping on Monday, it was quite nippy and cold. I love Winter! There's a snap in the air! I bought all my ingredients for cookie making and for Christmas Day Dinner. We have been invited to a Chri...
ADVERTISEMENT
  • Double Vanilla Poundcake with Rum-Vanilla Glaze
  • DOUBLE VANILLA POUNDCAKE WITH RUM-VANILLA GLAZE 1 large vanilla bean, split or cut into pieces 1 cup milk, room temperature 4 cups flour, sifted 1 tablespoon baking powder 1/2 teaspoon salt (if using salted butter, d...
  • John's Classic Drinking Chocolate
  • JOHN'S CLASSIC DRINKING CHOCOLATE 2 1/2 cups whole milk 4 ounces 99 percent unsweetened chocolate, coarsely chopped 1/3 cup granulated sugar 1 1/2 teaspoons pure vanilla extract 3/4 teaspoon ground cinnamon (optional)...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Whipping cream - 2 ideas
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!