This whipped cream frosting is incredibly stable. It holds its shape for several days! Because I use a simple homemade pudding to stabilize it, it’s also deliciously light and super smooth!
So. Whipped Cream Frosting. How’s it going, guys? Long time no see. I’ve been doing a bit of summering because it was SWELTERING HOT this week! I’m not complaining 😀
But back to whipped cream frosting. This stuff is good. I already told you a thing or two about it in last week’s post (have you tried that insanely delicious Forest Fruit Cake??) but I wanted to explain the beauty of whipped cream frosting a bit more. With step-by-step photos, of course, because photos make explaining things so much easier.
So let’s see. Why do you need whipped cream frosting?
If you’ve frosted a cake or cupcakes with whipped cream before, you know what happens to whipped cream if it sits too long. It collapses. It starts to leak moisture. It completely deflates and instead of looking like a sweet, fluffy cloud it just looks sad and wimpy. Not a good look at all.
By stabilizing whipped cream, you ensure that it holds it shape. As I explained in my post on Forest Fruit Cake, there are a number of ways to stabilize whipped cream. You can use packaged whipped cream stabilizers, which are basically sweetened cornstarch, you can use – you guessed it – cornstarch itself, or you can use gelatin. I personally don’t like any of these methods. Using gelatin can be tricky and you may end up with yucky strings of gelatin in your frosting, while adding cornstarch gives the whipped cream a grainy texture and a weird starchy flavor.
However, if you use the cornstarch to make a pudding and use that to stabilize the whipped cream, the end product won’t be grainy or starchy!
I read about this technique on the Food 52 website. There’s a post by one sdebrango in which she/he explains about stabilizing whipped cream with a pudding made with cornstarch, powdered sugar and cream. Thanks for the great tip sdebrango!
Of course, I had to change the recipe. I had to make it more convenient for me 😉 So, instead of using powdered sugar, I just went ahead and used granulated sugar. I don’t know about you, but I always have granulated sugar on hand, while powdered sugar is not really a staple in my kitchen. And since I like to be able to bake completely unprepared, granulated sugar it is!
It’s also cheaper, I think. ← bonus.