Posted by Charles on May 08, 1997 at 20:44:17:
In Reply to: cassata cake posted by Kellie on May 08, 1997 at 11:12:31:
STABALIZED wHIPPED cREAM
Maked 4 Cups
4 Tbsp Powdered Sugar
*2 Tsp Cornstarch
2 Cup Heavy Cream
1 tsp Vanilla
* If your cream is very low in butterfat use 1 1/4 tsp cornstarch.
Refrigerate utensils for at least 15 minutes.
In a small sauce pan place the powdered sugar and cornstarch and gradually stir 1/4 cup of the cream. Bring to a boil, stirring constantly, and simmer for just a few seconds (until the liquid is thickened). Scrape into a small bowl and cool to room temp. Add vanilla.
Beat the remaining 3/4 cup cream just until traces of beater marks begin to show distinctly. Add the cornstarch mixture in a steady stream, beating constantly. Beat until stiff peaks form when the beater is raised.
This whipped cream will not water out for up to 24 hours. While this method will not affect the consistency, il will not stabilize the cream enough to keep at room temp. It is excellent for frosting a cake that will remain refrigerated until serving time or for making whipped cream several hours ahead to serve on the side.
For the recipe for SUPER STABILIZED WHIPPED CREAM just email me and ask for it or purchase the CAKE BIBLE by Rose Levy Beranbaum.
Respectfully,
Charles Rivers, CEC
cechef@csj.net