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[ddpie]

I'm looking specifically for a recipe for a whipped topping, for a cream pie for example, that is similar to what you would buy in a bakery or store...you know, one with a firmer body than that of "cool whip" etc. (It's like so thick they usually have it pipped on) Does that make sense?

When I try to do a whipped topping using cream it still doesn't seem to have the right consistency. I've tried this with half and half, heavy cream and "whipping" cream. Or maybe there's a trick? Thanks in advance.

[Cary]

Hi ddpie
I would suggest you still use cream however pay attention to the good stuff, butter fat content.
I use heavy cream = 35% BF
Make sure everything is cold. If you beat it enough you should be able to cut it with a knife without it collapsing. I used to use only a whisk would have been OK if I had "Popeye Arms" but since I don't, I use a beater.
Hope this helps.
Cary

[julib]

i have a recipe for chantilly cream which is a little more dense and can be flavored...you incorporate some gelatin into it for added durability...
i will try to find it.
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[Sunny]

This one is easy...
use Oetker Whip It. It is a stabilizer for whipping cream.
http://www.oetker.ca/cgi-bin/WebObjects/oetker.woa/wa/page?focus=CA&option=prd_313&destination=page_36
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[dutchmom4]

STABILIZED WHIPPED CREAM
A Wilton's Cake Decorating Recipe

1 tsp unflavored gelatine
4 tsp cold water
1 cup whipping cream (35%)
1/4 cup icing(confectioners) sugar -- or to taste
1/2 tsp pure vanilla

Combine gelatine and cold water in small saucepan. Let stand until thick. Place over low heat, stirring constantly until gelatine dissolves. Remove from heat and cool slightly.

Whip cream, sugar and vanilla until soft peaks form. While beating, very gradually add gelatine. Whip at high speed until cream is stiff.
Yield: 2 cups

NOTES: Cakes iced with whipped cream must be stored in refrigerator.
This recipe can be used to ice a cake, make outlines or decorate with stars and shells, but not recommended for flowers.
It can only be tinted pastel colours; best to use decorator paste colours.
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[dutchmom4]

Stabilize it. By doing this, the whip cream will hold longer and you can make it up to 24 hours ahead, refrigerate, and will only lose about a tablespoon of liquid.

Whipping Cream, Stabilized Whip Cream

1 C. heavy cream or whipping cream
2 Tablespoons confectioners sugar
1 teaspoon cornstarch

In small saucepan, place confectioners sugar and cornstarch. Mix to blend.
Add GRADUALLY, 4 Tablespoons or 1/4 c. of the cream, stirring all the while to blend.
Bring to a boil, stirring constantly to dissolve the cornstarch and sugar, and cook until thick.
Remove from heat and let cool to room temp.
Place the cooled mixture in bottom of mixing bowl.
Gradually beat in the remaining 3/4 c. cream. Continue beating until still peaks form.
This can be doubled if needed.
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[dutchmom4]

I have also read that if you can get professional whipping cream (40% butterfat), you may not need to stabilize the whipping cream.
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[ddpie]

Wow thanks guys, and thanks Vicki for the recipes, I will try them both out and compare and let ya know!

[dutchmom4]

Quick note - I haven't tried either recipe, but I received the recipes for people who have used them with success. Can't wait to hear how they work out.
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[HerBoudoir]

I typically use a version of beaten white chocolate ganache when I want to have a very stable whipped cream. The white chocolate when chilled will give you a firmer whipped cream with a great flavor and texture.

Make a white chocolate ganache by chopping 3 ounces of good quality white chocolate (I usually use Ghiardelli) and mixing lightly with 1/4 cup heavy cream. Melt in microwave on 50% power in 20 second intervals, mixing in between, until ganache is smooth. Set aside to cool to room temp.

Chill your mixer bowl and beaters in the freezer. Beat 1 cup VERY COLD heavy cream to soft peak, then add the white chocolate ganache. Beat to firm peak, being careful not to overbeat.
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