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- I truly just love it when I hear from y'all out there
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because I don't near about
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think I have all the answers, 'cause I don't.
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So, I just love hearing something
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that I've never heard of before.
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And that's the case with this text
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that I got from Richie Gibbons.
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And just a general inquiry,
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I recently found a recipe I'm going to share with you.
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It's a recipe for a stabilized whipped cream.
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So have you ever made a cake that called for just
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sweetened whipped cream for the frosting?
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Well, if you have, you know
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that you have to keep the cake in the refrigerator, right?
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Because of the fresh cream and
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because it just has sugar in it and that's it.
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So by adding these other ingredients,
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you're gonna stabilize that whipped cream
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and you can leave that cake on a counter,
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just like you would like my carrot cake
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that's on the counter right now.
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So stabilized whipped cream.
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I have found that this version tends not to fall as easy and
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would be great for those recipes that may not be eaten
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in one sitting, which is great.
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So it's four ounces of cream cheese that's been softened,
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for at least an hour at room temperature,
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a third of a cup of powdered sugar,
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one and a half teaspoons of pure vanilla extract,
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and one cup of heavy cream.
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So Richie tells us to
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whip the whipped cream.
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And let's see what they say to beat the cream cheese
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with the powdered sugar and vanilla.
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That's one teaspoon and a half a teaspoon
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and our confectionary sugar.
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So now we're just gonna beat that until it's smooth
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I am so glad to know this trick.
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I can't wait to taste it.
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You know, one of my favorite frostings/icings
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is cream cheese icing.
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So this is just a great, great tip Richie.
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And I so appreciate you sharing it with me so that I could,
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in turn, share it with all my friends out there.
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So Richie says beat the cream cheese
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with the powdered sugar and vanilla until
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soft and creamy and then transfer to a small bowl.
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In the mixing bowl, and you don't even have to clean it up,
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beat the heavy whipping cream just until soft peaks form.
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You'll want them to collapse, not stand up.
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'Cause I'm used to beating whipping cream until
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it stands on its own.
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So I'll have to watch myself there.
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Add the cream cheese by distributing it in thirds
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around the mixing bowl.
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And then beat until stiff peaks are formed.
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Store in the refrigerator till you're ready to use it.
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Okay, so I'm gonna sling that off,
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and rather than transferring that to another bowl,
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I'm just gonna get...
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I'm just gonna get another bowl out
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my whipped cream until it collapses.
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you know what I'm trying to say.
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I just want to make sure that
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it doesn't stand in stiff peaks,
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but kind of just folds back into itself.
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Okay. So here it goes.
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- When you're whipping cream,
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you have to start out kind of slow.
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'Cause it's really just the consistency of milk,
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but after it starts to tightening up a little bit,
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then you can go for it.
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All right. Let's see if that collapses.
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I would say that collapses, wouldn't y'all?
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Wouldn't you think that's about ready, Eddie?
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- All right. So Richie said to
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distribute it into thirds around the mixing bowl.
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I may have to do it in fourths,
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but I don't think that's an issue.
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Okay. And now Richie said just beat it
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until stiff peaks form.
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What do you think, Eddie?
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- [Eddie] That looks great.
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- That looks like stiff peaks to me, doesn't it?
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- [Eddie] Like buttercream icing. -Yes.
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So let's give it the taste test.
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Richie, that is so good.
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And you best believe when I make my next little ice box
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coconut cake that you have to keep in the refrigerator
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'cause it's got that frozen topping or just plain old,
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fresh whipped cream on it.
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I'm gonna be using this recipe for that icing
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and in place of the vanilla flavoring,
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I'll be using a coconut flavoring,
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for the coconut cake.
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So that is definitely stabilized whipped cream.
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I appreciate it. Love you for it.
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Love and best dishes to all of y'all.
