Sunday, June 19, 2011
Chocolate Cream Cake with Whip It--Cream Stabilizer
'Whip It' is the magic ingredient in this cake. The original recipe from The Lion House Cookbook calls for whipping cream that is stabilized by adding softened gelatin. I tried the recipe and ruined 3 cups of heavy whipping cream! Ouch. If you don't stabilize the cream it 'weeps', not good for a layer cake.
Whip It is a powder that you add to cream as you whip it. It adds no taste; just keeps cream from separating.
So, this yummy cake is your favorite chocolate cake baked in three 9 inch round cake pans.
Whip 3 cups heavy whipping cream. Add 2-3 packets of 'Whip It', 3/4 cup powdered sugar and 1 1/2 teaspoon vanilla. Spread whiped cream between layers. Chill and frost with Chocolate Frosting.
This is one delicious crowd pleasing cake.
'Whip It' website is www.oetker.us. I have also seen a similar product on KAF site. It is worth finding!