Sunday, June 19, 2011

Chocolate Cream Cake with Whip It--Cream Stabilizer

This post is more about a product than a recipe. This product is manufactured in Canada so it is often found in import cooking shops. My daughter lives near Chicago and sends it to me, there are fun, fun food stores near her home. Visits always include a trip to the 'import store'.
'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 I have also seen a similar product on KAF site. It is worth finding!


Sara said...

What a great product, I'll have to look for it! And - that cake looks insanely good, YUM! :

Katrina said...

That looks divine!

Jane said...

I have used Whip-It a number of times in the past and it really can be a lifesaver. This fantastic cake of yours wouldn't last two days in my household. It looks utterly fantastic and delish!