Freeze-dried fruit whipped cream from BraveTart: Iconic American Desserts (page 89) by Stella Parks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • caitmcg on January 09, 2019

    I made this using strawberries (measured by weight) to ice vanilla a sponge layer cake, and it tasted great and performed brilliantly, staying perfectly stable. I found that the freeze-dried fruit and sugar, once ground together, wanted to stick in the corners of the processor bowl, so I took the time to scrape it loose before adding the cream and recommend doing this so they combine smoothly.

  • jackiecat on December 20, 2018

    Recipe on Serious Eats https://www.seriouseats.com/recipes/2016/08/super-thick-fruity-whipped-cream-recipe.html

  • martinhenry on December 19, 2018

    Everyone needs to know about this recipe. This freeze-dried fruit whipped cream is my secret desert weapon. It's so stable and so flavorful. It's a great dessert on its own with some fruit, cake or pavlova. You can fill a cake (or swiss roll!) with it and it's a dream.

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