Stabilized whipped cream [frosting] from The Cake Bible (page 255) by Rose Levy Beranbaum

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

  • ashallen on September 19, 2019

    This came out quite thick and frosting-like - definitely less volume than typical whipped cream. It still had excellent whipped cream flavor, however. I used it for a cream pie but thought the texture would have been better suited to frosting a cake. It did a great job of staying stable on a covered pie in the refrigerator. I'm not sure I got the expected result, though - I used an organic powdered sugar that contains tapioca starch vs. the usual cornstarch found in most non-organic powdered sugars and tapioca's typically a much stronger thickener. It'll be good to try this recipe again with regular cornstarch-containing powdered sugar and see if that makes a difference in the consistency of the cream.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.