Tuesday, June 19, 2012

Berry Whipped Cream Frosting

I made this frosting for Tom's birthday, not realizing how pink the color would turn out to be. This might be more appropriate for Layla's first birthday. Nevertheless, it tasted amazing and Tom was happy with his bright pink birthday cupcakes. This frosting is made with fresh berries and tastes very refreshing, perfect for a spring/summer dessert.

I made this frosting using my recipe for stabilized whipped cream, which has gelatin added to hold it's shape for piping onto cakes. You do not have to stabilize your whipped cream, you can simply make the berry sauce and fold it into whipped cream and use when needed.

Berry Whipped Cream Frosting
Makes enough for 12 cupcakes or fill and frost one 9" cake (recipe adapted from King Author Flour) 

6 oz raspberries
6 oz blueberries
6 tbsp powdered sugar-divided
2 tsp lemon juice (1/2 lemon)
1 tsp unflavored gelatin
2 tbsp cold water
1 pint (16 oz)  heavy cream
1 tsp vanilla extract

1. In a small sauce pan over medium heat add in raspberries, blueberries, lemon juice, 3 tbsp powdered sugar and 2 tbsp water. Simmer the mixture (stirring occasionally) until the berries have softened and can easily be mashed; about 15 minutes. Once the berries have cooked down, strain them over a bowl with a fine mesh strainer. Press down making sure to get as much juice as possible. Place the berry syrup into the refrigerator to cool.

2. While the berry mixture is simmering start making the whipped cream. In a small heatproof bowl add in 2 tbsp cold water. Sprinkle gelatin over the cold water and let sit for 5 minutes. Melt the gelatin over simmering water or in the microwave for 10-15 seconds on low power. Set aside to cool.

3. While the berry mixture and gelatin are cooling; make the whipped cream. Using a mixer, whip the cream and vanilla until it begins to thicken and the whisk starts to leave tracks in the cream. With the mixer on medium speed, pour in the melted gelatin. Once the gelatin is incorporated, stop the mixer, add 3 tbsp powdered sugar and continue to beat the cream until it forms medium peaks.

4. Once the berry mixture has cooled down, fold it into the whipped cream gently until evenly incorporated. At his point it is ready to use to fill or frost cakes.

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