On 11/22/2012 12:35 PM, Sky wrote:
> How much sugar should be included per cup of heavy cream to make whipped
> cream to cover a cake? I know how much cream to start with, but I'm
> unsure of how much sugar per cup of a cream. Yeah, yeah, I can Google,
> but then I'd have to sort through all sorts of unhelpful links. TIA.

Thanks, folks, for the helpful responses. I ended up using about a
1/2-cup of baker's fine sugar (and some vanilla) to whip 3-cups of heavy
cream that was used to cover the chocolate icebox cake. Next time, I'll
add a little less sugar since it ended up a bit too sweet.

Instead of using Bakers German Sweet Chocolate (40% cocoa), "Mosser
Rothe" premium dark chocolate from Aldi (70% cocoa) and 3 TBS of
raspberry syrup for the water were substituted, otherwise the recipe*
was unchanged. Hmm, the result wasn't the same, which was to be
expected I suppose. Rather than a 'fluffy' and light chocolate mousse
interior, the result was dense, more like a dark chocolate truffle.
Still quite tasty and delicious

So next time, perhaps increasing the number of whipped egg whites and a
little more whipped cream to separately fold into the melted dark
chocolate mixture might help to make the frozen mousse less dense (?)
next time. More experimentation for the future.

Sky

* http://www.recfoodcooking.com/sigs/S...ox%20Cake.html

or

http://tinyurl.com/2mxlc4

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