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Old 22-11-2012, 06:35 PM posted to rec.food.cooking
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Default whipped cream - how much sugar per cup of heavy cream?

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.

Sky

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Old 22-11-2012, 07:01 PM posted to rec.food.cooking
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Default whipped cream - how much sugar per cup of heavy cream?

On Thursday, November 22, 2012 10:35:28 AM UTC-8, Sky wrote:


You should whip up some cream cheese in with the heavy cream and sugar else your frosting won't stand up for long.

here's a recipe that works well.

2 cups heavy cream
8 oz cream cheese - let soften
1/2 cup sugar
1 tsp vanilla

If you have a KA or other stand mixer, use the whisk attachment. You can use a hand mixer as well.

whip the cream cheese, sugar and vanilla till fluffy and then add in the cream slowly till you get fairly stiff peaks.


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Old 22-11-2012, 07:12 PM posted to rec.food.cooking
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Default whipped cream - how much sugar per cup of heavy cream?

On Nov 22, 1:01*pm, ImStillMags wrote:
On Thursday, November 22, 2012 10:35:28 AM UTC-8, Sky wrote:

You should whip up some cream cheese in with the heavy cream and sugar else your frosting won't stand up for long.

here's a recipe that works well.

2 cups heavy cream
8 oz cream cheese - let soften
1/2 cup sugar
1 tsp vanilla

If you have a KA or other stand mixer, use the whisk attachment. * You can use a hand mixer as well.

whip the cream cheese, sugar and vanilla till fluffy and then add in the cream slowly till you get fairly stiff peaks.


I think that sounds delicious, but it will taste like cream cheese,
and many folks wouldn't want that. Here's instructions for using
gelatin:
http://allrecipes.com/recipe/stabili...d-cream-icing/

--Bryan
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Old 22-11-2012, 07:13 PM posted to rec.food.cooking
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Default whipped cream - how much sugar per cup of heavy cream?


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.


My rule of thumb, Sky, is to add 2 tbsp. powdered sugar and about 1 tsp.
vanilla to each cup of whipping cream, when it starts to thicken up, and
continue to whip till the consistency you want..don't turn it into
butter though. I find the powdered sugar is better than granulated,
as the cream tends to stay thick better with using powdered.

Judy

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Old 22-11-2012, 07:18 PM posted to rec.food.cooking
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Default whipped cream - how much sugar per cup of heavy cream?

On Thursday, November 22, 2012 11:12:41 AM UTC-8, Bryan wrote:

I think that sounds delicious, but it will taste like cream cheese,

and many folks wouldn't want that. Here's instructions for using

gelatin:

http://allrecipes.com/recipe/stabili...d-cream-icing/




True. I like the cream cheese flavor but if you don't want that you can always use my Chantilly Cream recipe.
It is quite stable and will keep it's form for quite a while.

http://hizzoners.com/recipes/cookies...hantilly-cream
--Bryan




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Old 22-11-2012, 07:24 PM posted to rec.food.cooking
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Default whipped cream - how much sugar per cup of heavy cream?

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.

Sky



I frosted a cake once with whipped cream. I used a pint of heavy cream
and a cup of powdered sugar. (it was a big cake) Whip the cream first,
then add the sugar. When I added the sugar the whipped cream got stiff,
and it didn't weep like normal whipped cream, and the cake lasted for
several days so it had plenty of time for the frosting to fall apart. HTH.

Bob
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Old 22-11-2012, 08:29 PM posted to rec.food.cooking
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Default whipped cream - how much sugar per cup of heavy cream?

On 2012-11-22, Sky wrote:

but then I'd have to sort through all sorts of unhelpful links. TIA.


1 C heavy cream
1-3 T powdered sugar

I now keep baker's (xtra fine) sugar in house.

You need to get a copy of Joy of Cooking, Sky!!

nb


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Old 22-11-2012, 08:39 PM posted to rec.food.cooking
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Default whipped cream - how much sugar per cup of heavy cream?

notbob wrote:
On 2012-11-22, Sky wrote:

but then I'd have to sort through all sorts of unhelpful links. TIA.


1 C heavy cream
1-3 T powdered sugar

I now keep baker's (xtra fine) sugar in house.

You need to get a copy of Joy of Cooking, Sky!!

nb



Isn't she making whipped cream *frosting* rather than just normal
whipped cream?

Bob
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Old 22-11-2012, 11:14 PM posted to rec.food.cooking
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Default whipped cream - how much sugar per cup of heavy cream?

On 2012-11-22, zxcvbob wrote:

Isn't she making whipped cream *frosting* rather than just normal
whipped cream?


I have no clue. She said:

"How much sugar should be included per cup of heavy cream to make
whipped cream to cover a cake?"

I see "frosting" nowhere in that statement.

I also see no cream frosting (icing) in JoC. I wonder. I don't
recall the typical "grease whip" frosting we see today in store-bought
cakes when I was a kid and my JoC is an older version. Could it be
"grease-whip" is a late 20th century invention? I really don't know.

nb






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Old 23-11-2012, 01:17 AM posted to rec.food.cooking
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Default whipped cream - how much sugar per cup of heavy cream?

On 11/22/2012 2:18 PM, ImStillMags wrote:

True. I like the cream cheese flavor but if you don't want that you can always use my Chantilly Cream recipe.
It is quite stable and will keep it's form for quite a while.

http://hizzoners.com/recipes/cookies...hantilly-cream


Thanks! Bookmarked. This looks just like what I'm looking for.


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Old 24-11-2012, 08:51 PM posted to rec.food.cooking
Sky Sky is offline
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Default whipped cream - how much sugar per cup of heavy cream?

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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Old 25-11-2012, 02:09 AM posted to rec.food.cooking
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Default whipped cream - how much sugar per cup of heavy cream?

ImStillMags wrote:
On Thursday, November 22, 2012 10:35:28 AM UTC-8, Sky wrote:


You should whip up some cream cheese in with the heavy cream and sugar else your frosting won't stand up for long.

here's a recipe that works well.

2 cups heavy cream
8 oz cream cheese - let soften
1/2 cup sugar
1 tsp vanilla

If you have a KA or other stand mixer, use the whisk attachment. You can use a hand mixer as well.

whip the cream cheese, sugar and vanilla till fluffy and then add in the cream slowly till you get fairly stiff peaks.


I'd rather see a noncheesy mascarpone in that.

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Old 25-11-2012, 02:11 AM posted to rec.food.cooking
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Default whipped cream - how much sugar per cup of heavy cream?

zxcvbob wrote:
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.

Sky



I frosted a cake once with whipped cream. I used a pint of heavy cream
and a cup of powdered sugar. (it was a big cake) Whip the cream first,
then add the sugar. When I added the sugar the whipped cream got stiff,
and it didn't weep like normal whipped cream, and the cake lasted for
several days so it had plenty of time for the frosting to fall apart. HTH.

Bob


For my pie, I always use 1 cup of cream and one big spoon of
powdered sugar. But I am looking for a very faint sweetness to
contrast with the pie, plus some stability. Frosting would be a
whole 'nother matter as far as level of sweetness goes.

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Old 25-11-2012, 02:06 PM posted to rec.food.cooking
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Default whipped cream - how much sugar per cup of heavy cream?

On Sat, 24 Nov 2012 21:11:23 -0500, "Jean B." wrote:

zxcvbob wrote:
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.

Sky



I frosted a cake once with whipped cream. I used a pint of heavy cream
and a cup of powdered sugar. (it was a big cake) Whip the cream first,
then add the sugar. When I added the sugar the whipped cream got stiff,
and it didn't weep like normal whipped cream, and the cake lasted for
several days so it had plenty of time for the frosting to fall apart. HTH.

Bob


For my pie, I always use 1 cup of cream and one big spoon of
powdered sugar. But I am looking for a very faint sweetness to
contrast with the pie, plus some stability. Frosting would be a
whole 'nother matter as far as level of sweetness goes.


I rarely bother with whipped cream... for pie and cake I much prefer
vanilla ice cream.
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Old 25-11-2012, 02:28 PM posted to rec.food.cooking
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Default whipped cream - how much sugar per cup of heavy cream?

Brooklyn1 Gravesend1 wrote in
:

On Sat, 24 Nov 2012 21:11:23 -0500, "Jean B." wrote:

zxcvbob wrote:
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.

Sky



I frosted a cake once with whipped cream. I used a pint of heavy
cream and a cup of powdered sugar. (it was a big cake) Whip the
cream first, then add the sugar. When I added the sugar the whipped
cream got stiff, and it didn't weep like normal whipped cream, and
the cake lasted for several days so it had plenty of time for the
frosting to fall apart. HTH.

Bob


For my pie, I always use 1 cup of cream and one big spoon of
powdered sugar. But I am looking for a very faint sweetness to
contrast with the pie, plus some stability. Frosting would be a
whole 'nother matter as far as level of sweetness goes.


I rarely bother with whipped cream... for pie and cake I much prefer
vanilla ice cream.



You're powdered sugar = our icing sugar...........

whenever I'm whipping/whisking up some cream for cakes, pikelets.
scones... whatever.... if I want to make it sweet, I just put a thin
layer of icing sugar over the cream before I whisk it. Taste it half way
through, and if not enough, add more.



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Peter
Brisbane
Australia

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It is rather and endless struggle
that will go on to the very last moment of our lives.
Nobody is born a warrior,in exactly the same way that
nobody is born an average man.
We have to make ourselves into one or the other.
A warrior must only take care that his spirit is not broken.


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