Hwipped Cream and Cupcakes

Since spring is here, I decided to make some straw-lemon-berry cupcakes using two boxes of Betty Crocker flavored cake mixes. Thank goodness those mixes go on sale often (roughly $2 per box), 'cause making cake from scratch isn't always budget friendly. Just replace a few ingredients to make it taste like it's from scratch; sub the oil for melted butter, water for milk, and add an extra egg.

I swirled the mix to create a nice pink-yellow marbled look. The sweet and tart taste of the cakes didn't need any more sugar and definitely called for a smooth and fresh taste of whipped cream or as Stewie would say, hwipped cream. Who doesn't like whipped cream? It's great on cakes, pies, and people (TMI? Haha! #sorrynotsorry). The question is...how do ya get it to stay without melting or falling in this warm Hawaiian weather? The answer is, GELATIN!

Here's what you need...

 

 

 

• 2 c.  Heavy Whipping Cream
• 4 T  Cold Water
• 4 T  Confectioners Sugar
• 1 t   Unflavored Gelatin

 

 

Place the cold water in a large bowl and sprinkle the gelatin over the water. Wait a few minutes to soften. Heat 4 tablespoons of the heavy cream in the microwave and add to the gelatin mixture. Whisk until incorporated. Chill for 15 minutes until the gelatin-cream mixture thickens equal to an unbeaten egg white.

 

Take the remaining cream and add it to the bowl of your standing mixer if you have one (Fortunately, I have a Ninja blender and managed to whip this in half the time!). Use the whip attachment to whip the remaining cream and sugar. Once it starts forming soft peaks, whip in the gelatin-cream mixture. Be sure to stop and scrape the sides of the bowl a few times and continue whipping. Makes enough to frost 24 cupcakes. Use a plastic food storage bag to pipe the whipped cream by simply cutting one corner of the bag (see below).    

 

 

 Display your cupcakes on a stand! This is one from the Martha Stewart Collection at Macy's. It's on sale online today for $19.99. It's a great investment and something to help elevate your dessert table to impress your guests.
 

 

You'll notice my whipped cream doesn't look totally smooth. I actually rushed this batch of cream ('cause someone failed to tell me we had to be there an hour sooner...eek!) and I don't always measure, so there's more gelatin in these than what I noted in the recipe. Oh, well...still noms!

Here's proof that whipped cream IS great on people! Haha!

 

 

xx