Easiest Way to Make Stabilized Whipped Cream Without Gelatin

Whipped Cream Cake I

The fact is that if you're piping decorations with whipped cream, it's not a bad idea to use the gelatin method anyway, regardless of temperature or other issues.

Recipe Summary Whipped Cream Cake I

Whip some whipping cream into whipped cream to make the batter for the cake in this easy cake recipe you can frost as you please.

Ingredients | Stabilized Whipped Cream Without Gelatin

1 cup heavy whipping cream

1 cup white sugar

2 eggs

1 ½ cups cake flour

½ teaspoon salt

2 teaspoons baking powder

1 teaspoon vanilla extract

Directions

Sift and measure flour. Add salt and baking powder, and sift again.

Whip the cream until stiff. Drop in eggs one at a time, and beat until light and fluffy. Add sugar and vanilla, and beat again. Add sifted ingredients gradually to mixture; beat well after each addition. Pour batter into greased 9 inch round pan.

Bake at 350 degrees F (175 degrees C) for 35 minutes.

Info | Stabilized Whipped Cream Without Gelatin

Servings: 12 Yield: 1 9-inch round cake

TAG : Whipped Cream Cake I

Desserts, Cakes, White Cake Recipes,