Freezing Starch-Stabilized Whipped Cream
Posted: 02 December 2011 01:43 PM   [ Ignore ]
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Call me obsessed, but I’m so excited to confirm that stabilizing whipped cream with tapioca/cassava starch will allow it to freeze and thaw perfectly!

For the pumpkin chiffon pie I made recently, I stabilized the whipped cream with cassava according to Rose’s formula and method for stabilizing with corn starch (in several of her books and here:  http://www.realbakingwithrose.com/2006/03/what_is_the_best_way_to_stabil.html), and it froze/thawed perfectly.  To make sure, I then piped some into a bowl and froze/thawed that, and it was perfect as well- not a single drop of water left in the bottom of the bowl. smile

Gelatin or white chocolate will accomplish this as well, but I find working with the starch easier and more relaxed.

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Posted: 02 December 2011 02:21 PM   [ Ignore ]   [ # 1 ]
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Perfectly timed for the holiday baking ahead!  Thanks for this, Julie!

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Posted: 02 December 2011 05:39 PM   [ Ignore ]   [ # 2 ]
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Great news!  Thank you!  I’ll bet you could freeze dollops of whipped cream on a flat surface, then lift them to add to cake or pies after slicing, too!!!

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