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Living In: Baltimore, Maryland, USA

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ktacserv is looking for: (3 recommendations)
Can someone give me a recipe or some how-to tips on how to make the whipped cream topping that you see piped onto store-bought cheesecakes? The kind that is obviously not frosting, tastes like a denser version of whipped cream, but it can be piped onto the top of the cheesecake and holds it's shape (doesn't melt like real whipped cream does) and does not need to be refrigerated? TIA!

Recommend a recipe

Last updated: Nov. 19, 2012 3:55 pm
Posted: Nov. 19, 2012 9:46 am
Recommended Recipe:
Photo of: Sturdy Whipped Cream Frosting

Sturdy Whipped Cream Frosting

Submitted by: Jo-Lynn 
Home Town: Golden, Colorado, USA
Living In: Redmond, Washington, USA
This is a YUMMY whipped cream frosting that is very stable and does not melt at room temperature unlike many standard whipped cream frostings. It also makes a GREAT dip for fresh fruit -- not too sweet, just right! This recipe is GREAT for a stand mixer but will work with any good mixer. 
Recommended by: hazelnut
Nov. 19, 2012 9:58 am
This works great.
Nov. 19, 2012 10:13 am
Btw, If you want this to pipe really firm use regular cream cheese and a little less cream.
Commented by: Celeste
Nov. 19, 2012 10:01 am
This is usually what they use:
Nov. 19, 2012 10:01 am
Oooops, wrong link, this one:
Nov. 19, 2012 10:03 am
or this one:
Nov. 19, 2012 10:05 am
You can make your own, but it will probably weep, unless you add cream cheese, like the recipe above.
Nov. 19, 2012 10:12 am
Jo-Lynn that looks and sounds wonderful. I can't wait to try it.
Nov. 19, 2012 11:36 am
Celeste's link above would work but any whipped cream that is actually dairy based needs refrigeration.
Recommended Recipe:
Photo of: Stabilized Whipped Cream Icing

Stabilized Whipped Cream Icing

Submitted by: ETHELMERTZ 
"This cream holds up longer on pies because it doesn't separate. Gelatin stiffens whipped cream and makes the texture seem fuller and slightly spongy. May be used to top a pie or frost a cake." 
Recommended by: Doughgirl8
Nov. 19, 2012 1:16 pm
This is what I use. I've piped rosettes of whipped cream on a pie the night before and kept it in the fridge, and it holds up beautifully.
Nov. 19, 2012 3:55 pm
[Whoops. Just noticed the "does NOT need to be refrigerated" comment. Disregard!]
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