Reviewed: Sep. 9, 2009

I used 1/2 cup of powdered sugar. This was used for a strawberry shortcake. Came out just like a Diner's "whipped cream frosting". White and fluffy. My attached picture required double the recipe (1 cup of powdered sugar.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

inounvme

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 16, 2009

I haven't tried this yet but when I do, I will use agar-agar instead of the gelatin to make it vegetarian.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sarah

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 23, 2009

Good stuff. Not too sweet, wonderful. Highly recommend if you are frosting a rich cake, this frosting will definately not over power. Thanks for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

msaimee

Cooking Level: Intermediate

Home Town: Fresno, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 12, 2009

This turned out great, I will add a little more gelatine next time. I also added more powered sugar, because I like it a little sweet.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Celeste

Cooking Level: Expert

Home Town: Saint Helena, California, USA

Living In: Santa Rosa, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 1, 2009

Wonderful!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Marianne Gillette

Cooking Level: Expert

Home Town: Little Silver, New Jersey, USA

Living In: Johnsburg, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 22, 2008

while the taste was good (I added about 4T. of powdered sugar and 1/2t. of vanilla) this recipe did not hold up as a filling for my layer cake. I'm guessing the cake was too heavy but I presumed adding the gelatin would firm it up for this purpose. I had an extremely hard time keeping the gelatin liquid enough to add to the cream and in the end I was still left with little pellets of gelatin in the cream (I definitely need to practice perfecting this step). I would try this recipe again, but only to make a sturdy dessert topping or as a filling for pastries like creampuffs or eclairs, not cakes. Thanks for sharing your recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Amanda K

Cooking Level: Intermediate

Home Town: Washington, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 9, 2008

I have been searching for this for a long time. Thank you for posting it. When we were kids, we got what we called "Smearfaces" which is an eclair/long john type of donut. The filling would get smeared all over your face when you ate it, hence the term smearface.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MINNY

Home Town: Bridgeport, Ohio, USA

Living In: Pinellas Park, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 3, 2007

This held up perfectly. I put it on top of a Tres Leches Cake and it was absolutely beautiful and stayed that way. Tasted great too!! Thanks.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Valencia

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 13, 2007

this is super, just becareful when you do the geletin as it sets fast, I added more water. It keeps for several days without weeping....Just love it, happy I tried it out...thanks

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

penclines

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 28, 2007

This is my first time trying this recipe and I must say it was very easy to make but I did add a bit more sugar. I added 2 tbls. more so next time I will make it I will put 1/4 cup of sugar. It will be perfect to my liking.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Daniela

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 29, 2007

I can’t give this recipe enough stars!! I used it to frost a tres leches (http://allrecipes.com/Recipe/Tres-Leches-Milk-Cake/Detail.aspx) cake and it never became runny or watery it stayed perfectly on the cake and didn’t soak in either! I usually don’t make my own whipped cream because I have so much trouble with it, but this has just made it so much easier.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Rebekah

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 22, 2007

Made this as topping on banana cream pies. It was great! As other reviewers recommended, I increased the powdered sugar to 1/4 cup. Thanks, Cathy.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SUGARPLUMSCOOKIES

Cooking Level: Professional

Living In: Wilmington, Delaware, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 13, 2006

I think this is a great base recipe. The texture was great, but I thought it could've been a tad sweeter. I probably added closer to 3 tablespoons of confectioner's sugar. I also made a green tea version and added a tablespoon of green tea powder - it was EXCELLENT! I felt it could've used slightly more gelatin to maintain its texture, especially if you are making a dessert ahead of time and not something that's eaten right away.

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

w

Cooking Level: Intermediate

Home Town: Princeton, New Jersey, USA

Living In: San Francisco, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 11, 2006

This is a really light and fluffy pastry cream. It is perfect for a rolled chocolate cake or filling in just about anything! I will keep this recipe on hand and use it forever!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

TORIFAN

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 10, 2006

I have made this several times. I usually and cocoa powder and increase the sugar to at least 1/2 cup or more depending on the amount of cocoa I use. This is wonderful as a filling or frosting and there is very little that soaks into the cake. It doesn't turn watery like other whipped creams. Excellent!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

AkCate

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 1, 2006

This was a great recipe, I have never had luck getting whipped cream to stay whipped for me, but this was just the right consistency. However I did add 1 more tablespoon of sugar, as I thought it tasted to milky.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

crapgame79

Cooking Level: Intermediate

Home Town: Youngstown, Ohio, USA

Living In: Fairfax, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 16, 2006

I used this as reg whipped cream since I have the hardest time getting it to peak. It thickend up nicely in the fridge. Served on top of cheese cake with strawberry sauce and chocolate shavings.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

BajaValle

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 24, 2005

I used vanilla and almond extract for flavor. I also used splenda. I whipped a bit more after I notice the soft picks then I stopped to make the gelatin. The tricky part is to keep the gelatin from getting hard, which I did by putting a bit more water and keep stirring before putting it into the whipping. After a few seconds when it wasn't hot I put it in the cream and immediately beat it. It worked and It was a great topping for my key lime pie.

Was this review helpful? [ YES ]
18 users found this review helpful

Reviewer:

KATTY_B

Cooking Level: Expert

Home Town: Burke, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 11, 2005

I used this for a frosting on a lemon filled spongecake roll. It turned out perfectly and I didn't have to worry about plain whipped cream turning watery on me.

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 7, 2005

I filled eclairs with this and they were excellent. The only change I made was to increase the sugar to 4 Tbsps as when I tasted it before I whipped it, it was not quite sweet enough for my sweet tooth. Even with the increase of the sugar it wasn't terribly sweet but we liked it better. This is definately a keeper!

Was this review helpful? [ YES ]
22 users found this review helpful