How to Make Stabilized Whipped Cream, A Surprisingly Simple Method to Crème Chantilly

How to Make Stabilized Whipped Cream, A Surprisingly Simple Method to Crème

My method for Stabilized Whipped Cream couldn’t be easier to master for someone who has never worked with gelatin or even made whipped cream. It’s a great method/recipe to have in your repertoire as a versatile medium for different flavorings. It can be used to top cakes & cupcakes, be folded into pastry cream to make “Crème Diplomat” or as in my house…to be eaten with a spoon. (I know, I know. Moderation is everything. But sometimes I just can’t control myself.)

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Strawberry Filled Almond Cupcakes with Chantilly CRÈME- Eggless and Under 300 Cal

In an age of sometimes intimidating flavor combinations like oysters & watermelon, or bourbon & sriracha, the classics are my safe space in an ever-tasty world. Traditional pairings like strawberries & (whipped) cream, or berries & almond are so comforting in the modern foodie community of juxtaposing flavors. These cupcakes make the most of this seasons star berry by showcasing them as they should be and using almond (amaretto) to give them a hint of nutty essence.

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(Light) Black Forest Cake, less than 1/2 the Calories than the Average Recipe!

Light Black Forest Cake with REAL Whipped Cream-

My spin on the Black Forest Cake is light but not at all “diety”. (That’s a word.) It has a pure cherry compote using fresh or frozen fruit, layered over creamy whipped cream and a light chocolate cake. Don’t eat some synthetic, diet “dessert” with artificial (sugar free) sweeteners, canned “pie filling”, or ingredients you can’t pronounce. Make this cake with all real ingredients, real whipped cream, and real guilt-free satisfaction.

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