Pink Almond Cherry Whipped Cream Filling and Frosting

  • Serves: Makes about 4 cups; enough for 14 - 16 cupcakes)
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This luscious and fluffy filling and frosting can be used for cake and cupcake recipes. In fact, it is used with the Cherry Pink Chiffon Cupcake Decorating Tutorial and the Cherry Pink Tuxedo Mini-Cake and Cupcakes recipes. Talk about flavor - oh my! This one has plenty of it, and its color is so pretty, too! We show you how to stabilize whipped cream, using our new foolproof technique to give you smooth and fluffy results. This recipe can be piped. 

3 tablespoons cold water.
1 1/2 teaspoon unflavored gelatin

Whipped Cream:
2 cups (1 pint) chilled whipping cream
1 1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3 to 4 drops deep pink gel food coloring, Americolor
4 tablespoons sugar

1/4 cup whole fruit cherry preserves, warmed in the microwave, then cooled to room temperature

1. Prepare the gelatin:
A. Place the dry gelatin in a small bowl. Pour cold water over it. Let soak for 5 minutes.


B. Dissolve by placing it in a container over a small pot of simmering water. Set aside to let cool.
NOTE: Alternatively, you may dissolve the gelatin by heating it for 20 seconds in the microwave, under low power. Do not let it overheat. Let cool.

2. Prepare the whipped cream:
A. Place the empty bowl in the freezer to quickly chill.
Using an electric mixer, fitted with a whisk attachment, beat cream on high speed in its pre-chilled mixer bowl.

B. Just before it becomes soft and billowy, slowly add the sugar and vanilla and almond extracts to the whipped cream at the sides of the bowl.
Continue to whip on high as you do.

C. Whip the cream until it barely starts to stiffen. Stop the mixer.

D. Add melted and cooled gelatin to the cream mixture.
KELLY SAYS: I find there is less tendency for the cooled gelatin to for blobs in the finished whipped cream using my method:

1. First, take about 2 tablespoons of the cream from the mixer bowl.

2. Stir it into the cooled gelatin.

3. Return the cream/ gelatin mixture back into the main mixing bowl:
Turn the mixer on to high. with the rest of the semi-whipped cream.

E. Then add pink food coloring. First, stop the mixer. You can add as little, or as much as you like, but pastels work best.

F. Continue to whip the cream on high until soft peaks form. Stop the mixer.

3. Prepare the Whipped Cream Cherry Filling and the Whipped Cream Frosting:
A. Whipped Cream Cherry Filling: Remove 1/4 of the whipped cream and add 1/4 cup cooled cherry preserves. Fold to combine.

B. The remaining 3/4 whipped cream will be used as the cake's Whipped Cream Frosting.

Go to Cherry Pink Chiffon Cupcake Decorating Tutorial and the Cherry Pink Tuxedo Mini-Cake and Cupcakes recipes for how to use this recipe.

Whipped cream is perishable. Store in the refrigerator, well covered, for a few days. Rewhip with a balloon whisk (not a stand mixer) if it has deflated slightly.

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