Recipe by Sarah Phillips and Kelly Hong; Food styling and photos by Kelly Hong © 2010 Sarah Phillips CraftyBaking.com
Variations: Other flavors
You can't go wrong with this luscious and fluffy filling!
FROSTING, ICING, ETC RECIPE HELP
This recipe is used with the:
Gluten-Free Everyday Chocolate Cake or Cupcakes Recipe
Strawberries and Cream Roulade or Jelly Roll Cake Recipe
2 tablespoons cold water
1 teaspoon unflavored gelatin
2 cups (1 pint) chilled whipping cream
1 teaspoon vanilla extract
2 tablespoons sugar
1/2 cup strawberry jelly, heated and strained; or a flavor of your choosing
1-2 drops red gel food coloring (optional)
1 pound fresh strawberries
1. Place stand mixer bowl and whisk in the refrigerator to chill.
2. Prepare the strawberry jelly:
A. Place strawberry jelly in a bowl and microwave for about 30 seconds, or until it is melted.
B. Strain melted jelly, using a fine mesh sieve, and set aside to cool to room temperature.
3. Prepare the gelatin:
A. Place the dry gelatin in a small bowl. Pour cold water over it. Let soak for 5 minutes.
B. Dissolve gelatin 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 very briefly in the microwave, under low power. Do not let it overheat.
4. Prepare the whipped cream:
A. Using an electric mixer, fitted with a whisk attachment, beat cream on high speed in its pre-chilled mixer bowl.
Place the empty bowl in the freezer to quickly chill.
B. Just before it becomes soft and billowy, slowly add the sugar and vanilla to the whipped cream at the side of the bowl.
Continue to whip on high as you do.
C. Whip the cream until barely stiff. Stop the mixer.
D. Add melted and cooled gelatin to the cream mixture.
Kelly CA SAYS: I find there is less tendency for the cooled gelatin to for blobs in the finished whipped cream using my method:
a. First, take about 2 tablespoons of the cream from the mixer bowl.
b. Stir it into the cooled gelatin.
c. Return the cream/ gelatin mixture back into the main mixing bowl with the rest of the semi-whipped cream.
E. Continue to whip the cream on high until soft peaks form.
5. Fold in the cooled strawberry jelly, add the food coloring and refrigerate:
A. Fold in the cooled strawberry jelly.
B. To make the cream a nice pink color, add 1-2 drops red gel food coloring and fold till color is uniform.
C. Cover and place the bowl in refrigerator while you prepare the cake to be filled.
After the strawberry jelly has been folded in, keep refrigerated. Re-fluff with a large balloon wire whisk; do not rebeat.
Can be made the night before filling the cake. Best made the day of, though because filled cake has to chill for 2 to 4 hours, preferably overnight.
Use flavored strained or seedless jams or preserves of your choosing