Colored Whipped Cream Recipes

RED, WHITE AND BLUE WHIPPED CREAM

Steps:

• For the raspberry red whipped cream: Put the heavy cream in the bowl of a stand mixer fitted with the whisk attachment. Add the confectioners' sugar, vanilla and red food coloring. Whip until soft peaks are formed, about 2 minutes.
• For the white cinnamon whipped cream: Put the heavy cream in the bowl of a stand mixer fitted with the whisk attachment. Add the confectioners' sugar and ground cinnamon. Whip until soft peaks are formed, about 2 minutes.
• For the blue vanilla whipped cream: Put the heavy cream in the bowl of a stand mixer fitted with the whisk attachment. Add the confectioners' sugar, vanilla and blue food coloring. Whip until soft peaks are formed, about 2 minutes.

COLORED WHIPPED CREAM

Steps:

• Bake 3 - 6 inch chocolate cake layers, let them cool completely before filling the cake.
• Strain sour cherry preserve (2cups), reserving both sour cherry syrup liquid (approx. 1 cup) and cherry fruit (1cup).
• Sprinkle gelatin (1pkg./ 2 1/4tsp) over cold water (4tbsp) and let sit for 5 minutes. Bloomed gelatin will be spongy to the touch. Microwave on high in 5 second increments. Whisking well. Usually it take about 8 seconds or around there. Whisk well. Rub the mixture between your fingers to see if gelatin is dissolved. There should be no graininess. Set aside to cool to room temperature.
• Beat heavy whipping cream (2cups) until soft peaks are formed. Beat in powdered sugar (2/3cup) then on high speed beat in dissolved gelatin and Vanilla Extract (1tsp).
• Reserve about 1 1/2 cup of whipped cream. To the remaining whipped cream fold in sour cherries from the preserves. Use the filling to fill the cake.
• Spread 1/3 cup of sour cherry syrup from the preserves onto each cake layer. Place chocolate cake layer on a cake stand, spoon 1/3 of the filling on the cake and spread it evenly with a spatula. Repeat with remaining cake layers.
• Smooth the sides and crumb coat the cake with remaining/reserved whipped cream. Chill cake for 30 minutes.
• Sprinkle gelatin ( 1 and 1/2tsp) over cold water (3tbsp) and let sit for 5 minutes. Bloomed gelatin will be spongy to the touch. Microwave on high in 5 second increments. Whisking well. Usually it take about 8 seconds or around there. Whisk well. Rub the mixture between your fingers to see if gelatin is dissolved. There should be no graininess. Set aside to cool to room temperature.
• Add yellow gel food coloring into heavy whipped cream. Beat until soft peaks are formed. Beat in powdered sugar ( 1/3 to 1/2 cup) then on high speed beat in dissolved gelatin and Vanilla Extract (1tsp)
• Take the cake out from the fridge and frost the cake with yellow colored whipped cream. Use a spatula and a bench scrapper to smooth the sides. Chill for 30 minutes.
• Sprinkle gelatin ( 3/4tsp) over cold water (3tbsp) and let sit for 5 minutes. Bloomed gelatin will be spongy to the touch. Microwave on high in 5 second increments. Whisking well. Usually it take about 8 seconds or around there. Whisk well. Rub the mixture between your fingers to see if gelatin is dissolved. There should be no graininess. Set aside to cool to room temperature.
• Add red gel food coloring into heavy whipped cream. Beat until soft peaks are formed. Beat in powdered sugar (2tbsp) then on high speed beat in dissolved gelatin and Vanilla Extract (1/4tsp).
• Fit a piping bag with a large round piping and and fill the bag with red whipped cream. Pipe cherries onto the frosted.
• Fill a piping fitted with a small round piping tip #3 or #4 and fill it with about 1/2 cup of the green whipped cream. Fit a piping bag with a large leaf tip and fill the bag with remaining green whipped cream. Pipe the stems and leaves onto cherries. Chill for 10 minutes while you prepare White Whipped Cream.
• Sprinkle gelatin (1/2tsp) over cold water (2tbsp) and let sit for 5 minutes. Bloomed gelatin will be spongy to the touch. Microwave on high in 5 second increments. Whisking well. Usually it take about 8 seconds or around there. Whisk well. Rub the mixture between your fingers to see if all if the gelatin is dissolved.There should be no graininess. Set aside to cool to room temperature.
• Beat heavy whipped cream (1cup) until soft peaks are formed. Beat in powdered sugar (3tbsp) then on high beat in dissolved gelatin and Vanilla Extract (1/2tsp).
• Fit the piping bag with a Star Piping Tip 1M and fill the bag with strabilized whipped cream. Pipe the swirls on the cake.
• Decorate swirls with fresh cherries or use sprinkles.
• Refrigerate till ready to serve. Can be made up to 2 days ahead. Store in the fridge.