Disclaimer: I feel like this recipe was obvious to everyone but me. If that’s the case, smile and shake your head at me. If not, read on!
This recipe was born out of necessity (yes!) for a piece of frozen crumbly gluten-free birthday chocolate cake that was screaming for a side kick. The obvious pairing of ice cream wasn’t available and I wasn’t about to make buttercream frosting for one, but this is where whipped cream came in handy.
It’s really, really simple:
1. Cool your whipping cream, your bowl and your beaters then whip it, whip it good.
2. Fold in your jam. Any kind of loose set jam, really. I’ve been eating my Strawberry Vanilla Bean with and on everything and it was perfect with chocolate cake. It has a really soft set and blended perfectly, but avoid the stiff jam/jelly and opt for something that will fold nicely into the cream and help it retain it’s airiness. Start with about 2:1 ratio of cream to jam and if you want more jam, add more, just remember that the more jam you add, the looser the cream will get.
I know it’s obvious, but think of the possibilities! Tomorrow, when our American friends are gobbling up their pumpkin pie, what about a big dollop of Spiced Apple Butter Whipped Cream? Heaven.
Let me know if you give this a try.