Genoise With Strawberries And Whipped Cream Frosting
The Genoise I made the other day was for a special event, it was made for a very special girl who turned 9 years old today. She wanted colored icing and strawberries. I wanted to try and make the frosting pink without the use of food color. I thought the genoise lent itself to a whipped cream frosting rather than a buttercream because of the addition of fresh strawberries. I have posted here on the blog the recipe I use for a stable whipped cream frosting, it’s a recipe by James McNair from his book Cakes.
It’s an excellent recipe, and makes a very stable frosting that will not turn watery or dissolve. Here is the basic recipe:
Whipped Cream Frosting:
From James Mcnair’s Cakes
- 1/4 cup powdered sugar
- 2 1/2 teaspoons cornstarch
- 2 cups Heavy whipping cream Divided
- 1 teaspoon Pure vanilla extract
- Place metal bowl and wire whisk beater or beaters in freezer to chill.
- In a small saucepan combine the powdered sugar and cornstarch whisk until mixed. Slowly whisk in 1/2 cup heavy cream whisk until smooth. Place on medium heat and stir constantly to prevent scorching at the bottom stir constantly until mixture thickens and almost comes to a boil. Remove from heat, transfer to a bowl and set aside stirring occasionally until it reaches room temperature.
- In the chilled bowl combine the remaining 1 1/2 cups of heavy cream and the vanilla beat with the chilled whisk of your stand mixer or your hand held mixer until the cream begins to hold shape. While still beating add the powdered sugar mixture a little at a time. Beat just until the mixture forms stiff peaks when the beater is raised and is spreadable, be careful not to over beat. Use immediately.
I took the basic recipe ad changed it a bit since I wanted my frosting to be pink. First I made a strawberry syrup by simply boiling strawberries with a little sugar, strain, smash and bottle. Super easy. I did this the day before and refrigerated the syrup. It’s a beautiful red.
Here is the recipe for the pink whipped cream frosting using James McNair’s whipped cream frosting as a base:
1/2 cup strawberry syrup
2 1/2 tsp corn starch
1/4 cup confectioners sugar
1 1/2 cups heavy cream
1 tsp vanilla
In small saucepan add the strawberry syrup, cornstarch and confectioners sugar. Cook on medium heat until it thickens, immediately remove from the burner and spoon into a bowl . Let come to room temperature stirring occasionally.
To chilled mixing bowl add the heavy cream and vanilla, with a chilled beater or whisk attachment start whipping the cream, when it begins to hold it’s shape add the cooled strawberry pudding, whip until it becomes a spreading consistency. Spread on your cake and refrigerate. This was enough to generously frost a 3 layer 8 inch cake.