Melanie,

Almost nothing tastes as good as slightly sweetened freshly whipped cream! Unfortunately as you know it doesn’t stand up on its own too long, especially in the warm summer months. Although I have never tried them myself, there are a few pastry chef tricks you could try to help stabilize the air, fat and water in the cream.

• Using gelatine in the cream will help hold everything together and produce a spreadable mousses like whipped cream frosting for you cakes. Bloom 1 tsp of gelatine over 4 tsp of cold water for every cup of cream you are going to whip. Gently melt the gelatine over a double boiler and let it cool. Whip the cream to soft peaks with 1 tbsp sugar and ½ tsp vanilla, slowly incorporate the gelatine and continue to whip to stiff peaks.
• Although I have never tried it before, marshmallows also contain gelatine and will add some sweetness to the cream. You’ll need 1 large marshmallow for every cup (250 mL) of cream. Gently heat the marshmallows in a microwave until the puff up, stir until smooth. Whip the cream to soft peaks, and add the marshmallows, continue whipping to stiff peaks.
• Adding 1 or 2 tbsp (15 – 30 mL) of vanilla pudding mix into the cream should also help to stabilize and sweeten the cream.
• Clear piping gel used for cake decorating will also help to hold the cream. Add 2 tbsp (30 mL) of gel to 1 cup (250 mL) cream and ¼ cup (63 mL) icing sugar and whip to stiff peaks. If you can’t find piping gel, you can always make your own. Bloom 2 tbsp (30 mL) of gelatine over 2 tbsp (30 mL) of cold water in a sauce pan and let stand for 5-10 minutes. Gently dissolve the gelatine over low heat, add 2 cups (500 mL) light corn syrup and heat through, do not boil. Cool and keep refrigerated for up to 2 months.
• There are also a number of cream stabilizer products available in grocery stores. I know Dr. Oetker makes one that works quite well; it is called Dr. Oetker Whip It.

Please keep in mind that on a hot summer’s day nothing can hold whipped cream for very long so keep the cake refrigerated for as long as possible and you are ready to serve it. That way you can be sure your cream won’t deflate and run away on you!

TIP – Chill your clean mixing bowl and beaters in the freezer for 15 minutes before whipping the cream.

I hope this helps hold your cream for you Melanie!

Happy Whipping!
Chef Ryan Skelton

G’day Holly,

You have a couple of options for reheating Latkes!

First you can place the latkes into a casserole dish, cover with foil and place in a 375°F (190°C) oven until hot through. Or if you prefer crispier latkes you can simply place them on a baking sheet, and bake in a 375°F (190°C) oven, until hot and golden crisp. The third option is frying potato latkes in a lightly oiled skillet over medium-high heat; brown on one side, turn and brown on the other, pan frying until hot through. Transfer to a paper towel lined platter to pat off excess oil. Serve hot!

I hope this helps and enjoy your latkes. I love them!!

Yours in food,
Chef James