The Ingredients are simple, but a Kitchen Aid Standing Mixer comes in handy. I use this almost every day. (Amazon).

What exactly is stabilized whipped cream?

It’s a whipped cream that is piped and stays put. This happens when adding in a tiny amount of cream cheese (2 teaspoons per cup) and a little confectioner’s sugar. Since I used confectioner’s sugar from Swerve (sugar free), I only needed one tablespoon. It came out just perfectly.

I used a stabilized whipped cream to fill this chocolate cake and to top this chocolate pie. My favorite way to use a stabilized whipped cream icing recipe is to top a flourless chocolate cake and then add berries.

Flourless Chocolate Cake with Berries (sugar free version) recipe here. 

Recipes Using Stabilized Whipped Cream

Here is a sugar free version of chocolate budino.

Here is my Zuni Cafe Flourless Chocolate Cake.

How to Make Stabilized Whipped Cream

It’s important to make sure the bowl is very cold. I use my kitchen aid bowl and fill it with ice and then dry it once the bowl is cold. I use heavy whipping cream that is also very cold. If the cream isn’t cold, it may get gloopy.

Then take a piping bag and pipe away. You will be amazed that your whipped cream will stay this beautiful for a few a days. This means you can make a lovely dessert like this flourless chocolate cake a day in advance and it will look look exactly the same, and taste great.

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Keto Dessert Recipes from Spinach Tiger

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How to Make Stabilized Whipped Cream Icing Recipe

How to Make Stabilized Whipped Cream that will stay firm and you can pipe for your beautiful desserts.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 1 cup heavy whipping cream
• 1 tablespoon cream cheese
• 2 tablespoons confectioner's sugar option: Swerve for sugar free
• Kitchen Tools Used
• Kitchen Aid Mixer or
• Hand Mixer
• Piping Bags
• Piping Tips

Instructions

• Make sure your bowl and heavy whipping cream are very cold.
• Cream cheese must be at room temperature.
• Whipped cream cheese in bowl. Add Confectioner's sugar.
• Add heavy cream until you get a consistency that stays on the spatula when you turn it upside down.
• Pipe in piping bag. I used a 1M large tip.

Notes

This cream will stay put in the refrigerator up to three days. Great for Cream pies and filling cakes.

The post How to Make Stabilized Whipped Cream Icing Recipe appeared first on Spinach Tiger.

Zuni Cafe Flourless Chocolate Cake

I’ve written about the Zuni Cafe in San Francisco before. Most recently, I talked about it’s famous chef/owner, Judy Rodgers, who passed away a few year ago, when I introduced their legendary roast chicken.When I ate that memorable meal, four years ago, it was finished off with this most delicious, rich, yet light flourless chocolate cake. Often flourless chocolate cakes are dense and heavy. This is so light and melts in your mouth.

I make this for almost every special occasion. Sometimes I add in a little bourbon to top with fruit. I always like to make stabilized whipped cream for the topping. Once you make this cake you will make it often.

Use the best chocolate you can find, because that will determine the quality of this cake.

Zuni Cafe’s Flourless Chocolate Cake is not like any I’ve had before.

It’s not like any flourless chocolate cake I’ve ever had. It’s more like a souffle or mouse than a cake, making it a dream of a cake. The ingredients include my favorite things, like strong coffee, eggs, heavy cream, sugar and, of course, a high quality bittersweet chocolate.

I found out that night that the Zuni´ Cafe is famous for its roast chicken and this dessert that they have been serving daily since 1982. We recently visited (2018) again and once again we had to have this cake, even though I know how to make it.

The success of Zuni Cafe results from incredible consistency. I talked about this with my San Francisco post, Crushing on San Francisco in 24 hours. 

I found the recipe and made it within a few weeks of getting back home, to bring to a dessert party. If you want to be a star, bring this and you will be remembered forever.

I was overjoyed that I could repeat this perfectly in my own kitchen.

The Process for the Zuni Cafe Chocolate Flourless Cake

It’s not very complicated, but it will serve you well to have everything in place. Coffee should be made, chocolate chopped, and eggs at room temperature. I didn’t chop the chocolate in very small pieces, as it gets melted with the coffee over a water bath.

I whipped the eggs in a Vitamix and gently warm them over a water bath. You can use a Kitchen Aid Mixer as well.

Whip the heavy cream into soft peaks. You will be folding this into the cake, so stiff peaks will not work.

Serve with strawberries, raspberries, fresh whipped cream and perhaps a glass of port or red wine.

No matter how you eat this, the Zuni Cafe flourless chocolate cake will be something you’ll want to make again and again.

It is especially good with stabilized whipped cream and blackberries.

More Chocolate Recipes from Spinach Tiger

Keto Version of Flourless Chocolate Cake

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Best Flourless Chocolate Cake

Flourless chocolate cake from the Zuni Cafe.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• Tools
• 9 inch cake pan
• Baking pan with flat bottom that cake pan comfortably fits in
• Parchment paper to line cake pan
• 1 1/2 teaspoons butter to butter cake pan
• 3/4 cup heavy cream whipped in soft peaks
• 6 tablespoons sugar
• 5 eggs plus 2 more egg yolks
• 6 tablespoons strong coffee
• 10 ounces high quality bittersweet chocolate ORDER HERE
• Berries for garnish
• 
  KItchen Supplies
• Parchment Rounds ORDER HERE
• Kitchen Aid ORDER HERE

Instructions

• Preheat oven to 350
• Butter cake pan. Line with parchment paper, butter again. This ensure the parchment paper stays in place. Make sure the sides are buttered very well. A bottomless pan works best but, a regular cake pan can be used.
• Beat whipped cream until soft peaks form (not stiff) and set aside. I did this first and transferred to a separate cold bowl and then used my standing mixer to mix eggs and sugar.
• Mix eggs with sugar in bowl and heat over a pan of simmering water, only to room temperature. Beat until quadrupled 15-20 minutes. However if you have a vitamix five minutes is enough.
• Melt chocolate and coffee in a bowl over simmering water. Set aside until egg/sugar mixture is ready.
• Fold 1/4 egg mixture into melted chocolate, stirring well.
• Fold this chocolate mixture into remaining egg mixture and add whipped cream.
• Pour into prepared cake pan. Put cake pan into larger baking pan. Pour hot water up to 1 inch of cake pan.
• Bake at 350 for one hour. Test for doneness when toothpick comes out clean.
• Turn off oven and keep cake in oven for 30 minutes with oven door ajar.
• Remove from oven, and rest cake another 30 minutes while still in water bath.
• Remove from water bath and allow cake to cool thoroughly before removing from pan.
• Serve at room temperature to retain that silky light texture.
• You can serve cold, but texture will become much more dense.
• Serve with stabilized whipped cream. Recipe Here.

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