You may have been ignoring this fabulous product in the baking aisle of your favorite supermarket. It retails as a duo packet and one envelope makes a batch of whipped cream stiff for hours without separating. And it is very inexpensive, costs less than a dollar, definitely negligible and really worth having it for your cake decorating and whipped cream toppings for no-bake cream pies. Product am referring to is…Whip It Stabilizer for Whipping Cream by Dr. Oetker.

I can only thank ‘Nang Linda Jardeleza Cruz (a very experienced cake decorator) for introducing me to this easy-to-use whipped cream stabilizer. At one party, she just opened containers of store-bought whipped topping, empty contents of one envelope of Whip It on each container, beat together with an electric mixer until well-combined and really, that is all what it takes. The whipped cream then was used to frost the cake (I wish ‘Nang Linda shares her recipe for Pistachio Chiffon Cake one day…really green, soft and yumm) and pipe nicely for the borders.

I’m sure we will all get busy baking our pumpkin pies soon and piping large rosettes of whipped cream around the borders of your cooled baked pies makes your pies “glamorous”.   So no more “weeping” whipping creams,  just WHIP IT, and oh yes, whip it good, sister!




Baking my yummy coconut cake is all it takes to impress my friends at gatherings.  Moist 2-layer coconut cake frosted with “no-fail” Whipped Cream and garnished with sweetened coconut…it’s terrific!

4 large eggs, separated
2 cups white sugar, divided

1 cup (2 sticks) butter, softened

1 teaspoon pure vanilla extract

1 teaspoon coconut extract (if not available, add another teaspoon vanilla instead)

3 cups Swans Down cake flour

2 teaspoons baking powder

1/4 teaspoon iodized salt

1 cup coconut milk (you may use whole milk)

1/2 cup sweetened shredded coconut

Whipped Cream Frosting:

2 containers (8 oz each) whipped topping, thawed

2 sachets Whip it (Whipping Cream Stabilizer)

Garnish with sweetened shredded coconut (you may toast, if desired)

Preheat oven to 350°F. Pam-spray bottom and sides of two 9-inch cake pans, line bottom with parchment or wax paper, and Pam-spray again. Set aside. In a medium bowl, aerate using wire whisk: cake flour, baking powder and salt. Set aside.

In a medium mixing bowl, beat egg whites until fine bubbles appear. Slowly add 1/2 cup white sugar and continue beating until stiff peaks form. Set aside.

In a large mixing bowl, cream together butter and remaining sugar until light and fluffy. Add the egg yolks one at a time, mixing well after each addition. Stir in extracts. Alternately add flour mixture with coconut milk. Stir in coconut. Fold the beaten egg whites into the cake batter.  Divide the batter evenly between the two cake pans and bake for about 35 minutes or until a wooden skewer inserted in center of cake comes out clean.  Cool baked cakes on wire racks.  When cake is cooled completely, empty Whip it sachets in whipped topping and whisk well to blend.  Fill and frost layer cakes with whipped cream and garnish with sweetened shredded coconut.





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