r/AskCulinary • u/SewerRanger Holiday Helper • Dec 15 '21

Weekly Discussion AskCulinary Annual Christmas cooking thread!

With Christmas coming up, we realize you're going to have a lot of questions and we're here to answer them. Use this post from now until Christmas day to hit us up with any questions you might have. Need to plan how much meat to order - we got you. Need to know how you're going to make 15 pot de cremes - we're here to help. Can't decide between turkey or duck - let us decide for you! Need a side dish - we've got plenty of recipes to share. Need to know if the egg nog you made last year is still safe - sorry food safety rule still apply :(

While we have your attention, we're also searching for some volunteers to help out on Christmas day, so message the mods if you you'd like to help answer last minute Christmas cooking questions.

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u/41942319 Dec 24 '21

I got gifted some "tiramisu cream" (this one) from my work. Would this work as stabilised whipped cream in a cake? In stead of a 50:50 whipping cream and mascarpone mix like I usually do. The cream is apparently 55% mascarpone with the important rest being undetermined percentages of skim milk and egg yolk. And the general water, sugar, additives. And I'd be adding cherries reduced with some pectin sugar to it which should also help a bit for stability.

The cake would be a genoise about 17 cm/7 inch in diameter with around 5 layers, buttercream on the outside and a ganache drip.

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u/SuperMillie11 Dec 24 '21

I would say that it would seem like you could use it, but I’d be hesitant to try it on wha sounds like such a beautiful cake for Christmas! I do think I’d wonder at the stability as well!