Are you planning to bake a cake for a special occasion? Adding cream on top of the cake will make it more delicious and visually appealing. There are different types of cream that you can use for cake toppings, but the most popular one is whipped cream. In this blog post, we will discuss how to make whipped cream for cake and explore some other frosting options.
Overview of Cream for Cake
Cream is a dairy product that is made by separating milk into cream and skim milk. It has a rich and creamy texture that makes it perfect for cake toppings. There are different types of cream available in the market, such as heavy cream, light cream, whipped cream and fresh cream.
Whipped Cream for Cake
Whipped cream is made by beating heavy cream with a mixer until it becomes light and fluffy. It is a popular choice for cake toppings because of its light texture and sweet taste. Whipped cream is also used for making other desserts like pies and trifles.
Difference between Fresh and Whipped Cream
Fresh cream is unwhipped cream that has a high fat content. It has a creamy and silky texture that makes it perfect for making ganache and buttercream. On the other hand, whipped cream is made by beating heavy cream until it becomes fluffy and light. Whipped cream has a light and airy texture that makes it perfect for topping cakes and pastries.
Ingredients Required to Make Whipped Cream
To make whipped cream, you will need heavy cream, sugar and vanilla extract. Heavy cream is also known as whipping cream and has a fat content of around 36%. Sugar is added to sweeten the cream, and vanilla extract is added to give it a rich flavour.
Here's a recipe for making whipped cream for cake
Ingredients
● 1 cup heavy cream (cold)
● 2 tablespoons granulated sugar
● 1/2 teaspoon vanilla extract
Instructions
1. Chill a metal bowl and the mixer beaters in the freezer for 10-15 minutes.
2. Pour the heavy cream, sugar and vanilla extract into the chilled bowl.
3. Beat the mixture on high-speed using the chilled beaters until it becomes light and fluffy.
4. Stop beating when the cream forms soft peaks. Soft peaks are when the cream holds its shape but the tips curl over when the beaters are lifted.
5. Don't overbeat the cream or it will become too stiff and eventually turn into butter.
6. Use the whipped cream immediately as a cake topping or store it in an airtight container in the refrigerator for up to two days.
Pro-tips
● Make sure the heavy cream is cold before whipping. Cold cream whips faster and better than room-temperature cream.
● You can add more or less sugar depending on your preference for sweetness.
● Use a metal bowl and chilled beaters to make it easier to whip the cream.
● Don't overbeat the cream or it will turn into butter.
● Store the whipped cream in the refrigerator until ready to use.
Beating Heavy Cream to Make Whipped Cream
To make whipped cream, start by placing a metal bowl and the mixer beaters in the freezer for 10-15 minutes. This will help to keep the cream cold and make it easier to whip. Once the bowl and beaters are chilled, pour the heavy cream, sugar, and vanilla extract into the bowl. Beat the mixture on high speed until it becomes light and fluffy.
Storing Whipped Cream
Whipped cream should be stored in an airtight container in the refrigerator. It will stay fresh for up to two days. If the cream starts to separate, you can re-whip it using a mixer.
Tips to Use Whipped Cream
When using whipped cream as a cake topping, make sure that the cake is completely cooled before adding the cream. You can also add fresh fruit or chocolate shavings to the cream to make it more visually appealing.
Various Frostings for Cake
Apart from whipped cream, there are many other frosting options for cakes, such as buttercream, ganache, cream cheese frosting, and fondant. Buttercream is made by beating butter and sugar until it becomes light and fluffy. Ganache is a mixture of chocolate and heavy cream. Cream cheese frosting is made by beating cream cheese, butter and sugar until it becomes light and fluffy. Fondant is a sugar paste that is used to cover cakes and create decorative elements.
Conclusion
Adding cream on top of a cake can make it more delicious and visually appealing. Whipped cream is a popular choice for cake toppings because of its light texture and sweet taste. There are different types of cream available in the market, such as fresh cream and whipped cream. Apart from whipped cream, there are many other frosting options for cakes, such as buttercream, ganache, cream cheese frosting and fondant.
FAQs
Can I use light cream instead of heavy cream for making whipped cream?
It is not recommended to use light cream instead of heavy cream for making whipped cream as it has a lower fat content and will not whip properly.
Can I make whipped cream ahead of time?
Yes, you can make whipped cream ahead of time and store it in an airtight container in the refrigerator for up to two days. However, it may lose some of its fluffiness over time and may need to be re-whipped before using.
Can I use a hand mixer instead of a stand mixer to make whipped cream?
Yes, you can use a hand mixer instead of a stand mixer to make whipped cream. Just make sure that the beaters and bowl are chilled before starting.
Can I add food colouring to whipped cream to make it colourful?
Yes, you can add food colouring to whipped cream to make it colourful. Just add a few drops of food colouring while beating the cream until it reaches the desired colour.
How long can I keep the leftover frosting in the refrigerator?
The storage time for leftover frosting depends on the type of frosting. Generally, buttercream can be stored in the refrigerator for up to one week, cream cheese frosting for up to five days, and ganache for up to two weeks. Fondant-covered cakes should not be refrigerated, as the fondant can become sticky and lose its shape.