The whipped cream frosting is the easiest frosting one can think of making. Now, we have dairy cream and non-diary cream. dairy cream or heavy cream will have higher fat content unlike the low-fat creams like Amul creams. The fat content will be more than 36%. But unfortunately, we don’t get Diary cream in India. We get Amul whipping cream in some places but most of the time it will be spoilt. I don’t like using those. That is where non-dairy whipping creams come into the picture. These creams come in powder form as well as liquid form. I have used both but for some reason, I like liquid ones.
Non-diary creams are soy based and are more stable than dairy creams. diary creams need to be stabilised. I will do a separate post on how to stabilise cream. Another disadvantage of dairy cream is if you over-whip, it will turn into butter whereas in non-dairy creams we don’t have any such issue. I use the brand called Rich but you could use any brand like Tropolite, Silver mark etc.
Storing Non-dairy cream properly is also important. These creams come in 1 litre and 2 litres pack. They need to be stored in the freezer. You need to thaw it in the refrigerator when you need it. You have to thaw only the required amount else if you thaw the entire pack and freeze it again it will get spoilt very soon. so what you do is scoop out the required amount of cream and thaw it. Put the remaining back in the freezer. You can thaw the cream in the refrigerator or on your kitchen counter.
Whipping the cream to stiff peaks is very easy. I would like to share a few tips which I follow. first, when you thaw the cream you do not thaw it completely. let there be some ice crystals. Else you will have to use an ice bath especially when the climate is hot. Second, use Chill your bowl and beater hooks before u start whipping the cream. third, always start with the lowest speed and gradually increase the speed. Be very patient. This is very important. If u start at a high speed then once your cream is whipped to stiff peaks the ice crystals will start melting and your cream will lose its stiffness.
I piped a simple design to show how stiff the cream is. I have used a vanilla cake or yellow cake. You can click here to get the recipe.
- Non-diary whipping cream 1 cup
- Purple food color few drops
- Sponge cake 1 no
- Sugar syrup 1 cup
- Take whipping cream in a bowl.
- Start whipping at a low speed. beat for 10 mins on low speed.
- Gradually increase the speed and whip until stiff peaks form.
- Mix it with a spatula to remove the air bubbles.
- Divide into two portions and add food color to one portion.
- Divide the cake horizontally into two layers.
- Place one layer on the turntable.
- Brush it with sugar syrup.
- Add a dollop of cream and spread it with a spatula.
- Place the second layer and repeat the same process.
- Cover the sides as well.
- Use a bench scraper to get a smooth finish.
- Refrigerate the cake for 30 mins.
- Take Purple color whipped cream in a piping bag fitted with a star nozzle and start decorating.
To prepare sugar syrup: mix equal amounts of sugar and water.
Stepwise Pictures Of How To Make Perfect Whipped Cream:
Take whipping cream in a bowl.
Start whipping at a low speed. beat for 10 mins on low speed. gradually increase the speed and beat until stiff peaks form.
Mix it with a spatula to remove the air bubbles. Look how stiff it is.
Divide the cake horizontally into two layers.
Place one layer on the turntable.
Brush it with sugar syrup.
Add a dollop of cream and spread it with a spatula.
Place the second layer and repeat the same process.
Cover the sides as well.
Use a bench scraper to get a smooth finish.
Refrigerate the cake for 30 mins.
Take Purple colour whipped cream in a piping bag fitted with a star nozzle and start decorating.