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Bake Fresh

Bake Fresh

June 25, 2021 · Leave a Comment

3 Ways to Make Whipped Cream Frosting

Cakes· Cheesecakes· Chocolate· Desserts

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Whipping cream, no doubt, is the easiest and most versatile type of frosting yet it is a little finicky to work with. While there are a variety of whipping cream available in the market, it is important that we know when and how to use and create different types of whipped cream frosting. For today’s recipe, we will focus on the three most common types of whipped cream used for frosting cakes, cupcakes, serve with pancakes, turn it into mousse, and or simply serve with other desserts.

Type 1: Unsweetened Dairy Whipping Cream

The first is a dairy whipping cream with 34-35% fat. In some countries, they use 40% fat, which is totally fine. This type of whipping cream starts off as a liquid with white color but we will use a beater to stifle it and equip it with air.

Unsweetened Dairy Whipping Cream

1. Pour 1 cup of unsweetened dairy whipping cream into a mixing bowl.

2. Toss in 1/4 cup of confectioner’s sugar.

3. Start beating at a low speed to slowly incorporate the two ingredients. (TIP: it is best to put an ice bowl under the mixing bowl as this will make the frosting more stable and stiff. Alternatively you can chill the bowl, cream and whisk before you start whipping).

4. Once the mixture becomes thicker, you can speed up the beating.

5. To see if the whipped cream already has stiff peaks, turn the bowl over and lift the hand mixer. If the cream is stable and firm instead of being runny, it is ready to be refrigerated or used immediately.

Type 2: Sweetened Vegetarian Whipping Cream

If you plan to play safe, this type of whipping cream is perfect for you. The sweetened vegetarian whipping cream has a similar texture and procedure to a dairy whipping cream. However, their main difference lies in their nutritional and fat content because this type of whipping cream is already sweetened and has no dairy component to it as compared to the dairy one.

khubani ka meetha

Sweetened Vegetarian whipping Cream

1. Put 1 cup of vegetarian whipping cream into a mixing bowl. (For this recipe, you do not need to add sugar because the whipping cream is already sweetened.)

3. Just like the first recipe above, start beating the cream at a low speed .

4. Once the mixture becomes thicker, you can speed up the beating.

5. Beat until stiff peaks are formed.

Type 3: Sachet Whipping Cream

This type of whipping cream is the most popular among the other types. It is easier and more convenient to make, not to mention that it is very accessible in the market. However, the challenge in this type of instant whipping cream is that it takes more time to stabilize and reach its stiff peak. Therefore, it has a tendency to be softer which is perfect for desserts like mousse rather than cakes and cupcakes.

quick chocolate mousse

Sachet Whipping Cream

1. Pour in 1/2 cup of cold milk in a mixing bowl.

2. Toss in 1 sachet of powdered whipping cream mix.

3. Just like the two recipes above, start beating at a low speed. This will make sure that your milk and powdered whipping cream will be well-incorporated.

4. Once the mixture becomes thicker, you can speed up the beating.

5. Continue beating until soft peaks are formed.  

While whipping cream is the most versatile and beginner-friendly type of frosting, it cannot be used for an extensive type of pastry decoration. It is not as stable as other meringue based buttercream or American buttercream, whipping cream is sensitive to temperature and so it can melt down easily when exposed to warm temperature. Therefore, whipping cream frosting is great for short consumption only at a stable room temperature.

What can I use to stabilize whipped cream?

The best stabilizer for the Dairy whipping cream is subjective and depends on various factor, like temperature, whipping cream brand availability and quality and the use of it.

I have tried using corn flour or corn starch but I feel it is unnecessary and does not make much of a difference because mostly commercial icing sugar already contains corn starch.

Gelatin is another common stabilizer used in whipping cream but in my opinion it gives the texture of the mousse once set and also it needs to be used pretty quickly before it starts setting.

Last method which I prefer is stabilizing whipping cream by adding 50 grams of cream cheese or mascarpone cheese in 250 ml of whipping cream. This will be perfect to be used in swiss rolls, cakes and other decorative baked goodies.

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Related Reads:

3 Ingredient Quick Chocolate Mousse

Fit for all easy Chocolate Trifle

Delectable Chocolate Mousse – Can you say no?

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HELLO & WELCOME

Hello, I’m Nadia. I am the cake decorator, blogger, a fanatic mom and a home maker, passionate about all things sweet and pretty.


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All meal planning and preps ,desi way! All meal planning and preps ,desi way!
This recipe has been taken from women's weekly foo This recipe has been taken from women's weekly food magazine (Australia)

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It has beautiful one bowl recipes with variety of flavors like lemon ,orange ,dates ,dry fruit and banana!

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No butter no yogurt, just plain simple 5 basic ingredients.

A basic family cake to go with morning coffee or evening tea!

I usually slice and wrap it to freeze for kids lunch boxes as well.

I hope you try it soon or save it for later or/and share with your friends and family.

RECIPE

Ingredients

5 riped bananas mashed
4 eggs
1 cup oil
1 1/3 cup sugar (grinded)
2 3/4 cups flour
1 teaspoon baking soda
2 teaspoons baking powder 
1/2 teaspoon salt

Mix all and beat well till color changes. (Refer to the reel). Bake in a preheated oven at 350 F for about an hour.

Caramel  sauce

1/3 cup butter
1/2 cup brown sugar
3/4 cup icing sugar
2 tablespoon milk

Mix all, heat till sauce like consistency is obtained.

Cool a little before pouring it over completely cooled cake.

Some questions related to this cake, I have answered below:

I used a large ring pan of about 9 inches and the cake got baked in 45 mins.

If your cake is wet inside it can be because of so many reasons, the oven temperature is too slow or too high, the pan you took is regular square or round hence it will take longer to cook(in the middle specially), cover with foil and continue baking if outside is done until you insert a skewer and it comes clean.

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Eid is just around the corner and though heart is Eid is just around the corner and though heart is heavy with all what is going on in the world, heads should be kept up high and hands should be raised to show gratitude  because this is what Eid is.

Read till the end for my 8 tips on creating a dessert table!

I have shared panna cotta and one bowl lemon cake on my YouTube channel, linked in stories.

Chocolate sandwich cookies will be shared soon.

Since this is "meethi eid"  I am bringing some ideas to dress up your eid table/trolley/buffet in a non-traditional way!

I am doing this in collaboration with some of my favorite Nadias I have got to know through this platform. 

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Aesthetics-plants-books

@journeytotable 
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1. Think through your theme, it can be based on colours, or any other criteria like boho, pastels etc.

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3. Play with heights, the cookie stand, the mirror placed on vase, cake stand etc.

4. Think out of the box, a cake stand is not only for cake stand, it can used for anything 

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7. Keep variety of dessert or items (typically not eaten in ramadan) and which are make ahead and store well.

Cake and cookies to go with that mandatory cup of tea and a cold light dessert is a perfect combination 

A little effort and attention to detail can really create a wow factor to otherwise routine of entertaining guests whole day on eid days!

Let me.know what you think and if you happen to create a dessert table tag me and I will be happy to share with others!
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