Whipping cream is a star ingredient especially for desserts! Whether for frosting your cakes, topping your coffee, icecream, smooties or for serving with your crepes and pancakes, a dollop of whipping cream makes it all so special! But it took me quite a while to master the task! I’m sharing my perfect whipping cream recipe! Try it out and do let me know how it turns out by leaving your comments below! It’s a full proof tried and tasted recipe! You will essentially need a hand or stand blender! Beating with hand is far impossible for me to get the perfect texture! Give it a go!

Cake frosted with Whipped Cream

Preparation Time : 10 minutes

Makes : 2 cups whipping cream ( Enough to layer and cover a 6 inch cake)

Ingredients : 

Heavy cream : 1 cup

Sugar : 2 tablespoon

Essence : 1 tablespoon  (Vanilla/ Almond/ Rose etc) (optional)

Method : 

Put the bowl (use stainless steel bowl only) and the blender blades in the freezer for about 2 hours before you start whipping your cream as it will control the temperature so that the cream does not melt. Pour heavy cream or whipping cream to the chilled bowl. Mix in the sugar. * See if the cream has already added sugar by reading the label. If sugar is added, do not add extra sugar otherwise the whipped cream will become too sweet. Keep a silicon spatula handy to gather the whipped cream in times! If it’s a hot and humid day then place a bigger bowl with ice cubes and use it as a ice bath for the whipped cream bowl all throughout while whipping. This will keep the cream cool throughly the process.

Slowly start beating the cream at medium speed for 2 minutes. You will see that the cream has started to become thick and frothy. Keep beating without break for another 2-3 minutes. Your cream will almost double in volume and become thick and soft peaks will be formed. If you dont get the desired peaks beat for another one or two minutes. Remember do not over beat otherwise the cream will start leaving the fat.

Check if the whipped cream has the right consistency by turning the bowl upside down. If the whipped cream maintains its soft peak firmly without falling off, it’s  perfect any ready to use!

Gather the cream with a spatula. Put in the refrigerator until you use it!

Flavour : Add your favourite essence to flavour the cream. Add the essence before you start whipping the cream.

Coloring : After the whipped cream is ready, divide it into separate bowls and add the required colours. Mix well with a spatula. Refrigerate until use. Gel colours are the best.

How to use the whipped cream?

After the cream is whipped, store it in the refrigerator until use. You can use it to layer and frost your cake using a palate knife. Clean edges with a bench scraper and make designs using a comb. Use piping bags with design nozzles to decorate your cake.

You can also use the whipping cream for topping your fruit salads, crepes, pancakes, muffins, brownies, mousse, smooties or even coffee!

Important Notes : 

# Use only high fat content cream, whipping cream (30% to 35% milk fat) and heavy cream (about 36% milk fat) otherwise it will not hold the peaks. Refer to the label before buying the cream.

# Store whipping cream in deep freezer. Thaw and use only the amount required. Otherwise it will not be suitable for consumption.

# Store the excess whipped cream in a clean freezer bag and use it upto a week. Do not use unwashed and wet spoons to take out the cream or it may become stale.

# Discard any whipping cream that tastes or smells stale immediately.

# Don’t forget to use freezed bowl and blades to whip the cream.

This is my perfect Whipping cream recipe. I hope this recipe does wonders for you too! Please leave your valuable comments.

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