It’s light, airy and super delicious-I’m talking about the most loved frosting, Whipped Cream Frosting! With this post, You will learn a lot about whipping cream; it’s not that simple after all!!
Whipped cream is the most commonly used frosting for cakes and desserts, especially in India. We all love the light, airy, sweet vanilla whipped cream on our cakes, right? And it’s pretty easy to make too. But there’s a catch, right now, I’m talking about Non-Dairy Whipping Cream, which comes in frozen form and is already sweet. We have all made this frosting.
But this post is all about making another whipped cream frosting, using Dairy Whipping Cream. Yes, we have two types of whipping creams, and both can be used for frosting.
Non-Dairy Whipping Cream Vs. Dairy Whipping Cream
So what we have been using so far mostly is the non-dairy whipping cream which comes in frozen form. To use it, you have to thaw the cream first, then beat it with a hand beater or stand mixer. It whips up really fast, and the volume is relatively high.
Talking about dairy whipping cream comes in liquid form only, which needs to be stored in the refrigerator. To use it, simply add icing sugar to it and start beating the cream using an electric hand beater/stand mixer. The volume of the cream does whip up as much as the non-dairy one, and since it’s unsweetened, so icing has to be added to it. However, Taste wise, dairy is much more rich, creamy and delicious.
In the European and American baking world, heavy cream is used to make whipped cream, which is also called Chantilly Cream.
Why You’ll Love This Recipe?
- Alternative to Non-Dairy Cream: This whipped cream recipe is a perfect alternative to the usual non-dairy whipped cream. The taste is unique and perfect for making elegant cakes.
- Superior Taste: since the taste is more decadent and from the price point also it is more expensive, the cream can be used for premium category desserts, which allows customers to know the difference as well.
- European Touch: Since the French bakers love this cream so much, try using it with as many desserts as possible and get in touch with the taste of European countries.
Important Ingredients Used In The Recipe
- Dairy whipping cream: Also known as heavy whipping cream or double cream, it is very crucial to get the right one. There are many dairy creams available in the market, but not all are whipping ones. The cream should have at least 35-36% fat content for it to whip up. Any cream with less fat than this can be used as a cooking cream but not for whipping.
- Icing Sugar: You don’t need much icing sugar to make the cream sweet, which makes it better as you can always control the amount of sweetness you need in the cream. Always use sifted icing sugar.
- Vanilla Essence: A hint of vanilla is needed to give flavour to the cream. I prefer using good quality vanilla flavour as opposed to water-based diluted ones.
How To Make Whipped Cream Frosting
Preparation: Gather all ingredients and equipment needed to make the frosting. The complete list of ingredients and their quantities is mentioned in the recipe card below.
Add Vanilla Essence and Icing Sugar: In a large mixing bowl, take the whipping cream and add icing sugar to it. Along with it, add vanilla essence as well. Give this a stir using a spatula.
Beat cream: Start beating the cream using an electric hand beater, keeping it at medium speed. Beat until the cream starts to increase in volume and soft peaks come up. This will take a few minutes.
Chef’s Tips For The Recipe
Use Everything Cold
For the cream to whip up nicely, it is important you use everything chilled. The cream itself should be cold, and the utensils that you will be using to beat the cream should also be chilled for a while. Keep the mixing bowl and hand-beater attachments in the fridge for a while.
Do Not Over Beat
Heavy cream is not like your non-dairy whipping cream. It does not incorporate as much air as a non-dairy one does. Do not make the mistake of waiting and beating it for long, thinking it will increase in volume much. The cream will easily get over-beaten, which will lead to curdled cream.
Use For Fillings
The cream is best used as fillings for cakes and desserts. The consistency of the cream is soft and creamy, and the peaks achieved are also soft. I recommend using it as fillings if you need a sharp or intricately piped outer layer of the cake.
How To Store Whipped Cream
Once the cream is beaten and ready, use it immediately for your dessert. You can store and refrigerate it for two days.
More Easy Recipes
If you want to learn more such delicious frostings, then check out our other recipes:
Frequently Asked Questions
To make the whipped cream more stable, you can add a tablespoon of milk powder while beating it.
Yes, apart from vanilla essence, you add any of your favourite flavour essence.
Any unused whipping cream should be stored in the carton in the refrigerator. It should be good to use for about a month. Always check the instructions on the packaging for the same, as it may differ from brand to brand.
- 240g Dairy Whipping Cream
- 20g Icing Sugar
- 1/2 Tsp Vanilla Essence
- Sieve icing sugar into dairy whipping cream.
- Add in vanilla essence as well and give everything a stir.
Beat with an electric hand beater at medium speed until soft peak is achieved.
- Prep Time: 10 minutes
- Cook Time: 5 minutes