I hope that you are all set for partying this New Year. A party is incomplete without a cake, they are a must! I know that you guys are already prepared and know how to make it. But now is the time to make your cakes look and taste much better. We know that cakes are one of the most innovative dishes you’ll ever come across. You must have seen cakes in different sizes and shapes in cake shops and they all look so beautiful. Pastry chefs create amazing designs over the cakes that impart them a striking look and appeal. The question is, how do they do it? The secret behind it is that they decorate their cakes with whipped cream, which takes the cake to a whole new level.
So let’s buckle up and make whipped cream to give your cake a professional look. You might have also heard people saying that without whipped cream, a cake is not a cake at all. This is because of its smooth texture, and sweet taste which makes the experience different from normal cakes. It completes a cake and sometimes causes a contrast of flavor with the cake too. A Black Forest cake is basically a chocolate sponge cake with vanilla whipped cream frosting, but the combination is epic.
Whipped cream can be used in many other dishes like ice-creams, smoothies, shakes, fudge, muffins, etc. It can be made from both dairy milk and non-dairy milk. So if you are a vegan, then also you can enjoy it.
Let’s take a look at the nutritional value of whipped cream to get a better idea of its contents. The values are measured by taking a cup of whipped cream that is approximately 120 grams.
Fats: 43 grams
Carbs: 3 grams
Protein: 3 grams
It is also rich in Vitamins like Vitamin A, Vitamin D, and Vitamin E, which is good for the health of your eye, bone, and hair. Other than that, it also contains calcium, phosphorus, and choline, which improves the metabolism of your brain and bones. So, it is not only tasty but good for your health too. This gives you more reason to make cakes with whipped cream.
Whipped Cream RecipePrint Recipe
- 1 cup of whipping cream (200 ml approx.)
- 1 teaspoon vanilla extract
- 2 tablespoon powdered sugar
How to make Whipped Cream?
Step 1: Take a medium-sized bowl and chill it in the refrigerator for half an hour. For better results, chill the beater blades too.
Step 2: After half an hour, take out the bowl and blades and pour the whipping cream into it.
Note: Use chilled whipping cream for best results. If the cream is too warm, the fat becomes ineffective as a stabilizer, and your cream will fall flat.
Step 3: Now beat the whipping cream with an electric hand beater at low speed for four to five minutes. Gradually increase the speed of the beater from low to high.
Step 4: Now add icing sugar and vanilla extract to the whipping cream. Make sure to sieve the icing sugar with a strainer to avoid sugar granules. You don’t need too much sugar because the packaged whipping cream is already sweet. You can totally avoid adding extra sugar, or add more if you like it.
Step 5: Then, Beat the cream till it gets thick enough and fluffy. It will take approximately 15 – 20 minutes. You will know when it doubles in size and creates stiff peaks. Then, it is ready to be used on your cakes. Add any flavor or color of your choice or use it as it is.
How whipping cream is different from fresh cream?
Whipping cream is different from fresh cream, so don’t get confused or buy fresh cream if it’s mentioned whipping cream in the recipe. Whipping cream contains around 35 – 40% of fat, wherein in comparison; fresh cream contains only 20% fat. If you use fresh cream, you won’t get that fluffy and smooth texture.
Can you make whipped cream from fresh cream?
No, you cannot make whipped cream from fresh cream. It will become fluffy if you beat it continuously but its consistency will still be runny. It won’t be stiff, so it will not hold your designs properly on the cake. You can use it to create a certain type of design that requires runny consistency but not as a whipped cream frosting.
Some Useful Tips
- Do not overbeat the cream as overbeating will cause your cream to separate and form butter, and fluffy, stiff peaks can turn into a dense, spreadable paste in just a few seconds.
- When the cream is perfectly ready, you’ll notice stiff peaks forming. The first stage is the formation of soft peaks. At this point, you need to take care as it should be ready anytime.
- If the cream loses up, then put cream in the freezer for a few minutes and beat it again.
- Don’t use fresh cream you’ll end up with disappointment. No matter how much you beat it, it will never form stiff peaks.
- All the utensils must be chilled for best results. Use a chilled packet of whipping cream too.
Winters are here, and if we don’t have desserts filled with whipped, it is like an offense to our stomach. Having your favorite food not only relaxes you but also makes you happy and enjoy the moment. Foodies in the house would, of course, agree with me but those who are conscious about their figure should also enjoy their lives instead of just restricting themselves. I hope you like the recipe and enjoy whipped cream on cakes, ice creams, muffins, puddings, etc.