Cream cake frosting is a great way to embellish a cake. This frosting is very soft and one layer is enough to hide any flaws and make the cake taste delicious.
Ingredients
Heavy cream, at least 30 percent butterfat content, or higher (use the amount required by the recipe, or see Tips below)
Optional
- Granulated sugar, powdered (optional) in a ratio of at least 5 tablespoons of sugar to 3 cups heavy cream.
- Vanilla extract (optional)
Step
Method 1 of 4: Whipping Cream
Step 1. Cool the bowl and cake whisk
Place in the refrigerator for 20 minutes before use.
Step 2. Beat the cream
Pour into a cold bowl. Beat on medium to high speed until it starts to get thick.
Step 3. Reduce speed to medium
If you are using sugar, add the sugar in this step and beat.
Step 4. Check the texture of the heavy cream
The consistency of the cream is very important in determining when it can be used as a garnishing cream:
- Cream should be whipped until foamy.
- When removed with a pastry spoon, the heavy cream should stay on the spoon without falling off.
- If whipped excessively, the cream will become too stiff to apply properly. Stop when you see foam! It shows that the cream can be applied well.
Step 5. If you want to add a few drops of vanilla extract for flavor, do so using your hands
Add it after the consistency has reached the stage described in the previous step. Then mix quickly by hand.
For other flavors, see below
Method 2 of 4: Applying Frosting
Step 1. Use a turntable for one cake
Because this frosting has a soft texture, it will be easy to apply to the cake as it rotates on the turntable. This will reduce clutter and ensure a smooth and even application.
Step 2. Pour the frosting in the center of the cake
Step 3. Working from the top, smooth the cream towards the edges and sides of the cake
Turn the turntable to work a new area after you have completed the previous area.
Step 4. Smooth the sides and top
Use a flexible pastry spoon or round knife to quickly work the entire frosting and make it smooth, with a few peaks in some.
Step 5. For the cupcakes:
- Always hold the cupcake in one hand when frosting.
- Put a glob of frosting on top.
- Use a cream flattening knife to rotate the frosting around the top. Try to do this in one continuous motion. As you twist, push the frosting against the edges of the cupcake.
- Leave the center with a peak-like shape and rounded edges.
Method 3 of 4: Storage
Frosting from heavy cream is not great in hot weather. So, if you do it in hot weather months:
Step 1. Store the cake with heavy cream frosting in the refrigerator until serving or until you want to decorate it
If decorating with a cream bag pipe, always put it in the refrigerator first, to make the top cream firmer
Step 2. Don't leave the cake out of the fridge for more than an hour while you're decorating it with heavy cream frosting
If this is going to be a problem, consider keeping a portion of the cake in the refrigerator after the cake is cut, then taking it out of the fridge when needed.
Method 4 of 4: Other Flavors
There's no need to stick with plain cream or vanilla when making heavy cream frosting. Many other flavors can be added to complete the cake and add to the intensity of the cake flavour. Add other flavorings at this stage where sugar will be added in the instructions above.
Step 1. Add the fresh berry/strawberry jam
Add about 2 cups of jam for every 3 cups of cream.
Step 2. Add fresh fruit jam
Again, use the same amount. Make sure the taste of the fruit is not too much for the taste of the cake.
Fruit juices can also be used. For example, add 1/2 cup orange or lemon juice, preferably freshly squeezed, to the cream
Step 3. Add chocolate
Add cup of quality cocoa powder and 6 tablespoons of sugar to counteract the bitterness of the chocolate. This mixture needs to be refrigerated for at least an hour to allow the cocoa to melt properly.
Step 4. Done
Tips
- An average size cake will require about 3 cups of cream.
- For people who cannot consume milk, you can buy non-dairy cream toppings from the supermarket. Be sure to check the ingredients, as processed toppings can cause digestive problems for some people.
- Why use granulated sugar instead of powdered sugar? Some cooks prefer to add powdered sugar because it dissolves easily. However, other cooks have found that the cornstarch in powdered sugar tends to affect the taste of the dish. Maybe you can try both and choose which one you prefer.
