Did you know that in addition to being commonly used as a decoration for ice cream or pies, whipped cream is also suitable for making cake icing? If you're planning to make a cake and decorate the surface with icing made of whipped cream, don't forget to stabilize the cream so it will have a firmer texture when you use it. Also, make sure the ratio of whipped cream to gelatin is right so that the texture of the icing feels light and fluffy. In general, the recipe in this article will make about 480 ml of whipped cream icing, which can be used to decorate a round cake 23 cm in diameter. If you want to make a larger cake or have multiple layers, try doubling the amount listed in the recipe.
Ingredients
- 250 ml whipped cream
- 1 tbsp. (15 ml) powdered sugar
- 1 tsp. (5 ml) vanilla extract
- tsp. (2.5 ml) powdered gelatin
Step
Part 1 of 3: Making Whipped Cream Icing
Step 1. Cool the cooking utensil to be used for 10-15 minutes
Before you start making the icing, place the bowl and metal beater that came with your electric mixer in the freezer until they have cooled down. Basically, whipped cream icing will be easier to make if the cookware used is cold.
- Don't have a metal bowl? Try using a plastic bowl, although the results won't be as good as using a metal bowl, especially since metal can withstand cold temperatures in the icing and make the texture more stable when it's made.
- Make sure the bowl size you are using is large enough to fit 480 ml of whipped cream without risking it overflowing.
Step 2. Double the amount listed in the recipe if you want to make two layers of cake
The amounts listed in this article will only make about 480 ml of whipped cream icing, and should generally only be used to decorate one standard diameter cake. Therefore, if you want to make a cake consisting of two layers, try doubling the ingredients to make sure you have enough icing.
Step 3. Dissolve gelatin in room temperature water
While waiting for the cookware to cool completely, dissolve tsp. (2.5 ml) powdered gelatin with 1 tbsp. (15 ml) of water in a small bowl. Then, mix the two ingredients together until the gelatin is completely dissolved. Set aside.
Step 4. Place the remaining ingredients in a cool metal bowl
Remove the bowl and metal whisk from the freezer and add 250 ml of whipped cream, 1 tbsp. (15 ml) powdered sugar, and 1 tsp. (5 ml) of vanilla extract into it. Do not add gelatin at this stage.
Leave the whipped cream in the refrigerator before processing
Step 5. Process all ingredients at medium speed
With the help of an electric mixer, process cream, sugar and vanilla extract on medium speed for 3 minutes, or until the mixture becomes thick in texture. Since the air will enter when the dough is processed, don't be surprised if the volume of the dough will increase afterwards.
Step 6. Add gelatin and continue processing the icing mixture for 3-5 minutes
Once the dough has thickened, add the gelatin and continue to process the dough at medium speed. In particular, gelatin serves as an agent to stabilize the texture of whipped cream icing so that when added, the texture of the dough will turn out to be thicker and denser.
Step 7. Stop processing the dough once stiff peaks form
After 3-5 minutes, remove the dough beater and observe the condition of the icing. If the top of the icing that is formed feels solid and can hold in place without falling, it means the icing is stiff and ready to use. If these conditions have not been achieved, the process of icing again for 1-2 minutes.
Do not process the dough excessively so that the ingredients in it do not separate and become stale
Step 8. Place portion of cream in a triangular plastic bag and set aside until it's time to use (if desired)
Set aside of the icing mixture to later be sprayed onto the surface of the cake into certain shapes. Once fully filled, place the bag in the refrigerator to cool the icing temperature until it's time to use.
If the cake won't be decorated with icing sprayed in a triangular plastic bag, skip this step
Part 2 of 3: Adding Icing
Step 1. Transfer the whipped cream icing from the bowl to the surface of the cake
Use a rubber spatula to scoop out all of the icing in the bowl and pour it over the cake. At this point, the icing should look like an irregular pile of cream in the center of the cake.
- Make sure the temperature of the cake is completely cool before spreading with icing.
- If your cake consists of two layers, apply half of the icing to the surface of the cake that is on the bottom layer with the help of a rubber spatula. After that, place a second layer of cake on top of the icing, and brush the surface with the remaining icing.
Step 2. Spread the icing evenly over the entire surface of the cake
Move the spatula in a circular motion that is not too wide to push the cream outward, closer to the edge of the cake. The purpose of this method is to create an even layer of icing while transferring excess icing to the edges of the cake.
Step 3. Apply the remaining icing to the sides of the cake
Point the tip of the spatula down and toward you to make short strokes along the sides of the cake. Repeat this process until all the edges of the cake are covered with icing.
Part 3 of 3: Enriching Decorations
Step 1. Create a rustic style design by creating a wavy sensation on the surface of the icing
If you don't want to spray icing with a certain design but still want to make a special impression, try this method. To do this, you just need to make a wavy texture all over the surface of the cake with the help of a spatula.
Step 2. Use a pastry knife to smooth the surface of the cake before decorating the surface
For a perfect, even layer of icing, run a pastry knife over the edges and surface of the cake. After that, pull the knife toward you and remove any excess icing that has accumulated on the blade.
Step 3. Spray icing to decorate the surface of the cake
After applying an even layer of icing to the surface of the cake, remove the triangular plastic bag from the refrigerator, and spray additional icing in the desired shape to enhance the appearance of the cake. Generally, you can spray the icing in a circle along the edges of the cake, then add icing in the shape of a flower or other small, pretty object to the surface of the cake.
Practice spraying different designs of icing on the wax paper before applying it to the surface of the cake
Step 4. Store the cooked cakes in the refrigerator
Before serving, let the cake sit in the refrigerator for 30 minutes until the garnish is solid. Generally, the shape of the icing will not change for 2-3 days if stored in the refrigerator, but it will only last for a few hours if left at room temperature.
If the whipped cream icing is left at room temperature for more than 3-4 hours, the texture may change. In particular, the icing will begin to lose its shape and softness, and may melt on the surface of the cake
Tips
- Add 2-4 tbsp. (30-60 grams) of powdered sugar into the recipe if you want a sweeter icing taste.
- If the person who will be eating your cake is a vegetarian or vegan, use agar which is made from plants and can be used instead of gelatin.
