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30 August, 2016

Perfectly Whipped cream

Comments : 4 Posted in : Baking basics, Cakes on by : Afreen Usman Tags: , , , , , , ,

 

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Perfectly whipped cream for perfectly iced cake.

Many people ask me how to whip stiff cream, so here I am today, to explain the nuances of whipping up stiff cream to ice and decorate cakes and cupcakes.

The cream I use on my cakes is Non dairy whipping cream, in India there are brands like Rich, Tropolite etc which are good quality and have a variety of creams.
I have tried Amul Whipping cream but sadly it doesn’t work for me, so I don’t advocate using it.

To whip up the cream, you will need A hand mixer/Planetary mixer
A large steel bowl
Whipping cream
Colour (if using)

Before starting, make sure your cream is extremely chilled, keep the cream in the freezer for an hour before you start.
The blades of the mixer and the bowl should also be chilled. Keep them in the freezer for 15 minutes before starting.
It is preferable to beat the cream in a cool room for better results.

Now, take out the jar and blades, fix them, pour the cream and start beating the cream.
Initially, the cream looks liquidy and shiny but as you continue beating it starts to lose its shine.
It might take 10 to 15 minutes to beat the cream. If you get tired, keep the cream jar in the freezer for a while.
Continue beating till soft peaks form. By soft peaks, I mean that when you pull out the blade from the cream it forms a peak but turns from the top.
At this stage, the cream can be used for filling between layers, adding colour and essence if needed and for crumb coating.

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Now, to get stiff peaks, whip for a few more minutes so that when you pull up the mixer blade peaks that form, remain in their position.
The cream is properly whipped, if it doesn’t budge even on tilting the bowl.
Now, you can fill the cream in icing bag and pipe away.

In hot climes, it is very important to keep the cream chilled at all times.
If you have to leave the cream for a little while, keep it in the fridge.
Even while icing the cake, keep the cake in the freezer from time to time so that the cream remains stiff.
The cake, once completed, should be refrigerated till needed.
I hope this post clears all doubts regarding whipping up of cream. If you have any questions, do let me know, I will try to answer you to the best of my knowledge.

4s COMMENTS

4 thoughts on : Perfectly Whipped cream

  • Mrs Rubina kadri
    September 1, 2016 at 1:44 am

    Assalamu alaikum dear afreen it cake looks amazing thanx 4recipes

    • Afreen Usman
      September 1, 2016 at 7:31 am

      You are most welcome. Thanks for visiting, hope to hear from you again.

  • Bhavika
    September 1, 2016 at 11:55 am

    Mam which kind of brands we can use to make whip cream coz amul cream having only 25% fat so what will u suggest….

    • Afreen Usman
      September 1, 2016 at 3:50 pm

      Dear Bhavika, Whipping cream should have ample amount of fat content so generally non dairy creams are used, they have ample fat content and whip up to nice stiff peaks. Brands like Rich and Tropolite are good and easily available.

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