Whipped Cream recpie to use as cake icing?!
Whipped Cream recpie to use as cake icing?
can any one tell me the recipe for making whipped cream. i want to use it for decorating cake ( icing the cake). last time i tried with "AMUL fresh cream (it is of liquid consistancy) ". I used the hand mixer to whip it , then added powdered sugar and conti. whipping. However i could not reach the desired consistancy. it was still .... liquid!
Please help me out fast . I want to make the cake tomorrow afternoon itself.
In case of any other alternative , plz feel free to suggest
Answers:
Put your bowl and beaters in the fridge for an hour. Pour the cold cream in bowl, and mix in 2 tablespoons of granular sugar and a teaspoon of vanilla. Beat on med high for as long as it takes, make sure that you don't make it butter... It takes a while, so turn on some music to sing along to, it makes time go faster...
If you want to do something very different take 1 cup milk, 1 box instant (not cook) pudding and a carton of cool whip. Mix milk and pudding until pretty smooth and then fold in the cool whip. It is very lite and since pudding comes in so many varieties, you have a lot of differnt things you can try on just about any type of cake.
I make a Jello-O Poke cake every Christmas and use Cool Whip as the frosting. It works like a charm.
i don't know a recipe but you can go to the store and buy a bottle of it.
There are 2 methods depending upon what is available to you at your grocer.
The first and best way is to use a whipped cream stabilizer. There is one called "WHIP IT". It is often found either in the baker's aisle or in the international foods aisle ; usually the European section. It comes in a little sky blue and white packet.
The Other way which will not give you the same airy consistency as the above but will bulk up your frosting is to add a package (don't pre mix this) of INSTANT flavored pudding. Such as Vanilla, Pistachio, chocolate.
Both of these will give great results. I have heard that unflavored gelatin can act as stabilizer as well but have yet to experiment with it so, I can't recommend it.
INGREDIENTS:
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla
PREPARATION:
Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Spread over top of cooled pie or dollop on bread pudding, gingerbread, cobblers, or other desserts
Whipped cream recipe :
250 ml double cream/ whipping cream
90g Icing sugar
Put your metal bowl on a ice bath and start whipping.
Make sure the metal bowl is dry and clean.
Fresh whipped cream has a very short shelf life. Like someone else said, you will have to stabilize it in order to keep it from going runny on you. Here's how to do it with gelatin:
Soak plain gelatin in cold water for 5 minutes.
Dissolve by placing it in a container over a small pot of simmering water.
Whip the cream until barely stiff.
Add melted gelatin all at once to cream during whipping.
Stop whipping when cream forms desired peaks.
Tips:
For 1 cup of cream use 1/2 teaspoon gelatin soaked in 1 tablespoon cold water.
For 2 cups of cream use 1 teaspoon gelatin soaked in 2 tablespoons cold water.
For 6 cups of cream use 1 tablespoon soaked in 1/4 cup plus 2 tablespoon cold water.
WHIPPED CREAM FROSTING FOR CAKE
2 tbsp. flour
1/2 c. milk
Cook, stirring constantly, until pasty consistency. Cool. (Do not use this mixture until it is really cool).
1/2 c. shortening
Beat 4 minutes.
1/2 c. granulated sugar
Beat 4 minutes.
1 tsp. vanilla
Beat 4 minutes.
Cool flour mixture
Beat 4 minutes.
The more you beat, the better it is! Double the recipe for large 3 layer cake.
Or
WHIPPED CREAM FROSTING
2 cartons whipping cream
1 tsp. vanilla
1 cube butter, melted and cooled
1 egg yolk
1 c. powdered sugar
Blend all ingredients together and frost cake
1 teaspoon unflavored gelatin
4 tablespoons water, cold
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
Low Protein Fillings & Frostings
Combine Gelatin and Cold Water in small saucepan.
Let stand until thick.
Place over low heat, stirring constantly, just until Gelatin dissolves.
Remove from heat and cool, but do not allow to set.
Whip Cream, Sugar and Vanilla until slightly thickened.
While beating slowly, gradually add Gelatin to Whipped Cream mixture.
Whip at high speed until stiff.
gs
MOCK BUTTERCREAM FROSTING
? cup cornstarch or flour
1 cup milk
1 cup sugar
? cup butter
? cup Crisco?
1 teaspoon vanilla
Cook the cornstarch and milk together in a small pot, stirring constantly until thick. Set aside and let cool. Blend the butter and the Crisco together until fluffy. Add the sugar slowly and beat until fluffy. Add cooked milk mixture and vanilla. Beat until fluffy again.
I got this recipe from a cake decorating course I took in New Jersey years ago. It makes a great filling for a cake. This is good if the weather is too hot for real buttercream.
This is the recipe I use and it's the easiest one I've found and trust me I've looked.
Ingredients:
2 envelopes Dream Whip topping mix prepared
1 small box instant vanilla pudding
Directions:
Prepare Dream Whip per package directions. Add instant pudding mix. Whip thoroughly. Spread on cake and serve.
Normally whipped cream should contain some proteins or stabilisers which can provide air bubbles the stability.
Egg yolk is the best source or you can also try to add some other stabiliser if you dont eat eggs.
addition of sugars will reduce the foam ability. so check on how much sugar you add..