Snowy white….light n fluffy….Whipped cream is amazing.
Tastes, texture, looks… everything superb.
Though there are many types of cake icings like Buttercream frosting, Cream Cheese frosting, Ganache…. to name a few but personally, whipped cream frosting is my favourite. I love licking this cream and when added to cakes, I just can’t stop myself.
Whipped cream, apart from being used for frosting on cakes is used with so many other desserts and also for many other purposes.
Like, I love adding it to my cold coffee. Just add little and see the magical difference in your cold coffee.
Though whipping cream is easy but you need to keep in mind certain important things.
Actually just few days back while posting my Rasmalai cake, I realised the need of an altogether separate post on whipped cream. Also the queries of my dear readers regarding it prompted me to take quick action.
Hence, comes this post..
One mantra for getting perfect whipped cream is COOL…COOL….COOL
Yes, everything…. the cream, the steel bowl, the whisk…. everything should be chilled.
For excellent results, use heavy whipping cream.
I normally use non dairy heavy whipping cream.This is fat free and is soy based.
Well as far as dairy cream is concerned, I have yet to try my hands on it for icing purposes. So, will update you only after doing it. No comments as of now.
1 Cup cream yields almost 1.5 to 2 cups of whipped cream.
Also , it is naturally sweet, so add sugar cautiously.
You can whip it using a hand whisk or electric beater.
Well, beating it with a hand whisk requires time, patience and lots of efforts.
And I have neither of these especially when making cake, I am always in a hurry… hard pressed for time.
So, I beat it using electric beater only and the job gets done in 5 to 6 minutes.
My tips, for making perfect whipping cream are little more but I assure you, if you follow these tips, making whipped cream will be breeze for you.. So, let’s get started.
- Always keep your whipping cream carton in freezer. Yes, it will be frozen. So, whenever you plan to use it, keep the carton in the refrigerator a night before. Yes, thaw it in refrigerator only. Never keep it outside.
- Keep the metal bowl and the metal whisks in the freezer at least for half an hour. Believe me, it makes lot of difference. In case you have forgotten to keep these in freezer, then delay your whipping process may be by 15 minutes only so that you first keep these in freezer and then start.
- Always, shake the carton before taking out the cream into the bowl. I have had very bad experience regarding this that is why I am emphasising it so much.
- Take a big bowl, bigger than you might think for the little quantity of cream. This is for two reasons. Firstly, the cream splashes while whipping, so not to add to your cleaning woes here n there, its better to use a bigger container. Secondly, it increases in volume. Almost becomes double.
- Keep this container on a ice bath. Thus means keeping it on a bowl of ice cubes.
- Now, you are ready for whipping. Start beating at a low speed and gradually increase the speed of the beater.
- After 2 minutes or so, when cream thickens slightly, add icing sugar, essence/ colour to it. Add icing sugar slowly in small batches or after adding it, mix it in the cream just manually before starting the beater. This is because otherwise it will fly away everywhere forming a cloud leading to wastage and you on the cleaning spree.
- Icing sugar is not just powdered sugar. In fact, it has cornstarch added to it in appropriate quantity to prevent it from clumping/ caking. So when you add icing sugar, little amount of cornstarch is automatically added to the cream which in turn acts as a stabiliser.
- Some people add stabilisers like gelatin or cream of tartar to the cream to retain its stiff peaks but I don’t.
- While Whipping cream you will see many stages to it. From liquid to slightly thickened, then soft peaks and finally stiff peaks.
- Beat till you see stiff peaks. when you lift the beater you will be able to see beautiful snowy peaks. Another test is that you invert the bowl in which you are whipping cream. If the cream starts sliding then it needs more whipping. On the other hand, if it remains as it is there then it means it is sufficiently whipped.
- However, do not overbeat it else it might curdle. To avoid this keep a check 4 minute onwards and also do the test as mentioned above.
- Once whipped, use it then only or transfer to an air tight container and keep it in refrigerator. Do not keep for more than 2 hours. In case, you find it a bit loose when taken out of the refrigerator then whisk it again and use.
- One suggestion. Try to keep the kitchen as cool as possible while whipping cream. This means to keep gas stoves/ Oven etc off during this time.
- It is not advisable to refreeze the thawed products. For this my advice is that keep the cream in little quantity in 3 or 4 or 5 containers in the freezer. At the time of use, keep one container in the refrigerator to thaw and use.
Tips with Pics
Keep the vessel and whisk in the freezer for minimum half an hour.
Thaw the cream in the refrigerator. Shake well before taking out the cream.
Take some ice cubes in a bowl. This will act as a ice bath. Ensure that it is big/wide enough to hold the mixing vessel on it.
Put the mixing vessel with cream on ice bath
After about 2 minutes when cream thickens a little, add icing sugar, flavourings.
Keep beating for another 2 to 3 minutes and you will see the cream has got thickened. When you lift the whisk, peaks will be visible.
The cream will not slide down even if you invert the bowl.
Take it out in a container
Use as desired or keep in a closed container in refrigerator, but not for more than 2 hours. After taking out of the refrigerator, you may whip it again if find it little loose.
Uses of whipping cream
Icing on cakes/muffins
Serve with pies/ apple crumble/ brownies
Add in cold coffee or black coffee or shakes.
Serve with fresh fruits.
Use in Cream cheese frostings.
Decorate puddings/Ice cream Sundaes/ Cheese Cakes…
Related posts 16 Tips for Baking a Good Cake
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Hi am so impressed with your tips and immediate response. Can we use normal sugar for icing and baking?
Thank you so much dear for your kind words. Yes, you can use normal sugar. For icing, powder it first otherwise it won’t dissolve fully.
Secondly, also add little Cornflour especially in Summers as it acts as a stabilizing agent.
However for baking you may use normal sugar as it is.
Hi
Can we use powdered whipped cream easily available in stores and after making whipped cream can we preserve for later use for how long the same may be kept in refrigirator?
After whipping you can keep it in the refrigerator for a day or teo only depending on the weather. If it loses its stiffness then whip it again. Do not freeze it.
I have never used powdered whipping cream so sorry, no idea about it.
Hi Samira,
After frosting the cake, how long can I keep the leftover cream in refrigerator?
Hi, it is advised not to keep it in refrigerator for more than 3-4 days. However, if need be then do so and whip again at the time of frosting.
Hi
Thanks .just one query.
Can we use corn flour instead of corn starch..
Hi Twinkle, yes you can use either. They are more or less same with minor differences.
How long does it stay when used on cake? Does it leave water? For a cake to be used in evening , what time should be whip and use to decorate?
Remains good easily for a day, needless to say that in refrigerator only.
You can add little cornflour to the cream to be doubly sure.
For evening, you can do by afternoon.
Can you please share the recipe of basic egg n eggless sponge cake…it doesn’t come out as we get in a bakery….plss..
I do only eggless baking. Basic eggless sponge cake recipe, I will be sharing soon. But for now, you can check my Rasmalai cake. Omit thandai powder and add vanilla essence.
Meri cream wheeped hi nahi hoti aur wo butter ban jati he. Matlab agar kam wipped karu to wo liquid form me hi raheti he aur thoda sa hi jyada karu to wo butter ban jati he
Aap kaun si cream use karti hain?
How long can we keep the whipped cream in freezer ?
For that you need to check the expiry date mentioned on the carton.
excellent recipe, excellent explanation..
Thank you so much…
Hi please try dairy Cream n guide me because in my town soy base or other nondairy Creams are not available
Sure dear… as soon as I try it, will let you know.
Hi,
how it becomes harder to make shapes like flower, ball etc.
By using stabilisers/ stiffeners in the cream. Or by making these of buttercream of fondant.
Hi Samira,
Much needed info on whipping cream personally , as i am planning to bake a paw patrol cake for my son’s bday next week..I would need a chocolate whipping cream, in that case should i add cocoa powder or anything else … If so what will the quantity… Thanks in advance …
Thanks dear for finding it useful.
You can add cocoa but it will nit give you the desired colour. Instead use Ganache by adding dark chocolate to cream. Use 2.5 : 1 ratio, ie more chocolate and less cream. When cool, use as desired.
Hey thanks a lot for such a beautifully done blog post..you are doing an awesome job..I just have one question..I want to know which brand non dairy whipping cream do you use?
Thanks😊
Thank you so much dear for your appreciation.
I use Rich’s or Tropolite..
What is the use of shaking the container when cream is frozen? Thank you
We whip the thawed cream. And the container is shaken at this stage. Hope it is clear now.
Hi Thank you so much for shring the tips. I have a query regarding “For this my advice is that keep the cream in little quantity in 3 or 4 or 5 containers in the freezer.” do we need to take out from the cream carton and keep in 3/4 containers?
You are welcome dear.
Yes, when you thaw it first time then divide it into as many containers as you want. Freeze these containers. Now take one by one and use.
Tqsm for sharing dear nyc information n useful too
You are welcome dear…
How much icing sugar u give for approximately 1cup of whipping cream?
Around 1 to 2 Tbsp.
Hey I have learnt alot from u. I am in dubai so which cream do I use. Can I use Dream whip cream. Where need to add water. Pls advice.
Thank you so much dear for your kind words.
I have no idea about Dubai or Dream whip cream. Local people will be able to guide you better.
However,check its carton. If mentioned whipping cream then go for it.
Where can we get this non dairy cream..?..
From where u get your baking supplies.
Hi…Thank you for sharing the basics. Icing sugar has to be added even with non dairy whipping cream like from Rich and all? I was not doing it till now
You are welcome dear.
Actually, non dairy cream is quite sweet but not sufficient when it comes to frosting.But if you are comfortable without sugar then no need to add.Not at all necessary.
Which soy cream do you use?
Rich’s or Tropolite…