Thursday, December 13, 2012

HOW TO STABILIZED YOUR WHIPPED CREAM FOR FROSTING CAKE



Before I know the technique of whipping the cream I've encountered a few failures, I often wondered how bakeries and restaurants could keep their whipped cream frosting so beautiful and firm throughout the day. Recently one of my viewer asked me the same question as how to stabilize whip cream frosting. I've done a few search on the internet and I found out that there are a few techniques and recipes used, some used gelatin powder and some added confectioners sugars depending on what and how you want it here's are some of the optional to stabilized your whipped cream

Stabilized whipped cream is a very delicate icing for pies, rum cakes, angel food cakes and short breads, but it is very good also for any cake that you would like to serve with a lighter frosting than the traditional butter cream icing. The thing that you have to take into consideration before deciding on the whipped cream instead of icing is what the time table for serving the cake is. I would not do this cake ahead more than one day. And if you are putting it on a wedding cake, you have to be able to refrigerate the cake until it is served.

Ingredients
• 2 tablespoons cold water
• 1 teaspoon unflavored gelatin
• 2 cups chilled whipping cream (1 pint)
• 1 teaspoon vanilla extract or 1 tablespoon dark rum or any flavored liqueur
• 1-2 tablespoon sugar or brown sugar (Best paired with cakes & desserts that have brown sugar in the ingredients)

Directions
1. Soak plain gelatin in cold water for 5 minutes.
2. Dissolve by placing it in a container over a small pot of simmering water.
3. Allow to cool.
4. Using an electric mixer, beat cream in a large well-chilled bowl.
5. Just before it becomes soft and billowy, slowly add the sugar and flavorings to the whipped cream at the sides of the bowl, continuing to whip as you do.
6. Whip the cream until barely stiff.
7. Add melted and cooled gelatin all at once to cream during whipping.
8. Stop whipping when cream forms soft peaks.
9. Finish beating with whisk to adjust consistency.
Serve immediately or cover and refrigerate.

TIPS:
You can pipe shells on cakes and short cakes with your large shell tip and pastry bag.
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
 And here the youtube video on the process

  
Here Are the Three Easy Steps to Making Whipped Cream - for normal recipe or for dairy whipped cream
  1. Start by chilling the cream, the bowl and the beaters or whisk in the freezer for 10 to 20 minutes
  2. Pour one cup of whipping cream into the bowl and beat until it holds soft peaks. Soft peaks should fold over when the beaters or whisk are lifted. If using an electric mixer, start on medium speed to prevent splattering, then speed up. If using a whisk, circle it vigorously in the cream, watching as it thickens. It’s a workout for your arm and shoulder! You’ll know you’ve over-beaten it if the consistency starts to turn buttery.
  3. Once soft peaks start to form, you can add sugar (one or two tablespoons), and any other flavorings you like. Beat again until soft peaks form.

Tips for a Successful Whipped Cream

  • One cup of whipping cream makes about 2 cups of whipped cream.
  • For flavoring, one teaspoon of vanilla is often added per cup of whipping cream. But the flavoring possibilities are endless; you can add other flavor extracts, liqueurs, or powdered cocoa. There are lots of flavored whipped cream recipes
  • If you’re using whipped cream on a dessert that will be sitting out for a while, adding icing sugar, rather than granulated sugar, in step 2 will help it keep its shape
  • Whipped cream can be kept covered in the fridge for about three days – but it will begin to break down if you have not added any stabilizer to it.
And here are some of the whipped cream that you can find in the market. For Cake frosting it's best to use non-dairy which is a little bit sweet





And if you wish to find out more you whipped cream method and type 

http://zachoes.blogspot.com/2011/04/fungsi-perihal-krim-putar-atau-whipping.html 
http://www.dianasdesserts.com/index.cfm/fuseaction/bakingtips.Frostings/Frostings.cfm-
atau-whipping.html

http://fromintankitchen.blogspot.com/2012/05/whipping-cream.html

http://citarasawan.blogspot.com/2010/03/whipping-cream.html

I hope this helps.




Next Post - Butter Cake 

8 comments:

MaDiHaA a.k.a Ratna said...

tq for sharing this useful tips kak paty...

Paty's Kitchen - Cook with passion. said...

Thanks Madiha reference dari Zack dan Ita lebih detail..akak baru aje experiment sejak dua menjak ni..nak tahan memang kena letak gelatin sedikit

ady said...

as-salam kak
tq 4 the infor kak..useful tips ni..

Evelyn Gemina said...

Gud tips kak paty, tqvm : )

Paty's Kitchen - Cook with passion. said...

Thanks Ady, I learned after a few failures..

Paty's Kitchen - Cook with passion. said...

Thanks Eveyln.....I learned from the you tube

Rita Monica Cruz said...

Hi, I would like to ask, say i have a birthday cmg on the 25/8? can i bake the cake, frost it with whipped cream and chill in the fridge from 23/8?

Paty's Kitchen - Cook with passion. said...

Hi Rita..yeah you can do that..and that is how most bakery did. Importantly you have to chill the cake.And if you wish to havea smooth and nice finishing..chill and level it. Any work with cream need to be chill. Hope this help

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