It can turn any dessert into deliciously beautiful masterpieces!
Use it to top cakes, cupcakes, trifles, pies and tarts, and even refreshing summer drinks, and you’ll discover how versatile this whipped cream can be. It is the most beautiful addition to your cakes, cupcakes, pies, tarts, and cool summer drinks. You can use this light, fluffy and decadent cream as a topping for your desserts to beautify them and taste just gorgeous. Flavored with sugar and vanilla essence, this whipped cream recipe is super indulgent and smooth as silk. Whether it’s a freshly whipped glass of cold coffee or a cake just out of the oven, a dollop of whipped cream on the top makes all the difference.
- It’s made with all-natural ingredients – no commercial stabilizers or gelatin used. Homemade Whipped Cream
- It’s fresh and creamy– in fact, more delicious than the store-bought ones.
- It will hold its shape for days – the below-mentioned ingredients will stabilize the whipped cream pretty well. The cream will not lose its shape or fall flat. Making whipped cream at home is extremely simple. All you need is just four basic ingredients — Cream — Heavy whipping cream create THE best, smooth, and silliest whipped cream. It peaks well and also stays fluffy for a longer time. For a creamy, melt-in-your-mouth taste and texture, always use heavy whipping cream with a 35% or higher fat content. Sugar — This homemade whipped cream recipe uses powdered sugar as it helps to stabilize and sweeten the whipped cream frosting. Cornstarch — This is what will thicken our whipped cream while retaining its creamy and smooth finish. It acts as a stabilizing agent. Vanilla essence — Adds a lovely hint of vanilla flavor and an exciting aroma to our delicious homemade whipped cream recipe. That’s all you need to whip up your very own whipped cream for cakes. It’s so fun to watch heavy cream transform into something so light, pillowy, soft, and airy. Whisk cream — Add heavy whipping cream to the chilled bowl. Beat the beat cream on low speed for 1-2 minutes. When the cream starts to thicken slightly, add powdered sugar to it. Add cornstarch to the cream and gradually increase speed to high. Assemble — Prepare your piping bag and attach a frosting tip to the bag. Fill the piping bag with homemade whipped cream. Frost your cupcakes or cakes with this homemade whipped cream. For perfect rosettes, remember to apply even pressure the whole time while you are frosting.
Cornstarch – recipe listed below. Cream of tartar Gelatin Homemade Whipped Cream Agar-agar + powdered milk (my go-to method)
How to stabilize cake cream with cream of tartar-
Use 2 cups heavy whipping cream, 2/3 cup powdered sugar, 1/2 tsp cream of tartar, and vanilla extract.
Combine sugar and cream of tartar in a bowl. Set aside. Start whisking the cream until soft peaks form. Slowly start to add this sugar-tartar mix to the whipping cream. Beat until firm peaks are formed.
Follow this recipe here for a step by step visual instructions.
Chilled cream for the best peaks — Cold whipping cream always works great for making the best homemade whipped cream recipe. Chill the whipping cream in the refrigerator overnight as it will whip up quickly and also create the best peaks. To hold shape — Whipped cream frosting needs to be stabilized to maintain its shape better. For this, you need to add either agar-agar or cornstarch to the cream while whipping. Skipping a stabilizing agent will let the cream lose its shape soon. Variation in whipping time — The beating time mentioned in this recipe is for a stand mixer. It varies for a hand blender and also for a manual whisk, which takes more time. Increase the blender’s speed gradually —Starting with the lowest speed level, gradually increasing to higher levels; otherwise, the liquid cream will splash all over the counter. It is best to level up the speed once the cream has thickened. Keep under cool temperatures — Whipped cream left in a hot environment for long will soften and lose its texture. It is best to store it in the refrigerator when not in use. Do not overbeat the cream — Over-whipped cream turns into butter, so beat it just until thick. We need it to be thick and stiff and not transformed into butter. Stores for 2- 3 days in the fridge — The homemade whipped cream for cakes keeps well for 2 to 3 days under refrigeration. Keep it in an airtight container for the best storage.
What to do with an over whipped cream?
First of all, stop immediately! To revive an over whipped cream, try this-
Take 2 tablespoons of over whipped cream in a bowl. Mix it with 3-4 tablespoons of fresh cream. Fold the two gently. If the grainy texture disappears, you are good to go. Try doing this trick with the whole over whipped batch. But if the cream separates into lumps, then I am sorry the cream has turned into butter. You have to start all over again.
Creativity has no end, and with luscious vanilla-flavored whipped cream like this, there is no limit to exploring! So, shall we begin with our dreamy creamy expedition? Should you make this homemade rich, creamy, and luscious whipped cream or any variation of it, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
CRAVING FOR MORE, TRY MY OTHER WHIPPED CREAM DELICACIES –
