0:00
Whipped cream frosting is light and refreshing and not too sweet
0:04
In this tutorial, I'll show you how to make it stable enough for piping and for smooth frosting on cakes
0:09
and also how to store it and fix it if anything goes wrong. To make stabilised whipped cream frosting, the key ingredient is gelatin
0:21
Mix it with cold water until there are no big lumps in it, but it will be very grainy
0:26
Leave it to rest, called blooming, while you start on the whipped. cream. It's best to chill your mixing bowl and whisk in the fridge so they're really cold
0:35
which will give you the thickest whipped cream. Pour heavy whipping cream or double cream into the
0:40
mixing bowl and add powdered sugar or icing sugar and vanilla. Whip the cream using a speed no more
0:46
than four if you're using a stand mixer so that you can watch the cream closely and you won't
0:51
overmix it. After about two minutes you'll notice that the cream looks thicker and it's starting to look
0:57
a bit foamy around the edges. Stop mixing now. Your gelatin should be a solid jelly by now
1:04
which means it's bloomed and this will give you the smoothest whipped cream frosting. Put it into
1:09
the microwave for 10 seconds to make it liquid again and stir it until it smooth It shouldn be hot but if you feel heat from the bottom of the bowl let it sit for a few minutes until it barely warm Start mixing your cream again still only using a low or medium low speed
1:25
and very gradually pour the gelatin into the mixing bowl so that it gets slowly incorporated into
1:31
the cream without forming any lumps. Keep whipping the cream, and after another two minutes or so
1:37
you'll see that the whisk is leaving very defined texture behind it, which stays there. It doesn't
1:42
sink back into the cream even if you stop the mix. If you drag a spatula through the whipped cream now, you should leave clear trails in it
1:49
and it should hold peaks when you pull the spatula up. If you take your whisk attachment off and hold it up, the peak should still point upwards
1:57
Look how gorgeously smooth and silky this is! I'll show you some troubleshooting tips for fixing problems with whipped cream frosting later in this tutorial
2:07
You can use this whipped cream as filling and frosting for cakes and cupcakes
2:11
and you can also pipe with it, to use it as a fixer. To use it as a filling, either spread it onto cake layers or pipe it on
2:18
I'm piping a ring of whipped cream around each cake layer to hold in strawberry jam
2:23
Once you've assembled your cake, cover it in a crumb coat, which is a very thin layer of frosting to trap any crumbs so that they don't get into your final layer of frosting
2:32
Don worry about making this frosting very neat because you going to cover it up in a moment This final layer is going to be thicker and you need to scrape around several times with a cake comb to get smooth straight sides
2:44
Touching up any indents by spreading more whipped cream frosting over those areas and then scraping again
2:50
Make sure you spread the frosting up above the top edge of the cake so that it sticks up
2:55
And that way when you swipe sideways over the top edge, you'll create sharp angles from the sides to the top of the cake
3:02
This stabilized whipped cream frosting is stiff enough to pipe with, and it will hold its shape
3:08
so you can pipe borders and swells and other details with piping bags and any piping tips you like
3:14
The border around the bottom of this cake is a number 32 open star tip
3:18
and I'm using the same tip to pipe swells onto the top of the cake, between these strawberries
3:23
You can see all the definition of the texture in the piping because of the gelatin in the whipped cream
3:28
which makes it possible to achieve piping like this. To store a cake frosted with whipped cream, put it in the fridge in an airtight container like a tupperware because cream absorbs the taste of everything else in the fridge, so you want to make sure it's sealed
3:42
The cake will taste best about an hour after taking it out of the fridge as it comes to room temperature and gets softer
3:50
After slicing the cake if you don finish it press cling film or saran wrap against the sliced cake pressing it gently into the frosting around the edges to secure it Then put it back into the fridge Store any leftover whipped cream in an airtight container in the
4:05
fridge for three days. The most common challenge with whipped cream frosting is that the consistency isn't right
4:11
If you stop before it forms peaks, it won't hold its shape and it will slide off your cake or
4:16
cupcakes. If it looks curdled and lumpy, it's either overmixed or it's a problem with the gelatin
4:23
If you mixed the cream for too long, add some more cream and fold it in, and the whipped cream
4:28
should become smooth again. As far as the gelatin, make sure you let it bloom after you mix it
4:34
so that it becomes solid, and after that, remelt it and stir it so it's smooth. Make sure it's not
4:41
hot when you add it to the cream, and also make sure you add it slowly while the mixer is mixing
4:47
because if you add it all at once, it will make the whipped cream lumpy. If that happens
4:51
I think the best solution is to frost your cake and then add some rustic texture with your offset spatchelor like this
4:57
to disguise the slightly uneven consistency of your whipped cream. I hope I've answered all of your questions about whipped cream frosting
5:04
If I didn't, ask me in the comments. Find this recipe and lots more on British Girl Bakes.com
