Search This Blog for Recipes. Just type in key words or recipe name.

Sunday, May 24, 2015

Whipped Cream Frosting. . . 3 Ways


If you are a person who doesn't like sweet frosting on a cake this is the topping for you.  Frosting by its very nature is meant to be sweet as it is usually composed of mainly sugar with some fat and flavouring added.  I'm one of those people who likes "real" frosting or icing on cakes but I can appreciate a less sweet version as well because cakes are sweet in themselves. One doesn't mind sacrificing a little sugar now and then, especially if one is pleasing someone else.  

I'm also one of those people who likes real whipped cream so what could be better than topping and filling a cake with billowy swirls of the creamy goodness.  And because whipping cream comes unsweetened you can add as little or much sugar as you wish.  

One drawback with whipped cream is its unstability as a frosting but this is easily remedied by the addition of a stabilizer.  I have found the cheapest and most convenient thing to use is instant pudding powder.  This is the kind you just add milk to and it produces a thick uncooked pudding.  I know there are other products on the market but they are more expensive (whipped cream stabilizers)  or tricky to use (thinking of gelatin).  Instant pudding is available anywhere in North America and it can be purchased quite inexpensively in almost any grocery store.  I often purchase the instant puddings in the dollar store at 2/$1.

The Whipped Cream Frostings use only a small amount of the pudding so the taste isn't really changed by the addition of the dry pudding powder. It adds some sweetness and vanilla flavouring but it's not overpowering and additional sugar and flavours such as vanilla should be added to provide a tastier product.  

Along with the plain Whipped Cream Frosting I have included a Cream Cheese and Chocolate variation.  All three are delicious atop a cake or cupcake and make wonderful fillings for cakes as well.  

As with any dessert, great care should be taken not to eat the whole batch by yourself.  Spread the love around to family and friends and enjoy eating this together.  

Refrigerate any desserts containing the Whipped Cream Frostings.  

 
Whipped Cream Frosting
3 cups very cold whipping cream
3 tablespoons instant vanilla pudding dry powder
3 tablespoons sugar or to taste
1 teaspoon vanilla extract or vanilla bean paste
Food colouring, optional

Beat the whipping cream with the remaining ingredients until a stiff peak is formed.  DO NOT WHIP INTO BUTTER.  A portion of the frosting may be coloured to decorate cakes.

I have used several different flavours of pudding to achieve different frosting flavours but the frosting will take on a light shade of the pudding colour. 

Makes enough to fill and frost a 2- or 3-layer 8 or 9-inch cake.

Place the very cold whipping cream, pudding powder, sugar and vanilla in the bowl of your mixer.  Beat on high speed until a stiff peak is formed.  Don't leave this when you are beating because it can turn into butter in a matter of seconds once the stiff peaks are formed.  


The Whipped Cream Frosting spreads and pipes beautifully allowing you to create pretty swirls on cakes and desserts.



For a less delicate frosting add some cream cheese.

Whipped Cream Cheese Frosting
3 cups whipping cream
3 tablespoons instant vanilla pudding dry powder
3 tablespoons sugar or to taste
1 teaspoon vanilla extract or vanilla bean paste
1 8-ounce package cream cheese, room temperature
2 tablespoons sugar

Whip the cream, pudding powder, sugar and vanilla together until a stiff peak is formed.  DO NOT WHIP INTO BUTTER.  Lay aside.  I have to use the same mixer bowl so I scrape the whipped cream mixture into a large bowl and refrigerate until needed.

Using a paddle attachment, beat the cream cheese until no lumps remain.  Add the sugar and beat until well incorporated.  Add the already beaten whipped cream to the cream cheese by using the lowest the lowest speed on your mixer.  Or you may fold in by hand. 

A small amount of very thick fruit puree, jam or curd can be added to a portion of the icing to make a filling between layers.  For each cup of frosting, add 2 tablespoons to ¼ cup thick puree, jam or curd. 

Makes enough to fill and frost a 2- or 3-layer 8 or 9-inch cake.


Beat the cream, sugar, pudding powder and vanilla together.  Lay aside.  Beat the cream cheese and sugar together until creamy and smooth.  Fold the cream cheese and whipped cream mixture together until no streaks show. 


The Whipped Cream Cheese Frosting also spreads and pipes beautifully.  The tangy flavour of cream cheese is prominent in the flavour of the frosting.  


For the chocolate lovers try the chocolate version.

Whipped Cream Chocolate Frosting 
1 cup chocolate chips
3 tablespoons evaporated milk
1 recipe Whipped Cream Frosting or Whipped Cream Cheese Frosting

Melt chocolate chips and milk together in microwave for 1 minute, stirring after 30 seconds.  It may take more or less time depending on the strength of your microwave oven.

Let chocolate mixture cool to room temperature and fold into either the Whipped Cream Frosting or Whipped Cream Cheese Frosting.  

Makes enough to generously fill and frost a 3-layer 8 or 9-inch cake. 


Melt the chocolate chips with a little milk and cool to room temperature before folding into either the Whipped Cream or Whipped Cream Cheese Frostings.  


Billows of creamy chocolate makes the chocoholic's heart beat for joy!  


Here's a birthday cake I threw together for someone I'm very close to.  I used the Whipped Cream Cheese Frosting colouring a portion for decorating.  I also mixed some of the frosting with cooked strawberries for a nice filling.  (Cooked fruits are a much better choice for fillings as fresh fruit can actually go mouldy in the cake if not eaten immediately.) Unfortunately, for this cake the top was somewhat scraped off when I was storing it in the refrigerator.  Good thing I know this person so well.

A trio of cupcakes.  From the bottom, clockwise:  Whipped Cream Chocolate Frosting, Whipped Cream Frosting and Whipped Cream Cheese Frosting.

1, 2 or 3.  Pick your choice.



49 comments:

  1. Replies
    1. Thanks. It's one of our favourites.

      Delete
  2. Replies
    1. Any cake with a whipped cream or cream cheese frosting should be refrigerated. It should be alright at room temperature for a couple of hours unless it is very hot.

      Delete
  3. have you attempted to make this 24hr before? plan on piping flowers like yours, just wondering if they would still be flowers next day?

    ReplyDelete
  4. This is best served the same day but the cream cream on the cakes should still be quite good the next day if kept refrigerated. The flower swirls on cupcakes or cake should keep their shape well. If you are piping flowers to arrange on a cake you can freeze them and lay them on frozen.

    ReplyDelete
    Replies
    1. I used the cream cheese version, it was delicious! I made 2 tiered mini cakes, iced and decorated. Put in freezer for 3 days for upcoming bridal shower. They held up perfect! 1 hour drive time in car and on dessert table for 3 hours. They were a HUGE hit.thanks for this amazing recipe!

      Delete
    2. Thank you for your lovely comment. So happy your cakes were such a success!

      Delete
  5. This comment has been removed by the author.

    ReplyDelete
  6. Do you mean thicking cream

    ReplyDelete
    Replies
    1. If I understand your question correctly, yes, very thick whipping cream. At least 35% milk fat.

      Delete
  7. Do you rewhip the frosting after you take it out the refrigerator?

    ReplyDelete
    Replies
    1. I have never refrigerated the frosting in a bowl. I always whip it the day it is to be used. If the cake is for the next day I frost it and then refrigerate the frosted cake. If you refrigerate a bowl of whipped cream frosting it will deflate some when stirred. I have never rewhipped it so I'm not sure what would happen. Maybe you could try a small amount a few days before you need to use it and see what happens if it is rewhipped. Let me know what happens.

      Delete
    2. I rewhipped it with a spoon because I had to put food coloring so I can use it tomorrow and I'm having a hard time keeping it cold and holding its shape so I'm hoping if I put back in the fridge it will get cold to hold its shape for me to use tomorrow

      Delete
    3. I hope that works for you. It should become more workable the colder it becomes. If your hands get warm when piping the cream, I find wearing a pair of thin gloes helps keep the bag from getting too warm.

      Delete
    4. It's not coming out when I try to pipe it the way I want it to. What should I do?

      Delete
    5. Did you use a whip cream or heavy whipping cream?

      Delete
    6. It has probably lost its structure. You may have to start over again. It is best to frost the cake as soon as the cream is whipped. Did you try rewhipping? You have to be careful because you can over whip and turn it to butter. Don't know if that will help. Maybe add more instant pudding to firm up the mixture. Place the cream in the freezer for a few minutes before rewhipping or adding the pudding. The colder the better. I'm only guessing what to do because I've not had this problem.

      Delete
    7. Did you use heavy whip cream or whip cream

      Delete
    8. I used whipping cream which is 35% butterfat.

      Delete
  8. Hi, what's the difference between whipped cream frosting and whipped cream cheese frosting? Which one could stand the room temperature? Which is your recommended frosting? Which one is better? Thank you.

    ReplyDelete
  9. The Whipped Cream Frosting is basically a sweetened stabilized whipped cream. The Whipped Cream Cheese Frosting is the basic recipe with the addition of cream cheese. They will both stand up to room temperature for a couple of hours if the temperature is not too hot. If it is very hot try and keep the cake refrigerated as long as possible before bringing it out on display. Keep it out of direct sunlight for best results. I would recommend either for frosting a cake. It's a matter of taste more than anything. Don't make me choose which one is better. They're both delicious! :)

    ReplyDelete
  10. I'm throwing a party tomorrow afternoon. I've made 2 batches of 48 mini cupcakes. If I frost them now, will they be OK for tomorrow?

    ReplyDelete
    Replies
    1. Yes, they will be perfectly fine. Just refrigerate until tomorrow.

      Delete
  11. Do I need to use whipping cream, or heavy whipping cream?

    ReplyDelete
    Replies
    1. I use regular whipping cream which has a 35% fmilk fat content. I don't think it will make any difference just as long as your container says whipping cream.

      Delete
  12. Would this frosting work for a textured effect, I need to use the grass tip to make a "fuzzy" type frosting for a pullapart cupcake bear. The lemon curd filled cupcake tastes best with the whipped cream cheese frosting, but I'm not sure if it will work. Would this be a "stiffer" frosting for a better effect?

    ReplyDelete
    Replies
    1. You should be able to use the grass tip. To make sure it is "stiff" enough, you could add an extra tablespoon dry pudding mix. If the weather is very warm or if you have warm hands the cream may break down while piping. Try and do this in the coldest place in your house during the summer months. I keep the remaining frosting in the refrigerator so it will be very cold when I put it in the piping bag when needed. Hope your cake turns out just fabulous! Mmmmm...lemon curd and whipped cream....drool.

      Delete
  13. i just wanna make sure its regular sugar not powdered??

    ReplyDelete
    Replies
    1. I use regular white sugar. You can use powdered sugar but it will be sweeter.

      Delete
  14. If I want to use gelatin instead of pudding, how much gelatin would I use?

    ReplyDelete
    Replies
    1. Have a look at this post on Stabilized Whipped Cream http://stuffedatthegills.blogspot.com/2014/04/stabilized-whipped-cream.html

      I used 1 teaspoon gelatin dissolved in 4 tablespoons water. The above post will also give you two other alternatives to using pudding. Hope this helps.

      Delete
  15. I am using it to frost a car cake for my son's birthday party day after tomorrow. Can i frost today and keep in refrigerator. Temps are around 70 so not too hot. I am working tomorrow all day and have tons of things to make more. What do u think?

    ReplyDelete
    Replies
    1. Yes, I think it will keep until then. I'd take the chance, especially if you have so much to do.

      Delete
  16. Thanks a lot for your recipe. Cake held up well for two days in refrigerator.Just colors of the icing bled a bit!! Even then it was a hit. Thank a lot again

    ReplyDelete
    Replies
    1. So glad your cake was a great success!

      Delete
  17. Does fondant bond with the whipped icing? I have someone that wants a cake covered in fondant but whip icing underneath. I talked her out of covering in fondant but still need to put a fondant bottom border and a fondant character on top.

    ReplyDelete
    Replies
    1. Some people do use fondant over whipped cream frosting but whipped cream frosting is really not sturdy enough to hold the heavy fondant and may make the fondant weep underneath. But, that being said, I think your idea of a border and character on top should be all right as long as it isn't done too far ahead of serving. Let me know how it turns out.

      Delete
  18. I have made cakes multiple times with your frosting now but somehow when i am at last part of frosting the cream starts to feather and becomes watery therefore piped flowers are not holding their shape!Any advice

    ReplyDelete
    Replies
    1. I'm not sure what would be wrong but here are a few thoughts. Is the room too warm. I know my kitchen can be very warm in the winter. I sometimes have to use smaller amounts in the piping bag and keep the extra frosting in the refrigerator until needed. Make sure your cream whipping cream with at least 35% butterfat content. You could try using a little more pudding mix which may help some. Hope this helps.

      Delete
  19. You are right that must be it. Kitchen becomes warm plus by the time i am frosting last bit of my decoration frosting has been out for a good amount of time. Next time will try with small batches at a time. I will post my last cake made with your frosting. Thanks again!!

    ReplyDelete
    Replies
    1. Looking forward to seeing your cake!

      Delete
  20. Thank you so much for this idea Lois! Tastes wonderful and works perfectly. Creamy, light, and so easy to pick up pudding anywhere!

    ReplyDelete
    Replies
    1. Glad it's working so well for you.

      Delete
  21. When using food coloring, is it best to use gel or liquid? Do i food it in? Does it break down the frosting at all? Should i color it then refrigerate it for a while then start piping?

    ReplyDelete
    Replies
    1. I find the gel or concentrated colours the best. The liquid colors are so weak that you do have to use quite a lot of liquid but I don't think the liquid colour will break down the cream unless you use a great lot of it. I'd colour it first before refrigerating.

      Delete
    2. So can i color it and immediately pipe?

      Delete
    3. Yes, you can use it immediately.

      Delete