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While many people have the habit of using whipped cream to decorate desserts such as ice cream cups or cupcakes, whipped cream can also become a delicious topping for cakes. If you want to decorate a cake with whipped cream, it’s important to remember to make the whipped cream stiffer so that the frosting doesn’t deform. By making the cake coating with the right ratio of whipped cream and gelatin, you will have a fluffy and perfect cake for decorating. The recipe in this article helps you get 2 cups of whipped cream, enough to decorate a round cake with a diameter of 23cm. If you want to decorate a larger loaf or have multiple layers, double the ingredients in the recipe to make sure there’s enough cream.
- 1 cup fresh cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla
- ½ teaspoon gelatin powder
Steps
Make cake frosting with whipped cream
- If you don’t have a metal bowl, you can use a plastic bowl. However, it’s best to use metal, because this material has the ability to keep cold, helping fresh cream to stiffen.
- Make sure your bowl is big enough to hold 2 cups of frosting without worrying about it spilling.
- Keep fresh cream in the refrigerator until needed.
- Avoid stirring the ingredients for too long, as the mixture will come apart and spoil.
- If you don’t want to decorate the cake with icing, skip this step.
Cover the cake with cream
- Make sure the cake has cooled down before you frost it.
- If you’re covering a cake with two layers, put half of the frosting on the bottom layer of the cake. Use a spatula to spread the frosting evenly over the top of the cake. Next, place the second cake layer on top of the icing, and spread the rest of the icing on top of the cake.
More textures
- Practice catching the whipped cream on the wax paper before working on the cake.
- If you leave the frosting at room temperature for more than 3-4 hours, it will soften, lose its firmness and melt on the cake.
Advice
- Add 2-4 tablespoons powdered sugar to the mixture if you prefer a sweeter frosting.
- If you want to make a vegetarian/vegan cake, use agar – this is a plant-based alternative to gelatin.
Warning
- Do not beat the whipped cream for too long, or the mixture will come apart in the bowl and cannot be used on the cake.
Things you need
- Large metal bowl
- Hand-held egg beater
- Plastic and/or metal dredges
- Powder scraper
- Ice cream bag
This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.
The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.
This article has been viewed 1,648 times.
While many people have the habit of using whipped cream to decorate desserts such as ice cream cups or cupcakes, whipped cream can also become a delicious topping for cakes. If you want to decorate a cake with whipped cream, it’s important to remember to make the whipped cream stiffer so that the frosting doesn’t deform. By making the cake coating with the right ratio of whipped cream and gelatin, you will have a fluffy and perfect cake for decorating. The recipe in this article helps you get 2 cups of whipped cream, enough to decorate a round cake with a diameter of 23cm. If you want to decorate a larger loaf or have multiple layers, double the ingredients in the recipe to make sure there’s enough cream.
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