Buzz
While fresh cream is often used to garnish desserts like ice cream or pastries, it can also serve as a delightful topping for cakes. If you plan to decorate a cake with fresh cream, it's crucial to whip the cream to a stiffer consistency to ensure the decorations hold their shape. By using the right ratio of fresh cream and gelatin, you can achieve a light and fluffy texture perfect for cake decoration. This recipe yields 2 cups of fresh cream, enough to decorate a 23cm round cake. For larger cakes or multi-layered designs, simply double the ingredients to ensure you have enough cream.
Ingredients
- 1 cup fresh cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon gelatin powder
Steps
Making Cake Frosting with Fresh Cream
Chill the utensils for about 10-15 minutes. Before preparing the frosting, place a large metal bowl and the metal whisk attachment of your mixer in the freezer to chill. The frosting will whip up more easily when the utensils are cold.
- If you don't have a metal bowl, a plastic one can be used. However, metal is preferred as it retains cold better, helping the cream stiffen.
- Ensure your bowl is large enough to hold 2 cups of frosting without spilling.
Double the recipe if you're making a double-layer cake. This recipe yields 2 cups of frosting, enough for a standard single-layer cake. If you're making a two-layer cake and want to spread frosting between the layers, double the ingredients to ensure you have enough frosting.
Dissolve gelatin in room temperature water. While chilling the utensils, mix ½ teaspoon of gelatin powder with 1 tablespoon of water in a small bowl. Stir until the gelatin dissolves, then set it aside.
Add the remaining ingredients to the chilled metal bowl. Remove the bowl and whisk from the freezer, and add 1 cup of fresh cream, 1 tablespoon of powdered sugar, and 1 teaspoon of vanilla extract to the bowl. Do not add the dissolved gelatin at this stage.
- Keep the fresh cream refrigerated until ready to use.
Whip the ingredients at medium speed. Use a mixer to blend the fresh cream, sugar, and vanilla at medium speed for about 3 minutes, or until the mixture thickens. The thickened mixture will appear larger than the original due to the incorporation of air bubbles.
Add gelatin and continue whipping for 3-5 minutes. Once the mixture begins to thicken, add the dissolved gelatin and continue mixing at medium speed. Gelatin stabilizes the frosting, so the mixture will become firm and fluffy as you incorporate it.
Stop whipping when stiff peaks form. After 3-5 minutes, check if the mixture forms stiff peaks. Remove the whisk and observe the frosting. If the peaks stand upright when the whisk is lifted, the frosting is ready. If the peaks are soft, continue whipping for another 1-2 minutes before checking again.
- Avoid overmixing, as the mixture may separate and spoil.
Transfer ⅓ of the frosting into a piping bag and set aside (optional). Reserve ⅓ of the mixture for decorative piping. After filling the piping bag, refrigerate it while you frost the cake.
- If you don’t plan to decorate the cake with piped designs, skip this step.
Frosting the Cake
Spread the frosting from the bowl onto the cake. Use a plastic spatula to scoop all the frosting from the bowl and place it on the cake. At this point, you’ll have a large portion of frosting in the center of the cake.
- Ensure the cake has cooled completely before applying the frosting.
- If you’re frosting a two-layer cake, spread half of the frosting on the bottom layer. Use the spatula to smooth the frosting evenly. Then, place the second layer on top and add the remaining frosting to the top of the cake.
Smooth the frosting evenly across the cake. Move the spatula in small circular motions to spread the frosting outward from the center, covering the edges of the cake. The goal is to create an even layer of frosting on top and spread the excess around the sides.
Spread the remaining frosting around the sides of the cake. Tilt the spatula downward and toward you to spread the excess frosting from the edges downward. Use short, even strokes to coat the sides of the cake. Continue until the entire cake is evenly frosted.
Adding Additional Decorations
Create a simple design with wavy patterns on the frosting. If you don’t want to pipe decorations but still want to add some flair, use the spatula to create wavy patterns on the frosting. Twist the frosting into small waves across the entire cake for a simple yet elegant design.
Smooth the cake surface with a spatula before piping decorations. To achieve a perfectly even surface for piping, move the spatula around the cake. Work in circular motions around the edges before smoothing the top. Pull the spatula toward you to remove any excess frosting.
Pipe decorative designs onto the cake. After spreading an even layer of frosting, take the piping bag out of the fridge and begin creating patterns. Pipe borders around the edges and add floral designs or decorative dots on the cake's surface.
- Practice piping on parchment paper before working directly on the cake.
Refrigerate the decorated cake. Before serving, chill the cake in the fridge for at least 30 minutes to allow the frosting to set. The frosting will maintain its shape for 2-3 days if refrigerated, or a few hours at room temperature.
- If left at room temperature for more than 3-4 hours, the frosting will soften, lose its stiffness, and melt.
Tips
- Add 2-4 tablespoons of powdered sugar to the mixture if you prefer a sweeter frosting.
- For a vegan/vegetarian option, use agar as a plant-based substitute for gelatin.
Warnings
- Avoid over-whipping the fresh cream, as it may separate and become unusable for the cake.
What You'll Need
- Large metal bowl
- Hand mixer
- Plastic and/or metal spatula
- Offset spatula
- Piping bag
