There is nothing better than a cake garnished or filled with a soft, light cream with a delicate vanilla aroma. The light and airy texture of the whipped cream is suitable for garnishing and filling cakes, cupcakes and numerous other desserts. The cream recipe is simple, quick and only requires 3 ingredients for an incredibly delicious result. You can prepare a variant of the cream that recalls the taste of cheesecake with the addition of spreadable cheese. Be prepared to receive cheers and compliments from guests, but don't hope there are any leftovers left.
Ingrediants
Soft Vanilla Cream
- 700 ml of whipping cream
- 5 tablespoons (60 g) of sugar
- 1 1/2 teaspoons (7.5 ml) of vanilla extract
Soft Cheese Cream
- 100 g of cold sugar
- 140 ml of whipping cream
- 1 teaspoon (5 ml) of vanilla extract
- A tip of a teaspoon of sea salt
- 230 g of spreadable cheese
Steps
Method 1 of 2: Make the Vanilla Cream
Step 1. Place the bowl and whisk of the stand mixer or electric mixer in the refrigerator for 20 minutes
Cream whips best when cold, so place the bowl and whisk in the refrigerator to keep it cold while you work it. Leave the utensils in the refrigerator for 20 minutes while you prepare to whip the cream.
Alternatively, you can place the bowl and whisk in the freezer for 5-10 minutes
Step 2. Whip the cream on medium-high speed until it begins to thicken
Pour 700 ml of whipping cream into the cold bowl, then whip it with the planetary mixer or electric mixer. When it begins to thicken, reduce the speed to a medium level.
With the planetary mixer you will be able to whip the cream much faster than with the electric mixer
Step 3. Gradually add the sugar
Gradually pour it into the bowl while whipping the cream at medium speed. Try to distribute it as evenly as possible.
Step 4. Continue whipping the cream on medium speed until it is soft and thick
When you lift the whisk, small peaks of cream must form and immediately afterwards they must fall back losing their shape. At that point, you can turn off the mixer or the mixer.
Step 5. Add one and a half teaspoons (7.5ml) of vanilla extract
Measure the extract and pour it into the bowl with the cream. You can vary the quantity to make the vanilla taste more or less intense, according to your personal preferences.
Step 6. Whip the cream by hand until soft peaks begin to form
When you lift the whisk, the cream should be thick enough to form upward spikes that don't lose their shape. The tip of the cream peak must also keep its shape.
Don't give up if the cream doesn't thicken. Be patient and keep whipping until it reaches the correct consistency
Step 7. Store the cream in the refrigerator
When it has reached the right consistency, put it to cool in the refrigerator. It is important to keep it cold, otherwise it will fall apart. If you are ready to use it right away, there is no need to cool it down.
Method 2 of 2: Make a Soft Cheese Cream
Step 1. Cool the tureen, the whisk of the mixer or the electric mixer and the sugar in the refrigerator
If the tools and ingredients are not cold enough, they will heat the cream. The heat can hinder the process of incorporating air into the cream and causing it to swell. Chill sugar and cooking utensils by refrigerating them for the best possible result.
Step 2. Combine the sugar, cream, vanilla extract and salt in the bowl
Use 100 g of sugar (very cold), 140 ml of whipping cream, 1 teaspoon (5 ml) of vanilla extract and a teaspoon of sea salt. Set the mixer or mixer to medium-low speed and mix the ingredients until the sugar has dissolved completely.
- Using a low to medium speed, it should take about 2 minutes for the sugar to completely dissolve in the cream.
- Make sure the cream package states that it is "whipping" cream. Do not use a different type of cream, otherwise you will not be able to give it a thick consistency, suitable for filling or garnishing a cake.
Step 3. Whip the cream at high speed to make it thicken
When the sugar has melted completely, set the planetary mixer or electric mixer to maximum speed. Whip the cream for about 2 minutes or until it has thickened.
The cream must acquire a consistency similar to that of Greek yogurt
Step 4. Add 230g of cream cheese
When the cream has thickened, start adding the cheese gradually, 2 tablespoons (30 g) at a time, to obtain a soft cream. It will take about 30 seconds to incorporate the full serving (230g) of spreadable cheese.
- Use a cream cheese in a tub made from whole milk. Do not use cheese in tube cheese sauce.
- If you want, you can replace the spreadable cheese with mascarpone.
Step 5. Turn off the mixer or electric mixer and scrape the sides of the bowl
There will likely be lumps of sugar and cream cheese stuck to the whisk and sides of the bowl at this point. Scrape the surfaces with a spoon or silicone spatula to incorporate the sugar and cheese into the rest of the cream, giving it the correct texture and flavor.
Step 6. Whip the cream at high speed to make it soft and light
Now that all the ingredients are well combined with each other, whip them to give a light and airy texture to the cream. The time it takes to get the right density depends on the type of appliance and the temperature in the kitchen.
- If you are using a planetary mixer, whip the cream for about 2-3 minutes or until it is perfectly smooth.
- If you are using an electric hand mixer, it will take a little longer.
Step 7. Immediately put the cream in the refrigerator
When it has reached an airy and light consistency, turn off the mixer or the mixer, remove the cream residues from the whisk with the spoon or spatula to incorporate them into the cream and place the bowl in the refrigerator to prevent it from heating up. If you intend to use the cream right away, there is no need to cool it down.
