The whipped cream glaze is able to give a truly heavenly look to your desserts. It is very soft and a spoon will be enough to hide any imperfections and add a fabulous taste.
Ingrediants
Whipping cream (use the amount indicated by the recipe or read the Tips section at the end of the article)
Optional
- Extra fine sugar (optional) - about 3 tablespoons per 240 ml of cream
- Vanilla extract (optional)
Steps
Method 1 of 4: Whip the Cream
Step 1. Chill the bowl and whisk to whip the cream
Leave them in the refrigerator for about twenty minutes.
Step 2. Whip the cream
Pour it into the cold bowl and whip it on a medium-high speed until it begins to thicken.
Step 3. Reduce speed to medium level
If you have decided to use sugar, add it at this time, and continue whipping.
Step 4. Check the consistency of the whipped cream
This is a fundamental detail in the use of icing:
- Whip the cream until soft little peaks form.
- Lift a small amount of cream with the spatula, if it is whipped enough, it should not fall back into the bowl.
- In case you have whipped the cream too much, it will be difficult to spread it and use it to glaze your desserts. Stop as soon as you see the little peaks appear! At this point it will be perfect and easily spreadable.
Step 5. If you wish, add a few drops of vanilla extract
Wait until the cream has reached the desired consistency and then stir in the vanilla. Stir with a spoon.
If you want to add a different flavor, read on
Method 2 of 4: Apply the frosting
Step 1. Use a swivel stand
The icing will have a very soft consistency and will be easier to apply on the turning cake, reducing the possibility of messing up the kitchen and ensuring a smooth and even layer is created.
Step 2. Pour the icing into the center of the cake
Step 3. Starting at the top, spread the cream towards the sides of the cake
Turn the stand to quickly complete all areas of the cake.
Step 4. Sand the sides and top
Use a flexible spatula or a rounded knife and quickly smooth out the icing to make it even. If you wish, create decorations on the edges by forming small tops.
Step 5. For a cupcake:
- While icing a cupcake, always hold it with one hand.
- Place a dollop of frosting on top of the cupcake.
- With a rounded knife, spread the icing evenly. Try to make a single movement.
- Leave a center spike and create a swirl around the end.
Method 3 of 4: Storage
Whipped cream glaze doesn't like hot climates. So, if you have decided to prepare it during the summer months:
Step 1. Store the glazed cakes in the refrigerator until serving or decorating
Before decorating your desserts with gel dyes, put them to cool in the refrigerator so that the icing takes on the right consistency
Step 2. Do not leave a frosted cake at room temperature for over an hour
If necessary, cut it in half and serve it on the table only at the right time.
Method 4 of 4: Alternative Flavors
You don't need to give your frosting the classic cream or vanilla flavor. It is possible to use different aromas and flavors to increase the intensity of taste. Add one of the following flavors as you add the sugar to the cream.
Step 1. Add a berry or strawberry puree
Use about 225g of puree for every 720ml of cream.
Step 2. Add a fruit puree
Follow the directions from the previous step. Make sure that the taste of the fruit does not overpower that of the dessert.
You can also use some fruit juice. For example, add 120 ml of orange or lemon juice, preferably freshly squeezed, to the cream
Step 3. Add the chocolate
Add 25 g of quality cocoa and balance the bitterness with 6 tablespoons of sugar. The chocolate glaze needs to rest for at least an hour in the refrigerator to allow the cocoa to dissolve completely.
Step 4. Finished
Advice
- A medium sized cake will need about 720ml of whipping cream.
- Powdered sugar dissolves more easily in cream.
