Wednesday, October 22, 2014

Whipped Fresh Cream Frosting Recipe & Tips

300ml of Thickened Cream
60g Icing Sugar (sifted)
1 teaspoon of Vanilla Extract
Stabalizer (0.5 teaspoon + 1 tablespoon Water)

Put all the ingredients in a chilled mixing bowl. Beat slowly at first until it starts to thicken then it can be raised.

Stages of cream as it is getting whipped.
1. Chantilly Cream - Barely thick and leaves trails in the cream but does not hold.

2. Soft Peak - The cream falls over when it's picked up by the whisk.

3. Stiff Peak - The cream can withstand piping and is the kind of texture to be use for froasting.

4. Over-Whipped - Butter forms and curdled.

- If you have slightly over whipped, simply pour more 1/4 the amount you started with, reduce the speed to low to incorporate it and then increase speed to continue beating.
- If you overwhipped your cream, continue whipping until it all turn to butter and you can use it for other bakes.

Chocolate Whipped Fresh Cream Frosting Recipe
60g of Chocolate Coco Powder
- Sift Chocolate Coco Powder with Icing Sugar

Recipes that is topped with this Frosting:
Pomegranate Bundt Velvet Cake Coming Soon

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

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