Frosting A Wedding Cake: Whipped Cream Technique

If you're looking to make a wedding cake with whipped cream frosting, there are a few things to keep in mind. Firstly, you'll need to decide on the recipe for your whipped cream frosting, which typically includes heavy cream, sugar, and vanilla. You can also add food colouring if you want a particular colour scheme. Once you've made your frosting, it's important to work quickly as it won't stay stiff for long. You can then use a spatula to apply the frosting to your cake, being careful not to over-whip the cream. With the right recipe and technique, you can create a beautiful and delicious wedding cake with whipped cream frosting.

How to make whipped cream frosting

To make whipped cream frosting, you will need heavy cream, confectioner's sugar, and vanilla extract. You can also add a few drops of gel or oil-based food colouring if you want to colour the frosting.

Start by combining the heavy cream, sugar, and vanilla extract in a large bowl. If you are using a food processor, you will need to add the ingredients to the bowl of the food processor fitted with a metal blade. If you are using a stand mixer or handheld mixer, use a low speed and whisk/mix for about 30 seconds.

Once the ingredients are combined, increase the speed to medium-high and whip the cream until it thickens slightly. Continue to whip, checking often, until the whipped cream just barely comes to stiff peaks and holds its own shape. Be careful not to over-whip, as this will result in a grainy or chunky texture.

Once the whipped cream has reached the desired consistency, it is ready to be used to frost your cake. You can layer, fill, cover, and decorate the cake as you like. This recipe makes approximately 3 ¼ cups of frosting, which is enough to cover a 2-layer 8” or 9” cake or generously frost 12 cupcakes.

Adding colour to your frosting

If you want to add colour to your frosting, you can use gel or oil-based food colouring. Add a few drops of your chosen colour to the whipped cream frosting and mix on a low speed for about 30 seconds. Use a silicone spatula to scrape the bowl and ensure the icing sugar is fully incorporated into the cream. Then, mix again on low to medium speed, before increasing to maximum speed for about 1 minute. You'll see the whipped cream begin to change and form bubbles. When you start to see ripples, stop the mixer and check the frosting for stiffness.

How to use a food processor to make frosting

To make frosting with a food processor, you will need to add all of the ingredients to the bowl of the food processor. It is important to use softened butter that is still cool to the touch, as warm butter can result in buttercream that is too soft. If you are making a chocolate buttercream, you can add melted chocolate, butter, powdered sugar and milk to the food processor and mix until smooth and creamy. If you are making a whipped cream frosting, you can add heavy cream, powdered sugar, and vanilla extract to the food processor and mix until thick and creamy.

When using a food processor, it is best to work in smaller batches to avoid burnout. You should mix on high for 30 seconds, then scrape the bowl and mix again for another 30 seconds until smooth. This should only take a minute in total. If you are using a mixer, you should start on low speed and then finish on a higher speed once the sugar starts to mix into the butter.

If you are making a whipped cream frosting, you should start mixing on low to medium speed and then increase to maximum speed for approximately one minute. You will see bubbles forming at first, and then ripples. When you see ripples, stop the mixer and check for stiffness. If the whipped cream looks grainy or chunky, it has been over-whipped.

How to make a stable whipped cream frosting

To make a stable whipped cream frosting, it's important to start with cold ingredients. Place your bowl and whisks in the fridge for 15 minutes before you begin. This is because the fat in cold cream is solid and more structured, making it easier to incorporate air and create stable peaks when whipped. If the cream is warm or at room temperature, the fat is softer and more likely to break down, which can result in a runny or grainy texture.

In a large bowl, combine mascarpone, icing sugar and vanilla. Mix on a low speed for about 10 seconds, and then turn up the speed to a medium-high and mix until well combined (about a minute). If using a stand mixer, use the whisk attachment. Add in the whipping cream and mix on a low speed for about 10 seconds to allow everything to combine without splattering. Then, turn up the speed to a medium-high and whip until you reach stiff peaks.

You can also add gelatin to your whipped cream to help stabilise it. Simply whisk the gelatin with water until it's smoothly combined, and then add it to your whipped cream mixture.

How to decorate a wedding cake with whipped cream frosting

To decorate a wedding cake with whipped cream frosting, you will first need to make the frosting. To do this, combine heavy cream, powdered sugar and vanilla extract in a large bowl. You can also add a few drops of gel or oil-based food colouring if you want to colour the frosting. Use a stand mixer or handheld mixer with a whisk attachment on low speed and whisk/mix for about 30 seconds. Scrape the bowl with a silicone spatula to ensure the sugar incorporates into the cream, then mix/whisk again on low to medium then maximum speed for approximately 1 minute. The whipped cream will begin to change and you will see bubbles forming at first. When you begin to see ripples forming, stop the mixer and check for stiffness. The mixture should look thick and creamy and form a slight peak when lifted. It will not be fluffy.

Once you have made your frosting, you can start to decorate your cake. Starting on low to medium-low to prevent splashing, increase the speed to medium-high and whip the cream until it thickens slightly. Add the confectioner's sugar and vanilla. Continue to whip, checking often, until the whipped cream just barely comes to stiff peaks and holds its own shape. Do not over-whip. Layer, fill, cover and decorate the cake as you like.

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