Whipped Cream Frosting: A Dreamy Wedding Cake Delight

Making whipped cream frosting is a great way to add a light and airy finish to your wedding cake. Unlike buttercream, whipped cream is a relatively simple and delightfully fluffy option that lets the cake shine. While standard whipped cream may not be stable enough to hold its shape, there are ways to ensure your frosting doesn't melt or lose its form. One way is to stabilise the cream with gelatin, which keeps the frosting sturdy at room temperature. Another method is to use cornstarch, which is flavourless and helps the frosting hold its shape.

Choosing the right ingredients

Heavy Whipping Cream

The base of your frosting is heavy whipping cream, which provides the light and airy texture characteristic of whipped cream. It's important to use cold heavy cream, straight from the refrigerator, to achieve the best results. Ensure that you don't use heavy cream, as advised by one source, as this contains less fat and yields less stable results.

Powdered Sugar

Also known as confectioners' sugar, this ingredient adds sweetness to your frosting. The amount of sugar you use will depend on your taste preferences, but typically, whipped cream frosting recipes call for less sugar than other types of frostings, resulting in a light and not-too-sweet flavour.

Vanilla Extract

Vanilla extract is commonly used to add a subtle, sweet flavour to your frosting. It enhances the natural flavours of the cream and sugar without overwhelming them. You can adjust the amount of vanilla extract to your taste or even substitute it with other flavourings such as almond extract, lemon zest, or instant espresso powder.

Stabilizers

To ensure your frosting holds its shape and doesn't melt, you'll need to stabilise it. This can be done using gelatin, cornstarch, or pudding mix. Gelatin is a popular choice, as it keeps the frosting sturdy and stable at room temperature. Cornstarch is another effective stabiliser that thickens the mixture without altering the taste. Alternatively, pudding mix, such as white chocolate or vanilla, can be added to stabilise the frosting while also adding flavour and colour.

Additional Ingredients

Depending on your desired flavour and texture, you can incorporate additional ingredients. Cream cheese, for example, can be added to create a creamier texture and a subtle tangy flavour. Fresh berries, such as strawberries or blueberries, can be blended into the frosting for a burst of flavour and a pop of colour.

Using the right equipment

Mixing Bowls:

Start by choosing the right mixing bowls. It's recommended to use a large mixing bowl, preferably made of metal, to beat the cream and other ingredients. Using a chilled metal bowl helps to achieve better results, so it's a good idea to chill the bowl in the refrigerator before using it.

Electric Mixer:

An electric mixer is a must-have tool for making whipped cream frosting. It helps to beat the cream and other ingredients until they reach the desired consistency. You can use a stand mixer or a hand-held mixer with a whisk attachment. Make sure the mixer has a low and high-speed setting to control the whipping process effectively.

Spatula:

A good offset spatula is your best friend when it comes to frosting a wedding cake. It helps you spread the frosting evenly and smoothly across the cake layers, creating a professional finish.

Measuring Cups and Spoons:

Accurate measurements are crucial in baking. Always use measuring cups and spoons to measure the heavy cream, sugar, vanilla extract, and other ingredients to ensure the right proportions and achieve the desired consistency.

Microwave:

If you're making a stabilized whipped cream frosting, you'll need a microwave to heat up the gelatin and water mixture. A microwave-safe measuring cup or bowl is ideal for this purpose.

Refrigerator:

Chilling is an important step in the process. You'll need a refrigerator to chill the mixing bowl, beaters, and any other ingredients that need to be kept cold, such as the heavy cream.

Other Tools:

Other useful tools include a saucepan for heating the cornstarch and sugar mixture, a whisk for combining dry ingredients, and a rubber spatula for folding and mixing the batter gently.

Remember, using the right equipment will make the process of making whipped cream frosting for a wedding cake much easier and help you achieve the desired consistency and texture.

How to make a basic frosting

Ingredients

• 2 cups heavy whipping cream
• 1 cup powdered sugar (also called confectioner's sugar)
• 1 teaspoon vanilla extract
• 1 teaspoon unflavoured gelatin (optional)
• 1 1/2 tablespoons cold water (optional)
• 1/4 cup cornstarch (optional)

Method

• Place a metal bowl and the whisk attachment of a stand mixer (or the beaters of a hand-held mixer) in the freezer to chill for at least 15 minutes.
• In a large mixing bowl, beat the cream with the whisk attachment of an electric mixer until soft peaks begin to form.
• Add the powdered sugar and vanilla. If you are using gelatin, now is the time to add it. Continue beating until stiff peaks form.
• If you are using cornstarch, combine it with the powdered sugar and slowly stir in 1/2 cup of cream until smooth. Place on medium heat and stir constantly until the mixture thickens and almost comes to a boil. Remove from heat and allow to cool to room temperature.
• Once the cornstarch mixture has cooled, add it to the cream mixture and continue beating until the cream forms stiff peaks. Be careful not to overbeat.
• Use immediately to frost your cake.

Tips

• This basic frosting recipe is perfect for those who find buttercream too heavy. It is light, fluffy, and not too sweet.
• If you want a sturdier frosting that will hold its shape for several days, you can stabilise the whipped cream by adding gelatin.
• This frosting is best used on one- or two-layer cakes. It is not recommended for a wedding cake tower as it is a softer icing and does not form a crust.
• Store the frosted cake in the refrigerator and keep it cool. It will last for 2-3 days before starting to dry out.

How to make a stabilized frosting

To make a stabilized whipped cream frosting, you'll need to follow a few simple steps. Here's a detailed guide on how to make it:

Firstly, gather your ingredients. For this recipe, you will need heavy whipping cream, powdered sugar (also known as confectioners' sugar), unflavoured gelatin, cold water, and vanilla extract. It is important to use heavy whipping cream as it has a higher fat content, which will help your frosting hold its shape better.

Next, prepare your equipment. You will need a large mixing bowl, preferably metal, and an electric mixer with a whisk attachment. Chill the bowl and the whisk attachment in the refrigerator for about 15-20 minutes before starting. Chilling your equipment will help the cream whip up faster and increase the volume of your frosting.

Now, you can start making your stabilized frosting. Here are the steps:

• Add 1 teaspoon of unflavoured gelatin to a microwave-safe bowl and sprinkle it with 1-1.5 tablespoons of cold water. Whisk them together until the gelatin is smoothly combined with the water and let it sit for about 5 minutes. The gelatin will absorb the water and form a wrinkly-looking mixture.
• While the gelatin is sitting, in a separate bowl, combine 1-2 cups of cold heavy whipping cream, 1/4 to 1/2 cup of powdered sugar, and 1/2 to 1 teaspoon of vanilla extract. The exact amounts can vary based on your taste preferences.
• Use your electric mixer to beat the cream, sugar, and vanilla mixture until it starts to thicken. Mix until just before reaching soft peaks form. Be careful not to overmix, as this can affect the consistency of your frosting.
• By now, the gelatin and water mixture should have formed a solid. Place it in the microwave for a few seconds until it re-liquefies. Make sure it is completely liquid and smooth, without any lumps, as this will affect the final texture of your frosting.
• With the electric mixer running on low speed, slowly drizzle the liquid gelatin into the cream mixture.
• Gradually increase the speed of your mixer to medium or high, and continue beating until you achieve stiff, fluffy peaks. Your frosting is now ready to be used!

This stabilized whipped cream frosting is perfect for decorating cakes and cupcakes. It holds its shape, has a light and fluffy texture, and is not too sweet. It is best to use the frosting immediately or transfer it to an airtight container and store it in the refrigerator for up to 2-5 days. Enjoy!

How to decorate with the frosting

Once you've made your whipped cream frosting, it's time to decorate your wedding cake! Here are some tips and techniques to help you create a beautiful and elegant cake:

Preparing the Cake for Frosting:

Before you start frosting, it's important to ensure your cake is ready. Here are some steps to prepare your cake:

• Level your cake layers: Use a long serrated knife or a cake leveller to trim the domed top of each cake layer. This will create a flat surface for stacking and frosting.
• Fill and chill your cake: If you're making a layered wedding cake, spread your favourite filling between the layers. It can be fruit preserves, buttercream, or even fresh fruit. Once filled, chill the cake in the refrigerator for about 30 minutes to an hour to set the filling.
• Apply a crumb coat: A crumb coat is a thin layer of frosting that seals in the crumbs, creating a smooth surface for the final coat of frosting. Use a small offset spatula to apply a thin layer of frosting to the entire cake. Chill the cake again for about 30 minutes to set the crumb coat.

Frosting Techniques:

Now that your cake is ready, it's time to start frosting! Here are some techniques to decorate your wedding cake:

• Frosting the cake: Using a large offset spatula, start by applying frosting to the top of the cake, then work your way down the sides. Smooth out the frosting as much as possible, creating an even layer. For a semi-naked cake look, use a bench scraper to remove some of the frosting, exposing parts of the cake layers underneath.
• Creating textures: You can create different textures on your frosting by using various tools. For a smooth finish, use a bench scraper or a large offset spatula to smooth out the frosting. For a rustic look, create swirls and textures using a small offset spatula or the back of a spoon.
• Piping designs: If you want to add more intricate designs, you can use piping tips and bags. Fill a piping bag fitted with a large round tip with frosting. Pipe swirls, roses, or any desired pattern on the top and sides of the cake. You can also pipe borders along the base or top edges of the cake for a decorative touch.
• Adding decorations: Enhance the beauty of your wedding cake by adding decorations. Fresh berries or fruit can be a lovely addition. You can also use gold or silver leaf, sprinkles, or chopped nuts to decorate your cake.

Remember to work quickly when frosting, as whipped cream frosting is best used immediately after preparation. Keep your cake chilled until it's time to serve, as this type of frosting is perishable and should be enjoyed within a few days.

Frequently asked questions