I have been getting so many mails from viewers that the fresh cream topping which they make is not working it is getting too liquidy and not able to get proper consistency. So i have created this post and gonna share you how i make my fresh cream topping. It is pretty simple and sets on cake just like bakery ones and you get a thick layer of it which holds it shape.
Chocoholid Chocolate Frosting
Cream Cheese Frosting
Chocolate Orange Frosting
Rum Chocolate Frosting
Chocolate Ganache with milk
I add little gelatin or china grass in my cream, this stabilize the cream and makes it thick and set over cakes. Please make sure you read the notes section. Hope you will give this a shot and let me know how it turns out for you..
Chilling Time : 1 hour
Makes : 4 cups of cream
Fresh Cream / Whipping Cream – 1 cup
Confectioners Sugar / Icing Sugar – 2 tblspn
Gelatin / China Grass / Agar Agar- 1 tsp
Cold Water – 2 tblspn
Vanilla Essence – 1 tsp
(I used non dairy whipped topping, it has sugar and essence added in it, so i didn’t add any additional sugar or essence)
First put your mixing bowl and beater hook in freezer for around 1 hour.
Put your whipping cream in fridge overnight so it gets nice and cold.
Take gelatin and cold water in a bowl, soak the gelatin for 5 mins. Now take it in a sauce pan and heat on a low heat till it gets disolved, set aside so it gets to room temp.
Now take your bowl out and add in cream in it, add in sugar and vanilla. Use your beater to whip this till it is creamy.
Now add in cooled gelatin liquid and continue beating till it gets thick and forms stiff peaks.
Refrigerate until use.
1)The key for perfect whipped cream is make sure the cream, bowl and the beater which you use has to be cold.
2)I used non dairy whipped topping. So i didn’t add sugar to it. If you use normal fresh use, add sugar and vanilla in it.
3)Dont add too much gelatin, it will spoil the taste.
4)You can add agar agar instead of gelatin as well.
5)Dont over whip the cream after you get stiff peaks, if you over whip then it will turn into butter.
|First take your electric beater and bowl,
‘place this in freezer for 1 hour
|Take gelatin in a bowl|
|add some cold water to it..leave it to soak for 5 mins|
|now take this in a sauce pan|
|heat on low till the gelatin is melted|
|Remove this from heat and let it cool down|
|Now take your frozen bowls and beater|
|Now pour cream into this, i used non dairy whipped topping.
It has sugar and vanilla added in it,
If you use normal cream, add in sugar and vanilla
|Now use a electric beater to whip this up|
|Now it has got a little thick, but it still haven’t
formed stiff peaks.
|At this point, add in the cooled gelatin mix in|
|now it is has got lot thicker and formed stiff peak..|