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Whipped Cream Frosting
Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 15 to 20 mins
Cooling Time : 30 mins
Makes enough frosting to ice 20 cupcakes
Ingredients:
Cream – 1/2 cup / 120 ml ( I used milkymist fresh cream)
White Chocolate – 350 grams shred finely
Unsalted Butter – 4 tblspn
Method:
Take cream in a sauce pan and heat it. Bring it to a simmer. Once it is hot add in white chocolate and butter and mix well till it is melted. Heat on a low heat.
Once everything is melted, use a whisk to mix it so everything is melted.
Now pour this in a bowl and let it get cold. It will harden as it cools. Whisk every now and then.
You can pop this bowl in fridge for 15 to 30 mins untill it get a little set.
Now use a electric beater to whip this for 2 to 4 mins till it turns fluffy. Dont over whip.
You can use this for frosting cakes or cupcakes.
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| Take your ingredients |
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| Measure your white chocolate |
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| slice them pretty thinly so it melts evenly |
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| take it in a bowl and set aside |
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| Take cream in a sauce pan |
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| heat till it comes to a simmer..Dont let it boil over |
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| Now it is hot |
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| add in white chocolate |
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| add in butter |
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| heat gently and mix well |
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| it will melt down |
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| whisk well and make sure everything is melted |
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| pour it in a bowl and let it cool down |
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| i whisked it every now and then |
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| as it cools it will get thick and set |
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Now you can pop this in fridge to set for 15 to 30 mins
 Now it has got thick |
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| Now whip this, it will get thicker and fluffier as you whip them |
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| Whip it up |
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| as you whip, it will get fluffy..Dont over whip this, it will take just 2 to 4 mins |
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| As soon as you see it has turned creamy, stop whipping |
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| now it is all whipped |
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| you can use this to frost.. |
Where will I get misty cream? I live in Mumbai. Can I use Amul whipping cream instead?
After whipping the frosting .for how long can we keep this outside .after we decorate on the cupcakes.
Hi…can I use amul fresh cream?
@Anonymousyes u can use amul cream
@ABHISHEK MAKHARIYAu can keep it for few hours.
@Jyothi Acharyayou can use amul cream
nyc one…loved ths….
This looks so incredible! Will try it tonight
Can you tell me how much cream for 200 gms chocolate
@Manju Rajuadd around 1/4 cup of cream
Hi aarthi after making ganache can i store it and re use it?if so how to store and use please let me know
@Anonymousjust keep it in fridge. And bring it back to room temp before using
Are you able to pipe this onto cakes?
yes it can be piped
My ganache was watery even after refrigerating it for an hour.. And when tried whipping it using electric beater…it nvr got whipped.. It was still runny.. Why? 🙁
there must be something wrong with measurements u used
Hi,
Does the panache set hard if cake frosted with it is kept in fridge?How long will it take for it to become soft so that while cutting the cake it is soft??
Thanks in advance.
Remove it from fridge about an hour before
HI, can i keep the whipped ganache in room temperature?
not sure about that
hi arthi since i have a pack of whipping cream can i use that instead of fresh cream.
yes u can use
Hi Arti, can I add colour to this to get different coloured frostings. If yes at what stage can this be used
If overbeaten can this be fixed?
Hi…..can we whip the cream using electric blender . Ty
Can I use dark chocolate instead of white
yes u can
Hi. I tried this and I got a slight yellow coloured ganache… how to achieve a white coloured ganache? As that seems more appealing to the eye. Tia
it depends on the quality of your white chocolate.