I don’t own any icing equipment, so excuse the cake decoration. This is a super simple basic whipped cream recipe for your cakes/trifles. This icing melts relatively quickly therefore it is not suitable to be kept outdoors or outside the fridge for too long.
Recipe: Whipping Cream Icing
Also known as: Fresh Cream Icing
Servings: Makes enough icing to cover the middle and outside of a double layered 8 inch cake
- 1 1/2 cup whipping cream, chilled (33% – 36% fat content)
- 4-5 Tbsp confectioner’s sugar, leveled (also known as caster sugar, powdered sugar) or to taste
- 2 tsp vanilla essence or flavoring of your choice
- touch of food coloring (optional)
To make your own confectioner’s sugar for this recipe, place regular white granulated sugar in a blender and pulse till the sugar becomes a very fine powder. Don’t just let the blender run or the heat that the machine generates will make the sugar clump and burn.
Alternative flavors for the whipping cream include:
- 1 tsp fine instant coffee granules
- cocoa powder (depending on how strong you want the cocoa color and taste, use up to 4 Tbsp sifted cocoa)
- instant coffee and cocoa for mocha flavor
- 1/4 tsp cinnamon powder
- 2-3 drops of rose essence
- 2-3 drops of a citrus essence such as lemon/orange and 1/4 tsp of the corresponding fruit’s rind, grated
If using food coloring powder, cocoa or coffee, first dissolve the color/coffee/cocoa in 2 Tbsp of the whipping cream before adding to the rest of the whipped cream.
- Chill the bowl and whisk you will be using in the fridge/freezer before you start making the whipped cream icing.
- To ensure that the whipping cream is super cold, I place the whipping cream container in the freezer for 10 minutes just before I use it.
- Using a whisk attachment on your hand mixer beat the whipping cream on medium speed till it thickens slightly. You can also whip the cream by hand. It will just take some more time.
- Add the flavoring, sugar and food coloring if using.
- Continue to whisk the cream till stiff peaks form.
- Do not over-whisk or the whipping cream will curdle and become like butter.
- Keep the cream cold, so if you are not going to use immediately, place in the fridge.
- You can use a piping bag to cover the surface of your cake, or just a regular butter knife.