Over the years I have received multiple queries from my clients who do simple bakes at home .. to new home bakers who are starting their professional journey and the one question which has popped up multiple times in frosting .
Is your frosting unstable , you cannot get clean finish or it starts melting too soon .
In the below article I have tried to include few tips on how I handle whipped cream frosting .
Before you start enthusiastically your whipping process , a few points to keep in mind .
• Refrigerate the bowl (in which cream is to be whipped) and blades of your electric beater for at-least an hour. In case, you stay in an warm region like Singapore , you should whisk cream on an ice bath.
• The liquid content should not exceed one third of the bowl level, since they are prone to raise as they are whipped, choose bigger bowl accordingly.
• Do not over beat the cream. Finish them as soon as you get stiff peaks
There are primarily two kinds of whipping cream available dairy and non dairy whipping cream. A non diary whipping cream is processed vegan cream, that is highly recommended for professional use. They need to be directly whisked without adding any sugar. They taste good and you can easily prepare a huge batch for your upcoming parties.
Please note that cream pack must be stored frozen, so few hours before whipping them up, transfer the pack from freezer into regular refrigerator rack. Let the cream thaw. Then take as much quantity you want and seal them completely. Transfer the sealed pack back into freezer zone.
Once you have desired quantity in bowl fix your refrigerated blades to your electric blender and slowly start to whip . After a minute you will observe soft peaks over the cream.
For beginners, soft peak is a stage where peaks formed might fall off. For instance, when you lift your blender up the blades may show some fallen peaks. Continue to whip again, and this time after the end of second minute you will find much-desired stiff peaks.
Stiff peak is a stage when it doesn't fall off and stiffly points up. This is the correct stage for frosting with cakes/cup-cakes. Cover the cream with cling wrap, and let them chill for fifteen minutes.
Some popular brands are RedMan , Millac , Amul and Tropolite.
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