Whipped Cream Frosting for Cakes

Anybody who has used whipped cream frosting for cake decorating will tell you just how easy it is to use this form of whisked up cream for such an intricate purpose. Generally, one can find bother the lighter variety of whipping cream which has 30% to 36% milk fat and is given to confining air bubbles on being vigorously whisked and of course the heavy variety of whipping cream which has a 36% and above milk fat content. Both the varieties can be easily used for the purpose of whipping up a topping for cakes, cupcakes, pies, puddings, ice cream and even coffee if you like! Any hot chocolate recipe you pick will tell you to top the delectable drink off with some white, fluffy whipped cream for added pleasure. I love to use whipped cream frosting for cupcakes just because I can try out so many different patterns on a single batch of cupcakes itself! But cakes can also be decorated very innovatively using whipped cream, whether you are using one from a market available low pressure can or whisking up some of your own homemade whipped cream using your own mixer at home. So, let us see how to make whipped cream frosting for cakes and enhance the cake eating experience a little more.

Whipped Cream Frosting Recipes

Basic Whipped Cream Frosting
This is the most basic preparation of course to which you can mix in various other ingredients to have variations. For this you'll need,

• Heavy whipping cream, 1 cup
• Sugar, 1 tbsp.
• Vanilla extract, ½ tsp.

Procedure
This is how to make whipped cream frosting at home. You would need to place your mixing steel bowl and wire whisks in the fridge for half an hour first. Now mix all the ingredients together in the chilled bowl and keep whisking for 45 minutes until they form rigid peaks. Now to this you can mix in 1½ tablespoonfuls of cocoa powder sifted in with another 20 grams of additional confectioner's sugar to transform this into a chocolate frosting! Or ½ a cup of raspberry jam sans seeds would give you a yummy raspberry frosting. Dissolve a tablespoon worth of instant coffee to the heavy cream to give it a coffee flavored twist. You can even give the vanilla extract a miss and add ½ a tablespoon of either bourbon extract or rum or brandy, whichever appeals to your naughty mind the most or enjoy the citrus-y goodness of lemon by adding a finely ground lemon rind along with ½ a teaspoon of lemon extract.

Stabilized Whipped Cream Frosting
Stabilized whipped creams are better icing options since they hold the textures and shapes they are molded into for a longer duration. This frosting recipe is great for cakes and pies both and guess what? It has just 55 calories/serving! To make it, you will need,

• Heavy whipping cream, 1 cup
• Water, ¼ cup (cold)
• Sugar, 1 tbsp.
• Gelatin, 1 tsp. (unflavored variety)
• Vanilla extract, ½ tsp.

Procedure
Chill the mixing bowl and whisk for 30 minutes first. Now add the gelatin to the water in a microwave-safe bowl and let it stand for 5 - 7 minutes. After that, place this solution in the microwave for exactly 3 minutes and stir once after the first 1½ minutes. Now take it out of the microwave and let this preparation stand alone for 10 minutes after which you will be left with a relatively cooler, liquid gelatin. In the meanwhile, place the cream in the chilled mixing bowl along with the sugar and vanilla extract. Whip this until the beater marks become quite prominent and then pour in the gelatin. Continue whipping until the cream forms stiffened peaks and use this immediately. You can also add 2 large molten marshmallows to whipping cream, when the cream has formed soft peaks and then continue beating to get stiffer peaks, to stabilize it and sweeten it at the same time.

Orange Whipped Cream Frosting
For 3 cups of this frosting, gather

• Heavy whipping cream, 1½ cup
• Sugar, 1 cup
• Orange juice, ½ cup (cold)
• Flour, ⅓ cup
• Egg yolks, 3 (beaten)
• Lemon juice, 1 tbsp.
• Orange rind, ¼ tsp. (grated)
• Salt, a dash

Procedure
Mix the beaten egg yolks, orange, and lemon juices thoroughly and then add the flour, salt and sugar to this. Mix well and pour the concoction into a cooking pan. Cook this over a medium flame until you have a thick uniform liquid and then lower the flame. Sauté and cook for a minute more and then add the rind to this. Remove from the flame and pour this mixture into a glass bowl which is place in a bigger bowl full of ice water. Stir continuously and you will be left with a thicker fluid. Now whip the cream in chilled mixing bowl with a chilled wire whisk until frothy and then add the cooled egg mixture to this. Beat until it forms soft peaks.

Strawberry Whipped Cream Frosting
If you have an old-fashioned pound cake recipe hidden somewhere which happened to have been handed down to you by your great-grandmother, now is the time to dig it out. For this frosting is just parfait pour ce gâteau! You will of course need,

• Heavy whipping cream, 1 cup (chilled)
• Sugar, 1/3 cup
• Strawberry purée, 4 tbsp. (fresh strawberries, cleansed, stemmed and processed until thick)

Procedure
Beat the cream up well and then add the sugar to it. Also add in the seedy strawberry purée to this and then blend until you have a uniformly rosy pink frosting with specks of strawberries visible. Frost your pound cake with this fruit chipped delight! (Caution: People have been known to lick up all the frosting even before topping their cakes!)

Gluten-free Whipped Cream Frosting
Perfect for chocolate cake frosting, to make this you must have,

• Heavy whipping cream, 1 cup
• Agave nectar, 2 tbsp.

Procedure
You just need to whip the two together until the cream forms stiffened peaks! Simple and healthy.

Choose the flavor you like and make the most of these whipped cream icing recipes. Believe me, one can seldom go wrong with these whipped cream frosting for cakes as they have been tried, tasted and loved too many times!