Whipping cream for a cake is quite simple! Here’s how you can do it:
Chill the cream: Use cold heavy cream straight from the fridge.
Start whipping: Pour the cold cream into the chilled bowl. Begin whipping at low speed to incorporate air evenly.
Increase speed: Gradually increase the speed to medium-high as the cream thickens. This helps stabilize the whipped cream.
Watch for soft peaks: Keep an eye on the cream. When it starts to thicken, slow down the mixer and lift the beaters. If peaks form and then slightly droop over, you have soft peaks. This is perfect for spreading over a cake.
Avoid over-whipping: Be careful not to over-whip, as this can turn the cream grainy and eventually into butter. Stop when you reach soft peaks.
Sweeten (optional): If desired, add powdered sugar and vanilla extract to taste once soft peaks form. Beat briefly to incorporate.
Use immediately or chill: Use the whipped cream right away to frost or fill your cake, or refrigerate it until needed. It's best used within a few hours for the freshest texture.
Following these steps should give you light and fluffy whipped cream perfect for your cake!
30 июн 2024
