After I started making cream cakes for my YouTube channel, I get so many queries regarding the cream I use and how I stabilise it so that the flowers stay put on the cake. So to clear all your doubts, I have made this video. Using a good cream is the major factor while decorating cream cakes. When I was a kid, all bakeries would have butter cream cakes, but nowadays, whichever bakery I visit, I see an array of eye catching colourful fresh cream cakes/ pastries as they call it.
As dairy creams available in India are not that high in fat, it is so tough to whip it up and use it for frosting cakes. I used to do cakes with dairy creams, but once done, they start weeping within 5 minutes. And they are not at all stable, so it is impossible to pipe out perfect flowers with dairy cream. But with non dairy whipping creams flooding the market, it is so easy to decorate cakes. Though in taste I prefer dairy cream, non dairy creams are good for business. I use Rich’s whipping cream, because that is what I get in my area. Use any good quality cream available in your place. The secret of getting a good stabilised cream is in whipping it up. Set a timer and whip it up for 15 – 20 minutes.
Weather plays an important role in whipping up cream. If it is too hot, your cream may not whip up properly. For that place a larger bowl filled with ice cubes. Place the cream bowl inside this ice bowl. Chill the beaters before starting the whipping. You will get good results. As these cream are sweetened, you don’t have to add sugar while whipping it. If you prefer, you can add flavours like vanilla, butter scotch or rose to the cream.
These non dairy creams can be used to frost cakes with neat edges. A little bit of practise will help you a lot in getting the effect.
Colouring the cream is also easier. You can either use gel colours or liquid colours to colour the cream. A dab of the colour on the piping bag also gives beautiful finish.
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Thanks for the lovely demonstration…its indeed helpful
ohh.. no i dont have cooking chocolate.. i have dairy milk and all.. will that work?
Yes, any type of chocolate would work. Or try butter cream if you have icing sugar.
ohh really.. u just gave me some hope maam.. so should i just replace cooking chocolate with these normal chocolates in ur recipes given here?
Yes, the only thing is, it will be expensive.
Hi, your post is very helpful. Thank you for this. I have some questions though, I just tried using non-dairy whipping cream for the first time. Tropolite is the brand I used. I whipped it to stiff peaks and then leafy it in the fridge for a while. After a while I added gel food coloring (Americolors). Then I mixed it and my whipped cream frosting deflated… Do you have any idea why? What should I do so this does not happen? Thank you so much
When you mix colours after the cream is rested, it will surely deflate. Always finish all the mixing, and try to use it immediately without any refrigeration.
hello maam.. i have recently bought whipping cream but its a dairy one. i came to know about the difference in dairy and non dairy after buying it. i really want to frost a cake for mil birthday (which is after 2 days) and also to learn frosting. its summer here.. if i frost my cake with the dairy cream without any heavy decoration will it still melt and ruin my cake? also if i open my ltr pack of cream can i not keep it for long time? please help me
Please chek the fat content. If it is lower than 40% then, it won’t whip properly. You can try ganache or BC instead. But if it has good fat content, then you can use pudding powder to stabilize it. You can even pipe designs. You need frequent chilling in fridge to avoid the cream from melting.
it says 30%fat
It is too low. It won’t whip properly. If you have chocolate, mix both of them to make ganache.
ohh really.. u gave me some hope maam.. is there a ganache recipe in ur blog that i can use?
Yes, it is there under Baking Basics. Please check recipe index.