While most cakes themselves are delicious, the cherry on top that finishes them off as a delicacy is the cream they are covered in. It is considered to be one of the most essential parts of a cake as it provides the cake with additional texture and taste.
While many retail owners sell packaged whipped cream you can use, the quantity you get from them is minimal and you also can’t assure the cream’s quality. According to Mr. Nang, a leading Nang delivery service in Australia, making your own cream at home for your cake is a much better idea.
Unfortunately, many people don’t know how to make their own cream at home and if you are one of them, then don’t worry because we have you covered. In this article, we will be listing the best recipe for making cream for your cake at home that easily beats any packaged solution out there.
Ingredients you need for making cream for your cake at home
To make a whipping cream of your own, all you need is heavy whipping cream (or just heavy cream), powdered sugar and some vanilla extract for the flavour. The quantity depends entirely on you and how much toppings you need for your cake.
The only thing you need to keep in mind is that you need to add half the amount of powdered sugar for whatever quantity of cream you use in a 1:2 ratio from sugar to cream. Remember, for 2 cups of cream, it’s going to be 1 cup of sugar. 1-2 drops of vanilla extract is more than enough and if you feel the flavour is underwhelming, you can always add more.
Making whipped cream for your cake
Get your heavy cream – the colder it is, the better your whipped cream is going to turn out. For better results, freeze your mixing bowl as well. Now put your cream and extract in the bowl and start whipping as fast as you can. Don’t use a mixer, you need your hands for this process. Keep whipping until you get a consistency of mixture that doesn’t leave your whisk even when you lift it.
While you might think that you are done, the reality is that you only completed half of the process…maybe 60% at best. Don’t leave your mixture like this because the consistency you worked so hard to achieve is only temporary. This is where stabilizers come in.
Stabilizing the cream
A stabilizer helps you maintain the consistency of a food product for long periods of time. While you can use gelatin as a stabilizer, and many chefs do, it is actually much more convenient and easy to just get your hands on some powdered sugar and add them in the ratio we told you in the ingredients section.
Stir your final product around for a while and you are done. Tada! You just created your own cream that you can use on any cake you want.
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