Whipped cream frosting adds a beautiful finish to cakes and other pastries without the intense sweetness of traditional buttercream. The trick in piping whipped cream is preparing it so it is stabilized and doesn’t begin to separate if it sits for a few hours or if it is frozen. A little prep work at the beginning ensures that your hard work doesn’t go to waste after you’ve piped your decorations and finished your cake.
Place the mixing bowl and whisk attachment into the freezer at least 15 minutes prior to making the frosting.
Stabilize the whipped cream by adding 1 to 2 tablespoons of instant pudding or powdered sugar per cup of heavy cream. Alternatively you could add 1/4 teaspoon of unflavored gelatin to the heavy cream during the whipping process. Decorator's piping gel is another alternative sometimes used to stabilize whipped cream. For this option, add 2 tablespoons per cup of cream. Each stabilization option gives a slightly different flavor and texture. You have to experiment and find what works for you.
Whip the heavy cream in the stand mixer until it forms stiff peaks. Stiff whipped cream is necessary for piping so the cream holds its shape on the cake.
Spoon the stabilized whipped cream into a bag pre-loaded with a decorating tip. Store the remainder of the whipped cream in the refrigerator until you’re ready to use it.
Pipe the whipped cream onto your cake as desired. You can use the whipped cream to completely cover the cake and also to pipe decorations such as borders and writing.
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