Whipped Cream Frosting Tested Recipe

Printer Friendly Page

This Whipped Cream Frosting recipe makes the perfect whipped cream that will keep in the refrigerator several hours without separating. The trick to making this cream is to first chill the ingredients, bowl, and whisk as this ensures that the cream will reach its maximum volume when beaten. Cream is the fat that rises to the top of whole milk. It has a smooth, satiny texture and is labeled according to its butterfat content (heavy to light). Creams are also labeled "pasteurized" or "ultra-pasteurized". Ultra pasteurized creams are made by briefly heating the cream to around 300 degrees F to kill the bacteria that can cause it to sour. This is the type of cream we mainly see in stores today probably because it has a longer shelf life than pasteurized creams.

To make this whipped cream frosting we want to use heavy cream or heavy "whipping" cream (double cream), which has a butterfat content of between 36 - 40%. Now, not all heavy creams taste the same and since cream is the main ingredient in this recipe, we want to use the highest quality that we can afford. While supermarket brands may be cheaper in price, oftentimes they lack that real 'cream' flavor. My best advise is to try a few brands until you find one with great flavor that is at a good price point. (I personally like the Organic brands.) While everyone enjoys a dollop of whipping cream with their slice of pie or strawberry shortcake, it also makes a nice filling in a sponge roll or to fill and frost a cake. I have included recipes for Plain, Chocolate, Raspberry, and Strawberry Whipped Cream.


Related Recipes You May Like

Sponge Cake or Biscuit	Almond Sponge Roll	Chocolate Sponge Cake	Pavlova	Pavlova, Chocolate	Confectioner's Frosting

Whipped Cream Frosting In a large mixing bowl place all the ingredients and stir to combine. Cover with plastic wrap and place the bowl and wire whisk in the refrigerator for 30-60 minutes. Then beat the mixture until stiff peaks form.

Chocolate Whipped Cream: In a large mixing bowl place all the ingredients and stir to combine. Cover with plastic wrap and place the bowl and wire whisk in the refrigerator for at least one hour. Then beat the mixture until stiff peaks form.

Raspberry Whipped Cream: Make the whipped cream frosting but beat only until soft peaks form. Then add the sweetened raspberry puree or raspberry jam, a little at a time, and beat just until stiff peaks form. Taste and fold in more sugar or puree, if required.

Strawberry Whipped Cream: Make the whipped cream frosting but beat only until soft peaks form. Then add the sweetened strawberry puree or strawberry jam, a little at a time, and beat just until stiff peaks form. Taste and fold in more sugar or puree, if required.

Makes about 2 cups (480 ml).

Whipped Cream Frosting:

1 cup (240 ml) heavy whipping cream (35-45% butterfat content)

1/2 teaspoon pure vanilla extract

1 - 2 tablespoons (15-25 grams) granulated white sugar

Chocolate Whipped Cream:

1 cup (240 ml) heavy whipping cream (35-45% butterfat content)

1/2 teaspoon pure vanilla extract

3 tablespoons (35 grams) granulated white sugar

2 tablespoons unsweetened cocoa powder (regular or Dutch processed)

Raspberry Whipped Cream:

Make the whipped cream

Add: 1/2 cup (120 ml) lightly sweetened raspberry puree or seedless raspberry jam

Strawberry Whipped Cream:

Make the whipped cream

Add: 1/2 cup (120 ml) lightly sweetened strawberry puree or strawberry jam