Whipped Cream Cake｜Fresh Cream Cake ｜How to Cover a Cake with Whipped Cream
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Published 2021-06-18
Whipped cream frosting:
whipping cream (35% fat ) + 10% caster sugar
Fillings : 380g cream + 38g caster sugar
Cake surface : 180g cream + 18g caster sugar
Piping: 100g cream + 10g caster sugar
Sugar Syrup Recipe: ( make it in advance, can be kept in fridge for 1-2 weeks)
50g water
55g caster sugar
7.5g Cointreau (or cherry flavoured liqueur, or if don't use any, still ok)
1. Put all ingredients to saucepan and bring it to boil.
2. Once it is boiled, turn the heat down, simmer for 5 mins. Turn off the heat.
3. After it is cooled down, store the sugar syrup in the fridge for overnight, then it is ready to be used!!
**The sugar syrup is very important for Genoise Sponge cake, so it is recommended not to skip this step.
Please be reminded that do not apply hot sugar syrup on your cake layers!
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This tutorial is about how to decorate a cake with Whipped cream. In this tutorial, I am going to show you how to cover a cake with Whipped Cream. The whipped cream frosting that I use is very simple. I always cover my cakes (genoise sponge cake/chiffon cake) with whipped cream and decorate it with lots of strawberries. It is very beautiful, simple and delicious strawberry cake that you can DIY at home!
Music: Ukulele by Bensound
www.bensound.com
#whippedcreamcake #whippedcreamsharpedgecake #freshcreamcake
All Comments (21)
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Your extreme precision and strict attention to detail is quite exquisite!
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I wouldn't mind some tips on splitting a cake in layers
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Havent seen a tutorial that was so detailed ..thanks ❤
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Thank you. Today j make a cake for my kids. It was 2nd time with frosting. It is pretty but has holes. I tjink ur video will help a lot. Thank u agn
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Hi Irma! I always have difficulty handling whipped cream frosting. Your tips are very helpful. Dividing the heavy cream in 3 batches depending on its use is such a brilliant idea. I live in a tropical country and the whipped cream starts to melt and deflate when I’m just halfway through frosting. I can’t wait to try your method. Thank you for sharing this video. Please continue to share more tips :) More power.
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Thank you so much for your video! Can’t stop watching it . My grandkids love my whipped cream !!
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Hi Irma Thank you for making this video it’s much help as my family love fresh cream ( whipping cream frosting ) cake . My cream stay good as it was white but when ever I add Wilton gel color in it for decoration or border line it start melting and become very runny . Can you give me some tip how we add colour in wip cream . ? tIA
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Hello thank you for your time The plastic piece you are using it’s one time use?? And who hard and soft is there any percentage of sheet Waiting for your reply
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Some really good tips especially with the acetate! Thanks heaps
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Hi Irma, where did you get the jugs, please? And what are their sizes? They're so convenient.
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Very nice. What do you use to stabilize the whipped cream?
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Prefect!!!
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Beautiful 😍
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Hello, what’s the name of the tool that you use to cut the layers of cake?
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Thank you
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Nice😊
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Gorgeous
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Thanks for sharing
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Nice cake. Cooked very nicely!
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I still don’t know what 80% or 90% peaks are. It would be helpful if you showed us the difference. Thank you
