How to make a stable and delicious whipped cream frosting | Walton Cake Boutique

Step 1

Place a metal or glass bowl or stand mixer bowl and the whisk attachment in the fridge for a few hours. Remove from the fridge.Add cold straight from the fridge Thickened cream or Heavy cream into the cold bowl.Add Icing sugar/powdered sugar into the bowl.Add the vanilla flavouring or another flavouring if you wish.Add a few drops of gel or oil based food colouring if you are going to colour the whipped cream frosting.Use a stand mixer or handheld mixer with whisk attachment on low speed and whisk/mix for about 30 seconds. Stop mixer.Use a silicone spatula and scrape the bowl to ensure the icing sugar incorporates into the cream.Mix/whisk again on low to medium then maximum speed for approximately 1 minute. The whipped cream will begin to change and you will see bubbles forming at first.When you begin to see ripples forming, stop the mixer and check for stiffness.Mix/whisk again on maximum speed for approximately 10 seconds until the ripples become thicker and bigger. (Please refer to the YouTube video above in this recipe for a visual reference). Do not over mix.It is very important to know when to stop mixing. If the whipped cream frosting is mixed for even a few extra seconds than it should be. The whipped cream will curdle and separate.Use immediately to pipe or frost a cake. Keep refrigerated and consume within 1-2 days maximum.

Step 2

Aleyda Bones says:November 12, 2020 at 2:54 pmYour recipes are the Best!💐 Thank you!Katherine says:November 20, 2020 at 11:17 pmThank you Aleyda!!! 🌸🌸Bonnie Code says:December 2, 2020 at 5:22 pmWhat do you do if you want different colors. How do you mix the frosting 🧁? Thank youKatherine says:December 11, 2020 at 11:35 pmHi 😊, I would make separate batches of the colours you will need. When you add the food colouring at the end it tends to over-whip the whipped cream which means it can easily curdle. The most important thing to remember with whipped cream is to try to avoid over mixing and over whipping.Smita says:April 12, 2021 at 1:53 amWhy my whipped cream shrinks or curdle if i add food colour?Katherine says:April 22, 2021 at 10:52 amHi 😊, are you able to tell me when this occurs? Are you adding the colouring before whipping the cream or after it has been made? Whipped cream can curdle if it is over mixed, so it is always best to add the food colouring at the start before you start to whip the ingredients together. You’ll see a big difference. I hope that helps.

Step 3

Katherine says:November 20, 2020 at 11:17 pmThank you Aleyda!!! 🌸🌸

Step 4

Katherine says:December 11, 2020 at 11:35 pmHi 😊, I would make separate batches of the colours you will need. When you add the food colouring at the end it tends to over-whip the whipped cream which means it can easily curdle. The most important thing to remember with whipped cream is to try to avoid over mixing and over whipping.

Step 5

Katherine says:April 22, 2021 at 10:52 amHi 😊, are you able to tell me when this occurs? Are you adding the colouring before whipping the cream or after it has been made? Whipped cream can curdle if it is over mixed, so it is always best to add the food colouring at the start before you start to whip the ingredients together. You’ll see a big difference. I hope that helps.