Basic Cupcake (Whipping Cream / Fresh Cream)
- Friday, May 8, 2009, 8:55
(2 votes, average: 5.00 out of 5)
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Whipping cream or some of us called it as fresh cream is the most convenient cream used for cake or cup cakes decoration. Now you can even buy the ready made Whipping cream at the supermarket. It is also the most healthy cream to be usedas compared to butter cream and icing cream. Despite it is convenient and healthy, it also more expensive comparatively (1 liter Whipping Cream can be ranged from RM11.00 onwards).
Before using the Whipped Cream, put into the chiller until completely dissolved (Looks like milk). Note: Unused Whipped Cream must be refrigerated and can be frozen.
Pour the liquid cream into a chilled bowl. Note: Cream should not exceed 20% of the bowl capacity.
Whip at medium or high speed until peaks form and cream not sticking to the bowl. Best whipping temperature should maintain between 4 to 6 degree celcius.
Whipping Cream can be used as a base to cakes or put into piping bags as decorative. You may put in colouring for decorative purpose. Whipping Cream can be used for more than a week if stored into refrigeration.
some put sugar in it, when should we put it?
sorry for the late reply. putting sugar in will make the cream too sweet as the whipping cream already sweet. But if you like it sweet, you can put in the icing sugar when you wanted to start beating the cream. Please use icing sugar only as castor sugar will make the cream not smooth. For your info, if you intend to put in the colouring, you may put in after you finish beating. Have a nice day!
May I know how long can I keep the fresh cream once opened? I have kept it in the freezer.
You still can use the fresh cream until expiry date stated provided you put in the freezer. But for the whipped fresh cream, you can keep for 1 week (You can see that the whipped fresh cream start to get watery, thats mean its not fresh anymore).
fresh cream melt when i put on the cake why? i bake the cake a day before i put cream.
help me.
Once the fresh cream is top on the cake how long can it leave outside?
Cream has a smooth, satiny texture and is categorised according to its butterfat content (heavy to light). Heavy Cream or Heavy “Whipping” Cream has 36 – 40% butterfat and when whipped it holds its form and doubles in volume. Heavy cream is used for filling and decorating pastries. Whipping Cream has a butterfat content of around 30%. It whips but not as well as heavy cream, and will not hold its form long. Good for fillings but does not hold up well for piping.
***For stiff peaks, make sure you beat the cream until it holds its shape and clings to the end of the beater when raised. Note: If the cream is beaten too long it becomes grainy and buttery.
Use Heavy Cream to get stronger form of cream.*** Hopes this help. Any other feedback for Rhana, please let us know.;)
Dear Cynthia, the best is to keep the cake topped with fresh cream inside the fridge. This can last 1 weeks or more. If you leave the cake outside at room temperature, it can last for only few days for best result. Note: You can see that the whipped fresh cream start to get watery and loosses its form, thats means its not fresh anymore. For more info, pls visit http://en.wikipedia.org/wiki/Whipped_cream. Happy Cooking!!!
If the whipped cream melt, could it be over or under beaten? Or better check out which whipping cream u are using because when i check with the salesgirl, she asked me some whipping cream is for cake topping and some to put inside the cake (more stiff cream).
Dear admin, thank you for taking time to write this enlightening post, as well as replying to every question meticulously. I am troubled over this and would greatly appreciate it if you could shed some light.
I intend to make a crepe cake for the 2nd time. The recipe calls for heavy cream to assemble the cake but because heavy cream is not easily available where I am located at, I used whipping cream instead. The end result was more runny than I like and my crepe layers couldn’t stay in place. The whipping cream was folded into a custard-like pastry cream. I realized I must have whipped too much cream and the proportion was off.
Would you recommend me to use whipping cream again, except to lessen the amount this time? Or would you recommend me to use a substitue for heavy cream that I found online (2/3cup milk & 1/3 butter mixed together)?
Sorry for the lengthy post, looking forward to your reply. Thank you so much for your time!
Dear Crystal, really glad you enjoy this blog. just wanted to share good things
…. as for your problem with the whipping cream, it is very difficult for me to determine what went wrong with it. Is it ok if you could let us know the recipe of your crepe cake so that we all can try to make it and give you the feedback. and for those experts out there, please help us …..thanks. for the time being, i shall do some research before get back to you…keep trying!!!
what is HEAVY CREAM? normally i used whipping cream, but i found a new chocolate cake recipe that says need heavy cream. Maybe i know what is heavy cream? and any brand that i should get for heavy cream? thank you.
Mary, Heavy Cream or Heavy “Whipping” Cream has 36 – 40% butterfat and when whipped it holds its form and doubles in volume. Heavy cream is used for filling and decorating pastries.
You may try to ask the sale person for recommendation of the following brands: Vivo (Red & White packing), Anchor UHT Whipping Cream (Blue Packing), Whoppee (Blue & White Packing). There are few others cream with different butterfat content available at Bagus store http://www.bagus.com.my/contact.asp. You see whichever suitable for your needs.
can whipping cream keep at room temperature for 5-6 hour and the cream won’t melt…..or got any suggestion for using other cream that can stay in room temperature for 5-6 hour and the cream won’t melt ?
i use double cream for my cakes and i add sugar to it…but im having trouble adding anything wit colour on top i.e. sprinkles…the colour from the sprinkles run thru..can you please tell me wot im doing wrong..i whip the cream until stiff and even if i add colour to it and decorate the cake the colour from the cream runs…please help