Whipped Cream Frosting

Whipped cream is the lightest of all frostings and the usual choice for birthday cakes in India. The details decide whether it holds or weeps: use whipping cream with enough fat, chill everything and stop at stiff peaks. A little icing sugar sweetens it and helps stabilise it, and a spoon of milk powder or cornflour gives extra hold in warm weather. It is not as heat-proof as buttercream, so keep the frosted cake chilled until serving.

Method

1. Chill a mixing bowl and beaters in the freezer for 20 minutes. Keep the cream in the fridge until needed.
2. Sift the icing sugar, milk powder and cornflour together to remove lumps.
3. Set the cold bowl in a larger bowl of ice water. Pour in the cream and start whipping on low speed.
4. When the cream begins to thicken, add the sifted sugar mixture and vanilla.
5. Increase to medium-high and whip until soft peaks form, then continue until stiff peaks hold their shape and the cream looks smooth, not curdled.
6. Stop at once. The cream should hold a firm peak when you lift the beaters.
7. Use immediately, or keep in the fridge for up to 30 minutes before frosting.

What to serve it with

Use to frost vanilla, chocolate or red velvet sponge, pipe on cupcakes, or layer with fresh fruit in a trifle.

Storage

Keep frosted cakes refrigerated and eat within 2 days. Leftover whipped cream keeps in the fridge for a day in a covered box and may need a quick whisk.

Variations

• Fold in 2 tbsp cocoa powder sifted with extra icing sugar for chocolate whipped cream.
• Add 2 tbsp strawberry or mango pulp for a fruity version.
• Fold in 1/2 tsp cardamom or a few drops of rose water.

Print this recipe

Recipe by Chef Purna Shah. More videos on YouTube and Instagram.