Easy Whipped Cream Frosting

I made my Valentine chocolate cupcakes - and after looking at the ingredients I had in the cupboard, ended up making a simple cookie icing to top them. My Facebook family and friends 1) improved my icing; 2) suggested I look in grandma's box for a frosting recipe; and 3) sent a link to the following Whipped Cream Frosting. Tomorrow I will post one of Grandma's own recipes - - you are right Jan, I should have looked in Grandma's box. Enjoy!

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This Whipped Cream Frosting recipe comes from Rose Levy Beranbaum's 'Cake Bible' and it 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, 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. 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.

Whipped Cream Frosting In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.

For chocolate whipped cream: Add the cocoa powder and additional sugar to the above mixture and chill for at least one hour so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form.

For raspberry whipped cream: Make the whipped cream but beat only until soft peaks form. Then add the sweetened raspberry puree, a little at a time, and beat just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if required.

For strawberry whipped cream: Make the whipped cream but beat only until soft peaks form. Then add the sweetened strawberry puree a little at a time, and beat just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if required.

Makes about 2 cups of whipped cream frosting.

Source:

Beranbaum, Rose Levy. The Cake Bible. William Morrow and Company, Inc. New York: 1988.

Whipped Cream Frosting:
1 cup (240 ml) heavy whipping cream (35-45% butterfat content)

1/2 teaspoon pure vanilla extract

1 tablespoon (15 grams) granulated white sugar

Chocolate Whipped Cream:

To the above add

1 1/2 tablespoons unsweetened cocoa powder plus an additional 1 1/2 tablespoons (20 grams) granulated white sugar

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




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