Whipped Cream Cake｜Fresh Cream Cake ｜How to Cover a Cake with Whipped Cream
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- Опубліковано 17 чер 2021
- Whipped Cream Cake｜Fresh Cream Cake ｜How to Cover a Cake with Whipped Cream｜How to Frost a Cake with Whipped Cream
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 - Навчання та стиль
Havent seen a tutorial that was so detailed ..thanks ❤
Thank you so much for your video! Can’t stop watching it .
My grandkids love my whipped cream !!
Your extreme precision and strict attention to detail is quite exquisite!
Thank you very much. This is the best comment I have ever received.
Some really good tips especially with the acetate! Thanks heaps
Thank you very much 😊👍glad that this tutorial is useful to you 😄thank you for watching
Beautiful 😍
Prefect!!!
Thank you
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.
Thank you for your comment 👍😄 when it is a hot day, I usually turns on air-conditioner too. If it still melts too easily, you can consider to stabilise the whipped cream with gelatine or white chocolate 👍😉
Check this video out for comparison of different stabilized whipped cream. Instant vanilla pudding wins, but cream cheese is also good
Nice😊
Thanks for sharing
Gorgeous
Clean work
Nicely one and beautiful ❤❤❤
Great video
😋 yummy 😋
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
Nice cake. Cooked very nicely!
Thank you very much for your comment 😄👍
Very nice. What do you use to stabilize the whipped cream?
Very good techniques. Thanks!
Thank you very much for your comment 😊👍
Hi Irma this was such a in-depth video I wanted to know how easy are these fresh cream cakes to transfer and transport to clients home?
And God said let there be the most perfect cake with frosting, and lo and behold... Irma appeared 🎉
It was such a pleasure watching your creation. I watched your video out of curiosity and guess I'm now hooked to your channel. Thanks for sharing 😊
Thank you very much for your kind comment!!
I wouldn't mind some tips on splitting a cake in layers
Waoo Weldon
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
Hello, what’s the name of the tool that you use to cut the layers of cake?
Hi Irma, where did you get the jugs, please? And what are their sizes? They're so convenient.
I haven't seen any other tutorial on UA-cam like this. Just subscribed! Keep up the great work 👍
Can you please share link of a video about cream consistencies?
Thank you 👍
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
Great going stay connected
Thanks and sure
Neat
Thank you so much 😄👍
PERO ESTA BIÈN LLEGARAS LEJOS CON DIOS DELANTE
Can you give us a link to where to buy that acetate scraper, please?
This is so informative and useful! I always fail at this phase with the whipped cream.
How long can the cake be in room temperature environment before the cream melt?
Usually the cake has to be stored in the fridge most of the time, it is ok to stay in room temperature for short time only (for example: take the cake out from fridge, put candles, sing song then cut the cake.) if I have to take this cake to my friend or relatives, I have to use insulated bag & ice packs
Thank you for the video. Where can I fined those rullers for slicing the cake?
The rulers were originally bought from Rakuten Japan. They were made in Japan, and quite expensive (the items & the postage), but they are very useful. If you can find something similar, it might be a lot cheaper.
I would like to know what those two rods are on the side of the cake that she used to measure when she slicing the cake in layers. I’m trying to find those I would like to order them, but I don’t know what they’re called..
The best tutorial in UA-cam. Tqvm for the knowledge. Easy to understand without talking too much. Love it ❤️
Btw, the amount cover for what cake size?
Thank you very much, it is for 6” cake
@@IrmasCakeTutorials tqvm. Ok. Just found the cake video 😁👍
I still don’t know what 80% or 90% peaks are. It would be helpful if you showed us the difference. Thank you
Thank you for your tips on the genoise cake! Now on the frosting, do I frost the day of or can I frost the cake one day in advance? Also I can't remember where I found but I have vanilla pudding and cool whip I was going to use (was trying with less sugar for the baby but it's probably going to end up a lot of sugar anyway). Do u have any idea how? Do I do the same procedure you do with your heavy cream?
You can frost one day in advance or on the same day 😄👍( I’ve never decorated any cakes on the party day, too stressful, I always decorate cakes in advance 😄)
Store the cake inside a cake box after frosting , and put the cake back to the fridge as soon as possible. Whipped Cream cannot stay at room temperature for too long. The cake have to be covered when it is inside the fridge otherwise the moisture will be dried out.
I have never used the pudding mix whipped cream version , so unfortunately I do not know the recipe & procedures.
From what I read on internet previously, some people say it makes the whipped cream more stabilised and it already has flavour and sugar inside the vanilla pudding mix.
However, I have never tried the vanilla pudding mix method, I only just use heavy cream + 10%caster sugar. So I do not know which method is actually better. If you would like to use pudding mix, I strongly suggest you to follow some reliable recipes and try it out first before frosting the final birthday cake 😄👍
@@IrmasCakeTutorials just wanted to say thank you again. My kids loved the cake!
@@judylin7615 that’s fantastic ❤️ I’m so happy to know that your kids like the cake
how long do you chill the cake before putting the frosting
After the cake is crumb coated, just put the cake back to the fridge to chill for awhile. Only for the period you are whipping the cream for the cake surface (that means for only very short time, probably a few mins), once the cream is whipped, it is ready to frost 😄👍If you mean how long do I need to chill the cake before crumb coat, then no, you don't have to chill the cake before crumb coat, as long as the cake is completely cool down at least 60 -90 mins after baking. I always freeze the cake because it will make the cake even moister after it is defrosted.
So, What Is The 80% Peak Stage and How Do Tell?? I'm a Cake Decorater of Many Years and I Have Never Heard of This Kind of Rating. I Just Use a Stablizer in My Cream, Whip and Have No Problems. Really Don't Need Three Kinds of Percentages. I Like "Simple"!! To Much Guessing Doing It Your Way.
ELLA TIENE QUE VER LOS VIDEOS DE. AZUL CAKE
What could you use to stabilize it? Whipped cream generally doesn’t keep form
You can use dissolved gelatin or… my favorite sneaky hack is to add a small amount of instant vanilla pudding mix. Definitely not traditional but it stabilizes the cream incredibly well. It will give the cream slightly more body than it typically has, but I actually prefer it that way.
Thanks for the tutorial. I realised that the color of cream in Australia is different from those find in Korea and Japan , their was bright white! Can I use white food coloring to make the cream more white ? Thanks
I tried it too, it didn’t work for me.
The cream in Australia is natural cream, the yellow tint is the natural colour of the cream, the bright white cream in other countries is vegetarian and artificial version, it has longer shelf life, more stable, bright white , but it is not natural cream.
@@IrmasCakeTutorials I see ..thanks for saving me some time and money to try 😂
@@flyingmeatball8905 If you use the tiniest drop of purple food coloring (I recommend just dipping a toothpick into the coloring) it cancels out the yellow of the cream
@@daniphantom7620 thanks !will try
Can you freeze chiffon cakes ?
I have never tried it yet, but from what I know is Yes. also just let it defrost at room temperature for a few hours. I would also like to try it out. Thank you for your comment
Which whip cream do you use for this
It is the whipping cream that contains at least 35% fat, and usually I get the cheapest brand at local supermarket
How big is your cake? The amount of cream used should be different for 6 inches and 9 inches cake, right?
Will this cream harden if it's left in the fridge for a day?
no, the whipped cream is still going to be soft. But I usually cover the cake with a lid or store it inside a cardboard cake box, so it can keep the cake moist for longer
Why i cNnot whipp cream as smooth as you showed...
Where did you buy scrapers?
Thank you for your comment. Are you asking about the plastic scraper with thin blade or the clear plastic film ?
For both
Can I use a metal scraper instead of a plastic one?
It doesn’t work for me if it is a whipped cream cake
@Irma's Cake Tutorials Thank you very much for your speedy reply.🙏
I am a complete beginner, so may I know the reason why a metal scraper doesn't work for you?🤔
I was actually trying to frost my cake with strawberry whipped cream while looking at your video and trying my very best not to panic. It is my very 1st time doing it! 😅
I was replaying in my mind over and over again how you held the spatula and how you spread out the cream on the top and at the sides while I was trying to keep a steady hand.
In my mind, I was chanting, "Don't screw up, don't screw up!"😅
I was hoping you would zoom in when you held the spatula 20ﾟ to the cake so that for beginners like me, we can see it clearly.🙏
I'd like to clarify 1 more thing. Does the 2 o'clock or 10 o'clock refer to medium peak?
Are you able to tell me as well how many settings are there on your handheld electric mixer and which speed you use it, and for how many minutes?
Pardon my many questions because I would like to become an accomplished baker just like you.😊
Can you please tell me the brand name of whipped cream? I am also live in Australia.thanks in advance. ❤
It is the cheapest thicken cream in Coles or Woolworths. (Coles Brand or Woolworths Brand)
I am so excited to make this for my friend's small wedding ceremony! I will let you know how it goes!
I'm thinking I would need to stabilize the cream. Do you do this? If so, what do you do/use? Thank you for any help! :D
Also - I notice your strawberries are quite thick. Does this make the cake taste yummier with bigger chunks? I've been contemplating cutting the strawberries to be around the same thickness etc. Hmm x
No, I don't need to stabilise the cream, as the thickened cream (35% fat or above) I used in Australia already have some stabiliser inside. This is the cheapest and common cream that I can get from any local supermarket, so I always use it.
I have also tried a pure cream (at least 35% fat or above ) and it is also quite stable after whipped.
(however, I have also tried one of the other brand that the cream texture does not look smooth after whipped, different brands might have different results, it is better to try it out before any event)
The whipped cream cannot stay in room temperature for too long. It is expected to be in the fridge all the time, and take it out to celebrate and serve immediately. If you need to take the cake for transportation, I also think it is better to stabilise the cream, but the environment can't be too hot, and the trip can't be too long too.
Usually in my country, we display the wedding cake at room temperature, and we only use either buttercream / fondant cake for wedding. (Because the whipped cream cake cannot stay in the room temperature for too long, if we use the whipped cream cake as wedding cake, by the time the couple cut the cake, the whipped cream is already melted)
@@amongstthewildflowersbby Yes, you can slice them into same thickness or cubes, whichever way you prefer. The strawberries in Australia are always very big. If there are any medium size of strawberries, I have already kept them for the top, because those strawberries have to look similar size.
I really like the big chunks, but if possible, I also prefer the strawberries (fillings one) are not that big, it will be easier to frost, and the cake doesn't need to be that tall. (However, very difficult to get all medium size strawberries in a box, even I get 2-3 boxes of strawberries, there might not have enough medium sizes)
How much kg is the cake is
This one is a 6” cake, but I have never weight the cake though
May I know how many inches is your cake ? And is it higher height of cake than usual? Thanks😊
This one is a 6 inch cake (diameter), the cake is approx 9 -10 cm tall, if you prefer, you can choose to make it not that tall
Where I can find a whipped cream 35% of fat???
I just bought it from supermarket. Please check the ingredient, does it contain at least 35% fat?
Wow, where do you live that your cream is off white. Or is that the lighting?
I use gelatine in my cream for better hold without altering taste or texture
I live in Australia, this is the natural colour of the cream here. The very white one is not natural cream, it is more stable and last longer, also looks better, but it cannot be bought at our local supermarket.
@@IrmasCakeTutorials you’re lucky then, all we have available in Canada is the very white one. Yours looks like English cream which is unpasteurized. Thanks for replying
@@LisaG442 it is pasteurised, but it is natural cream made from the milk.
I have never seen unpasteurised cream sold in Australian supermarkets 😄 thank you for your comment
I love making cake, but when you put cream on it, it looks ugly and lumpy
😈
Thank you for your comment!
I think u need more practice 😒
I would like to see you do better
Her cake looks amazing 👌