Nothing is more lovely than a mound of billowy whipped cream on the top of a cake, on a slice of key lime pie or strawberry tart, on a sundae, or literally anything. However, every novice baker is aware of how challenging it is to whip cream to the right consistency. Whipping cream works on a fairly straightforward concept. All you are doing is helping the fat molecules band together to capture air. Having said that, there are a few guidelines to follow to make it as simple as possible and ensure you don't get butter. 

How To Whip Cream In The Right Way!

First things first, to prepare 600ml of whipping cream for cake, you will need roughly 300ml cold double or whipping cream. There are essentially two common methods for whipping cream: using an electric hand mixer or stand mixer and the good ol' hand whisking.

How To Whip Cream For Cake With A Whisk

• Pour the cream into a bowl that has been refrigerated, and start whisking the bowl with the cream. Be mindful that the process will be exhausting. So take breaks as needed. You will soon begin to notice that the cream is beginning to change into frothy bubbles and eventually into a thick liquid.

• You will know you are getting close when you can leave trails of cream on the surface that do not instantly sink in. Continue whisking the cream until soft peaks, also known as flop-over peaks, appear.

• Add any flavorings as it begins to form soft peaks, and continue whisking until the cream feels more solid and the peaks stop flopping over and become stiff peaks. Regardless of how strong the urge is, stop whipping. Only disasters can result from excessive whisking.

How To Whip Cream For Cake With A Hand Mixer Or Stand Mixer

• Pour the cream into a bowl that has been chilled and start beating the cream at a medium pace. The froth and bubbles in the dish will quickly start to thicken. When you can leave trails of cream on the surface that does not sink in right away, you are getting close.
• Continue whisking until the cream forms peaks and collapses at the apex of the peaks AKA soft peaks.
• Add any flavorings as it begins to form soft peaks, then whisk at a slower speed while continuing to whisk until the cream feels more solid and the peaks don't collapse anymore. Stop right here.

And voilà! One batch of freshly whipped cream. Now you know how to whip cream for cake in two different ways. As you practice, the process will be a cakewalk. You can decorate your scrumptious, freshly prepared cake with cream. Or, if you're too lazy, just make one with our plum cake premix. Next, channel your inner Picasso and use the perfect whipped cream you just made to design your cake. That said, don't add whipped cream to desserts before they are ready to be served. The cream will start to "crack" and appear sloppy if something wet, such as fruit in syrup, is placed on top of it. 

No matter how well you whip, only good whipping cream will yield great whipped cream.  And which whipping cream is best for cake? Tropolite of course! Unsure of where to get yours from? Tropolite is the best-whipped cream brand in India and we have the best whipping cream and more! Shop from Tropolite now!

Also read: Simple Yet Trendy Ideas for Cake Decoration with Whipped Creams

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