Learn to Decorate Your Cake Like a Pro! Turn Your Cake into Masterpieces by Learning How to Make Cake Topping Cream: 8 Easy Step by Step Recipes

Ingredients:

• Heavy Cream – 1 Cup
• Vanilla – 1 Tsp
• Confectioner’s Sugar – 1 Tbsp
• Powdered Gelatine – ½ tsp.

Method:

• Before making the icing, chill the cookware like the whisk attachments and the bowl in the freezer. This will help the frosting to hold its shape. It is suggested to use metal bowls, as it is easy to insulate cold cream and stabilizes the icing better.
• Mix powdered gelatine in 15 ml or 1 tbsp of water and dissolve it.
• Add whipped cream, sugar and vanilla to the chilled bowl. Whisk this mixture with an electric mixer on a medium speed for about three minutes or until the cream thickens.
• At this stage, add the dissolved gelatine mixture and continue to whisk. The gelatine works as a stabilizing agent and the mixture will thicken and holds its shape.
• After whisking for 3 to 5 minutes, check if stiff peaks are forming in the icing. Lift the whisk and see if the cream stands straight at the place where the whisk is removed. If you notice the peaks are soft then continue whisking for few more minutes until stiff peaks form. Avoid over-mixing, as the icing might separate and ruin your whipped cream.
• Before frosting the cake, refrigerate the mixture.

HOW TO DO ICING WITH WHIPPED CREAM?

• Transfer the whipped cream icing on top of the cake. With the help of a spatula move the mound of icing in small circular movement to evenly distribute it towards the edges. Cover the entire surface of the cake. For a uniform layer, use a bench scraper around the cake along the edges and top. Remove excess icing that collects on the scraper.
• Once the whipped cream icing is spread evenly, use icing bags filled with icing to create pretty dollops, flowers or other designs.
• Whipped cream icing will destabilize if left at room temperature for more than 3 to 4 hours and will lose its frosting shape. So, refrigerate the cake until you serve.

AMERICAN BUTTERCREAM

This is the easiest and simplest buttercream frosting to make. It is quite common in non-professional kitchens. This is also known as ‘crusting buttercream’, as a thin layer of crust is formed when it is exposed to air. This kind of crust is desirable in certain recipes. The American buttercream is best for recipes that needs crusting, as base for elaborate designs, for last minute icing, for cupcakes and cakes. Ingredients

• Confectioners Sugar or Powdered Icing Sugar – 2 to 4 cups
• Unsalted Butter – 2 Sticks
• Vanilla Extract – 2 tsp
• Heavy cream or Milk – 2 to 3 tbsp

Method

• Take butter in a bowl and beat for a minute on high speed or until it is light and fluffy.
• Now add powdered sugar (2 cups) in the bowl and blend on low speed until butter and sugar is combined well. Increase the speed and beat for another 3 minutes or until the mixture is fluffy.
• If you prefer a sweeter texture then add in the remaining sugar. Add heavy cream or milk to thin out the mixture.
• You can store the butter cream in refrigerator for about a week.

ITALIAN MERINGUE BUTTERCREAM

This is the most stable buttercreams and at the same time most difficult to make, as well. The frosting is pale white in color, has lightest texture, luxurious mouthfeel and remains soft even when it is exposed to air. It is best to make intricate designs with, and to layer cakes.
Ingredients

• Sugar – 11/4 cups
• Egg Whites – 5 large
• Unsalted Butter – 1 pound
• A Pinch of cream of tartar
• Pure Vanilla Extract – 1 Tsp
• Water – 3/4th cup

Method:

• Take a saucepan and bring 2/3rd cup of water and sugar to a boil. Boil the mixture until it reaches 240 F. Use a candy thermometer to measure the temperature.
• In the meantime, beat the egg whites on low speed until it is foamy. Mix cream of tartar and continue beating on medium-high speed. Avoid overbeating the egg mixture.
• Add the prepared sugar and butter syrup into the mixer while you are still running it. Beat on high for about 3 minutes until all the syrup is used. Now add butter slowly until the texture is spreadable, which takes about 3 – 5 minutes. Add flavourings or extracts. If frosting curdles then continue beating until you obtain a smooth mixture.

SWISS BUTTERCREAM

This buttercream is also commonly used in most of the professional pastry kitchens. It has a silky-smooth texture but it is not as sweet as the American buttercream. It has a strong buttery flavour and remains soft even when exposed to air. As the sugar is cooked, no crust is formed and it is a relatively stable buttercream. It is perfect for coloured frostings, cakes that need silky smooth finish, and to layer cakes with.
Ingredients:

• Egg Whites – 3/4th cup or from 5 large eggs
• A Pinch of salt
• Unsalted butter – 4 sticks
• Granulated Sugar – 2 Cups
• Flavourings and extracts

Method:

• Place sugar and egg whites in a bowl. Keep this bowl in a container filled with water over low flame. Whisk sugar and egg whites while it is still in the pot of water until it reaches 160 F.
• Remove the bowl from water and whip using whisk attachment. Continue whipping until it forms stiff peaks. Allow the meringue to cool down to room temperature.
• Add salt and butter 1 tbsp at a time and mix on medium speed. Once all the butter is incorporated add desired flavourings.

FRENCH BUTTERCREAM

This is a lesser known buttercream as compared to meringue style. It has a similar taste as a custard or pastry cream. You need to make this buttercream a couple of times to master it. If you are preparing it for the first time, then make in a small batch. Buttercream has a rich flavour and is yellow in colour. It is not very stable and has silky smooth texture. It is best for topping a cupcake, filling a cake and as a fruit tart base.
Ingredients:

• Egg yolks – 12
• Salt – ¼ tsp
• Granulated Sugar – 11/2 Cup
• Water – ½ cup
• Vanilla Extract or Vanilla Paste – 1 Tbsp
• Unsalted Butter – 3 Cups

Method:

• Place Water and Sugar in a pan on medium heat until it reaches the temperature of 240 F. In another pan, whip eggs on high speed until fluffy and light, which will take about 3 to 4 minutes. This should be done parallelly as the syrup is heating.
• Once the sugar syrup reaches the required temperature and it gradually to the egg mixture. Make sure the mixer is running when you do it. Pour the syrup on the edge and not right into the yolk mixture. This will make the mixture cook unevenly.
• Once you use up all the syrup whip the mixture on high speed until the bottom of the bowl is cool to touch.
• Mix salt and vanilla. Add butter a single piece at a time and wait until it is absorbed completely before adding butter again.
• This frosting cannot be used as the main frosting as it is unstable and too soft.

GERMAN BUTTERCREAM

This is a custard-based buttercream and is softer than American buttercream or meringue buttercream. It is not stable at hot temperature and is silky smooth with a light sweet flavor. It is perfect to pipe on the cupcakes and as cake filling. Ingredients:

• Milk – 11/2 cups
• Granulated Sugar – 1 Cup
• Eggs – 3
• Cornstarch – 1/3 cup
• Vanilla Extract – 1 Tbsp
• Unsalted Butter – 21/2 Cups

Method:

• Heat milk in a saucepan. For flavored German Buttercream, you can add coffee beans, fresh mint or vanilla bean to the milk.
• In a bowl, whisk together corn-starch, eggs and sugar. Gradually add milk (just half the quantity) into the egg mixture and continue whisking continuously.
• Now add the egg mixture into the remaining milk and cook on a low heat, whisking continuously. Once it starts boiling reduce the heat and whisk vigorously for about 2 minutes.
• Remove the pan from heat and add vanilla flavoring. Pour this custard into a shallow container and press a plastic wrap on the surface. Chill for about an hour in the fridge.
• Add butter in a bowl and beat the mixture on high speed until it is light and fluffy. Use the paddle attachment for this.
• Remove custard from the fridge and add it to the butter mixture one spoon at a time. Remember to keep your mixer running. Periodically, scrape the sides and continue beating until all the custard mixture is added.
• Change to whisk attachment and for about 4 minutes whip the mixture on high speed.
• Use this frosting immediately. You can also store it for about 3 days in the refrigerator.

Ingredients:

• Confectioner’s sugar – 4 cups
• Meringue Powder – 3 Tbsp
• Room Temperature Water – 9 to 10 Tbsp
• Gel Food Coloring (Optional) for decorating

Method:

• In a bowl, beat all the ingredients together with a hand mixer on high speed for about 2 minutes. When you lift the whisk, the icing must drizzle and smooth out in about 10 seconds. This should be the consistency. If the icing is too thick then add some water and if it is too thin, then fold in more confectioner’s sugar.
• The icing dries in about 2 hours when you leave it at room temperature. If you want it to set quickly then you can refrigerate to speed up the process.

This is a thick frosting and goes well with almost everything from cupcakes to cakes.

INGREDIENTS:

• Cream Cheese – 8 Oz
• Vanilla Extract – 1 Tsp
• Unsalted Butter – ½ Cup
• Salt – ¼ Tsp
• Powdered Sugar – 4 Cups

METHOD:

• Combine cream cheese and butter and use an electric mixer or stand mixer to beat it until it is well-combined, lump-free and creamy.
• Add salt and vanilla and mix well.
• Add powdered sugar while the mixer is running on low speed and the buttercream is ready.
• If you want stiff frosting without making it sweeter then add in corn-starch, but it should not be more than few tbsp.