There are two types of whipping cream, Dairy and Non Dairy. Dairy whipping cream contain 35% fat whereas Non Dairy is made from vegetable oil and palm oil (dairy free).
Dairy whipping cream is available in any supermarkets and they are stored in a fridge whereas non dairy whipping cream is usually sold in bakery supply stores and always stored in a freezer.
Non dairy whipped cream is ideal for cake decoration. It is more stable and thus can hold the shape well while also giving the desire texture for decoration. Piped patterns using the non dairy whipped cream can last for a week without losing its shape.
Ingredients: Non Dairy Whipping Cream
Tool: Hand Mixer or Stand Mixer
- Defrost the non dairy whipping cream in the fridge one day in advance.
- Shake well before open.
- Measure the cream needed and pour into a mixing bowl (you may put the mixing bowl and whisk in the fridge for 15 to 30 minutes in advance to make them very cold)
- Beat the cream with high speed for 1 minute and the cream will started to become creamy.
- Beat for another 2-3 minutes and the cream will become soft peaks.
- Beat for another 2-3 minutes and the cream will become stiff peaks. Monitor the stiffness of frosting until you get the desired consistency.
Store the whipped cream in the fridge before you decorate the cake.
If you have any leftover whipping cream, store in an airtight container and keep in the freezer at all time.
HAPPY BAKING AND COOKING!
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