TIPS FOR STIFF ICING: Whipped Cream / Butter Cream

Hi All.. I have been receiving a lot of queries on how to get a stiff whipped cream. Here are some ways I do to get it stiff:

1. Using Dream Whip Powder – Don’t follow the instruction on the packet. Instead, for 1 sachet add very little milk (eg: 2 tbsp.). Milk has to be cold. Mix this well into a paste. Now beat this on high speed for 5 mins. If you feel if too dry, you can add milk little by little but not too much. Beat this on high speed until u get stiff peaks. If you follow this method correctly, for sure you will get thick and stiff whipped cream.
2. Using Whipping Cream (Store bought Packet) – In this method, the only thing you need to make sure is to keep an eye on your cream while beating. Beat your whipping cream, powdered sugar and vanilla essence on high speed until stiff peaks are formed. Special attention has to be given to make sure you don’t overbeat it. Because, over beating will result in curdling of your whipping cream. Once you feel the cream has reached your desired consistency, STOP beating it.
3. Using whipping cream & gelatin – In this method, we will be using gelatin to make it stiff and set. Soak gelatin on cold water and let it sit for 5-10 mins (quantity of gelatin and water depends on the quantity of your whipping cream). Meanwhile, start beating you whipping cream, powdered sugar and vanilla. Once the gelatin is set, melt this. Keep the beater on and then add this into the whipping cream and continue beating until stiff peaks are formed.

For best results, keep the cream refrigerated for at least one hour before piping it!

TIPS FOR STIFF ICING: Butter Cream

I follow only a single method for butter cream frosting. All you will need is Butter in room temperature, icing sugar, vanilla essence and milk. Start beating your butter until smooth and creamy. Keep adding the icing sugar until you get a thick consistency. The consistency of the butter cream is often checked by spoon test. If you scoop a spoon full of frosting, it shouldn’t fall as you try to drip it. I must hold its shape in the spoon for at least 10 seconds. If you find it too thick add little milk and if you find it too thin add some more icing sugar. This is how you manage its consistency.

I will soon be sharing the pics for different types of whipped cream and their piping methods. Happy Baking :) :)