How to make whipped cream frosting with non dairy cream
Whipped Cream is my ultimate favorite frosting. Whipped cream is very easy to prepare but sometimes it gets tricky to get the perfect texture. I used this whipped cream in this recipe.
About whipped cream
It is said that whipped cream was found in 16th century. Whipped cream is foamy cream that is used in various desserts.
Before starting making whipped cream, make sure that the bowl you are using is chilled as this will helps to get the perfect texture. In India, you will usually get two kinds of whipping cream. one is dairy whipped cream and the other one is non-dairy cream. Non-dairy cream is made from soy milk. You can use either dairy or non-dairy whipping cream for your recipes. However, non-dairy whipping cream retains its stiffness for a longer period.
When I went to the cake-making classes, I learn that most professional bakers especially in India prefer non-dairy whipping cream because it stays stiff at room temperature for a longer period of time. I am still observing the result of both the creams in Canada.
Tips for making whipped cream for cakes
- Start with chilled heavy cream. Cold cream whips up the quickest and lightest; chilling the bowl and whisk or beaters for at least 15 minutes before whipping the cream will speed things along, too.
- Use a large chilled bowl. Use a glass bowl or a stainless steel bowl. Actually, the material of the bowl doesn't matter here. whatever you use, Make sure it is chilled.
- Start slowly whisking, whipping, or beating the cream. Avoid speeding up the beater at the first 2 minutes.
- Increase the speed once any sugar or vanilla is added into the cream.
- Avoid over-whipping the cream.
How to (with pictures)
Place mixer bowl and whisk in the freezer for at least 20 minutes to chill.
Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute.
Do not overbeat.
Watch recipe video
FAQs
Non-dairy whipping cream is a plant-based alternative to traditional dairy cream. It is typically made from ingredients like coconut milk, almond milk, soy, or vegetable oils, and is designed to whip into a light, fluffy texture.
It depends on the base ingredient. Coconut-based creams may have a mild coconut flavor, while soy or almond versions are more neutral and closer to traditional whipped cream.
Most non-dairy whipping creams are vegan, but it's always best to check the label to ensure there are no hidden dairy-derived ingredients.
This could be due to temperature (it needs to be very cold), incorrect fat content, or using a product not meant for whipping.
Absolutely! Non-dairy whipping cream is ideal for cake frosting, filling, and decorating. It holds its shape well, making it perfect for layered cakes, cupcakes, and no-bake desserts. In fact, I find non-dairy cream more stable for cake decorating than dairy cream as it holds the shape longer.
Recipe
Whipped cream frosting (with dairy-free cream)
Ingredients
- 1 cup Heavy whipping cream, non dairy
- 1 to 2 tablespoon Powdered sugar
- few drops Vanilla extract, optional
Instructions
- Place mixer bowl and whisker in the freezer for at least 20 minutes to chill.
- Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute.1 cup Heavy whipping cream, 1 to 2 tablespoon Powdered sugar, few drops Vanilla extract
- Do not over beat.
Notes
- Check tips section for more details.
love how light and dreamy this looks! whipped cream is good on everything (:
agree 🙂 thanks a lot ...