How to make whipped cream frosting using 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.

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 of time.

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.

few 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.