My passion for baking started since childhood. My inspiration and first Google was my wonderful Mom who bakes delicious carrot cake which is famous in our family and among friends. Back then, baking was a talent. However, these days the baking industry evolved such that, cake baking is not just a form of cooking but is a talented art by itself. At most dedication and patience are essential to become a talented cake artist. And I have dedication but not the patience. Being a mother of two and working a full time job, it’s challenging to take the hobbies and passion to the next level. I don’t expect more at this point. With the support from my family I am able to achieve progress and complete projects even if it takes some time.
Often my customers ask me which is best – Butter cream or whipping cream? Now, Who doesn’t like whipped cream on their cakes. Its light, soft and fluffy. You can add any colors and get amazing results. The reason why I prefer whipped cream is, we can always adjust the sugar in it. Its not super sweet like butter cream and lets you enjoy the actual cake flavors without overpowering the taste of sugar and cream. On the other hand, butter cream can hold its shape, tastes buttery and delicious. However, most of us cannot take more than a few bites because of over loaded icing sugar in it. It may give you a good finish plus sharp edges. However, I try to avoid using regular butter cream (the recipe that asks for 1 cup butter and 4 cups sugar) as much as possible. After all, cakes and desserts are meant to be eaten not just to be visually pleasing alone.
The reason I dislike about the whipped cream is one reason I love it – whipped cream is light and fluffy. It neither can hold shape nor do gets harden which is why it’s not recommended for cakes that are intended to be covered with fondant. Another question that comes up is how to stabilize whipped cream? My experience has taught me techniques to get whipped cream under the fondant. Yes, I assure you can do this but do not expect to get those sharp and pointy edges ganche or butter cream can give.
The Cow on meadow cake is filled with whipping cream and is covered in fondant. The cake was about 4 kg and I made it on the event day. Talking about whipped cream, I failed to get fresh whipped cream in the right consistency ever. Let me warn you, 99% of the time, fresh whipped cream cannot give you the consistency needed to cover and decorate a cake. I tried using gelatin but ended with weird taste that I had to throw away the batch I made. Having said that, nothing can beat the taste of fresh whipped cream.
I stopped using fresh whipped cream long back since I came to know about non dairy whipped cream. It not only gives you amazing results, but has a longer shelf life than fresh whipped cream. Its tastes delicious, texture is soft and fluffy and contains less than half the fat of double cream (Yay ! more cream please !!). Besides, its already sweetened meaning no need add icing sugar during whipping. Easy and not messy, right? It won’t curdle on over beating and comes in pure white color which makes easy to add desired color or even flavor. What more could we ask for?? I prefer whipping it more than the actual whipped cream to get it stiffer so that I can use it on cake which needs to be covered with fondant.
There are many brands that sell non dairy whipping cream. I used to buy it from a baking institute cum bakery in Bangalore. Here in Dubai, I use Mactop non dairy whipped cream for my projects. I even replace double cream with this non dairy cream to make ganache (pouring consistency) as well as to make caramel sauce. Both times it worked like magic. It is my secret to get perfect desserts keeping the hassle of using fresh whipped cream at bay.
Nevertheless we cannot forever avoid the sweet butter cream. Can we? Well, I shall write about my less sweet butter cream recipe I use in the next post.
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