How to Make Whipped Cream and Whipped Cream Frosting!

Hey Bakers , John Cannell from prep the kitchen here .

And today we're making one of my favorite treats .

It's whipped cream also known as Chantilly Cream .

We're going to be going over some of the ways to flavor it .

What kind of sugar do you use ?

And most importantly , how do you decorate a cake with it ?

It is one of my most frequently asked questions and all you have to do is one little trick to make it so much more stable while still being delicious .

And no , it's not gelatin .

Ok .

Let's get started in this demo recipe .

I'm using two cups of cold , heavy whipping cream into the bowl of your stand mixer or oh , this is super thick .

If you're in America watching this , the Kroger whipped cream is crazy .

They stabilize it with I think car in .

So it's like very creamy .

You can use powdered sugar or granulated sugar .

I actually prefer powdered sugar because it has some corn starch in it .

And that helps to stabilize the whipped cream a bit .

If you're decorating a cake , you don't want things slipping and sliding as time goes on .

So stick with the powdered sugar you can make it a little bit sweeter if you want .

I like my whipped cream very , just slightly sweet .

So it's gonna be a quarter cup , but you could easily double it to half a cup or even go crazy if you have a sugar tooth and add a little bit more .

Ok , we're gonna whip this up .

Start on low , move to high .

You might want to cover it up because it will splatter on you .

And the main thing is just to watch .

Don't walk away from this because if you do it can over whip and things will turn kind of cheesy and curdle up .

It'll still taste up here , but it will not look pretty at all .

It'll turn into cheese basically .

Yeah , you have to keep watching it though .

OK ?

So let's take a look and see where we're at .

This is just about done .

You could add a little bit more whipping in there .

But what we're gonna do is flavor it .

I'm reserving about maybe like two thirds of a cup of this whipped cream to flavor a bit differently .

But the rest of it will be plain old delicious vanilla meting in about a teaspoon of change , right ?

All right .

I mixed it for maybe like 10 seconds extra and that is as firm as I wanna go .

This whipped cream is very stable now , this is like the softer side .

Perfect for eating .

It's delicious .

This is on the firmer side and if you keep whipping it , it's gonna curdle .

So this is as , as close as you want to go and it's also good for piping .

This will keep a nice shape and you can top a cupcake with it , do whatever you want .

But now let me address the question that I get so often .

It's shocking .

How do you decorate a cake with whipped cream ?

People try this all the time because whipped cream is delicious and frosting is just too sweet and heavy for a lot of palates .

Even for me , I really prefer a whipped cream cake but it's so frustrating because what happens ?

It collapses .

I had some cake catastrophes when I started out as a blogger because I wanted that light whipped cream taste and then I put a one layer on .

It was OK .

Put the second layer on and it was catastrophe .

It just fell apart .

So to stabilize my whipped cream , I'm using a secret ingredient and that's mascarpone cheese .

It tastes just like whipped cream .

However , the thickness is pretty crazy .

There's a couple of things you have to watch out for when you do this .

Some brands are a little bit grainy .

It should be very creamy , creamy , wonderful cheese .

If you have the grainy version , it's not gonna be the best for this .

Spread it on some toast , do whatever you want or carefully fold it in but try not to over whip it because it will curdle .

This is nice and creamy .

It's a little bit thick .

I'm gonna break it up into a bowl and just mush it around .

So there's no lumps and it's kind of just a bit smoother if that makes sense .

The other trade off that you can see is the mascarpone is ever so slightly yellow .

It's not pure white .

So if you're trying to get a white whipped cream cake , you wanna avoid the mascarpone .

It's not the best choice for that , but the taste is amazing .

Ok ?

I'm gonna add this into my whipped cream .

Now , you can either fold it in or give it the quickest of whips on low .

Just don't overmix it .

That's the important thing .

That's good .

The rest of it , I'm gonna do it by hand just to make sure it's totally homogenous , right ?

So use your spatula and just fold the whipped cream into the mascarpone .

Once you see it just nice and uniform , you're done .

Don't overdo it with this frosting .

You can make delicious berry cakes , any kind of light summery flavor and your cake will hold up .

Listen to caution you though .

It doesn't last forever .

So this is a whipped cream that you want to make chest before serving or you know , maybe a few hours ahead , the longer it's in the fridge , it will start kind of like losing a bit of consistency and it will become a bit yellower .

All right .

Now that this is done .

I want to show you a variation because you do not have to use vanilla .

Rose water is actually a traditional European and English flavoring .

Vanilla wasn't common until a few 100 years ago .

So roses were a plenty , very easy to make rose water .

Just add in a tiny drop .

Don't go overboard because it's really strong .

Mix it in .

Mm And now you have mm I'm gonna add another drop .

This is all for me .

So I'm gonna be double dipping .

OK .

There we go .

That is so nice .

Oh my gosh .

Have it with something with pistachios in there .

Have it with anything you want .

This is actually my favorite even more than the vanilla because the after taste it is this gorgeous .

If you're in the grocery store and happened to be passing by the spice aisle , check out orange blossom water .

It is so under utilized but an amazing addition and perfect for a Chanelle cream .

What about some coffee ?

Use a little bit of espresso powder and your mind will be alone .

It is so good .

So sad because I will be eating the entire bowl of whipped cream .

I'll space it out over time and have a couple like crackers in between those .

So it won't be disgusting if you like this recipe .

Check out my berry cake .

It has that fortified whipped cream frosting with berries .

A really nice vanilla cake with almond flour in there as well .

And it's delicious if you like my videos hit that like button and subscribe and I'll see you soon .