Here is the Video on How To Make Homemade Whipped Cream Frosting
Soft, light, fluffy and with just the right sweetness and subtle Espresso flavor, let me introduce you to my Homemade Espresso Whipped Cream Frosting. You are going to love every single bit of this soft and fluffy frosting.
Very rare that I find a frosting that I can eat without having to feel overwhelmed with the sweetness. I felt bad scraping the frosting off the cake because what’s a cake without a frosting? But when a frosting is too sweet, I really have to remove it. Sometimes I’m still surprised how someone like me who loves desserts and sweet ended up not liking sweet frosting. But I know I am not alone, are you in the same boat as mine? Because of my particular preference to non too sweet frosting, I ended up coming up with frosting that are not too sweet. My favorite is always Chocolate Ganache and second to that is anything that is combined with a Whipped Frosting, like this one, or my Real Strawberry Buttercream Whipped Frosting and Raspberry Buttercream Whipped Frosting and I have more to come soon. Frosting that are combined with Whipped Cream have a lighter, softer and fluffier texture. On top of all these, it is not as sweet as using pure Buttercream Frosting. So if you are like me who enjoy a frosting with subtle sweetness, then I encourage you to give this frosting a try.
I made this frosting for my Banana Chiffon Cake which I will be posting also this week. That cake was to die for (figuratively of course), it was super light and fluffy and this frosting made it even better. So watch out for it coming soon this week. This frosting is Whipped Cream based, I know it is not the healtiest option but then again frosting are usually not an option that you would choose if you are staying away from calories. But if you are going to be bad, might as well do it right and worth it. So this frosting, give it a try. This is so easy to make, I have a video on How to Whipped Cream Successfully, and that basically is all you need to make this, and of course coffee powder for flavoring. Let me show you how easy it is to make this. Let’s get started!
Tips on How to Whip Cream Successfully
- Use cold cream – Cream has to be cold to whip. If it is not cold from the fridge it is very hard to get it to whip to stiff peaks. This is key to having a soft, fluffy whipped cream that hold its shape longer.
- Chill the bowl and the whip – If you live in a particularly warm or humid climate, chill your bowl and the whip in the fridge before using it. This will help the cream to stay cold during whipping process. A warm bowl and whip can hinder in making a fluffy whipped cream.
- Under whip rather than over whip – It’s better to under whip than over whip. Over whipping the cream will end you up with a butter and you don’t want that to happen. You have over whipped it if the consistency becomes too thick and it resembles a lump of thick cloud, also you will notice that a water will start to separate. I find that in my hand mixer with medium speed setting, it takes 3-4 minutes to get to the right texture. Mixer speed setting could vary, so, watch carefully to the texture of your whipped cream. Start paying attention on 2-3 minutes stage.
- Keep a close eye on the consistency – Never walk away from a machine while cream is whipping or you will end up with a homemade butter instead. You don’t want it to reach the point where it starts to get really thick and cloud like. When water starts to separate, there is no way to salvage for use as whipped cream. If that happens, just continue whipping and once the water separates, you will have a chuck of soft homemade butter. It is not your goal, but at least you don’t have to throw the entire batch. Then I guess you have to start a new batch.
4 simple tips to a soft and fluffy Whipped Frosting, let’s put it to us. Let’s get started!
- 1 1/4 cup COLD Whipping Cream (The liquid whipping cream in a carton)
- 1 tbsp Espresso Powder (Do NOT use granules, it has to be the powdered one so that it dissolves easily)
- 7 tbsp (1 cup minus 1 tbsp) SIFTED confectioners/icing sugar (Can be reduced if you prefer less sweetness)
- Sift the icing sugar together with espresso powder.
- In a clean COLD bowl, pour the whipping cream, confectioners sugar mixture. Using a stand mixer or hand mixer, beat the cream for around 4 minutes 30 seconds. Mixer speed setting could vary, so, watch carefully to the texture of your whipped cream. Start paying attention on 2-3 minutes stage. At last 1 minutes, manually whisk it to avoid over whipping it. To test if done, turn the bowl up side down. If the frosting hold and do not slide off the bowl, than it is ready to go. The texture should be light, fluffy, glossy and smooth. Be careful not to over beat it as it will clump (like thick clouds), once you get to that stage, it will not be good for piping.
Storage: This can be keep in the refrigerator for 2-4 days. Manually whisk for 30 seconds before using to restore smooth texture.
Just a teaser, this is the Banana Chiffon Cake that I used this frosting for. This is a 9-inch one layer Banana Cake. I don’t normally put too much frosting on my cakes, but with this frosting I don’t having more on my cake. It was absolutely delicious, and not too sweet at all. This was a huge hit when I bought it at the office. My office mate told me that the cake was so soft and fluffy, and the frosting… well, to die for!( I think I said that already, right?)
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