Topic: setting cream for cakes
what do i use to make my cream,harder in cakes,theat dont melt
Re: setting cream for cakes
Suggest you use creme patisserie instead of fresh cream. Why not use buttercream instead?
Re: setting cream for cakes
Hi , I did experiment with many type of cream available until i got it right , mixing one part whipping cream (it has to be full fat one , 35%+) with one part double cream works the best for me . you need to get everything very cold , I put the bowl and the whisker in freezer 5-10 minutes before . I whip the cream until it forms soft peaks then add sugar(16 to 20 percent of total cream weight sugar, I use icing sugar ) and flavoring like vanilla extract .then whip again until the cream forms stiff peaks but still smooth .
Re: setting cream for cakes
What kind of cakes are you using it for?
Creme patissiere needs a few hours to firm up in the fridge.
Re: setting cream for cakes
Chiffon cakes or sponges or I think you can use it for any cake that has very little or no butter ,cake iced with whipped cream need to be kept in fridge and butter cakes are nicer at room temperature .
Re: setting cream for cakes
When we making the cake we must use the fresh cream always. Because Fresh cream play a vital role to make the cake. It also useful to make the cake beautiful.
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Last edited by Reginal (17-12-2011 12:02:57)