Butter cream frosting pk. Whipped cream frosting
- Tasting power: Whipped cream wins. It is light and have much less sugar. (Kids will definitely like butter cream frosting more.)
- Decorating power: Butter cream wins. The butter cream has thicker consistency and can be piped and holds its shape well.
- Displaying power: Butter cream wins. The whipped cream frosting need to be chilled and does not hold up at room temperature for too long. So to show off a cake, for example at birthday party, the butter cream frosting will work better.
- Storage power: Butter cream wins. Butter cream stays fresh in the refrigerator in an airtight container for about two weeks. Whipped icing must be stored in the refrigerator and used within two days. With either frosting, once on a cake, the cake should be eaten in two days.
Material cost: approx. $12.00
Part 1: bake two 9" chiffon cakes
See Rose swirl chiffon cake.Part 2: Prepare the whipped cream icing
Here is video on how to make whipped cream frostingIngredients:
Each portion is- cold heavy whipping cream - 1 cup (240 ml)
- Pure vanilla extract - 1/2 teaspoon
- Sugar - 1-2 TBSP or to taste
- Wilton gel color - green, red, and yellow
For this cake, I used about 7 cup of heavy whipping cream, almost the whole 1/2 gallon cartoon.
Steps:
Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes. Then place all the ingredients in the cold bowl and beat just until stiff peaks form. If not using immediately, cover and refrigerate.
Part 3: Decorate the Christmas wreath cake
Here is a video on how to make the Christmas wreath border.
Here is a video on how to piping the poinsettia flower.
Here is a video on how to piping the poinsettia flower.
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