Wednesday, December 17, 2014

Christmas poinsettia chiffon cake with whipped cream frosting

This is my first time trying whipping cream. I found it pretty easy to make, but harder to work with. My hand was melting the frosting in piping bag while piping. The trick is to not to fill piping bag with too much frosting,  and also work fast. The cake and frosting should be kept refrigerated when not in use.


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 frosting

Ingredients:

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

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