What are some ways you can ice a cake with whipped cream?

While it’s customary to use whipped cream toppings for sundaes or pies, whipped cream can also be used as a delicious icing for cakes. If you’re going to use whipped cream icing to adorn a cake, it’s crucial to stabilize the whipped cream so that the frosting keeps its form. You’ll get a light, fluffy icing that’s great for cake decorating if you make your frosting with the proper quantities of whipping cream and gelatin. The following recipe yields 2 cups of whipped cream frosting, enough to cover a 9-inch (23-cm) round cake. If you’re making a multi-layer or bigger cake, try doubling the recipe to ensure you have enough icing.

1 cup (237 ml) whipping cream
1 tbsp (15 ml) confectioner sugar
1 tsp (5 ml) vanilla
½ tsp (2.5 ml) powdered gelatin

1. Chill your cookware for 10-15 minutes. Before you start making your icing, place a large metal bowl and the metal whisk attachments from an electric mixer into the freezer to chill. Your whipped cream frosting will come together and hold its shape much easier if your cookware is chilled.
  - If you don’t have a metal bowl, you may use plastic. However, it’s best to use metal, as metal bowls will help insulate cold whipping cream, which makes for a more stabilized icing.
  - Make sure your bowl can accommodate 2 cups of whipped cream without overflowing.
2. If you’re creating a two-layer cake, double the recipe. The recipe below yields approximately 2 cups of whipped cream icing, which is usually enough to cover a single layer cake. If you’re making a double layer cake, and plan on using whipped cream icing to frost in between your layers, double the recipe to guarantee you wont run out of frosting.
3. Dissolve the gelatin into room temperature water. While your cookware is chilling, mix ½ tsp (2.5 ml) of powdered gelatin with 1 tbsp (15 ml) of water in a small bowl. Set aside after stirring the liquid with a spoon until the gelatin is dissolved.
4. To the cooled metal bowl, add the remaining ingredients. Remove your metal bowl and whisks from the freezer, and combine 1 cup (237 ml) whipping cream, 1 tbsp (15 ml) confectioner sugar, and 1 tsp (5 ml) vanilla. At this step, do not add the dissolved gelatin.
  - Let your whipping cream to cool in the refrigerator until ready to use.
5. Mix the ingredients on medium speed. Whisk the cream, sugar, and vanilla together on medium speed for 3 minutes, or until the mixture begins to thicken. A thickened product will appear to have a greater volume than your original ingredients due to the air you are whipping into the mixture.
6. Continue mixing for 3-5 minutes after adding the gelatin. Once your mixture has started to thicken, add the dissolved gelatin and continue whisking on medium speed. The gelatin will act as the stabilizing agent for your whipped cream icing, so once you add it, the mixture will continue thickening and holding its shape.
7. Stop mixing when stiff peaks form in your icing. Check to see whether peaks have begun to develop in your mixture after 3-5 minutes. Remove the whisks from the bowl and see what happens to the cream. When the whipped cream stands straight up where you removed the whisks, your frosting is done. If the peaks are still soft, continue mixing for 1-2 minutes before checking again.
  - Over-mixing your ingredients may cause them to separate and deteriorate.
8. Set aside 13 of the cream in an icing bag (if desired). Reserve ⅓ of the mixture to decorate your cake with piped designs. Once you’ve filled the icing bag, place it in the fridge to chill while you frost the cake.
  - Skip this step if you are not going to decorate your cake with piped frosting.

1. Remove the whipped cream frosting from the bowl and place it on top of the cake. Use a rubber spatula to scrape all of the whipped cream icing from the bowl, and plop the cream on top of your cake. At this stage, the cake should have a huge dollop of creamy topping in the middle.
  - Before you begin frosting, make sure your cake has fully cooled.
  - If you’re icing a two-layer cake, spread half of the frosting on top of the bottom layer. Use a rubber spatula to spread the frosting evenly throughout the surface. Put the second layer on top of the icing, and then spread the remaining frosting on top of the cake.
2. Distribute the icing mound evenly on the top of the cake. Move your spatula in small, circular motions to push the cream out and away from the center of the cake, and distribute the icing towards the edges. The purpose of this step is to cover the whole top surface of the cake with a consistent coating of icing while directing surplus icing to the edges of the cake.
3. Spread the remaining frosting over the edges of the cake. To distribute the extra icing from the cake’s edges, angle your spatula down and towards yourself. Spread the cream evenly over the perimeter of the cake with small strokes. Spread the frosting down the edges of the cake until it is completely coated.

1. Create a rustic look by making waves in the icing. If you’re not adding piped decorations but still want to add some flair, use a spatula to create waves in the icing. Spread the whipped cream icing over the cake to create little waves for a more rustic effect.
2. Before piping embellishments, use a bench scraper to level the cake. For a crisp, uniform layer of frosting that’s perfect for layering piped designs, run a bench scraper all around your cake. Begin by circling the edges with the bench scraper before running it along the top. Bring the bench scraper towards you and scrape away any extra icing from the blade.
3. Add piped decorations to your cake. Once you’ve spread an even layer of frosting onto your cake, remove your icing bag from the fridge, and add some piped designs. Pipe around the edges of the cake to make a border, and pipe along the top to create flowers or pretty dollops.
  - Before frosting the cake, practice piping a few patterns on wax paper.
4. Place the decorated cake in the refrigerator. Before serving, allow your cake to set in the fridge for at least 30 minutes so that your decorations will hold their shape. The icing will maintain its shape for 2-3 days if left in the fridge, and for several hours if left at room temperature.
  - Whipped cream icing may become destabilized if left at room temperature for more than 3-4 hours. It will lose its fluffy, frosting shape, and it might melt off your cake.

Question
After refrigerating whipped cream and getting ready to frost cake, my whipped cream is soft. What can I do to make the texture stiffer?

Give your whipped cream a vigorous whisk; it will properly blend everything and return to its natural condition.
Question
Could I use agar agar instead of gelatin to create an eggless vegetarian cake?

Yes. Your mixture will be set by agar agar. I would suggest adding a small bit more agar agar, maybe a quarter teaspoon, to ensure that it sets properly.
Question
Can whipping cream hold an edible image? Would putting it in the refrigerator have a negative impact?

Absolutely, if you strengthen it with instant pudding mix before whipping it. Ditto for refrigeration, but I wouldn’t go past a few hours, which is just enough time to cool and solidify the whipped cream. The issue is that whipped cream will pick up on any unpleasant scents lying in your refrigerator.