Image is for illustrative purposes only.
This is the simple whipped cream I keep on hand for filling and covering cakes. It is nothing more than two creams whipped together: a small amount of rich, high fat cream whipped first to build the structure, then ordinary thickened cream added gradually into it. The result is firmer and more stable than thickened cream on its own, but still tastes fresh and light rather than heavy or buttery.
Whipped to soft, holding peaks it spreads smoothly between sponge layers and over the sides of a cake, and taken a touch further it pipes clean rosettes and borders. Use it with fresh fruit, soaked sponges, mousse cakes and gateaux, and keep it cold at every stage — cold cream, cold bowl and cold beaters make all the difference.
Ingredients
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units',
you can use the Recipe Calculator Tool below the ingredients table.
Note: The Recipe Calculator Tool is available to subscribers.
Weight Per Unit: 600
Number of Units: 1
Unit Size: batch of whipped cream, enough to fill and cover one 20–22 cm round cake
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WEIGHT
(grams)
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ALTERNATIVE METRIC
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INGREDIENT
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IMAGE
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CONDITION
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A
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450 |
1.9 cups
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Thickened Cream
Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes. Perfect for pouring, baking, whipping or adding the indulgent touch to your favourite recipes.
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well chilled |
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B
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150 |
5.1 fluid_ounces
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Rich Cream
Rich cream, sometimes sold as double or extra-thick cream, is a cream with a much higher fat content than ordinary thickened cream, usually around 45 to 50 per cent. The extra fat makes it whip very firm and hold its shape well, so a little of it gives body and stability to a lighter cream.
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well chilled |
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600
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Recipe Calculator Tool
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.
STEP 2. Enter your Custom Number of Units
This is the number of units (or servings) you want this recipe to yield.
STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.
Method
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STEP
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ACTION
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DETAIL
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CONDITION
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1 |
Prepare |
Chill the mixing bowl and beaters in the refrigerator, and keep A and B (thickened cream and rich cream) in the refrigerator until the moment you start. |
Everything cold to the touch; warm cream will not whip properly |
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2 |
Whip |
Put B (rich cream) into the cold bowl and whip it on medium speed. |
Thick and holding a soft peak |
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3 |
Add |
With the mixer running on medium speed, add A (thickened cream) gradually in a thin stream, letting each addition be taken up before adding more. |
Smooth and evenly combined, no loose liquid in the bottom of the bowl |
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4 |
Finish |
Whip only until the cream holds its shape. Stop and check often towards the end, and finish the last few turns by hand with a whisk if you want full control. |
Soft, glossy peaks that hold; stop before it looks grainy or curdled |
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5 |
Chill |
Use straight away, or cover and keep refrigerated until needed. Give it a light stir by hand before spreading or piping. |
Firm and smooth, still glossy |
Important Notes
This batch makes about 600 g of cream, which whips up to roughly double in volume — enough to fill and cover one 20–22 cm round cake, or to fill a large slab or tart. The bakery sheet works on 300 g of cream per cake, so halve the quantities if you only need a filling.
The order matters: whip the rich cream first so it builds the structure, then add the thickened cream gradually into it. Adding it all at once gives a softer, less stable cream. Keep the cream cold at all times, and do not overwhip — once it turns grainy it cannot be brought back. Whipped cream is best used the day it is made and should be kept refrigerated; assembled cakes filled with it must also be stored in the refrigerator.
Tools & Arrangements
Electric mixer with whisk attachment or hand beaters, a metal mixing bowl, a hand whisk, a rubber spatula, kitchen scales, and a piping bag with a star nozzle if you want to pipe.
