How to Make a Cake Topping: 14 Steps

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How to Make a Cake Topping: 14 Steps
How to Make a Cake Topping: 14 Steps
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That creamy and fluffy icing that goes on top of cakes not only makes them beautiful but also tastier. The light and delicious texture of these toppings is perfect to add that finishing touch to pies, cupcakes, cheesecakes and many other desserts. Best of all, you only need three ingredients to make this recipe quickly and easily. Surprise your guests with a nice frosting (just don't expect anything to be left)!

Ingredients

Vanilla whipped cream topping

  • 3 cups of cream or cream for whipped cream.
  • 5 tablespoons of granulated sugar.
  • 1 ½ vanilla essence.

cream cheese topping

  • 100 g of iced sugar.
  • 140 g of cream or cream for whipped cream.
  • 1 teaspoon of vanilla essence.
  • 1/8 teaspoon of salt.
  • 230 g of cream cheese.

Steps

Method 1 of 2: Making a Vanilla Whipped Cream Topping

Prepare Cream for Cake Step 1

Step 1. Leave the bowl and fue accessory inside the refrigerator for 20 minutes

Sour cream is best whipped when it's cold, and putting the bowl and fue in the fridge helps keep the cream cool while it's whipped. It only takes 20 minutes in the refrigerator to resolve the issue.

If you prefer, you can leave the bowl and fue in the freezer for five minutes (minimum)

Prepare Cream for Cake Step 2

Step 2. Beat the cream on medium speed until it starts to thicken

Put three cups of cream or whipped cream into the bowl. Use a planetary or hand mixer to blend the cream. When it starts to thicken, slow down to medium.

Planetary mixers are usually faster than handheld mixers

Prepare Cream for Cake Step 3

Step 3. Add five spoons of sugar little by little

Add sugar while beating cream on medium speed. Try to distribute the sugar as evenly as you can in the cream.

Prepare Cream for Cake Step 4

Step 4. Beat the cream on medium speed until you see light spouts form

When lifting the fue, the cream should lift and look like a mountain peak before it drops and loses its shape. As soon as these nozzles begin to form, turn off the mixer.

Prepare Cream for Cake Step 5

Step 5. Add a teaspoon and a half of vanilla essence

Measure the essence and pour into the cream. You can add less or more as you like. The more you add, the stronger the vanilla flavor will be.

Prepare Cream for Cake Step 6

Step 6. Beat the cream by hand until it forms firm nozzles

When you lift the fue, the cream should be firm enough to stay upright without losing its shape. The tip of the beak should be firm as well.

If the cream isn't taking shape, don't give up. Be patient and keep beating until it gains a firm consistency

Prepare Cream for Cake Step 7

Step 7. Place the cover inside the refrigerator to keep it cool

Once you get the right consistency, put the cream in the fridge to rest. Keeping the topping cold helps it not to lose consistency. If you are going to use the frosting immediately, it is not necessary to put it on to freeze.

Method 2 of 2: Making Cream Cheese Topping

Prepare Cream for Cake Step 8

Step 1. Freeze bowl, fue attachment and sugar

If not cold, the bowl, the fue and the sugar will heat the cream. This extra heat won't let the cream get aerated as it should. For best results, freeze the sugar and accessories you're going to use to beat the topping until they get to about 21°C.

Prepare Cream for Cake Step 9

Step 2. Mix the sugar, cream or whipped cream, vanilla essence and salt in a bowl

Add 100 g of iced sugar, 140 g of heavy cream, a teaspoon of vanilla essence and 1/8 of a teaspoon of salt. Adjust the speed of the hand mixer or planetary mixer to medium to low and mix the ingredients until the sugar dissolves in the cream.

  • On medium to low speed, it should take a couple of minutes for the sugar to completely dissolve in the cream.
  • Use common cream or cream indicated for whipped cream only. Do not use low-fat versions. If you do, the topping will be too liquid, far from the consistency you need for the topping to bind.
Prepare Cream for Cake Step 10

Step 3. Beat the cream on high speed to thicken the mixture

After the sugar dissolves, increase the speed to high. Beat the cream for a couple of minutes or until it thickens.

It should have a consistency similar to Greek yogurt

Prepare Cream for Cake Step 11

Step 4. Add 230 g of cream cheese

As soon as the cream thickens, start adding the cream cheese little by little, in portions of two scoops at a time. It will take about 30 seconds to add the 230 g of cream cheese that the recipe calls for.

  • Use common cream cheese (no light versions), those to pass on bread, which comes in packaging similar to margarine.
  • Mascarpone cheese serves as a substitute for cream cheese.
Prepare Cream for Cake Step 12

Step 5. Turn off the mixer and scrape the pellets well

The fue and bowl will have the cream cheese and sugar pellets stuck together during mixing and you need to mix them with the rest of the ingredients so that everything has the right flavor and consistency. Take a spoon or a flexible spatula to scrape everything well.

Prepare Cream for Cake Step 13

Step 6. Beat the cream on high speed to make it light and fluffy

Now that all the ingredients are mixed, continue to beat the cream to get that light, airy consistency you want the icing to have. The time it will take to reach this consistency varies depending on the mixer and the temperature in the kitchen.

  • If using a planetary mixer, beat for two or three minutes or until the topping is fluffy.
  • If it's a hand mixer, it will take a little longer.
Prepare Cream for Cake Step 14

Step 7. Refrigerate the topping immediately

As soon as it reaches a light, sandy consistency, turn off the mixer, remove the frosting that has stuck to the fue and edges of the bowl, and refrigerate. If you're going to use the frosting right away, you don't need to refrigerate it first.

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