Multi-purpose Whipped Cream

While growing up, my mom would get cakes from a bakery that used whipped cream frosting instead of buttercream, and the cakes were light, low in sugar, and tasted absolutely amazing! There is nothing wrong with cakes that are covered with buttercream, especially homemade buttercream. However, whipped cream frosting adds a lightness and freshness to cakes that pairs perfectly with fresh fruit! I absolutely love strawberry shortcake! In fact, it has been my go to for making a birthday cake for myself, which is how I developed the perfect whipped cream to use for cakes. Regular whipped cream using whipping cream works perfectly fine if you are adding a dollop on top or on the side of a dessert or drink. However, you need something thicker to make multilayer cakes or to hold the shape when piping out of a pastry bag. My whipped cream recipe uses heavy cream as I found it works well for making a very creamy and thicker whipped cream that can be used for a variety of purposes. This multipurpose whipped cream recipe can be used for cakes (including cheesecakes), cake designs, as an accompaniment for desserts, or put on drinks (e.g. hot chocolate, coffee). So have fun trying the recipe and enjoy! 

Multi-purpose Whipped Cream Recipe

INGREDIENTS:

• 1 cup of heavy cream 
• 3 tablespoons of sugar

TOOLS NEEDED:

• A handheld mixer or standard mixer
• A large mixing bowl
• A spatula and measuring utensils

VIDEO DEMONSTRATION / INSTRUCTIONS         

BRIEF DIRECTIONS (See the video demonstration for detailed instructions):

1. Collect the ingredients and put the heavy cream in a large mixing bowl.
2. Whisk the heavy cream on high with a standard or handheld mixer for 1 to 2 minutes or until the heavy cream begins to ripple.
3. Now, add the sugar and mix for 30 seconds. Then shut off the mixer, scrape down the sides of the bowl and beater, and mix on high for another 30 seconds, or until the mixture forms stiff peaks (See video demonstration for a visual). The whipped cream will be ready to serve or use to decorate cupcakes/cakes or other desserts.

Important Recipe Notes:

·       You may need to mix the heavy cream for longer if you are using a handheld mixer, so use the consistency of the cream as an indicator for doneness.

·       This whipped cream will be thick enough to put in a pipping bag and decorate cakes, cupcakes or other desserts.

·       You can substitute heavy whipping cream or whipping cream instead of using heavy cream. However, the whipped cream will have a thinner and runnier texture. You can add in a tablespoon of pudding mixture or powdered gelatin to help stabilize the whipped cream. This will make the whipped cream usable for decorating large/ multilayer cakes.

Simple Vanilla Cake

As a person who does a lot of baking from simple cookies, to cakes and breads, and even intricate pastries, I think it’s important to have a go-to recipe for a vanilla cake and a chocolate cake. There are many recipes and cake combinations that can be done using a simple vanilla or chocolate cake recipe. In this case, I am going to focus on my vanilla cake recipe, which is quite spongy, moist, and light! The recipe is also very simple and works great for cupcakes and cakes. So consider giving the recipe a try and enjoy! 

Simple Vanilla Cake Recipe

INGREDIENTS:

• 2 ½ cups of all-purpose flour 
• 2 cups of sugar
• ¼ teaspoon of baking soda
• 4 teaspoons of baking powder
• ½ teaspoon of salt
• ¾ cups of milk
• ¾ cups of hot water
• 2 large eggs
• ½ cup butter, melted
• 3 teaspoons of vanilla extract

TOOLS NEEDED:

• A handheld mixer or standard mixer
• A large mixing bowl
• 2 cupcake trays (or large cake pan)
• A spatula, whisk, measuring utensils, large spoon/ladle, and cupcake papers/liners
• A wire rack

VIDEO DEMONSTRATION / INSTRUCTIONS         

                                                                           

BRIEF DIRECTIONS (See the video demonstration for detailed instructions):

1. Collect the ingredients and melt the butter.
2. Put all of the dry ingredients in a large mixing bowl and whisk by hand to evenly distribute the ingredients and loosen the flour.  
3. Next, add the eggs, milk, hot water, and butter, in that order, to the dry ingredients. Then mix on medium speed for 2 minutes. Stop the mixer, scrape down the bowl, and mix for another 3 minutes so that the ingredients are thoroughly combined.
4. Preheat the oven to 350°F and line two cupcake sheets with cupcake papers (or you can grease and flour a 9 by 13-inch pan or two 8-inch pans to make a cake). Fill the cupcake molds three-fourths of the way full. Then place the trays in the oven for 20 minutes or when a toothpick comes out clean, with no wet cake batter.
5. Remove the trays from the oven and let cool for 2 minutes. Then remove the cupcakes from the trays and place on a wire rack to cool completely before adding frosting/icing or serving.