Posts Tagged "frosting"

October 29, 2021

Whipped Cream

by M_R_Radmin
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What is Non Dairy Whipped Topping?

Whipped Cream or Non dairy whipped cream is a liquid oil-in-water emulsion, which can be whipped into stable foam. Its major components are Water Sugar and Fat, which when whipped under chilled condition leads to the development on smooth shiny whipped cream. The foam entraps of air bubbles spread in a serum phase. Vegetable fat, milk proteins, sugars, water, emulsifiers, and stabilisers are all included.

Benefits of Non Dairy Whipped Topping

  1. Lactose free
  2. More Economical
  3. Light Weight
  4. Lesser Calories
  5. More Stable
  6. Can endure up to 35-40℃ temperature for longer time.
  7. Longer Shelf Life

What is difference between dairy and non dairy whipping cream?

The major difference among dairy and non dairy whipping creams comes from the ingredients which are used to develop both the creams. Non dairy creams are made with Water Sugar, hydrogenated vegetable fats and emulsifiers and stabilizers on the other hand Dairy creams, as the name suggests are made from dairy (milk) in the form of fresh cream, skim milk powder, whole milk powder or any other milk products used.

Steps involved in Whipping Cream

1) Arrives frozen.

2) Defrost in chiller 2 ᵒC to 7 ᵒC for 24 hours until thawing of frozen content.

3) Shake well before opening and pour into a bowl not exceeding 20% of the bowl capacity.

4) Use medium speed to whip the cream until product starts to thicken, then on high speed till the soft peak is formed.

5) Refrigeration is required for whipped products.

If it is hot, your cream will not whip up properly. To resolve it, place a larger bowl filled with ice cubes. Place the cream bowl inside this ice bowl. Cool the beaters before starting the whipping.

Why is it necessary for the thickened cream to be chilled for this recipe?

For two reasons, the thickened cream in this recipe must be chilled. The first reason is that food safety is a concern. Because thickened cream or heavy cream contains milk products, it should not be kept at room temperature and should be kept refrigerated. The thickened cream should also be chilled to aid in the whipping process and the stabilisation of the frosting. Cold temperatures will not affect the shape or stability of whipped cream. It will be more difficult to obtain a steady and thick consistency in hot or warm temperatures.

What is the best way to keep this Whipped Cream and how long does it last?

For optimal results, use the Whipped Cream frosting right away. Over time, whipped cream will soften and lose its consistency, making it more difficult to pipe decorations and keep them in form. If you utilise whipped cream right away, you’ll be able to pipe precise forms and decorations with ease. The embellished sweets must also be kept refrigerated. For food safety reasons, whipped cream should only be kept at room temperature for 1-2 hours. It should be consumed within 24 to 48 hours at the most.

Over mixing whipped cream can quickly spoil it. Stopping to check for firmness during the whipping stages is essential when creating homemade whipped cream to avoid over mixing. It should just take a few minutes to prepare whipped cream. To know when to stop whisking, keep a close eye on the thickened cream as it changes. When whisking thickened cream, it will first become bubbly; after about 1-2 minutes, the cream will thicken and noticeable ripples will appear in the frosting. You’ll need to stop whisking after the ripples grow bigger and more noticeable. Even mixing for a few more seconds at this point could damage the whipped cream.


July 21, 2021

What is Frosting! Icing! Marswellfoods

by M_R_Radmin
1 comment
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What is Frosting?

The thick, fluffy topping that we use to garnish our cakes and cupcakes is called frosting. It’s the material that keeps your cakes in structure and makes them look attractive in different styles.

Frosting is a sweet coating that goes on top of a variety of baked foods, particularly desserts. Frosting is a mixture of sugar and a liquid such as water or milk in its most basic form, but there are hundreds of variations.

Who invented Frosting?

In France, a cook created the frosted cake, as well as the first frosted multi-layered cake. Sugar and rosewater were used in the first documented frosting recipe, which was written around 1655. Around a century later, a new fashion emerged: frosted wedding cakes!

How frosting is made?

The frosting is commonly produced with a fat like as butter or cream, sugar, and flavorings agents such as vanilla, chocolate, or lemon.

What is Icing?

Icing is made comprised of powdered sugar and other liquid stage elements including syrup, water, milk, and others. The most common frosting is Royal Icing, which is made by powdered sugar and drying the mixture to create a firm sugar crust on a cookie. It is the most adaptable and is used as a decoration.

Icing is a sweet, thin liquid that hardens when it cools. Icing is typically used to garnish donuts and cinnamon rolls, but it is also used to decorate cakes.

Icing Ingredients

When preparing icing, the main component is sugar, which is combined with water, milk, or cream according to the formula. Vanilla or lemon juice can be used to flavor the icing, which is then drizzled over warm baked items.

Are Frosting and Icing Same?

You’ve probably seen the terms “frosting” and “icing” used frequently, which just adds to the confusion. There is, however, a distinction to be made between the two. Icing is a thick, fluffy frosting that is used to coat the outside (and sometimes the inside layers) of a cake. Icing is a thinner, glossier version of frosting that can be used as a glaze or for fine detail work.

Types of Icings

There are different types of Icing

1) Buttercream – Buttercream gets its name from the ingredient that makes it up: butter. The word “cream” here simply refers to the texture. It’s made with pure butter that’s been whipped with powdered sugar until it’s light and fluffy. The most basic type of frosting is buttercream due to its softness and most spreadable than most of the icings. Of course, flavorings such as Vanilla, Chocolate, or Lemon can be added.

2) Whipped Cream – If you are looking for lighter frostings then whipped cream is the best choice for you. Whipped Cream is produced by whisking heavy cream with powdered sugar until it holds its peaks, as the name suggests. Cakes like the Black Forest and Pineapple Cake are decorated with whipped cream.

3) Cream Cheese – This is a variant of the original Buttercream, with the key ingredients being Butter, Sugar, and Cream Cheese, as well as Lemon for extra taste. Red Velvet Cake, Carrot Cake, and Lemon Cake are the most popular cakes with cream cheese icing.

4) Royal Icing: Royal icing is a pure white and fluid paste that hardens into a hard outer shell when dried, and is traditionally used to cover and adorn rich fruit desserts. When dry, it looks smooth, firm, and matte after being made with egg whites, icing sugar, and lime juice.

5) Fondant: Fondant is a popular rich frosting that can be molded easily and is primarily used on celebration cakes. Water, gelatin, glycerin, water, sugar (icing or castor sugar), and shortening are the basic fondant ingredients. Some people substitute marshmallows for gelatin and glycerin. A fondant that can be stretched without tearing is the best texture.

Royal Icing is considered as the most popular Icing among all.

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