While baking a cake, it is important to consider which cream you’d use, based on white kind of a cake you are looking for. Creams vary in fat content and this needs to be factored in before you actually embark on baking your cake. Here are the three most commonly used creams for cake baking.
It has a rich velvety texture with a slightly tangy taste and is made by mixing sour and fresh cream with a little amount of butter milk. Its low viscosity and high fat content, ranging in between 30- 35 %, makes it ideal for using in desserts.
It has extremely high butterfat content, amounting to no less than 48%. Its rich and creamy texture makes cakes baked with it, a real treat. If over whipped, this cream might become too thick for use. So, tablespoons of milk are often added to the cream before whipping it.
With a minimum fat content of 30 %, this cream is used extensively as cake topping and filling. It is thinner than double cream and is often flavoured with vanilla. Chantilly Cream is the name given to vanilla flavoured whipped cream.
Yummylicious is the word for the dessert with dollops of whipped cream on it. But it can get rather tricky when it comes to whipping up, using and storing whipped cream. Here are some facts that should know about this creamy delight.
Nothing else will do
Looking for a creamy topping for your dessert? Whipping cream is ideal because of its high fat content (30% to 35%).
The key to a long lasting whipped cream
You wouldn’t want your fresh whipped cream to sour before you can actually get to use it. The only way to ensure that it enjoys a longer life is to make it by using a food processor.
Holding the whipped cream together
If you’re preparing whipped cream well in advance, then you’d want it hold itself together when you actually use it for your dessert. So, to keep your whipped cream from deflating, use it in combination with Crème fraîche, which has a high fat content.
Undoing an over-whipped cream
Think you’ve over whipped your cream? Don’t worry. To undo it, whisk in a few extra tablespoons of cream. The only time this quick fix won’t work is when over whipping will turn the cream to butter.
Save it for another day
Left over whipped cream at home? Don’t throw it away. Pour spoonfuls of the cream onto a parchment-lined baking sheet. Freeze and then store the dollops in freezer bag within the refrigerator.