Whipped Cream frosting

                      Whipped cream frosting or Fresh cream frosting is a very simple frosting and tastes delicious. Frosting will be ready in less than 10 minutes. 

Ingredients:

1. Heavy whipping cream (Fat at least 35%) - 1cup

2. Condensed sugar/Icing sugar - 1/4 cup

3. Any flavouring essence - 1 tsp (For Ex: Vanilla Essence)

Recipe:

1. Keep the beaters & the bowl to be used in freezer for 10-15 minutes before starting. Also the whipping cream should be cold. This is very important to get a stiff frosting.

2. Start beating the whipping cream in high speed. After few minutes (3-4 mins) you will get soft peaks. That is, if you lift the beater from the frosting, the frosting will fold back. The peak will not stand straight.

3.  Add Condensed sugar and Essence. Continue beating in low speed. In another few minutes, stiff and thick frosting will be obtained. That is, when you lift the beaters from frosting, the frosting will not fold back. It will stand straight. That's it! Whipped cream frosting is ready. The below video will show the consistency of the whipped cream.

        This can be used to frost the Cakes/Cup cakes/Tarts/Pies or can be topped with Pancakes and Waffles along with syrup.

This a simple cake with rosette pattern done with whipped cream..

Stabilized Whipped Cream:

Stabilized whipped cream is even more stiffer. If you plan to use the cake outdoor or in warm/hot climate it is better to stabilize the cream. It can be used to make flowers and other decorations which demand stiffer frosting. This process is also very simple. The extra ingredients are

1. 1 tsp of gelatin

2. 4 tsp of water

In a bowl, add 4 tsp of water and sprinkle 1 tsp of gelatin. mix well and let it set for a minute. After that heat the bowl. Either in microwave for 5 to 10 seconds or in a stove top for few seconds. Don't heat it too much. Mix the gelatin mixture thoroughly. Allow this to cool. While the mixture is cooling, beat the whipped cream to soft peak. Add the gelatin mixture, condensed sugar, essence to the frosting. Now again beat the frosting till Stiff peak. 

Notes:

1. Be watchful while getting stiff peaks. If you miss the consistency of the whipped cream and over beat it, the fat in the whipped cream will start to separate and butter will be formed. 

2. You can also use Agar-agar instead of gelatin if you prefer Vegetarian version.
3. Usually the frosting will double up in volume. For Ex: If you take 1 cup of Whipping cream, you will get 2 cups of Frosting.
4. Two cups of frosting will be sufficient to frost a 7" cake without any layers
5. If the weather is warm/hot, it is always better to keep the bowl with whipping cream inside a bowl with Ice cubes.
6. Stabilized whipped cream stays stiff longer than the normal whipped cream.