What is the best way to whip double cream for a cake coating?

The cream has to be cold from the fridge and you may use either hand beater or electric beater.


If you can, it is good to use a bowl with ice under the bowl where you are whipping the cream, to keep the cream cold.


Keeping the cream as cold as possible (not freezing), just cold, will help it to get better body and faster.


Do not overwhip the cream or it will start to lose texture and turn into butter, specially if you are going to add sugar to it or chocolate or anything else, you need to add them before it is fully ready, so by the time you end mixing all the ingredients with the cream, the cream is on its right point, not over beaten.


Another tip is that you are adding sugar, it is better to use confectioners sugar. It melts faster as the sugar grains are tiny. If you dont have at home, you can put regular sugar on the food processor and process it till you get a thin powder and it is cheaper too.


Probably when you read recipes with cream, you will see they talk about beating the cream to half point or three quarter points.


Cream will harden very fast after you start beating. So half point is the time when the cream is not thickened yet but it is not as fluid as before starting whiping it. Three quarters means a bit more than this, not ready yet, but almost.


so most of the flavors and extra things you add to the cream are added in the beginning or in the middle of the preparation, so by the time you finish mixing everything together, you end up with a soft, smooth preparation.





Here you can find a guide on the types of creams (rated by fat percentage contained in them), how to work with creams, when to use each type of cream, how to flavor them, etc.:


All these sites have good info you can check on.


http://baking.about.com/cs/hintsandtips/鈥?/a>


http://en.wikipedia.org/wiki/Cream


http://www.hormel.com/templates/knowledg鈥?/a>


http://www.joyofbaking.com/Cream.html


http://www.foodsci.uoguelph.ca/dairyedu/鈥?/a>What is the best way to whip double cream for a cake coating?
I would say a electronic hand blender does it the best!What is the best way to whip double cream for a cake coating?
i think if you add sugar to the cream it will make it set better on a cake

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