Elmlea Double Cream |How to whip double cream at home for cakes |How to pipe rose with whipped cream

THIS VIDEO IS NOT SPONSORED BY ELMLEA


For Chocolate Fresh cream    • Elmlea Double Cream | Chocolate Fresh...  


Whipping up fresh cream can be somewhat of a task. I’ve learnt this throughout time.
Fresh/Whipped cream cakes or as some call them dessert cakes may taste awesome but making the cream is a whole different story.

The key to whipping up cream is ‘Patience’. If you don’t have that you might as well chuck the bowl out of that window. Trust me it has tested my patience too. But overtime I learned how to deal with it and it has really worked out fantastic.

⭐️Always have extra double cream at hand if you’re trying whipping for the first time.

⭐️ Don’t try this by hand whisking, I never have. You’ll never get there.

⭐️I always start on low speed and wait for it to thicken slightly then as the consistency changes move on to med and then high.

⭐️The last part is knowing when to stop in the end. Watch your cream. Use a spoon or spatula. Run it over your icing. If it’s smooth, slightly stiff and holds its shape you’re done! If you whip anymore the cream will split and you’ll have butter.

⭐️The more cream you whip the longer the time. One 284ml tub roughly took me 12 -13 mins.

⭐️During warmer days I chill the whisk attachment and the bowl to help with the whipping.


The photographs in the end are from just a few fresh cream cakes we’ve made for clients over the years. All made using Elmlea. Once you get the hang of it the results are simply amazing 🤩

Here’s a few more pics on my Facebook page https://m.facebook.com/pg/MariasforHo...


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