How to frost a cake with Whipped Cream | Cover cake with Whipped Cream | Whipped cream frosting

In this tutorial, I am going to show you how to frost a cake with Whipped cream. I like to cover cake (genoise sponge cake/chiffon cake) with whipped cream and decorate it with lots of strawberries. It is very beautiful, simple and delicious strawberry cake that you can DIY at home!

**The key to success of frosting a cake smoothly is whipping the cream to the right consistency.

I usually divided the cream into 3 portions, Fillings, Cake Surface and Piping, and whipped them individually to suit the consistency that required.

Whipping Cream frosting: Whipping cream (35%) + 10% caster sugar

Heavy cream / whipping cream (35% fat):
I just get the most common & cheapest whipping cream at my local supermarket. In Australia, it is called thickened cream. But any heavy cream is fine even it is without any thickeners/additives. I have tried the pure heavy cream (35% fat without any thickener added), it works perfectly fine, but it costs more, so most of the time I just use the cheapest thickened cream in Australia.

Fillings : 380g cream + 38g caster sugar
Cake surface : 180g cream + 18g caster sugar
Piping: 100g cream + 10g caster sugar

Sugar syrup ( make it in advance, can be kept in fridge for 12 weeks)
100g water
100g caster sugar
15g Cointreau (or cherry flavoured liqueur, or if don't use any, still ok)

1. Put all ingredients to saucepan and bring it to boil.
2. Once it is boiled, turn the heat down, simmer for 5 mins
3. Let it completely cool down. Once it is completely cool down, it is ready to be used.

**The sugar syrup is very important for Genoise Sponge cake, so it is recommended not to skip this step.

Please be reminded that do not apply hot sugar syrup on your cake layers!

Music: Ukulele by Bensound
www.bensound.com

#whippedcream #whippedcreamcake