Fluffy Two-Ingredient Cake Cream

Simple, delicious, fluffy and versatile! The cream and powdered sugar for the cake turns out airy and tender. It is suitable not only for coating cakes, but also for making many other confectionery products. And itʼs made with just two ingredients.
cook time: 10 min
Caleb Huxley
Fluffy Two-Ingredient Cake Cream

Nutrition Facts (per serving)

343
Calories
29g
Fat
18g
Carbs
2g
Protein

Ingredients (10 portions)

Basic:

Powdered sugar 5 tbsp
Heavy cream 500 g

Recipe instructions

Step 1

Step 1
How to make cream from cream and powdered sugar for a cake? Prepare the necessary ingredients. For the cream, high fat cream with a fat content of 33% or more is suitable. Only natural. If you take less fatty ones, they simply won’t fluff up and will remain liquid. I make powdered sugar myself, in a stationary blender. It is a little larger than store-bought, but suitable for cream. You can use a coffee grinder for this purpose. The cream should be well cooled to 3-4 degrees.

Step 2

Step 2
To prepare the cream, take a dry, deep bowl so that splashes do not fly when whipping. For best whipping, keep the bowl and whisk in the refrigerator. Pour the required amount of cream into the bowl.

Step 3

Step 3
Add powdered sugar. I add powder at the rate of 1 tablespoon per 100 grams of cream. You can make the sweetness a little more or less according to your taste.

Step 4

Step 4
Start whipping the cream. First, turn on low speed. Let the cream just mix with the powdered sugar for 1-2 minutes. The powdered sugar should have time to melt so that it doesn’t crunch on your teeth later. The cream will gradually thicken.

Step 5

Step 5
Then turn on maximum speed and beat the cream for another 3-5 minutes, until it forms soft peaks and is fluffy and firm. The cream should hold its shape well and not drip from the whisk. The main thing here is not to interrupt it, otherwise it will discard the water and turn into oil. This churning moment comes with experience. The cream is ready! Use it immediately after preparation.

Step 6

Step 6
This amount of ingredients is enough for a cake of about 2 kg, a sponge cake diameter of 20 cm and a height of 4 layers. But only with rough coating on the sides. You will need another cream for leveling. Cream made from whipped cream and powdered sugar can be used to layer cakes. If you wish, you can tint it a little with food coloring, for example, pink.

Step 7

Step 7
Or you can use a thick cream made from cream to fill custard cakes. Cook with pleasure!

Additional rubrics

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