Whipped Cream Valentine Cake Food

VALENTINE CAKE

Steps:

• Heat oven to 350 degrees. Butter an 11 1/2 x 9 1/4 x 2 1/2-inch heart-shaped cake pan and line with parchment paper. Butter and flour the parchment paper, and set aside.
• Set the bowl of an electric mixer over, but not touching, a pot of simmering water. Combine the granulated sugar and eggs in the bowl, and whisk until mixture is warm to the touch, about 2 minutes.
• Transfer the bowl to an electric mixer fitted with a whisk attachment, and beat on high speed until the mixture is very thick and pale, about 4 minutes. With a rubber spatula, gently transfer the mixture to a large mixing bowl. Sift in the flour in three additions, folding gently after each. Combine the butter and the vanilla, and add in a steady stream as you fold in the third addition of flour. Fold gently, and transfer to prepared pan. Smooth the top with an offset spatula.
• Bake until the cake is springy to the touch and golden brown, about 40 minutes. Transfer to a wire rack to cool completely. When ready to use, turn out cake onto a cutting board or a cake turntable covered with parchment paper, and carefully peel the parchment paper off the cake.
• To assemble: Using a serrated knife, cut cake in half horizontally. Brush cut sides of cake liberally with raspberry simple syrup. Spread bottom layer to within 1/2 inch of edge with half of the whipped cream. Cover cream with an even layer of raspberries. Spread remaining whipped cream over berries. Place top of cake cut side down over cream. Dust with confectioners' sugar and cocoa powder, if desired.

WHIPPED CREAM FROSTING

Steps:

• Beat cream cheese, powdered sugar and vanilla until smooth and thick using a hand or a stand mixer (use the whisk attachment on a stand mixer).
• While mixing on medium-high speed, slowly add the heavy whipping cream. Continue whipping until the frosting forms stiff peaks. It'll resemble whipped cream but be thicker.
• Frost as desired.
• Store in refrigerator for up to 2 days in an airtight container.

WHIPPED CREAM RECIPE

Steps:

• To get started, place your mixing bowl and whisk attachment (or beaters if mixing with a hand mixer) in the freezer for about 10 minutes to chill.
• Once chilled, remove from the freezer and add heavy whipping cream, powdered sugar and vanilla to your bowl. Whether your are using the Kitchen-aid or a hand-mixer, start mixing on low speed then increase to medium-high and mix until soft peaks form.

HEART-SHAPED CHEESECAKE - VALENTINE'S DAY CAKE

Steps:

• Cheesecakes taste even better one day after baking, so it is preferable to bake the cheesecake one day in advance, but only decorate it shortly before serving.
• Preheat the oven to 170 degrees Celsius/ 340 degrees Fahrenheit. Butter a heart-shaped springform (or a regular springform 26 cm/ 10 inches) and set aside.
• Place the quark, heavy cream, Smetana/creme fraiche, eggs, very soft butter, sugar, vanilla sugar or extract, flour, baking powder and lemon juice in a large bowl. Mix well. Pour the mixture into the prepared springform.
• Place a piece of baking paper loosely on top of the cheesecake and bake for 1 hour without opening the oven during this time.
• After one hour turn off the oven, still do not open it, and leave the cake in it for another two hours. Remove from the oven and cool completely before taking the cheesecake out of the springform.
• Top with the whipping cream and raspberries just before serving. Beat the whipping cream with the cream stabilizer (if using and according to package instructions) and vanilla sugar or extract. Pipe the whipped cream around the edges of the cake.
• Arrange the raspberries on the cake inside the whipped cream frame.

STABILIZED WHIPPED CREAM FROSTING

Steps:

• Whip the softened cream cheese until lump-free and smooth. Scrape the bowl in between if needed.
• Scrape the bowl before adding the cream. Whipping continuously add the measured cream little by little. (Refer video)
• Once the cream is added; add the icing sugar. Remember to whip the cream continuously while adding sugar.
• Now that even the sugar is added; add your desired flavouring and colour and whip until stiff peaks.
• Your cream and delicious whipped cream frosting is now ready.

Steps:

• Combine whipping cream and powdered sugar in large bowl.
• Beat with electric mixer until soft peaks form.
• Add strawberry jam, piping gel and vanilla extract to the bowl.
• Continue to beat until stiff peaks form.
• Do not overbeat. As soon as the you pull out the beaters and the peaks are stiff (they do not flop over), it's done! Use a piping bag/pastry bag to decorate cupcakes.

STRAWBERRY WHIPPED CREAM CAKE

Steps:

• Preheat the oven to 350°F/180°C.
• Place the butter in your mixer bowl, add the sugar and beat until smooth.
• Keep your mixer running at medium speed and add the eggs, flour, vanilla extract, milk and baking powder. Mix until the ingredients combine, and you obtain a smooth and creamy texture. Pour the mixture in a round cake tin.
• Bake the cake for 22-25 minutes.
• In the meantime, prepare the whipped cream. Pour the double cream into your mixer bowl. Add the powdered sugar and beat until the mixture reaches stiff peaks.
• Move the whipped cream into a piping bag with a star tip.
• Take the cake out of the oven and slice it through the middle. Decorate it with whipped cream on the bottom side, and add the strawberries. Top with the other cake half.
• Dust with icing sugar and decorate it with extra strawberries.

EUROPEAN WHIPPED CREAM FROSTING (VIDEO)

Steps:

• Softened butter and cream cheese (or mascarpone( at room temperature for about 30 minutes, until soft to touch but not melted. Place the butter and cheese into mixing bowl and whisk on high speed for 3 to 4 minutes until light and fluffy.
• Add the vanilla extract, pinch of salt (about 1/8 tsp), and sweetened condensed milk. Whisk again for a few minutes until well combined, stopping to scrape down the sides of the mixing bowl.
• Pour the heavy cream into a separate bowl and whisk it on high speed until stiff peaks form, about 4 minutes. Add the cream cheese, butter and milk mixture. Whisk again for about 30 seconds, just until stiff peaks form. Do not over mix! Over mixing will cause the frosting to separate. I recommend mixing on medium speed to avoid separating the mixture.
• If not frosting a cake right away, place frosting into the refrigerator for 30 minutes. This will thicken the frosting further, making it easier to work with. Do not keep at room temperature for too long.

WHIPPED CREAM FOR VALENTINE CAKE

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, combine the cream, sugar, and vanilla. Beat on high speed until soft peaks form, about 5 minutes.