Colored Whipped Cream is super easy to prepare. Today I’m going to show you how to make it and how to frost a cake with it. This adorable design was inspired by my decorated yellow cherry Stand Mixer Cookies.
You probably already know that whipped cream doesn’t keep if you make it in advance. It usually starts to weep and softens considerably within several hours. To amend this problem I will be adding dissolved gelatin to whipping cream, making Stabilized Whipped Cream. Stabilized Whipped Cream holds up much better and can be used to frost a cake up to 2 days in advance.
I baked 3 – 6 inch chocolate cakes. Tops were slightly domed so I trimmed those off and stick the scraps into the freezer. I will use them later for snacks.
Instead of fresh or canned cherries I used Sour Cherry Preserves to make the filling. Drain the preserves, reserving both, cherries and the liquid.
Sprinkle granulated gelatin over cold water and let it sit for 5 minutes. Gelatin is bloomed when spongy to the touch. Microwave bloomed gelatin in the microwave on high in 5 to 8 seconds whisking well until completely dissolved. Let it cool to room temperature, stirring frequently.
Beat chilled heavy cream until soft peaks are form. Beat in powdered sugar and Vanilla Extract. Beating on high speed slowly pour in dissolved and cooled gelatin. Beat until stiff peaks are formed. Don’t overbeat.
It is important that dissolved gelatin is not hot when added to cold whipping cream or it will seize.
To the rest of the stabilized whipped cream gradually fold in cherries from strained cherry preserves.
Smooth the sides and finish by crumb coating the cake withremaining 1 cup of whipped cream.
Whip until soft peaks are formed, about 2 minutes. For the blue vanilla whipped cream: Put the heavy cream in the bowl of a stand mixer fitted with the whisk attachment. Add the confectioners’ sugar, vanilla and blue food coloring. Whip until soft peaks are formed, about 2 minutes.
PREPARE COLORED STABILIZED WHIPPED CREAM
Sprinkle gelatin over cold water and let it bloom for 5 minutes. Then microwave it on high for 5-8 seconds, until completely dissolved. Stirring frequently let it cool to room temperature. It is important that dissolved gelatin is not hot when added to chilled whipping cream.
Add yellow gel food coloring into the chilled heavy whipping cream. Beat until soft peaks are formed. Beat it powdered sugar, vanilla. Then on high speed beat in dissolved and cooled gelatin. Don’t overbeat or whipped cream will become grainy.
If you plan on using whipped cream right away you don’t need to use gelatin to stabilize it.
Ice the cake with a yellow colored whipped cream. Smooth the sides and the top with a spatula. Then chill the cake for 30 minutes.
Prepare red and green whipped cream.
- Fit a piping bag with a large round piping tip and fill the bag with red whipped cream.
- Fill the 2nd piping bag fitted with a Round Piping Tip #4 or #3 with 1/2 cup of a green whipped cream.
- Fit 3rd piping bag with a Leaf Tip #352 and fill the bag with a remaining green whipped cream.
- Pipe the cherries first then pipe the green stems. Finish by piping the leaves.
- Decorate the top of the cake with white whipped cream swirls(using piping tip 1M) and sprinkles. Or if you have fresh cherries use them instead. I didn’t have any so I used large heart sprinkles.
- 3 – 6 inch chocolate cake layers
- 2 cups sour cherry preserves
- 1 cup sour cherries – from the preserves
- 2 cups heavy whipping cream
- 2/3 cup powdered sugar
- 1 pkg granulated gelatin (about 2 1/4tsp)
- 4 tbsp cold water
- 1 tsp Vanilla Extract
- Yellow gel food coloring
- 1 1/2 cups heavy whipping cream
- 1/3 to 1/2 cup cup powdered sugar
- 1 1/2 tsp granulated gelatin
- 3 tbsp cold water
- 1 tsp Vanilla Extract
- Red gel food coloring
- 1/2 cup heavy whipping cream
- 2 tbsp powdered sugar
- 3/4 tsp granulated gelatin
- 3 tbsp cold water
- 1/4 tsp Vanilla Extract
- 1 cup heavy whipping cream
- 3 tbsp powdered sugar
- 1/2 tsp granulated gelatin
- 2 tbsp cold water
- 1/2 tsp Vanilla Extract
- Bake 3 – 6 inch chocolate cake layers, let them cool completely before filling the cake.
- Strain sour cherry preserve (2cups), reserving both sour cherry syrup liquid (approx. 1 cup) and cherry fruit (1cup).
- Sprinkle gelatin (1pkg./ 2 1/4tsp) over cold water (4tbsp) and let sit for 5 minutes. Bloomed gelatin will be spongy to the touch. Microwave on high in 5 second increments. Whisking well. Usually it take about 8 seconds or around there. Whisk well. Rub the mixture between your fingers to see if gelatin is dissolved. There should be no graininess. Set aside to cool to room temperature.
- Beat heavy whipping cream (2cups) until soft peaks are formed. Beat in powdered sugar (2/3cup) then on high speed beat in dissolved gelatin and Vanilla Extract (1tsp).
- Reserve about 1 1/2 cup of whipped cream. To the remaining whipped cream fold in sour cherries from the preserves. Use the filling to fill the cake.
- Spread 1/3 cup of sour cherry syrup from the preserves onto each cake layer. Place chocolate cake layer on a cake stand, spoon 1/3 of the filling on the cake and spread it evenly with a spatula. Repeat with remaining cake layers.
- Smooth the sides and crumb coat the cake with remaining/reserved whipped cream. Chill cake for 30 minutes.
- Sprinkle gelatin ( 1 and 1/2tsp) over cold water (3tbsp) and let sit for 5 minutes. Bloomed gelatin will be spongy to the touch. Microwave on high in 5 second increments. Whisking well. Usually it take about 8 seconds or around there. Whisk well. Rub the mixture between your fingers to see if gelatin is dissolved. There should be no graininess. Set aside to cool to room temperature.
- Add yellow gel food coloring into heavy whipped cream. Beat until soft peaks are formed. Beat in powdered sugar ( 1/3 to 1/2 cup) then on high speed beat in dissolved gelatin and Vanilla Extract (1tsp)
- Take the cake out from the fridge and frost the cake with yellow colored whipped cream. Use a spatula and a bench scrapper to smooth the sides. Chill for 30 minutes.
- Sprinkle gelatin ( 3/4tsp) over cold water (3tbsp) and let sit for 5 minutes. Bloomed gelatin will be spongy to the touch. Microwave on high in 5 second increments. Whisking well. Usually it take about 8 seconds or around there. Whisk well. Rub the mixture between your fingers to see if gelatin is dissolved. There should be no graininess. Set aside to cool to room temperature.
- Add red gel food coloring into heavy whipped cream. Beat until soft peaks are formed. Beat in powdered sugar (2tbsp) then on high speed beat in dissolved gelatin and Vanilla Extract (1/4tsp).
- Fit a piping bag with a large round piping and and fill the bag with red whipped cream. Pipe cherries onto the frosted.
- Fill a piping fitted with a small round piping tip #3 or #4 and fill it with about 1/2 cup of the green whipped cream. Fit a piping bag with a large leaf tip and fill the bag with remaining green whipped cream. Pipe the stems and leaves onto cherries. Chill for 10 minutes while you prepare White Whipped Cream.
- Sprinkle gelatin (1/2tsp) over cold water (2tbsp) and let sit for 5 minutes. Bloomed gelatin will be spongy to the touch. Microwave on high in 5 second increments. Whisking well. Usually it take about 8 seconds or around there. Whisk well. Rub the mixture between your fingers to see if all if the gelatin is dissolved.There should be no graininess. Set aside to cool to room temperature.
- Beat heavy whipped cream (1cup) until soft peaks are formed. Beat in powdered sugar (3tbsp) then on high beat in dissolved gelatin and Vanilla Extract (1/2tsp).
- Fit the piping bag with a Star Piping Tip 1M and fill the bag with strabilized whipped cream. Pipe the swirls on the cake.
- Decorate swirls with fresh cherries or use sprinkles.
- Refrigerate till ready to serve. Can be made up to 2 days ahead. Store in the fridge.
How to color WHIPPED CREAM | My secret Tips and Tricks
Can you put food coloring in whipped cream?
To get a pale color, use liquid food coloring, for instance, or try gel to get a bolder color. Add the food coloring along with any extracts or flavorings. If you’d like to mix food coloring into whipped cream, use gel or powdered food coloring since liquid food coloring could make it harder to beat the whipped cream.
What are the nutritional values of whip cream?
The whipped cream is a source of choline and fat-soluble vitamins such as, vitamins A, D, E, and K which are present in milk fat. The vitamins from whole milk can help to prevent osteoporosis and promote a good vision. However whipped cream is very rich in calories, each 100 grams of whipped cream contains approximately 300 calories, 30 grams of lipids and 20 grams of carbohydrates, thus it should be consumed in moderation.
Can you add food coloring to whipped cream frosting?
Stabilized whipping cream frosting is great for decorating! Can you add food coloring to whipped cream? Yes! Add the food coloring in at the beginning, when you are whipping the cream and sugar the first time.
Can you add food coloring to ice cream?
You can either start with a baked good that already calls for a simple white frosting (say a basic royal icing or buttercream), or you can add your own. Also don’t be shy about branching out beyond frostings and glazes. Whipped toppings and plain ice cream recipes are also great candidates for food coloring.