Icing cream is a cross between cream and icing, a delicious, fluffy light combination of heavy cream and powdered sugar. You can use this recipe to frost a cake or fill it. If using it for filling, it will be enough to place between 3 layers. If you are using it for a 2 layer cake, you can cut the recipe in half.
There are so many scrumptious variations you can do if using it for filling. When filling you don't worry as much about lumps, bumps, and a perfectly smooth appearance, so it gives you more versatility to play around with the recipe.
The basic recipe is suitable for either frosting or filling:
- Place the heavy cream in the bowl of an electric mixer. The bowl should be chilled beforehand and be completely dry.
- Begin mixing at low speed until the heavy cream starts to thicken. Increase the speed to high and beat just until you start seeing streaks in the cream.
- Add the confectioners sugar and vanilla and beat on high speed until the mixture holds a soft peak when lifting the beater out of the icing.
- Frost cake with a metal spatula or fill cake by spooning it into the center of the tier and spreading evenly with a spatula.
- The cake needs to be kept refrigerated until served.
Cocoa Cream Icing:
Reduce confectioners sugar to 1/2 cup. When adding confectioners sugar, add 1/2 cup cocoa powder.
Cake Filling Variation:
Chocolate Hazelnut Filling
Follow the directions above. In a food processor, finely chop 1/2 cup toasted hazelnuts and 1/2 cup bittersweet chocolate. Fold into the icing cream. For a really great cake, brush the cake layers lightly with rum before applying the filling.
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