Cream Cake

Full-fat whipped cream is a fresh way to top off your cake. Make sure the cream is whipped well and placed in the fridge to allow it to settle before serving. Butter icing (also called butter cream) is also a popular frosting for cakes and is made by beating icing sugar together with butter. However, with a much heavier consistency than double cream, always remember that a little can go a long way!

Cream is often a staple ingredient for cake fillings and can be combined with other ingredients such as milk, eggs, caster sugar, and even chocolate to add more texture and taste to the cake. However there are many other cake fillings that do not contain cream. This includes butter icing and cream cheese filling, as well as fruit compotes made from berries, summer fruits and tropical fruits.

When whipping cream, it's obviously much easier and faster if you have an electric beater to hand. However, if you don't then fear not, it is still possible to whisk cream using utensils such as a wire whisk and even a fork – although it may take a little longer. The important thing is to make sure you whisk as much air into the cream with every circular motion. It's even possible to whip cream by pouring it into a large, sealed container and shaking for several minutes.

Generally, whipped cream can retain its structure and taste for about 2-3 days if stored in a refrigerator, preferably in an air-tight container. The longer cream is exposed to room temperature, the quicker it can spoil so be sure to place your cake in the refrigerator as soon as you have finished serving. If it begins to smell sour, harden or look yellow in colour, it's best to discard the cream and whip up a new batch!