Whipped Cream Frosting (Kem Tuoi Lam Banh)

Whipped Cream Frosting on Chocolate Cupcakes

Whipped Cream Frosting on Chocolate Cupcakes

This light and fluffy frosting is the perfect topping for cupcakes and cakes.  It also makes an awesome filling for roll cakes and pastries.  (Check out the Roll Cake recipe I shared earlier.)  Because it’s a favorite filling for many Asian desserts, this recipe definitely deserves its own feature post.  This is a really easy frosting to whip it when you need a quick topping to add some pizzazz to your sweet treats.

A few notes

As the frosting is mostly whipped cream, it isn’t as sturdy as the buttercream frostings.  Refrigerate the frosting until you’re ready to use it.  Once applied on cakes or pastries, the cream will hold up well at room temperature as long as it’s not too warm outside or the dessert is under direct lights.  Store any uneaten portions in the refrigerator for up to one week.

Watch the video below for instructions.

Ingredients

2 cups heavy whipping cream
3/4 cup powdered sugar
1 packet unflavored gelatin (.25 oz or 7 gm)
1/4 cup water

Directions

Place mixing bowl and whisk in refrigerator and chill for 20 minutes.   Refrigerate heavy whipping cream as well.

Add water into a measuring cup.  Sprinkle gelatine over water and let standard for 1 minute.  Stir until combined.  Microwave on High for 30 seconds.  Remove from microwave and stir making sure gelatine powder is dissolved.  Place cup in cold water and allow to cool, approximately 6-8 minutes.

Mix heavy whipping cream on Medium speed until soft peaks form (approximately 4-5 minutes).  Add powdered sugar and mix together for 1 minute. (Cream should start getting stiff.)  Scrape around bowl with a spatula and work in the unmixed powdered sugar.  Add gelatine and mix on Medium High for 30 seconds.  Increase speed to High and mix for another 1 minute or until cream is stiff.  Do not overbeat.  Transfer frosting to a bowl and refrigerate.

Yields: 4 cups

, , , , ,

16 Responses to Whipped Cream Frosting (Kem Tuoi Lam Banh)

  1. Karen August 14, 2018 at 4:02 pm #

    Thank you for getting back to me!! I’ve been watching your videos also cahn lam banh kem Don gian dep!! Dose he use the same frosting g u do?? I’m trying to see if he’ll let the recipe out but I had no luck.. I’m always interested in new things and I Love those cakes!! If u can help me that would be great!! Thank you for your time!! Karen

    • Trang August 16, 2018 at 4:57 pm #

      Hi Karen,
      I am not sure what kind of frosting he uses. It’s thick and looks like fondant in some videos. I am sure the recipe is a trade secret…lol. I love making decorated cakes too. I’ll share another frosting recipe soon. Thanks for stopping by. 🙂

  2. KAREN MCDONALD August 13, 2018 at 10:44 am #

    Does this frosting need to refridgerated?

    • Trang August 13, 2018 at 6:09 pm #

      Yes, the frosting requires refrigeration. I refrigerate frosted cupcakes until ready to serve.

  3. KAREN MCDONALD August 13, 2018 at 10:18 am #

    Hi is this buttercream good for decorating? Thank you

    • Trang August 13, 2018 at 6:08 pm #

      Hi Karen,

      This frosting is good for topping cupcakes and cakes but too soft for piping because of the whipped cream. A frosting made with butter and powdered sugar would be sturdier if you wish to pipe and decorate. Hope that helps!

  4. Elizabeth June 18, 2018 at 11:03 am #

    Will this cream hold up fondant well??? I need to make a cake with fondant and my client asked to use this cream with fondant decorations.

    • Trang June 19, 2018 at 11:56 am #

      Hi Elizabeth, this is a softer frosting. It would support fondant decorations as long as the cake is refrigerated after decorating. Good Luck!

  5. Ycen March 5, 2018 at 6:07 am #

    Hi just want to ask if i can use hand mixer? Thanks!

    • Trang March 9, 2018 at 6:11 pm #

      A hand mixer is just fine. Enjoy the recipe!

  6. Debbie January 23, 2018 at 7:57 am #

    Can this be used for roses? How well does it hold up
    In warmer weather areas?

    • Trang January 28, 2018 at 4:04 pm #

      Hi Debbie,
      This frosting is a too soft for roses. Frosted desserts should be refrigerated and then served right away or kept at cool temperatures. Storing at warm temperatures would cause it to melt.

  7. Ann February 23, 2014 at 10:28 pm #

    Hi chi,

    Thank you chi trang. I really appreciate all the wonderful easy recipe
    on your web site. I love you and all your work … I’m so so happy to
    found you in this blog and learned so much from you … YOU ARE
    THE BEST!!! GOD BLESS YOUR HANDS…!!!

    • Trang February 24, 2014 at 10:12 pm #

      Hi Ann,

      LOL…thank you for your sweet and kind words! It means a lot to me that you enjoy my recipes and find my website helpful. I’ll continue sharing more recipes so please check back regularly 🙂

  8. Ann February 22, 2014 at 2:03 pm #

    I love your recipe, could you pls teach me how to do cream for decorate a birthday cake
    my daughter will turn 1 year old this year and this is a only child I have, I’m trying to make a birthday cake for her. Thanks a lot.

    • Trang February 23, 2014 at 8:37 pm #

      Hi Ann,
      The best type of cream to decorate a birthday cake is a Buttercream Frosting. It’s easy to work with and holds its shape nicely for piping borders. I don’t have this recipe available yet so rather than waiting for me, you’ll easily find this recipe online. Good Luck!

Leave a Reply