If your whipping cream is not whipping properly and turns watery, there could be a few possible reasons for this issue. Here are some suggestions to help you achieve perfect whipped cream for cake frosting:
Cold cream and equipment: Ensure that both the whipping cream and the bowl you're using are chilled. Cold temperatures help the cream hold its structure better. Place the cream and the mixing bowl in the refrigerator for at least 30 minutes before you start whipping.
Cream fat content: Check the fat content of the whipping cream you're using. Whipping cream with a higher fat content, typically around 35% or higher, is easier to whip and provides a more stable result.
Mixing speed: Begin whipping the cream at a low speed, gradually increasing it to medium-high as the cream thickens. Be careful not to overbeat, as it can lead to the cream curdling or turning into butter. Keep a close eye on the consistency and stop whipping once you achieve stiff peaks.
Add a stabilizer: To help stabilize the whipped cream and maintain its structure, you can add a stabilizer like powdered sugar or cornstarch. These ingredients can improve the cream's stability and prevent it from becoming watery too quickly. Add them in small amounts while whipping, about 1-2 tablespoons per cup of cream.
Avoid overwhipping: Overwhipping the cream can cause it to separate and turn into butter, resulting in a watery texture. Watch the cream closely and stop whipping as soon as you achieve stiff peaks. Stiff peaks should hold their shape when the whisk is lifted.
Chilled mixing tools: Ensure that your whisk or beaters are also chilled before whipping the cream. Warm utensils may hinder the cream from properly aerating and reaching the desired consistency.
Use a cream stabilizer product: Alternatively, you can consider using commercially available cream stabilizers or whipped cream stabilizing products. These are specifically designed to enhance the stability of whipped cream and can help it retain its shape and texture for longer periods.
By following these suggestions, you should be able to achieve a perfect whipped cream consistency for cake frosting. Remember to handle the cream gently and avoid overwhipping to maintain its fluffy texture.