Description
This detailed Ice Cream Cake Decorating Tutorial guides you through creating a beautiful and delicious layered ice cream cake decorated with whipped cream roses and white chocolate ganache. Perfect for special occasions, this recipe combines a creamy ice cream base with elegant piped decorations for a stunning presentation.
Ingredients
Whipped Cream Frosting
- 3 cups (720ml) heavy whipping cream, cold
- 1 1/2 cups (173g) powdered sugar
- 2 1/2 tsp vanilla extract
- Pink gel icing color
- Green gel icing color
White Chocolate Ganache
- 6 oz (1 cup) white chocolate chips
- 1/4 cup (60ml) heavy whipping cream
Decorating Tools
- Ateco 844 or Wilton 2D piping tip
- Wilton 352 piping tip
- Piping bags
- Offset spatula
- Turntable
- Squeeze bottle or piping bag with a small round piping tip
Ice Cream Cakes
- 2 layers of ice cream cake (amount per serving, approximately 1 layer per serving)
Instructions
- Whip the Cream: Add the heavy whipping cream, powdered sugar, and vanilla extract to a large mixer bowl fitted with a whisk attachment. Whip on high speed until stiff peaks form, ensuring a fluffy and stable whipped cream for frosting and decorating.
- Assemble Ice Cream Cake Layers: Place the first layer of ice cream cake on a cardboard cake circle or serving platter. Spread about 1/2 cup of the whipped cream evenly over the top, then carefully place the second ice cream cake layer on top. Return the assembled cake to the freezer to set.
- Color the Whipped Cream: Set aside approximately 1/4 cup of whipped cream in a separate bowl and tint it green with gel icing color. Refrigerate until ready to use. Color the remaining whipped cream pink to use for the main frosting.
- Apply Crumb Coat: Using the pink whipped cream, frost the outside of the cake starting with a thin crumb coat to lock in any loose crumbs. Smooth it evenly around the cake, then place the cake back into the freezer to firm up the coating.
- Prepare White Chocolate Ganache: Place the white chocolate chips in a medium bowl. Heat the 1/4 cup of heavy cream in the microwave until it begins to boil. Pour the hot cream over the white chocolate and let it stand for 1-2 minutes. Whisk until smooth, microwaving in 10-second increments if needed to melt any remaining chocolate.
- Decorate with Ganache: Transfer the ganache into a squeeze bottle, piping bag with a small round tip, or a ziplock bag with a corner cut. Remove the cake from the freezer and drizzle ganache around the edge to create drips. Pour the remaining ganache into the center and quickly spread it out to the edges to cover the top. Return the cake to the freezer.
- Create Pink Rose Decorations: Tint about 1/3 of the remaining pink whipped cream with additional pink gel icing to achieve a darker shade. Using a piping bag fitted with Ateco 844 or Wilton 2D tip, pipe an initial circle of light pink whipped cream roses around the cake’s edge. Add smaller darker pink roses in between for depth and contrast.
- Pipe Leaves: Use the green whipped cream and a piping bag fitted with the Wilton 352 tip to pipe leaves around the pink roses, creating a natural floral look.
- Final Freeze: Place the finished cake back into the freezer until ready to serve, ensuring the decorations set firmly and the ice cream layers remain intact.
Notes
- Keep the cake frozen between decorating steps to maintain structure and ease of application.
- Use gel icing colors sparingly to avoid thinning the whipped cream.
- Ensure the whipped cream is cold before whipping to achieve stiff peaks.
- White chocolate ganache can be adjusted in consistency by adding more or less cream.
- Use a turntable for smoother and easier frosting application.
- If ganache thickens too much, gently rewarm before use to maintain drizzling consistency.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
