Victoria sponge but no mixer for whipping cream

[nappyaddict]

I want to make a victoria sponge for MIL's birthday. I have butter, double cream, raspberries and strawberries.

I just realised I don't have anything for whipping the cream.

Can I put something else in the middle and on the top?

Do you have icing sugar for butter icing? Butter, icing sugar, drop of warm water? I often do this for a Vic Sponge if I need it to keep for a bit longer than fresh cream would. You can always serve it with poured cream...?

Or you can whip the cream by hand... although I shudder at the thought!

Eh? I have a mixer, but still normally whip cream by hand. Barely takes any longer than getting the mixer out of the cupboard.

I do it by hand too, it doesn't take long!
It whips more quickly if the cream is room temperature rather than straight from the fridge.

Oh and if you have some vanilla paste mix some into the cream, delicious!

Balloon whisk, or a £5 electric whisk. I wouldn't use my mixer to whip cream for one cake TBH.

last time i whipped cream i used a fork and it took about five minutes - bit of an armache though...

Oh will do it by hand then. I thought it would take ages because I have bought double cream and not whipping cream. Don't have time to buy an electric whisk as I need to do it this afternoon.

Double cream takes far less time to whip than whipping. its denser too when whipped. be careful not to over whip though. mmmm. could just eat a slice now.

I always whip cream with a balloon whisk, rather than in the mixer - double cream especially can go from nice-and-thick to butter in a second, and it's much easier to spot when it's about to turn when you're doing it by hand. I made some choux buns at the weekend, and it literally took about 10 seconds of whisking to get room temperature double cream thick enough to pipe.

it's a only a 5-10 minute job, although hard work

or leave out the cream. I much prefer a Victoria Sponge with just jam.

Do you have a stick blender at all? Takes about 30 secs.

A classic Victoria sponge has just sieved raspberry jam in the middle and castor sugar sprinkled on top.

However, if you want to use cream, just whip it with a fork. Will take a few minutes but the result will be absolutely fine. Or you could be really decadent and just buy some clotted cream, which doesn't require any whipping!

Why did I not think of that. Clotted cream is much nicer anyway!!

Do you lot add icing sugar to double cream/clotted cream filling?

I'd put the cream and fruit in the middle then sieve some icing sugar on top. Wouldn't mix icing sugar with the cream.