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Dream Whip not so dreamy!

post #1 of 32
Thread Starter 
Okay, I tried the Dream Whip recipe and I'm not sure I did it right. What should the texture be like? Mine was very similar to the Wilton White recipe, a little on the stiff side and not very smooth. Is is supposed to be really lite and fluffy like Dream Whip?

Perhaps I added the hot water at the wrong time? I used janzcakes recipe because it looked like it would make more.

Any ideas as to what I did wrong?
post #2 of 32
Hey, I can't find where janzcakes recipie is. I have been searching for that string of posts and can't find it..... icon_razz.gif However, yesterday I posted on there that my dream whip that I tried two days ago turned out really fluffy and too soft. I did a basket weave with it and it almost didn't work out, plus it didn't seem like it was going to crust. I beat the crisco, hot water, flavorings, salt and dream whip together and then added the powdered sugar and flower. I beat it for a little while and then covered it and left it on the counter overnight. Icing the cake the next day was nice because it was so soft and fluffy but piping stuff onto it was a little nerve racking! How did you put yours together?
Suzanna
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post #3 of 32
Is this icing supposed to be like a "cool whip" icing you get in bakeries? I need to find a recipe for this kind of icing that works. I can't help you any with advice on the icing because I've never used this kind.
post #4 of 32
Found it-
this is the topic located under Recipe Tips & Ideas and is called dream whip icing recipe? http://www.cakecentral.com/cake-decorating-ftopict-959-.html
Here's the recipe out of that post that is janzcakes'
Quote:
Quote:

here is my version of the dream whip bc icing. I don't use milk but water. It is the best icing I have ever used and I use it for all my party cakes. It is great to work with, crusts enough for designs etc and is not too sweet either. Everyone loves it.

2lbs or 1 kg bag of confectioners sugar
1 pkg dream whip
2 cups crisco shortening

1/2 cup boiling water
1/2 tsp salt
2 tsp clear vanilla flavouring
1 Tbsp clear corn syrup

Whip up till fluffy. No need for refrigeration but it is fine in the fridge as well. Tastes great, not so sweet and crusts well. I have tried so many and this is now my main buttercream.

Jan
"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
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"To solve any problem, here are three questions to ask yourself: First, what could I do? Second, what could I read? And third, who could I ask? ~ John Rohn"
"Action is the foundational key to all success. ~ Pablo Picasso"
Reply
post #5 of 32
I used this recipe just recently and it was smooth, but after sitting a day it started to get a slight gritty texture to it. I can't figure out at all why that would have happened.
post #6 of 32
Yes, mine started to get that way too.... I used water and didn't think it needed refrigeration.... icon_confused.gif I'm going to try it again tomorrow for a cake...so we'll see
Praise be to God!
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Praise be to God!
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post #7 of 32
I took a cake decorating class a while back and the Dream Whip Recipe we used was

4 cups powdered sugar
1 cup Crisco
1/4 cup milk
1/2 tsp. clear vanilla
1/2 tsp. butter flavoring
1 pkg. Dream whip

Mix all ingredients on low until combined. The beat at high for 4-7 minutes.


I used this to frost the cake, decorate and even made roses with it. If you want it stiffer use less milk -- softer or thinner use more milk. Add the milk a teaspoonful at a time to get the consistency you desire.


Hope this helps!
post #8 of 32
Does this crust, then? If you made roses, I would think so......
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post #9 of 32
This is the dream whip recipe that I have. I started with less milk to get a stiff consistency, then removed what I needed for roses, then added more milk for medium consistency & removed that, etc for the thin.

Dream whip frosting
1 1/3 cup shortening
1/2 envelope of dream whip
2 teasp clear flavoring
Whip at high speed for 7-10 minutes or until it looks like whipped topping.
Then add:
2 lbs powdered sugar
1/2 cup flour
2/3 to 3/4 cup milk (the less the better for making roses)
Whip at high speed for another 7-10 minutes. Then set the mixer on low and mix for a few minutes.
Here's a pic of the cake that I did with this recipe http://pictureposter.allbrand.nu/pictures/nashsmom/my+cakes/pink+roses+sheet+cake+2.jpg
post #10 of 32
I guess I need to just go ahead and try the dream whip icing....if I can find the packets here, because I have heard all this before...whipped topping is my favorite frosting to eat...I would love to get a big tub from a bakery...but there is no way I would use it all....I'd eat most of it! I definately dont need it!
post #11 of 32
I tried the recipie krazyKross listed last night and used it for a "practice" cake. It turned out so much better....but I must confess that I quadrupled the recipie and added 1 heaping TBSP of meringue powder! It will probably be REALLY crusty. The cake is a freebie for my in-laws church dedication tomorrow. I will post it....
Suzanna
Praise be to God!
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Praise be to God!
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post #12 of 32
I've made the Janzcakes version and it turns out almost like buttercream for the consistancy. I beat mine on high for 5-7 minutes or until I can't taste the flour.

Joe
post #13 of 32
Question....... how much icing do these recipes make???? I am still on the search for a great icing to use for my family the haters of buttercream!!!! I am a little scared to use this recipe because of the uncooked flour in it. Has anyone ever had a problem with that. If i plan on coloring it which i do can i use regular vanilla????
post #14 of 32
What's wrong with uncooked flour???? icon_confused.gif
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post #15 of 32
it taste GROOOSSSSSSS!!!!!!!!! other than that nothing
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