Cool Whip Frosting??? Help!?

Baking By mamafrogcakes Updated 22 Dec 2005 , 5:11am by mistygaildunn

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mamafrogcakes Posted 13 Dec 2005 , 4:19pm
post #1 of 8

I just had a customer request a cool-whip type frosting. Anyone have any suggestions, recipes??? I'm soo busy right now, I've considering opening up a tub of cool whip! That's what she asked for right??? Nah---please help instead!! icon_rolleyes.gif

7 replies
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Cake_Geek Posted 13 Dec 2005 , 5:05pm
post #2 of 8

The whipped cream frosting I used on elmo is really good and creamy. Very whipped cream like but stable. The recipe for "Creamy Dreamy Buttercream Recipe" on cakecentral has been revised on http://webmall1.com/sweetdreams/boardrecipes.htm to have some crusting ability and not require 2 bowls to make it.

I used this on the elmo cake in my photos for my sister and bil who requested a not so sweet icing. It got rave reviews from everyone. Adults who don't normally eat cake ate this cake b/c of the frosting.

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gmcakes Posted 13 Dec 2005 , 5:13pm
post #3 of 8

Thanks for the recipe Barefootcontessa, I have bee looking for something similar to this! How much icing does 1 batch yield? ...just wondering?

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dodibug Posted 13 Dec 2005 , 5:23pm
post #4 of 8

I used to make dh's birthday cake every year with cool whip. Maybe you could stabilize it more with some piping gel like the wc recipe. Just a thought....

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Cake_Geek Posted 13 Dec 2005 , 6:24pm
post #5 of 8

I'm not sure in cups, but I can say 1 batch of the original recipe makes A LOT. I haven't made the revised recipe yet because I found it in someone's post after I was finished making icing. I have a new 5qt wide bowl KA mixer and it was up to the top of the bowl. I ended up pulling some out and mixing half at a time in the mixer and then remixing the halves together by hand.

It is a neat recipe and odd at the same time. It calls for an enormous amount of crisco but the way it is put together with the merangue, you can't taste it or feel it in your mouth yet if you get it on your fingers, that's all you feel.

I'll definitely use it again, and more often, if the revised version really does crust some. I found this difficult to work with to smooth b/c of the lack of crusting. If it doesn't really crust more, I'll only use it for requests or cakes where I don't need them perfectly smooth.

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mamafrogcakes Posted 14 Dec 2005 , 2:33am
post #6 of 8

WOW, that recipe takes a lot of shortening!!!
Is it not sweet?? I found that strange with PS and granulated sugar too?

Anyone else have any other suggestions???

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Cake_Geek Posted 14 Dec 2005 , 1:13pm
post #7 of 8

No, it is not sweet at all. Yes, it is a lot of shortening. It is a great icing as far as taste and texture goes. There is no gritty feel or greasy feel. Check out the revised version for sure b/c I think she cut the shortening down to get a more crusting version.

The granulated sugar helps beat up the merangue.

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mistygaildunn Posted 22 Dec 2005 , 5:11am
post #8 of 8

There is a recipe for whipped icing in the Wilton yearbook, you may want to try that, or you may want to look on that website for it. www.wilton.com

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