OK, I'm going cross-eyed from reading so many older posts and recipes. PLEASE can someone give me some advice and help me make a decision!!!!
I had someone request a cool whip icing, b/c of the light and fluffiness of it but mostly b/c of the sweetness issue. They don't want ANYTHING sweet. OK, #1 strange thing to me b/c cool whip to me is slightly sweet, but not nearly like BC, so whatever, I go on!? Problem #2, I instantly think IMBC but the customer does not want that. So I need SOMETHING that is not sweet at all...hmmm....
I've gone through posts, read about stabilized whipped cream icing and other recipes similar to this. I have tried the Dreamy Creamy recipe on here but to me this is still sweet. There's another one that's been posted called Creamy Dreamy (??) but I've read things about having to refrigerate this alot.
Which brings me to problem #2 that this cake will not be able to be refrigerated as much as it seems it will need with some of these WC icings. Also, it's going on a stacked cake and I've read some previous posts saying that this could be an issue.
SO! Having said all that, what the heck should I use??? I thought about the Wilton whipped icing in the box. Does anyone know if this is sweet??? I also read about using the good ole recipe of whipping cream and a box of pudding. Will that hold up though???
I'm about whipped out on this subject!!!! Any suggestions??
Please help before I drive myself to drink on this issue!!!

Maybe try the WBH buttercream...do you have that book?? I haven't made this BC yet, so I'm not sure what the 'sweetness' factor is, but it is suppose to be better than reg. buttercream.

Was there a reason they didn't want the IMBC?? B/c that would be perfect!! I had a friend who requested a not sweet icing and told her about the IMBC and she said NO....but then I made it for her and put it on a small sample cake.....and she ended up LOVING IT!!!

I really suggest the recipe I posted about to you in your other post. It really is not sweet, you can't feel any of the sugar grains, is not greasy to taste, and is very light and airy like whipped cream.

I think since you are so unsure, you should make a small batch of ones you think might work and let your client try them. This is what I did and how I figured the recipe I used was the one that would work.


We can only give you our opinions but you seem a bit flustered at the moment so maybe some experiments might help!!

GL!!

BC I think I will give that a try. I was looking at the recipe you had posted I was just blown away by the amount of crisco. I'm going to trust you though and try that one first Unfortunately b/c of time and distance between us, I won't be able to let the customer taste my experiments and let me know so I'll have to use DH! She gave me such specific details about what she wanted and did want, but then said, "Oh whatever you come up with".... uh huh?

I agree--make some samples and let them decide. Better yet, ask them for the recipe that they like. And they may have to accept the fact that what they want isn't practical or compatible for their particular cake. Have you considered Bettercreme or Pastry Pride? It's very whippy, and everyone says it's not so sweet, but I never understand that as I find it to be very sweet myself. Anyway, it might be worth a shot. It holds up well when not refrigerated. It tastes just like cool whip.

The whole thing is the customer is asking for the impossible. The idea of icing or frosting is that it has SUGAR in it. It's going to be sweet. Her request is ridiculous, it's like saying I want a car that runs but doesn't have an engine. Ridiculous.

The icings though based with lots of egg whites in my opinion aren't as sweet..... but she can always scrape hers off. A lot of people LOVE it!

I think this would fall under the category of a cake I would refuse to do. You are completely stressing yourself out over this because you won't be able to please her. And that is simply not worth it! If distance is an issue, then she should probably find someone local where she can do taste tests, or find other options. Bottom line is she can't pay you enough to make all this stress worth it for you. We all love what we do too much to take on the customer who makes us hate what we do! Don't let her ruin your holidays. If you politely decline the order, she will find someone else, or realize that she is asking the impossible and find something else.

The customer is describing the whipped frosting option you can get on grocery store cakes. I don't know how well it works, but Rich's is supposed to be like the grocery store whipped frosting. Like Coolwhip, it has a slightly sweet taste.

The recipe BarefootContessa refers to is not sweet, but did have a ton of air bubbles. If you're doing a swirly pattern in the frosting, then it would be fine. You can slightly reduce the amount of crisco or sub some butter. I think I added some butter.

I would decline to do the cake simply b/c the customer would not be able to sample whatever frosting you decide to use.

Well, I know what you guys mean. I think I did not realize that this would be such an issue?! I think she figured I could just slap cool whip on there and call it cake---she could do that and save herself the $$ right?? I have been given many suggestions so I think I'm going to call her back and give her these options and if those don't work then too bad
When she asked me I kept thinking about stabilized whipping cream but then I read so many different things about it sliding off cakes, refrigeration issues, everything that I would not want to risk with this cake!!!
When I said that distance was an issue, we're still close together but I'm in the Dallas area. So "local" in Texas can be an hour away, which she is about 45 mins from me, near my work actually!! So it is local but this cake is for Saturday morning and I have too many things going on to make samples and meet her someplace for them.
So problem semi-solved----I've got about 3 great recipes and ideas from you guys, I'll present those generic ideas to her and go from there!
Thanks!!!!

I would really suggest you try the WBH House buttercream.It is not sweet...but light and fluffy.


Whimsical Bake House Buttercream


In Mixer bowl, stir together:

6 Cups Confectioners' Sugar
1/8 teaspoon salt
1 teaspoon Vanilla Extract

Using whip attachment, add and whip on low speed:

1 cup boiling water (3/4 cup on hot days)

Whip until smooth and is cool.

Add and whip until smooth again:

2 3/4 cup Hi-Ratio or regular vegetable shortening
6 ounces (1 1/2 sticks) butter; slightly chilled and cut into 1" pieces

Turn up mixer to medium-high. Whip until double in volume and is light and fluffy. About 10-20 minutes. Recipe will almost fill a 5-quart mixer bowl when done.

Makes 9 1/2 cups