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Has anyone used an edible image on a whipped icing cake?????

post #1 of 10
Thread Starter 
Hi to all,

Was wondering if anyone has ever tried putting an edible image on a whipped icing cake? I just recently purchased an edible image printer and have only printed out two images and they were on buttercream. They worked great on buttercream, but not sure if it will work on whipped icing. Also, does anyone have a good tried and true recipe for whipped icing that you can also use for borders, etc.? I've tried a couple of different recipes that were good tasting, but they didn't smooth very well so I didn't even try to do a border. Thanks for your help.

Janice
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post #2 of 10
If the icing is whipped cream based, you won't want to use an edible image on it. The water content is too high. You can use them on non-dairy whipped icings though.
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Birthdays are just nature's way of telling us to eat more cake.
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post #3 of 10
Thread Starter 
Hi lisa, thanks for the reply. I was just about to PM you to ask you this question since you're so knowledgeable on edible images. Do you have a good non-dairy whipped icing recipe that I could use? Also, thanks for your suggestions on my edible image pool party cake. I think it turned out pretty good and the ladies at the party loved it. By the way, your edible image book you sent me is fantastic! Thanks, Janice
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post #4 of 10
Thanks! I'm glad the e-book helped. Your pool cake came out great!

The only whipped icing I've had any success with is Charlotte's whipped buttercream...the crusting version with clear vanilla. It handled really well, tasted great and worked well with the edible image. It's more of a really light and fluffy buttercream though so I'm not sure it's what you're looking for.


Make in 2 parts, making sure that none of part 1 gets into part 2 until it is time to mix the two parts together. Any grease in part 2 will keep it from getting stiff. If using the same mixer, make sure beaters are well washed before going on to part 2. (I use my KA for meringue or part 2 and just a regular hand mixer and a large tupperware bowl for part 1, then mix them together with the hand mixer and just put the lid on the bowl when done. Usually make mine as a double recipe.)

WHIPPED CREAM BUTTERCREAM FROSTING

Part One

Beat till very creamy and fluffy, about 5 to 8 min., making sure you occasionally scrape sides of the bowl.

1 lb. powdered sugar
2 1/2 cups Crisco

Part Two

Mix together: 3/4 cup granulated sugar
1/2 tsp. salt
2 TBsp. meringue powder (add another Tbsp. if you want a crusting frosting)

Add and immediately mix on high speed: 1/2 cup (less 2 TBsp.)
BOILING water (has to be boiling to melt salt and sugar)

When mixture is beginning to get stiff, add 1 TBsp. or less of flavoring of
your choice. Keep on beating until mixture gets very stiff and stands in
peaks, about 8 minutes.

(I use clear vanilla. This gives a white white frosting. Regular vanilla makes it cream colored.)

Add part one and part two together and mix well, about 8 minutes,
occasionally scraping sides of the bowl to make sure all is blended. Using a rubber spatula, down beat a little bit to remove some of the air bubbles
caused by the high beating. Will be very light and creamy. Cover. Do NOT
refrigerate.

Since no ingredient spoils, the frosting will keep for 3 months. (After that it begins to break down and get watery.) Just whip again with a spoon each time you use it to restore fluffiness. Save any left over colors for next cakes.
Birthdays are just nature's way of telling us to eat more cake.
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Birthdays are just nature's way of telling us to eat more cake.
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post #5 of 10
Thread Starter 
Thanks Lisa for the recipe. My friend whom I'm making the cake for her son's birthday really wanted whipped cream icing, but I think I'm going to try your recipe and take her a sample. I just can't see using any kind of whipped cream icing for an outdoor party here in Arizona. That icing will be melted off the cake before anyone can even spell H O T. lol!

Thanks, Janice
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post #6 of 10
Hi Maybe this will help. If the person you are doing the cake for is set on a whipped icing it can be done on non dairy whipped. If you don't want to make it , in this area you can buy it from certain retail grocery stores, Giant, Martins, Giant Eagle ect. Do not put the image on until close to the time for delivery. I worked in these stores for 8 years and we had good luck with the Better Cream icing. Hope this helps.
post #7 of 10
Thread Starter 
Thanks grammysan for the info. We don't have Giants or the other stores you mentioned here in Arizona so I don't know if I can find the Better Cream. I guess I'll have just have to check the stores we have here to see what they have. Would you find the Better Cream icing in the frozen food section maybe with the Cool Whip?

Thanks, Janice
Live each day like it was your last one!
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Live each day like it was your last one!
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post #8 of 10
Thanks Lisa for all your help!!!

Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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post #9 of 10
Hi you could just go to the bakery and ask if they sell it. The bakery would get it in large buckets and it is whipped when they get it. Most will sell it by the pound. If you find a wholesale dealer that has it, it would be in the frozen case and come in containers like a milk carton.
post #10 of 10
i would avoid placing any artifically coloured decoration on whipped topping-type icing. my experience is that over time (like a few hours) the colours bleed into the whipped icing. i've never used an edible image, but aren't they kind of like a coloured wafer? icon_confused.gif i can imagine that after a short time it would melt right into whipped topping. but it might be fine if it sits for just a short while.
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