If i made a batch of stabilized whipped cream frosting and a batch of BC frosting and then took half of each and mixed them together...would this work for frosting a cake? Has anyone tried it...I'm trying to come up with a frosting that is lighter and less sweet than BC but more stable than whipped cream...
It should work fine. I blend icings all the time. It will require refrigeration because of the whipping cream.
Has anyone worked with the stabilized whipped cream frosting before and if so how is it to work with?
OK...so it's 8 am and my batch of stabilized whipped cream and buttercream dream are now one...One big mess that is...it's way too soft...can i add more PS to it to make it thicker or should I use Merangue powder? The whole point of this concoction was to make a buttercream that was lighter and fluffier and way less sweet, but still be able to work with it as far as icing the cake, piping decorations and i think basically what i got it a lot of whipped cream-like frosting...I spread some on the back and sides of a pan to see if it sets up, or even crusts...i wonder if I put it in the fridge for a while whether this will help...anyone have any thoughts?
I put some in the freezer for about 2 minutes and it stiffens right up...wont that also mean once it hits the outside it will get all melty again???
My sister tried this a while ago and said it was horrible! VERY soft and melts very easily.
here is the link from another thread and a picture of the completed cake...
http://www.cakecentral.com/cake-decorating-ftopicp-4929533-.html#4929533
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