Help!!! Mom To Be Wants Cool Whip Instead Of Bc

Decorating By mayra Updated 25 Oct 2006 , 7:16pm by Audraj

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mayra Posted 24 Oct 2006 , 6:40pm
post #1 of 17

Hi, everyone. I am making a baby shower cake this weekend. Its a two tier I was going to cover it in blue fondant but now the mom to be wants to know if I can make the icing with cool whip. The problem is I am traveling 3 hours to deliver this cake and i am afraid something might happen to it. Is there any way i can make it crust, or can I put it under the fondant instead of BC. Please help. She said it was ok if I cannot make it the way she wants but she is family and I want to make it the way she wants if possible.

16 replies
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KHalstead Posted 24 Oct 2006 , 6:53pm
post #2 of 17

mmmmmm.....I don't think that will work......i think the cool whip has to stay refrigerated and the 3 hrs. trip would probably make it turn into a goopy mess under the fondant, which would then in turn harm the fondant

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mayra Posted 24 Oct 2006 , 6:58pm
post #3 of 17

That is what I thought. I myself prefer the cool whip taste over the BC. She just doesnt want really sweet icing. Any other suggestions to make the BC not so sweet?

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smbegg Posted 24 Oct 2006 , 7:07pm
post #4 of 17

I have heard of using salted butter, or just adding salt, or adding flour all cut the sweatness.


Stephanie

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jscakes Posted 24 Oct 2006 , 7:34pm
post #5 of 17

If you can find it in your area try the Rich's Bettercreme or Pastry Pride. It's a whipped icing that isn't sweet and can stay unrefrigerated safely for some time. I believe there is another brand similar but off hand can't recall the name, I've seen some cc members mention it in the past.

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jenncowin Posted 24 Oct 2006 , 7:42pm
post #6 of 17

Wilton also makes a whipped icing mix that you can buy at HL, Michaels, etc. I have used it in the past and it tastes almost like the Richs Bettercream. I didn't have any problems with it "melting" andit was out a good 4-5 hours. I don't think it would work under the fondant though.

Good luck.

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Momof3boys Posted 24 Oct 2006 , 7:52pm
post #7 of 17

Here's a whipped cream buttercream recipe that I've used that is not too sweet and does not need refrigeration. It doesn't crust though but should hold up for you. (I don't know about putting fondant over it, sorry)

HTH

~~Diane~~

http://www.cakecentral.com/cake_recipe-2019-Whipped-Cream-Buttercream-Frosting.html

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nydeco Posted 24 Oct 2006 , 8:42pm
post #8 of 17

You could try to but some "Whipped" icing from your local grocery bakery dept. Some places will allow you to do so. They will tell you you have to keep it refigerated , but I work with the stuff all the time , and belive me it stands up just fine left out for awhile (hours!!) It tastes almost like whip cream , just a different consistantcy. Or you could try some whipped icing in your local craft store's , located in the cake decorating dept. , but personally I haven't had much luck with "standing " time with it. But you may have better luck than me.

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sweetlybaked Posted 24 Oct 2006 , 8:47pm
post #9 of 17

I've used Pastry Pride and loved it! It hold up for a long time, I don' t know how it would do w/ fondant, but by itself is great.

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mayra Posted 25 Oct 2006 , 1:08pm
post #10 of 17

Thank you so much for all of ur help and suggestions. I will try to find your suggestions and hopefully it will work. If not then I guess I will just have to go with the BC and fondant.

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delaware Posted 25 Oct 2006 , 1:16pm
post #11 of 17

My friend always reduces the amount of icing sugar and adds cornstarch to the icing during the mixing stage to cut the sweetness.

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mayra Posted 25 Oct 2006 , 5:01pm
post #12 of 17

How does that taste?

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delaware Posted 25 Oct 2006 , 5:06pm
post #13 of 17

I think it tastes o.k., but I like sweet icing. I prefer to use the whole amount of icing sugar.

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ME2 Posted 25 Oct 2006 , 5:08pm
post #14 of 17

I've used just a tiny pinch of salt in my bc to cut the sweetness. Don't use too much though, or you end up with a tasteless glob...

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all4cake Posted 25 Oct 2006 , 5:19pm
post #15 of 17

The Rich's Bettercreme(sold in 5gallon buckets at Sam's Club...at the bakery for 22.24) is shelf stable for up to 5 days WITHOUT REFRIGERATION. It won't spoil in that time....but being outside refrigeration for any length of time causes it to get airy. It won't slip, slide, ooze as long as you keep it out of direct sunlight. The taste is not affected, just the mouth feel of it...it gets airy is all. it colors well...it pipes, ices, writes well.

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KHalstead Posted 25 Oct 2006 , 5:22pm
post #16 of 17

have you ever tried IMBC??? I don't think it needs refrigeration and to me it's not a too sweet icing at all......it tastes exactlly like whipped cream to me.

http://www.cakecentral.com/cake_recipe-2015-Italian-Buttercream-Meringue-Frosting.html

I've seen a lot of people use it for weddingn cakes so I think it would be fine for several hours.

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Audraj Posted 25 Oct 2006 , 7:16pm
post #17 of 17

Do NOT use cool whip. It will not hold up.

There are 2 great choices for a non-sweet icing.

1. The whipped frosting that Momof3boys mentioned above. I have used this recipe many times - but I substitute 1/2 the crisco for butter. It's still white and it tastes awesome. Spreads and pipes great too.

2. Italian meringue buttercream. Not sweet at all. Light and fluffy - my personal favorite.


I use the two buttercreams above exclusively and everyone loves the taste.

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