Help!!! Mom To Be Wants Cool Whip Instead Of Bc
Decorating By mayra Updated 25 Oct 2006 , 7:16pm by Audraj
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.
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
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?
I have heard of using salted butter, or just adding salt, or adding flour all cut the sweatness.
Stephanie
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.
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.
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
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.
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.
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.
My friend always reduces the amount of icing sugar and adds cornstarch to the icing during the mixing stage to cut the sweetness.
I think it tastes o.k., but I like sweet icing. I prefer to use the whole amount of icing sugar.
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...
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.
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.
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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