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Whipped cream frosting?

post #1 of 78
4/6/08 at 12:56pm
Thread Starter 
Hi guys, need some help. I've got someone asking for 'whipped cream icing' for next weekend. I normally only offer traditional confectioner's 'buttercream', or IMBC. I've stabilized whipped cream before with gelatin for fillings and such, but I really wouldn't want to frost a cake with it. Is this what they're asking for, you think? Is there another way to stabilize whipped cream for frosting that tightens it up without using gelatin? I hate the texture of it with gelatin. Ick.

Help!
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post #2 of 78
4/6/08 at 1:13pm
I think they're probably wanting the stuff that most bakeries use...Rich's Bettercreme is a name brand of whipped icing that is delicious!! My local cake and candy supply store sells it in cartons like milk (quart sized) and it comes frozen or refrigerated in liquid form and you have to whip it yourself. One quart will ice and decorate a half sheet cake. Or you can buy it in a big 5 gallon bucket at Sam's Club already whipped for like 16 dollars. This is probably what they're talking about. It needs to be kept refrigerated also.
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post #3 of 78
4/6/08 at 1:16pm
Hi Chef_Lori! I had a friend ask for a decorated cake, iced with whipped cream. I explained that (with my experience) the decorations she wanted would not hold up on the cake, even if I stabilized it. I told her that I believed I had a buttercream recipe that she would like; and although she was skeptical, she trusted me. I used Sylvia Weinstock's buttercream recipe from her book Sweet Celebrations and she LOVED it! She said it was so light, that it tasted like whipped cream.

Just an idea... Hope this helps. Happy Baking! icon_smile.gif
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post #4 of 78
4/6/08 at 1:40pm
I'm hoping someone responds cause I sure would like to know tooicon_smile.gif
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post #5 of 78
4/6/08 at 1:49pm
You can buy Pasty Pride at Smart and Final
It is like Rich's Bettercreme.

You can leave it out for 6-8 hours without a problem.
You can decorate with it also.
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post #6 of 78
4/6/08 at 2:03pm
Thread Starter 
Ah... Bettercream, eh? I wonder if that's something I can get at Waldermart? Worth a try anyway. I'm in the middle of Nowhere, OH... everything is at least an hour's drive.
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post #7 of 78
4/6/08 at 2:12pm
tcarra. is that the recipe with egg whites?
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post #8 of 78
4/6/08 at 2:16pm
TCarra,


Can you share the recipe, Sylvia Weinstock's buttercream?
JaNeT!
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JaNeT!
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post #9 of 78
4/6/08 at 2:19pm
Hi, I would like this recipe you spoke of...
Could i get it from you...I would appreciate it...


""Sylvia Weinstock's buttercream recipe from her book Sweet Celebrations

Thank you,

2waystodo
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post #10 of 78
4/6/08 at 2:29pm
Thread Starter 
I'm a bit hesitant to suggest a variation of IMBC for this cake (which I'm pretty sure the Sweet Celebrations recipe is?), as it's for her kindergartner. My son (in the girl's class) hates IMBC, as does my daughter who is two years older. Generally, I've found kids like the confectioner's frosting but not the egg-based ones. Little weirdos.

Has anyone else had the same experience?
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post #11 of 78
4/6/08 at 2:50pm
TCarra

I think I found the recipe from Sylvia Weinstoack -- on CNN website-- is this it?

http://archives.cnn.com/2000/FOOD/news/02/09/sylvia.weinstock/icing.html

are you able to smooth it down? i am going try the Melvia (sp?) Method--I just bought the foam rollers Friday night and am anxious to try it!
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post #12 of 78
4/6/08 at 3:02pm
When people ask for whipped cream icing. I always use heavy whipping cream and when I whip it I add about 1/2 of a box of instant vanilla pudding. It whips up quite stiff and I have even made roses with it. The color is a bit yellow the more you add so if you want it a little whiter you could add just a bit less pudding. The 80th birthday cake in my photos is done all in whipped cream. Taste delicious too, kids would probably love it.
Patty
www.cakeyourway.com
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Patty
www.cakeyourway.com
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post #13 of 78
4/6/08 at 5:38pm
I'm a big fan of whipped cream icing, I haven''t tried IMBC. I love the pudding idea! I do like the store bought (Rich's), but find it tastes, well, storebought!
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Mom of 3 busy boys:
Finn 7
Ronan 5
Eamon 3
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post #14 of 78
4/7/08 at 5:40am
Quote:
Originally Posted by pjaycakes

When people ask for whipped cream icing. I always use heavy whipping cream and when I whip it I add about 1/2 of a box of instant vanilla pudding. It whips up quite stiff and I have even made roses with it. The color is a bit yellow the more you add so if you want it a little whiter you could add just a bit less pudding. The 80th birthday cake in my photos is done all in whipped cream. Taste delicious too, kids would probably love it.



wonder if you could use cheesecake pudding or white chocolate pudding, neither has a STRONG flavor and it would keep it nice and white??
God's Word will either keep you from sin;
or sin will keep you from God's Word.
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God's Word will either keep you from sin;
or sin will keep you from God's Word.
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post #15 of 78
4/7/08 at 5:47am
You can use any flavor as long as it is instant pudding. For awhile Jello had an orange and strawberry pudding out. I used those and except for the color of the icing the taste was great.
Patty
www.cakeyourway.com
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Patty
www.cakeyourway.com
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