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Whipped cream frosting? - Page 2

post #16 of 78
4/7/08 at 5:52am
I have always used the viva method BC from this site and do like it but wanted to try something different. Just tried a whipped cream frosting from this site with lemon extract (to go with a WASC cake w/lemon curd filling) and boy is it luscious but I don't think I can decorate with it. Any suggestions? I like the IMBC idea but it calls for so much butter-I give away my cakes so can't really afford to put that much into my frosting.
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post #17 of 78
4/7/08 at 5:52am
Hi Pjaycakes, I tried your version of the whipped cream icing with pudding this weekend- let me tell you it was the greatest ever! I'm so glad I found your post. It held up wonderfully, and tasted out of this world. This will be one of the top icings i use from now on. Thanks again for the tip thumbs_up.gif
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post #18 of 78
4/7/08 at 6:02am
I have been making this recipe for years and it's delicious. 2 cups of 35% whipping cream whipped with about half a box of Jello Instant Pudding powder. Sometimes I add a little extra vanilla if I'm doing vanilla. Just this weekend I experimented with adding colour to it and it worked quite nicely. I have yet to hear from my friend, but I iced her cake with it this wknd. and I think it held up pretty well. I don't know how it would perform in high heat!

Try it. You'll like it.
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post #19 of 78
4/7/08 at 8:34am
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.



How much heavy whipping cream do you use?
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post #20 of 78
4/7/08 at 8:53am
I use 16 oz of whipping cream to 1/2 box of pudding mix. This will usually frost and fill a 6 to 8" cake depending on how thick you put the icing on.
Patty
www.cakeyourway.com
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Patty
www.cakeyourway.com
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post #21 of 78
4/7/08 at 9:09am
Thank you so much? Does it crust? I should have asked that earlier! Sorry! I am dying to try the Melvira Method and wondered if this crusts-- even a little bit. if not, that is fine-- still sounds yummy!
"Your life is an occasion--Rise to it!" --Mr Magorium
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post #22 of 78
4/7/08 at 9:18am
No it doesn't crust (which is a bummer). I like crusting icing also. What I do is use hot tap water from the sink in a glass. It can't be boiling because that will melt it. Dip the spatula in the hot water and dry it and smooth the cake this way. It helps to get rid of that airy look also. You'll never get a crusting smoothness so don't knock yourself out trying, but it will look smooth enough. Here is one I did totally using this recipe even the roses are made from it.
LL
Patty
www.cakeyourway.com
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Patty
www.cakeyourway.com
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post #23 of 78
4/7/08 at 9:49am
wow! Absolute perfection!! Thank you so much for all of your info-- looking forward to trying your yummy recipe soon!
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post #24 of 78
4/9/08 at 7:22am
Quote:
Originally Posted by pjaycakes

No it doesn't crust (which is a bummer). I like crusting icing also. What I do is use hot tap water from the sink in a glass. It can't be boiling because that will melt it. Dip the spatula in the hot water and dry it and smooth the cake this way. It helps to get rid of that airy look also. You'll never get a crusting smoothness so don't knock yourself out trying, but it will look smooth enough. Here is one I did totally using this recipe even the roses are made from it.



pjaycakes, do you refrigerate the iced cake before smoothing, in order for the hot spatula to work? Also, do you refrigerate your icing before making roses with it? thanks - My mom's bday is coming up, and I'm going to try this icing for her cakes!
Mom of 3 busy boys:
Finn 7
Ronan 5
Eamon 3
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Mom of 3 busy boys:
Finn 7
Ronan 5
Eamon 3
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post #25 of 78
4/9/08 at 7:32am
So, you ONLY use 16 ounces of whipping cream and 1/2 small box of instant pudding?

Any flavors to avoid?

Does the cake need to be refrigerated due to possible spoilage of the icing?
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"To laugh often and to love much..., to appreciate beauty, to find the best in others, to give one's self..., this is to have succeeded."
Ralph Waldo Emerson
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post #26 of 78
4/9/08 at 7:35am
Can it be used under fondant? Do you think it will hold up?

Kendi
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C'est un bon la vie!!!!
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post #27 of 78
4/9/08 at 7:39am
I received this mail from the CakesMadeEasy/YummyArts people:

Stabilized Whipped Cream Icing

1/2 pint (1 cup) heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons Piping Gel (Wilton brand works well)
1/2 teaspoon White Vanilla Extract

Combine sugar and whipping cream in
your mixing bowl. Whip 'em to the soft
peak stage. Add your piping gel and
vanilla, then continue to whip stiff peaks.
Do not overbeat.

As an alternative, you can use Frozen
Non-Dairy Whipped Topping or Packaged
Topping Mix.

Thaw frozen whipped topping in
refrigerator before coloring or using
for decorating. Use packaged topping
mix immediately after preparing.

Do not allow either to stay at room
temperature, as it becomes too soft for
decorating. Store decorated cake in
refrigerator until ready to serve.


Hope that is helpful!!
www.Homemade-Goodies.nl
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post #28 of 78
4/9/08 at 7:44am
I do pop the iced cake into the freezer for about 10 minutes before smoothing with the hot spatula.

The recipe is very easy to adjust to however much you need. The pudding doesn't have to be exact you can adjust it to your liking. The more pudding the thicker the icing. I have used vanilla, chocolate, cheesecake, banana, but I'm sure whatever you choose will taste good. The cream itself doesn't have much flavor so the icing takes on the flavor of the pudding. Just make sure you add the pudding mix to the whipping cream before you whip it. I have tried adding more after and it tasted gritty it doesn't mix well after it is whipped.

No I don't refrigerate the icing before making roses, it is stiff but not hard to pipe with.

Yes, I keep the cake refrigerated after decorating. It is perishable.

Never tried it with fondant, but I think that icing has too much moisture and may damage the fondant. I was told that by someone else, but like I said I have never tried it.
Patty
www.cakeyourway.com
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Patty
www.cakeyourway.com
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post #29 of 78
4/9/08 at 1:28pm
Definately a MUST TRY.....the flavour combo's are endless! MMM good!

Thanks for sharing pjcakes!
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post #30 of 78
4/10/08 at 8:22am
Sorry to everyone waiting to hear back from me! icon_redface.gif

penguinprincess posted the link to the recipe I use, although I see it won't work here for Chef Lori. It is so light (you'd never guess there's so much butter in it), and it smooths beautifully with a spatula. thumbs_up.gif For anyone who gives it a try, I hope you enjoy it as much as I do.

(I'm sorry, Chef Lori. I don't mean to go off-topic here. I hope your project works out. There are some GREAT ideas here!)
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