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Whipped cream frosting? - Page 3

post #31 of 78
My stablized whipped cream:

2-4 ounces of white chocolate melted with 1/3 cup of heavy cream, cooled but still liquid. How much white chocolate you use depends on how firm you want the chilled whipped cream to be.

Beat 1 2/3 cup heavy cream to medium peak, then add the white chocolate ganache, and beat to stiff peak.

The white chocolate gives it a wonderful flavor; you can also add extra vanilla, or a tablespoon or two of liquor to flavor. It pipes beautifully, firms up nicely when chilled, and doesn't "deflate" for about a week.

It DOES need to be refrigerated.

To use this recipe for a chocolate mousse, increase the amount of chocolate to 8 ounces of good quality dark chocolate.
~Sue~

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~Sue~

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post #32 of 78
when you add the pudding it has to be be dry right? Just the powder?
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post #33 of 78
Thread Starter 
Quote:
Originally Posted by TCarra

(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!)



No worries! I got a bunch of good ideas here, too! I'm curious to try the white chocolate one, too... white chocolate is my favorite.

I chatted with the person I'm doing the cake for and she opted for the IMBC, so that's what's on the cake. It's soooo nice to pipe and make flowers with it, every time someone requests it I remember why I love it so much! Unfortunately, so many people have come to expect the sweeter confectioner's 'buttercream' on cakes these days.

Thanks guys!!
LL
post #34 of 78
Chef Lori, this cake is soooo pretty! Are your roses from IMBC as well? I love the border...can you tell me how you made it??
post #35 of 78
Quote:
Originally Posted by Chef_Lori


No worries! I got a bunch of good ideas here, too! I'm curious to try the white chocolate one, too... white chocolate is my favorite.

I chatted with the person I'm doing the cake for and she opted for the IMBC, so that's what's on the cake. It's soooo nice to pipe and make flowers with it, every time someone requests it I remember why I love it so much! Unfortunately, so many people have come to expect the sweeter confectioner's 'buttercream' on cakes these days.



Have you tried adding additional 10x sugar to the IMBC after it's basically finished?

I make a hybrid SMBC - ABC that I learned in a culinary course. It starts out as a swiss meringue, then after the butter has been beaten it, you add 10x sugar. It's sweeter so it appeals more to the "American" palette, but it's still wonderful to work with, and by far my favorite buttercream.
~Sue~

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~Sue~

Promote Frostitution - eat a cupcake!

herboudoir.blogspot.com
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post #36 of 78
Chef Lori, please tell us how you made your border. Absolutely beautiful!
I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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post #37 of 78
Pjaycakes---can't wait to try that icing,so great.

Please Cheflori share you secret on this cake,Beautiful.I just took a look at your photos and was blown away,my fav was your son's halloween bday cake.Just incredible!!
ý"We will eat you, after we eat your children. Now time for the weather... Tiffany?"- Russell(True Blood)
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ý"We will eat you, after we eat your children. Now time for the weather... Tiffany?"- Russell(True Blood)
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post #38 of 78
Thread Starter 
For the border I use a large Ateco start tip, I can't recall the number... 346 maybe.... but just make shells that sort of fan out and go back and forth with which side I start them on... does that make any sense? I think there is a wilton border that's similar, done with a smaller star tip.

On the roses I start with a 104 tip and sort of spin the nail around while I form them... then freeze them and put them on the cake frozen (much easier to move!). The wilton method for roses always seems a bit too calculated to me, I like to just do them in a way that feels natural to pipe and I'm always happier with the result.

Thanks for the compliments on the photos! My son's Halloween themed bday cake was a blast to work on and he still talks about it.

I never thought about adding confectioner's sugar at the end... great idea, and I bet it helps to firm it up a bit. I'll have to try it with what I have leftover, thanks for the tip!

Everyone at the party loved the cake (it was chocolate) ... except for my son, who said he liked the frosting on bites with cake, but by itself it tasted 'rotten' (he's six). Thanks a lot, kid! icon_rolleyes.gif

Thanks for all the tips... great ideas!

Lori icon_smile.gif
post #39 of 78
Thread Starter 
[quote="HerBoudoir"]
Quote:
Originally Posted by Chef_Lori

Have you tried adding additional 10x sugar to the IMBC after it's basically finished?

I make a hybrid SMBC - ABC that I learned in a culinary course. It starts out as a swiss meringue, then after the butter has been beaten it, you add 10x sugar. It's sweeter so it appeals more to the "American" palette, but it's still wonderful to work with, and by far my favorite buttercream.



I meant to ask... about how much powdered sugar do you add to a batch of BC that has about a cup of whites to 2 C. sugar and 3 C. butter?

Thanks for the info! icon_biggrin.gif
post #40 of 78
Swiss American Buttercream

3/4 lb unsalted butter, soft and cut into chunks
6 oz granulated sugar
1/2 cup egg whites
5.25 oz 10x sugar, sifted

Heat granulated sugar and whites over double boiler to 140 degrees F. Pour into mixing bowl and whip on high to soft peak. Add butter on low speed then onto high until medium peak. Add sifted 10x sugar and whip again until incorporated.


(I often lower the amount of 10x sugar and add dark chocolate ganache, for the best chocolate buttercream on the planet)
~Sue~

Promote Frostitution - eat a cupcake!

herboudoir.blogspot.com
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~Sue~

Promote Frostitution - eat a cupcake!

herboudoir.blogspot.com
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post #41 of 78
Thread Starter 
Quote:
Originally Posted by HerBoudoir


(I often lower the amount of 10x sugar and add dark chocolate ganache, for the best chocolate buttercream on the planet)



YOU ROCK! thumbs_up.gif

Thanks so much, can't wait to try it!
post #42 of 78
Not all IMBC/SMBC are equal either. I tried Toba's recipe, which was nice to work with, but to me too much butter, so I ended up experimenting with other recipes. I really liked the 1-2-3 SMBC and also Confetti Cakes SMBC. You can barely taste the butter, yet they are very stable and yummy. So far whoever tried it, loved it.
post #43 of 78
Thread Starter 
Quote:
Originally Posted by Edit

Not all IMBC/SMBC are equal either. I tried Toba's recipe, which was nice to work with, but to me too much butter, so I ended up experimenting with other recipes. I really liked the 1-2-3 SMBC and also Confetti Cakes SMBC. You can barely taste the butter, yet they are very stable and yummy. So far whoever tried it, loved it.



I think the recipe I use is closer to Toba's, which I think tips the butter scale a bit. By 1-2-3 do you mean 1 C. whites, 2 C. sugar, 3 C. butter? How is the confetti cakes bc made?


icon_smile.gif
post #44 of 78
Quote:
Originally Posted by KHalstead

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??



Yes, you can use any flavor pudding, just keep in mind that some will change the color of the frosting. What I do is get a 16 oz tub of cool whip, and mix in a box of instant pudding along with about a 1/4 to 1/2 cup of cold water. It's soooo good, I end up eating the leftovers right out of the bowl icon_smile.gif
post #45 of 78
chef_lori that is awesome! Love that reverse shell design. Just looked up that tip number and couldn't find it. I think those roses are perfect for that design!! Was it #826? (open star). If anyone can find it, will you let us know?
TIA
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I'm getting an IKEA!!!! Centennial, CO 2010!!!
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