Cake Central › Cake Forums › Cake Talk › Recipes › Whipped cream frosting?
New Posts  All Forums:Forum Nav:

Whipped cream frosting? - Page 4

post #46 of 78
4/12/08 at 3:42pm
Thread Starter 
Quote:
Originally Posted by lovinkakes

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



I just checked, it's Ateco 846 (oops!)... though I've done it with all sizes and types of star tips... I usually tuck flowers in where they curl and/or meet.


icon_smile.gif
Reply
Reply
post #47 of 78
4/12/08 at 4:29pm
It is a gorgeous cake! I love it. I am ashamed to say that I am new to the various icings that can be used. Whipped cream frosting is on my immediate list of recipes to try (have always used regular BC or fondant). Forgive my stupidity and ignorance here.....teach me oh wise ones! How is IMBC (finally figured out what it stood for - DUH!) and SMBC different really from regular BC? Why would someone choose one over the other? I can understand it if someone requested whipped cream or BC, but do people actually request either of these?

Are these something that I should have in my 'rep'? I do want to try the recipe with heavy cream & pudding (is there strawberry? I have a request for strawberry frosting and have never done it).

TIA

www.acakedream.com

Reply

www.acakedream.com

Reply
post #48 of 78
4/12/08 at 5:31pm
Thread Starter 
Quote:
Originally Posted by saberger

It is a gorgeous cake! I love it. I am ashamed to say that I am new to the various icings that can be used. Whipped cream frosting is on my immediate list of recipes to try (have always used regular BC or fondant). Forgive my stupidity and ignorance here.....teach me oh wise ones! How is IMBC (finally figured out what it stood for - DUH!) and SMBC different really from regular BC? Why would someone choose one over the other? I can understand it if someone requested whipped cream or BC, but do people actually request either of these?

Are these something that I should have in my 'rep'? I do want to try the recipe with heavy cream & pudding (is there strawberry? I have a request for strawberry frosting and have never done it).

TIA



Thanks! icon_smile.gif

Here's a good discussion about the differences between Swiss Meringue BC and Italian Meringue BC:

http://www.baking911.com/decorating/cakes_buttercream.htm

In my experience, it depends on how sophisticated your clientele's palates are. Some are used to the higher end bakery stuff (generally meringue buttercreams), others wouldn't be able to spot Crisco in frosting. There are some cakes I offer, like a mocha cake with hazelnut filling, that comes with a meringue buttercream because it's a good match. Generally I find that most people though, especially kids, are expecting and prefer the sweeter confectioner's 'buttercream' (butter and confectioner's sugar, not a 'true' buttercream).

Does that help? icon_smile.gif
Reply
Reply
post #49 of 78
4/12/08 at 7:26pm
Thanks for the info. Unfortunately the link didn't work. Do you have a preference as to which you prefer to work with? Is one easier than another? And I definitely want to try that rose of yours! Think about making a video instruction for it!!?!

www.acakedream.com

Reply

www.acakedream.com

Reply
post #50 of 78
4/13/08 at 9:53am
Wow! I have a lot to learn. Thank you SOOOO much for the info. I think the whole thing about stiff peaks and all of that really intimidates me. But I guess i just have to jump in and give it a whirl (just like te FBCT).

Thanks again.

www.acakedream.com

Reply

www.acakedream.com

Reply
post #51 of 78
4/13/08 at 6:35pm
I didn't read the responses, because I'm getting a cold and wanting to go to bed.......but.......... I have the most awesome tasting made from scratch and EASY stabilized whipped cream recipe you'll ever taste or use.

You can make borders and stuff w/ it and and probably other decorations, too. I made shells and garlands. I would think you could make a rose, but not positive.

Use 1 cup heavy whipping cream.
1/4 cup powdered sugar.
2 tablespoons piping gel.

It tastes like the cream on the pies at Bakers Square restaurant. My customers RAVE on it! And it lasts several days believe it or not!
Reply
Reply
post #52 of 78
4/14/08 at 8:54am
Amber0717 I'm adding that to my recipe box (hard copy! icon_smile.gif )

Thank you, Thank you! Chef_Lori for the tip #. That is such a lovely border. You're pretty amazing!!!!!!
I'm getting an IKEA!!!! Centennial, CO 2010!!!
Reply
I'm getting an IKEA!!!! Centennial, CO 2010!!!
Reply
post #53 of 78
4/14/08 at 1:32pm
Thread Starter 
Ok, since my post was deleted I guess I can't mention that web site on here, so let me post the info on meringue buttercreams for you guys again, sans site reference:

(admin edit: post was deleted not because you mentioned the site but because they do not allow their content to be copy and pasted onto other sites.)
Reply
Reply
post #54 of 78
1/23/13 at 8:11pm
Quote:
Originally Posted by pjaycakes View Post

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.


Do you still add sugar and extract to the cream? Or does the pudding sweeten and flavor it enough?

Reply
Reply
post #55 of 78
1/23/13 at 8:31pm

Also, how many cups does 16 oz heavy cream and 1/2 box pudding mix yield?
 

Reply
Reply
post #56 of 78
1/27/13 at 4:19pm
Hi,
I have to make a BIG cake for a corporate event that has pineapple cream filling and topped with fresh cream. I usually use cool whip. But I am not sure if it will hold for 6-7 hours which includes transportation time and display time.
Please help! The cake size is actually two full sheet cakes. I need to make it this thursday.
If it will not hold, can someone advise me some other high end recipes that would be delectable as well as really good.
Thanks.
Reply
Reply
post #57 of 78
1/27/13 at 4:35pm

i use swiss meringue buttercream--it's light and holds well

 

and no the allotted time is four hours accumulated time outside of 40 degrees f

 

oh cool whip?

 

i don't know about cool whip

 

but fresh cream and cool whip are two way different things

 

which one are you using? both do you mean?

 
 

 

 

Reply
 
 

 

 

Reply
post #58 of 78
1/27/13 at 4:37pm

http://www.jonathanfields.com/blog/horrifying-12-day-cool-whip-experiment/

 

but if his whipped cream disappeared that fast he did not whip it enough

 
 

 

 

Reply
 
 

 

 

Reply
post #59 of 78
1/27/13 at 5:02pm
But what about that rich's better creme?
Reply
Reply
post #60 of 78
1/27/13 at 5:08pm

i don't know

 

what do these products say on the packages?

 
 

 

 

Reply
 
 

 

 

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Whipped cream frosting?