Originally Posted by penguinprincess
Originally Posted by milissasmom
Originally Posted by Bijoudelanuit
A friend of mine makes a frosting with a tub of cool whip, 1 box of instant pudding mix, 1 cup of milk. It can be stablized with a tablespoon of piping gel. I was surprised that it was yummy!
I would have never, ever thought to put cool whip on a cake (I hate the taste)! But, I have a client who asked for it and I convinced her that fresh Whipped Cream went better with the fresh Strawberries and the white cake! Thank God she LOVED it but I may try this reciped for future clients!! Thanks
Sounds yummy? What recipe do you use?
Here is the recipe I use...Enjoy!
Whipped Cream Frosting:
1 cup (236 ml) heavy whipping cream that is ultra pasteurized
1/2 teaspoon pure vanilla extract
1 tablespoon (14 grams) granulated white sugar(To stabilize for decorating, use the Dr. Oetker WhipIt)
For whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.
For chocolate whipped cream: Add the cocoa powder and additional sugar to the above mixture and chill for at least one hour so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form.
For raspberry whipped cream: Make the whipped cream but beat only until soft peaks form. Then add the sweetened raspberry purÃ©e, a little at a time, and beat just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if required.
For strawberry whipped cream: Make the whipped cream but beat only until soft peaks form. Then add the sweetened strawberry puree a little at a time, and beat just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if required.