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Cool Whip as Icing

post #1 of 12
Thread Starter 
I know this may be a dumb question but can something be added to cool whip to make it stable enough for borders. icon_cry.gif
Failure is not an option!!
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Failure is not an option!!
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post #2 of 12
I'd love to know an answer to this! There is a lady at church who asks me to make her cakes every now and then, but she requests Cool Whip topping instead of icing. I'd love to be able to fancy them up a bit!
post #3 of 12
have you tried whip cream mixed with instant vanilla pudding mix, or any flavor. it taste pretty good and holds well. it just changes color .''. hope this helps.
post #4 of 12
I use bettercream cause is stable..Some people loke the real thing but I can have dairy and this is the closest to whipped cream..It can be piped too.
Edna icon_biggrin.gif
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Thanks Edna
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Visit my website.. www.designmeacake.com
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Thanks Edna
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post #5 of 12
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!
post #6 of 12
Quote:
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
Be the change you want to see in the world!!!

To the world you might be one person, but to one person you mean the world.

Baking is life's true Joy!
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Be the change you want to see in the world!!!

To the world you might be one person, but to one person you mean the world.

Baking is life's true Joy!
Reply
post #7 of 12
I thought my friend was insane for the coolwhip/pudding frosting... I never buy mixes of pudding or cool whip... I'm an all from scratch type of girl It's very light, fluffy, smooth....it really shocked me that it was good.
post #8 of 12
I am so excited about this recipe with the pudding in it. My family is not crazy about any frosting unless it comes in a can...but how can I practice with that?! icon_cry.gif

Also, where do you buy "Bettercream"?
post #9 of 12
The Manderin Orange cake recipe uses Cool whip, a box of vanilla pudding and a can of crushed pineapples for the Icing. It's to DIE for!
post #10 of 12
Quote:
Originally Posted by milissasmom

Quote:
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?
"Your life is an occasion--Rise to it!" --Mr Magorium
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"Your life is an occasion--Rise to it!" --Mr Magorium
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post #11 of 12
Quote:
Originally Posted by penguinprincess

Quote:
Originally Posted by milissasmom

Quote:
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 purée, 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.
Be the change you want to see in the world!!!

To the world you might be one person, but to one person you mean the world.

Baking is life's true Joy!
Reply
Be the change you want to see in the world!!!

To the world you might be one person, but to one person you mean the world.

Baking is life's true Joy!
Reply
post #12 of 12
My SIL and I think that Coolwhip has a boxy aftertaste. You might want to think about making your own whipped cream to avoid this.
Sometimes you have to look reality in the eye and deny it.

I'll always love and miss you!
Taylor Lynn Wooten 4/11/08
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Sometimes you have to look reality in the eye and deny it.

I'll always love and miss you!
Taylor Lynn Wooten 4/11/08
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