Any idea what type of icing this is. If so, does it smooth like buttercream?HELP.

I have only ever used Rich's Bettercreme for my whipped icing, but it doesn't crust so no it definitely doesn't smooth like buttercream. It's very soft. There may be some whipped icing recipes out there though that you can smooth like buttercream. Does anyone know any? I would love to know too.

My catering sales person sold a WASC cake with whipped cream instead of buttercream during the heat of July. Boy, was our pastry chef mad! It turned out pretty, it was a 4 tier square stacked w/ no filling, with a swiss dot design, bead border, and the florist decorated it w/ flowers. She took it in the walkin fridge and frosted the cake, and got it pretty smooth. It wasn't perfect, like you can get BC, though.

She could be talking about Bettercreme, that whipped junk they put on cakes at the grocery store. You can buy it online and some specialty stores sell it. I know my Samâs Club will sell me a big bucket of it for $18.00.

I have a whipped icing recipe I got from here that is really good. Itâs a close to Betterceme as you can get without all those chemicals and crap. The few times itâs been requested the people who ordered it loved it.

The whipped icing I use will crust up a tiny bit if you mix it to do that. But you canât use a Viva on it or anything like that. Whipped icing does not ice smooth like BC. It will never be perfectly smooth.

HAs she even tasted your icing? I had someone who originally stated "No Buttercreme!! Whipped Cream Icing Only!" (it was written down on the paper with the design they made and brought over to me). by the way, this was a FREE cake I was doing for my daughter's friend. A 3-tier cake for 75 girls at a 16th BD party.

I pointed to the "No buttercream" remark and said, "I don't DO Kroger cakes. If you want a Kroger cake, they're right over there!" pointing to the Kroger store that is visible across the field from my front porch. Gramma said she was sure my icing would be ok (uh.... did I mention this cake was FREE? )

Daughter went to the party and said everyone raved over the icing!

I think you should ask the Bride a few questions, to get a better idea what she's talking about. Maybe she can describe to you what she means, or tell you where she's had the icing she likes (wants).

I'm on the west coast.....I use Pastry Pride. it is a non dairy whipped frosting....it taste kinda like whipped cream....and the texture of a creamy whipped cream...it hold well, except for high temps... can do boarders, no roses, no drape, but makes for a very tasty cake. look in my pics it is the cake with the silver trim and white roses.

I have used bettercream as icing but never for a wedding, only for a party cake. I refuse totally to make a cake like that!. I say to the bride, wont look good... is not at stable I stay away from that. Unless is a one tier cake.
If she wants to eat whipped cream she can order a kitchen cake for her.
The look of my cake is more important than the taste. I don like a wedding cake to look like I dont know what I am doing..
Edna

I'm so glad you asked this question, I have a Free cake to do and it was mentioned that they liked the "whipped topping", my first resopnse was I'm not Publix so he won;t be getting that. I was thinking of tring to do some sort of whipped filling though. I found all the responses that were posted to be very helpful and encouraging,THANKS

You can definetly stack a tier cake when using whipped dream. I do it all the time in my bakery. Just use 40% heavy cream (40 % refers to the fat content) a small amount of sugar and flavoring. The key is the 40% - it WILL hold ~ anyting less in fat content will not hold up.

Is not that you can't..is more like I dont want to..I live in Florida gets too hot I prefer not to deal with that
Edna

You can definetly stack a tier cake when using whipped dream. I do it all the time in my bakery. Just use 40% heavy cream (40 % refers to the fat content) a small amount of sugar and flavoring. The key is the 40% - it WILL hold ~ anyting less in fat content will not hold up.

I use heavy whipping cream in my recipe instead of evaporated milk. It is VERY white and yummy. I also use Alpine shortening and they both whip it up beautifully. Reminder, stir down the icing to make it smooth. It will be wonderful. Don't forget your flavoring.

I use "Dixie's Icing". It is a whipped buttercream that is extremely easy to work with, tastes great, and has a long shelf life. It's hot and humid in Nebraska, too, but I've never had a problem with this icing. And while it is a manufactured icing, it might as well be homemade. She doesn't make the icing in huge batches.