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Whipped icing under fondant?

post #1 of 11
Thread Starter 
Hello friends:

Iâve been asked to make a baby shower cake in a couple of weeks but the client would like whipped icing instead of regular BC.
The cake will be covered in fondant and it will be decorated with fondant figurines, animal, flowers, etc.

Can I ice the cake with whipped icing and then covered in fondant? Iâve never worked this whipped icing before but I was
under the impression that the cake needs to be refrigerated at all times until is served.

Is there any whipped icing recipe that doesnât require refrigeration? Iâve looked some of the recipes posted here and I have not clue which
one would be a good match for my cake.

I have the option to by some whipped bEttercream at Samâs but I donât want to buy a 25lb tub for a small cake, I would
rather make my own.
Ohâ¦wait a minute, does whipped BeC need to be refrigerated too? icon_confused.gif

Please help, Iâm so confused! icon_cry.gif

TIA.
post #2 of 11
Thread Starter 
Anyone? anyone?
Please, please, please.
post #3 of 11
I am no expert, but I think whipped icing is to soft and won't hold up the fondant. Riches bettercream can be left out, but I don't know how long. I know someone who uses a commerical buttercream icing but whipps it a long time in mixer incorporating a lot of air. It gives it a more whipped texture than regular buttercream.
post #4 of 11
your fondant will turn to a gooey-mushy mess if you put whipped icing on first, it gets sort of melty, I would stick to BC underneath.
post #5 of 11
Bettercreme does not have to be refrigerated and there is something called Pastry Pride that is used similar to whipping cream that doesn't have to be refrigerated either. I don't know if whipped cream will hold up under fondant, but I have read somewhere on here that Bettercreme will.
post #6 of 11
Thread Starter 
Thank you so much for your opinions.

I think I'm going to use bEttercream as a filling only and regular BC to ice the cake under the fondant.


Thanks again.
post #7 of 11
Pastry Pride is what I use about 99% of the time and it's very similar to Bettercreme. (that's why I know that fondant turns to goo..been there, done that!)
CakeGrlPA-what you said sounds like a plan! You can add ingredients to the Bettercreme for a filling as well, there are so many like: choc. ganache, caramel ice cream topping, the recipe on here for raspberry filling is delicious in it, lemon pie filling, the list is endless!!!
post #8 of 11
Thread Starter 
Quote:
Originally Posted by jscakes

Pastry Pride is what I use about 99% of the time and it's very similar to Bettercreme. (that's why I know that fondant turns to goo..been there, done that!)
CakeGrlPA-what you said sounds like a plan! You can add ingredients to the Bettercreme for a filling as well, there are so many like: choc. ganache, caramel ice cream topping, the recipe on here for raspberry filling is delicious in it, lemon pie filling, the list is endless!!!



I haven't been able to find Pastry Pride in my area, but I have Sam's so I will definitely try the whipped bettercreme.
I just saw a bunch of new flavor for ice cream topping the other day and I was planning to buy a couple and try them for cakes! I actually have a coupon on my purse ($1.00 off when purchase 3!)... what a coincidence...yay!!!

Thank you so much for your great ideas!
post #9 of 11
Hi there! I would recommend using Stabilized Whipped Icing - I do it all the time and have never had a problem. Since you are in PA - you should be able to go to a Giant Food Store and the bakery would be able to sell you some. It isn't cheap, I think it's like $3.69/lb but because it's very light in weight, a pound goes a long way. Before I had a bakery I would buy it by the pound because of storage issues and 5-6 lbs would iced a 3-tier cake for me. AND it does not have to be refrigerated and is not too soft. Depending on what you are using as a filling, if it needs refrigeration...I would refrigerate it filled & iced. Then the day of decorating pull it out to cover in fondant. It will still be a bit tacky so the fondant will stick well.

Good Luck!

Tammi
post #10 of 11
Thread Starter 
Quote:
Originally Posted by tbroskoski

Hi there! I would recommend using Stabilized Whipped Icing - I do it all the time and have never had a problem. Since you are in PA - you should be able to go to a Giant Food Store and the bakery would be able to sell you some. It isn't cheap, I think it's like $3.69/lb but because it's very light in weight, a pound goes a long way. Before I had a bakery I would buy it by the pound because of storage issues and 5-6 lbs would iced a 3-tier cake for me. AND it does not have to be refrigerated and is not too soft. Depending on what you are using as a filling, if it needs refrigeration...I would refrigerate it filled & iced. Then the day of decorating pull it out to cover in fondant. It will still be a bit tacky so the fondant will stick well.

Good Luck!

Tammi



Thank you Tammi.
I'll probably need only one pound, I'll try at Giant.
post #11 of 11

I am by no means an "expert" either, but I have done MOST of my cakes with Frostin' Pride Whipped Icing (like Dairy Queen uses) under fondant. I love it, and it works great, provided you whip it to a thicker consistency than your average thin fluffy whipped cream. You do want to be sure to not over whip it, or it becomes very full of air bubbles and even hot-knifing it, it will be hard to smooth. I have also used Rich's Bettercream, which is pretty decent to use under fondant as well. I've found it also keeps the fondant soft, but not broken down :)

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