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Whipped cream or buttercream

post #1 of 3
Thread Starter 
I want to make a rosette cake the kind that looks like lots of swirls. A lot of tutorials say they use buttercream but I want to know if it works well with whipped cream or if someone has a less sweet frosting they use because it looks too sweet for me.
post #2 of 3
If you were going to eat it within a few hours of piping it whipped cream might work. It just isn't very stable, although there are ways to stabilize it with gelatine or commercial products. Is Dream Whip still around? If you want an alternative to American buttercream (the shortening/powdered sugar recipe) look in the recipe section for Shirley's Italian Meringue Buttercream. It is all that I make. It is more complicated, but it is so much less sweet and never gritty like American Buttercream can be.
post #3 of 3
Hi. I use this recipe, and i think it taste very similiar to whipped cream/cool whip. It's not sweet, and its super fluffy and creamy, and it stands up well. It doesnt make a lot, so I would double it, but test it out first and see what you think!

Perfect Cupcake Frosting and Filling

3 T Flour
1/2 C milk (whole milk is best, but I use non-fat when its all I have and its actually fine)
1/2 C real butter (I prefer salted, but you can use also unsalted and add salt to taste)
1/2 C sugar (thats granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.
Whisk continuously until it starts to thicken. Let it cook, while stirring with a rubber spatula, until you can start to see the bottom of the pan. Continue to cook until mixture has the consistency of pudding.

Put mixture in the fridge and let it cool completely, its fine if it stays in there long enough to get chilly, you just dont want it warm at all. As its cooling, feel free to stir it occasionally to speed up the process and keep it from forming a crust on top.

It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. Youll want to use the whisk attachment on a stand mixer if you have one, instead of the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides. Mixture will separate and look messy, keep beating! Continue beating until mixture comes together and is light and fluffy, about 7-8 minutes, but time varies. Take a sample of frosting between your fingers; frosting is done when light and fluffy and sugar granules are dissolved.
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