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Whipped Cream Icing and Decorating? - Page 2

post #16 of 28
is this like bettercreme ? can it be left out for long time? Cause bettercream after u whip it it never goes bad can stay out at room temp but it gets expensive and I have to go 60 miles 1 way and buy by the case
post #17 of 28

I also use Pastry Pride. For ALL my cakes. I use edible images on them, gumpaste and fondant accents too. I have never had any problems with them. Take a Iook at my photos. They are all Pastry Pride. I love the stuff and so do my customers. I have no requests for buttercream or fondant cakes. Only Pastry pride.

Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
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Dora Moreno
If you work with your hands you're a laborer. If you work with your hands and your mind you're a craftsman. If you work with your hands, your mind and your heart, you're an artist
Reply
post #18 of 28

I sometimes use Frostin' Pride, which people like. I always add stuff for flavoring or consistency,  but I've not used it with an edible image. It's made by the same people who make Pastry Pride, so it might work the same way.

There. Their. They're not the same.

I hope I die before "your" becomes the official contraction of "you are."

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There. Their. They're not the same.

I hope I die before "your" becomes the official contraction of "you are."

Reply
post #19 of 28
This cake was made with whipped cream powdered sugar and vanilla extract. No stablizer.
post #20 of 28
Quote:
Originally Posted by chrysb View Post

I work for a Walmart bakery, and we use whipped icing, better known as Bettercream, every day. The problems we have are...

1. You can only leave it out of refrigeration, for 15 mins at a time, or it starts to break down, and does not keep a smooth appearence.

2.Icing sheets break down, because the icing sheets, sucks moisture out of the icing, and the sheets get wet, and tear easy.

3.If you airbrush the cake, the icing sucks the color up. Colors become pastel verisions of the color. Example, red becomes pink.

4. We use gel colors to color icing, for the colors we can't get, and it changes the consistancy of the icing. Makes it softer.

Hope this helps you.


:nodding:

 

We try to discourage people  from having Bettercreme if they're ordering either a Deco cake or an edible image because of all this.  When we explain why, many times they'll switch to regular buttercream.  For those who don't, I suspect it's more for the less-sweet factor than it is for the decoration.

post #21 of 28

When you do cakes using Bettercream, can you leave them sit out for any length of time?  From what I have been reading online, they can't be left unrefrigerated for more than 15 min at a time . . .  Thanks!

post #22 of 28

I have left my BetterCream iced cakes out longer than 15 minutes.   It is a whipped icing...so I wouldn't leave it out for very long.  

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
Reply
post #23 of 28

I use Whip it, a whip cream stabilizer. The whipped cream will last for days.

post #24 of 28
Where do you buy Whip It?
post #25 of 28

I like to use heavy whipping cream (2 cups) with 2 tablespoon piping gel for stabilizer, 2 tablespoons of 10x sugar and vanilla extract. It tastes really good. I put bowl I use to whip cream into freezer for about 15 minutes before whipping up. Then I put cream,sugar,piping gel whip cream, and add vanilla flavoring. 

 

You can pipe borders with this as well.  I use this for tres leche cakes with fruit in between layers and on top!!! Everyone who has ever tried a tres leche cake seems to fall in love with them!!! They are so good!!!!


Edited by remnant3333 - 9/27/13 at 3:54am
post #26 of 28
Hi! Just commenting for any future googlers... I use Rich' Bettercream to frost my cupcakes, I have seen that it holds its shape, is not sweet, tastes good, and have left them out for over 6 hours and are still good, not soggy at all... I was searching for a post or comment about using the RCB as a crumb coat for a fondant cake, that is something I've never done :/ if anyone can help me out, it will be greatly appreciated
post #27 of 28

 I have a customer that wants whip cream frosting and then a cake crumb topping all over the cake on top of the whip cream. Will the whip cream hold up to that?

post #28 of 28

If i am making icing  for wedding   cake.5 egg whites. 1  1/4 cups sugar. 500grm butter.  250grms chocolate.

Do i keep the cake in fridge  and how  long can it keep before using 

  thankyou 

Lynne

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