I am new and I noticed a couple of recipes on the web site. The only thing I wish was different was that there were comments on the recipes. So I was wondering if anyone had any favorite whipped cream frostings. Also why exactly do you need "stabalized whipped cream frosting" is it so it holds shape and onto the cake? I also noticed someone posted a recipe that included cream cheese. Does this taste a little richer vs light and airy? I am making a cake for an office that in that past has used a local bakery and I'm brand new at this (out of my home) and I am just a little nervous. Any help would be great.
Thanks,
Natt
I have thought the same thing myself!
"Hmmm, wish there was a place for comments or questions about this recipe."
I have made the one with cream cheese. The first time I made it, it was absolutley fantastic! My mom, me, her friends all went NUTS over it. We pretty much devoured the whole cake 
But, I have tried to make it a couple times since then and both stinkin' times, it didnt turn out right! It was too runny, both times! I didnt change a thing! I was waaaay to frustrated to try it again. I still dont know what I did wrong...BUT...if it turns out right, it is sooooo good!!!!!!!! 
Whipped cream will start to run when it gets warm...so to prevent that, you add a stabilizer.
This is Dr. Oetker's brand:
(available in the imported foods section in U.S. stores)
http://www.germandeli.com/058336011146.html
CC recipe for stabilized whipped cream:
http://www.cakecentral.com/cake_recipe-1925-0-Stabilized-Whipped-Cream.html
Wilton recipe:
http://www.wilton.com/recipes/recipesandprojects/icing/stable.cfm?section=cake&subsection=icing&tertiary=icingrecipes
Threads on stabilizing whipped cream:
http://forum.cakecentral.com/cake-decorating-ftopict-34222-.html
http://forum.cakecentral.com/cake-decorating-ftopict-29140-.html
http://forum.cakecentral.com/cake-decorating-ftopict-27927-.html
HTH
This CC recipe with cream cheese is wonderful:
http://www.cakecentral.com/cake_recipe-901-Whipped-Cream-Frosting.html
Thanks JanH for all those links.
I am always using whipped cream for my cakes and I can decorate them nicely. I am using little bit pudding mix while I am whipping my cream.
It tests great but if you want white color icing then use little bit violet color while whipping then it will make white otherwise because of vanilla pudding and artificial color of it icing will makes little yellowish.
Thanks
Nitu
Welcome to cc,
I have had this question also, here is what I done a few days ago and it was delicious,(at least I thought so)
Whipped Cream Cheese Frosting
2 oz. cream cheese ,softened
2 tsp milk
1 1/2 cups heavy whipping cream
1/2 cup powdered sugar
2 tbls vanilla pudding (powder)
Stir cream cheese and milk in chilled large bowl until smooth
Beat in whipping cream, vanilla pudding and powdered sugar with electric mixer on high speed, scraping bowl occasionally until soft peaks form. Store frosted cake or any unused frosting in covered in refrigerator.
Frost a 9x13, or fills and frost 8 in 2 layer cake.
The pudding is used as a stabilizer that works really good. It is creamy but stable enough to do borders, basketweave etc.(not sure about flowers)
Welcome to cc,
I have had this question also, here is what I done a few days ago and it was delicious,(at least I thought so)
Whipped Cream Cheese Frosting
2 oz. cream cheese ,softened
2 tsp milk
1 1/2 cups heavy whipping cream
1/2 cup powdered sugar
2 tbls vanilla pudding (powder)
Stir cream cheese and milk in chilled large bowl until smooth
Beat in whipping cream, vanilla pudding and powdered sugar with electric mixer on high speed, scraping bowl occasionally until soft peaks form. Store frosted cake or any unused frosting in covered in refrigerator.
Frost a 9x13, or fills and frost 8 in 2 layer cake.
The pudding is used as a stabilizer that works really good. It is creamy but stable enough to do borders, etc.(not sure about flowers)
It looks great recipe,Pearl70! I can't wait to try. I never use cream cheese in it.
Thanks for sharing with us.
Welcome Natt. I know you are enjoying each and everything here.
Nitu
Hello Pearl70,
Your recipe is great. Because of stickiness of cream cheese I can able to do string work with this whipped cream frosting, which I couldn't before with my whipped cream recipe.
Thanks and thank you very much for this great recipe and it is very testy.
Nitu
I have thought the same thing myself!
"Hmmm, wish there was a place for comments or questions about this recipe."
I have made the one with cream cheese. The first time I made it, it was absolutley fantastic! My mom, me, her friends all went NUTS over it. We pretty much devoured the whole cake
But, I have tried to make it a couple times since then and both stinkin' times, it didnt turn out right! It was too runny, both times! I didnt change a thing! I was waaaay to frustrated to try it again. I still dont know what I did wrong...BUT...if it turns out right, it is sooooo good!!!!!!!!
if you over beat it,, it will lose its stability. just cream the room temp cream cheese with the sugar for a couple of minutes at the most, then fold in the whipped cream, gently.
Nitu - With regard to your concern about the vanilla pudding making your icing a bit yellow, Jello brand makes a pudding mix that's called 'White Chocolate Mousse' that is white in color and tastes great. If you can find it your area you might want to give it a try. 
Elaine
Question about Pearl70's recipe:
Is this frosting good for covering a cake with, is it easy enough to get a smooth finish?
Kelly
yes I just used my spatula and it smoothed over nicely. with one batch i was able to do a 9 inch / 3 layer cake leaving sides undone,but i did pipe around each layer and adding sprinkles to top before i smoothed it, this gave it a little color.
is the stabalized whipped cream the same that they use at chain grocery stores (kroger, Payless, Piggly Wiggly, etc...). they call it whipped icing.
Quote by @%username% on %date%
%body%
