YOu know I have been thinking about that lately wondering who Dream whip would work and if it would be similar. I tried using the frozen whipped topping and it wasn't quite right and it is really hard to add color to. Has anyone tried the Dream Whip route?
I used to work at DQ and we use the Rich's Bettercream in the 5 gallon buckets. There is the vanilla and the chocolate. You could probably use some cool whip or whipped cream(by hand) and use a stablizer. We just added kopykat colors if needed. And it is pretty simple to do. By the time you are done the cake is really heavy especially the 10" cakes. You can PM me and I can give you the steps.
Sorry if I sound dumb but what kind of stablizer are you refering to for something like that?
I have heard other people talk about adding gelatin or this Dr. Oetker Whip-It. This is what I found when I Googled it and I have not tried this Whip-It yet but I did find it at a deli of all places (a european one).
Heres what it looks like and the description: "Keeps whipped cream stiff for hours without separating. Ideal for cake decorating, topping desserts, frosting cakes. Sprinkle on flan base to prevent fruit flans from becoming soggy."
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