Recommended Recipe For Whipped Cream Filling?
Baking By Swede-cakes Updated 29 Apr 2010 , 4:21pm by Joyfull4444
I've searched through here and allrecipes.com but haven't found a recipe that I think would work. My client ordered fresh strawberries and whipped cream for her wedding cake filling. I told her that I thought the whipped cream would have ingredients added to it to make it more sturdy, and she said fine.
Since I haven't until now had any orders for this type of filling, and anticipate that the weight of three tiers would squash real whipped cream...can anyone offer a recipe that would be sturdy enough like BC?
Thanks all!
Look for a stabilized whipped cream recipe. As for the worry over the cake being too heavy for the the filling, are you not planning to use wooden dowels or some other means to support your tiers? I believe there are several really great tutorials available on the net if you need to see how it is done.
just make sure you use a bc dam and the whipped cream will not leak out on ya.
Thanks to all!
Yes, I always use a support system with my tiered cakes. I guess I just picture the whipped cream squishing anyway. Thanks for reminding me of the BC dam. I'll look for a stabilized recipe.
I knew you guys would come through!
I just use whipped cream with a little sugar in. I'm not a fan of the artificial ingredients and trans fats in pastry pride. I would say as long as you do the dam and you push your cake down a little then you're good. Some people add a little gelatin for stabilized whipped cream.
What about the pudding whipping cream mixture? Its quite thick and pretty darn tasty. You could use cheesecake pudding, french vanilla pudding, regular vanilla pudding, or any pudding flavor you think would be nice with your strawberries. Cookies and cream pudding with whipping cream is very good, my friends love it, but probably not so great with strawberries.
1 pint whipping cream
1 regular size package instant pudding
Mix together (I just use a hand whisk) until thickened. Try it as an experiment to see what you think.
HTH 
Joy...thanks for that recipe tip. I thought I had seen/made it all!
Where do you buy the bettercream....and also, the post saying to use the pudding whipping cream mixture...can you also frost a cake with that mixture
Hi Elaine1949
I myself have not used the cream/pudding mixture to frost my cakes, only for filling them but I do know it has been used for frosting cakes also.
It does need a few tablespoons milk to thin it down if you're going to use it to frost a cake though as its fairly thick. About a 1/4 cup milk in all.
If you decide to try it as a frosting, once you've got the mixture made, add your milk a little at a time, not all at once as you don't want it to end up getting to thin. The 1/4 cup milk is appox only. You may need more, or you may need less.
HTH
You might try the Swiss buttercream. It has the taste of whipped cream especially when you add strawberries. I often fill cakes with it and add berries.
Joyful, how does it hold up for a wedding cake that will displayed for several hours?
I read some time back about a decorator on S--------- who has used if for wedding cakes, but its not somthing I would do myself nor recommend. To risky as the cake will be sitting out at room temperature for hours and that could lead to sickness.
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