Does anybody have a recipe for a sturdy whipped icing? Something that will hold up like buttercream, but without the shortening?
Thanks.
Stabilized whipped cream? 2 cups cold heavy cream, 1.5 cups 10X (sift to remove any lumps) vanilla (or whatever flavor you want) I always place my bowl (4 qt), beaters and cream (in carton) in freezer to get really cold, then pour cream in bowl and start on medium and when it starts to bubble add sugar in a fine stream. After sugar is absorbed, add flavoring and crank it up. Beat until bowl is almost full and cream is thick and holds shape. Cover and place in fridge. I use this for my Tuxedo cake and the leftover, (leftover?) holds for up to 3 days.
Glad to help. There are other recipes for SWC, but they call for gelatin and I can never make it without tiny chewy lumps. Yech!
I think the corn starch stabilizes it. Believe me, it holds up and you can even pipe with it.
I agree, love the bettercreme (Rich's)
I am thinking she is talking about the starch that is in the powdered sugar itself to keep it from caking up.
I have used buttercream many times. But a client wanted a whipped icing that wasn't buttercream. So I used one recipe and it was ok, it had cream cheese and heavy whipping cream in. So I was looking for other suggestions. Thanks.
Rich's Bettercreme is a whipped icing-not a buttercream. A zillion ways to flavor it, keeps in freezer for a year, fridge for 3 months and on the counter for a week (if I remember correctly from the carton.
here is a forum thread on it...
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=601193&postdays=0&postorder=asc&&start=0
I feel like I'm missing something. The recipe you just posted isn't stabilized whipped cream. It's just whipped cream.
Dr. Oetker's whip it is an awesome stablizer. First I whip my cream a bit to get it going and then slowly add the packet of WhipIt.
This will last in your fridge for a couple days.
Powdered sugar has corn starch as an ingredient. It keeps the fine powder of the sugar from clumping.
To the OP, tort and fill on Friday nite and keep in a cold environment (fridg, walk/reach in, ice chests), it will hold up great.
Stabilized whipped cream? 2 cups cold heavy cream, 1.5 cups 10X (sift to remove any lumps) vanilla (or whatever flavor you want) I always place my bowl (4 qt), beaters and cream (in carton) in freezer to get really cold, then pour cream in bowl and start on medium and when it starts to bubble add sugar in a fine stream. After sugar is absorbed, add flavoring and crank it up. Beat until bowl is almost full and cream is thick and holds shape. Cover and place in fridge. I use this for my Tuxedo cake and the leftover, (leftover?) holds for up to 3 days.
THIS IS AWESOME!!! 
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