Whipped Cream Icing And Decorating?
Decorating By KirasCakery Updated 7 Mar 2014 , 9:13pm by lynnes cakes
I have a cake order and the customer wants a whipped cream frosting instead of the buttercream I usually use. I warned him that the shelf life was much shorter with a whipped cream icing, to which he said the cake wouldn't last long anyway. LOL But, my dilemma... I need to pipe a border on this cake. The cake should be white, with a dark purple embellished shell border. I have read about stabilizing the whipped cream with either pudding or piping gel to achieve a stable decorating consistency. But how does it hold up to coloring? And which should I use, piping gel or pudding?
Also, I read something about "over-whipping" cream... Can someone please explain that?
(Mind you, I am very nervous about this icing because of a recent mishap with cupcakes I made. I topped them with a fresh whipped cream frosting and they literally soaked up the cream and were soggy, wet cupcakes... EEEEWW!)
Any advice or input is greatly appreciated!!
Oh, and one more thing.... I will be using a sugar sheet picture on the cake... Will the whipped cream frosting be okay with the sugar sheet? I know they work well on buttercream...but I don't have much experience with whipped cream, as you can probably tell....
AI don't know much about the whipped cream frosting but I'd assume if maybe you put a small barrier layer between the whipped cream frosting and he cake. Like a crumb coat maybe ? I have put full on whipped cream on cake and it will go soggy. Maybe try to decorate it last minute? I know that can be stressful though. As well as over whipping can occure when you whip it past the solid peaks. It wilk turn harder. Begning stages of butter. You should notice though. Hope this helps a bit. Sorry for not being able to help more.
In my experience when folks ask for whipped cream frosting, they remember something they have had in the past that's either swiss merinque frosting or Rich's bettercreme (used in the past by many grocery stores). Usually they are trying to cut down the sweetness factor of the frosting. perhaps you can ask to use one of these. I think I read somewhere that you can stablize whipped cream better with gelatin, so maybe you can search for those kind of recipes.
I should have used the word "buttercream" instead of "frosting". Since I don't do butter anymore I've gotten in the habit of calling everything frosting.
BETTERcream from Sam's or whipped up from Rich's makes a very stable whipped icing. I have made roses with it and piped borders. I have put an edible icing sheet on top....but only by putting the icing sheet on a thin piece of fondant. BETTERcream can be colored....but dark colors will break it down. I have also air brushed it...which was better than coloring the whipped icing.
I have stabilized cream with gelatine, the link below will give you an idea how its done. You do have to watch when the cream when whipping, too much and it can start separating and become butter.
http://baking.about.com/cs/hintsandtips/ht/stabilizewhip.htm
http://allrecipes.com/recipe/stabilized-whipped-cream-icing/ read some of the reviews to give you a better idea
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.
A[IMG]http://cakecentral.com/content/type/61/id/2908532/width/200/height/400[/IMG]
Here is one I did with bettercreme.
Thank you all so much for your advice. I will definitely have to find this bettercreme. Unfortunately I will have to experiment with a stabilized whipped cream for now, and cross my fingers! (The cake is being delivered Saturday afternoon and I don't have time for another store run.)
AHi there, I use whipped topping by pastry pride. (Smart and Final.) I have never had a problem. Depends on the wether I suppose. I just use buttercream for red or black. For bright colors I let the color develop a day or two. Just use the liquid americolor. The Wilton paste gives it a weird taste if you add too much.
As far as whipping I usually mix 6 cups for a little over 12 minutes. You want it firm but still smooth...[IMG][IMG]http://cakecentral.com/content/type/61/id/2910344/width/200/height/400[/IMG][/IMG]
I am showing you a couple of my cakes I recently made with sugar sheets and whipped topping.
Good luck! :)[IMG]http://cakecentral.com/content/type/61/id/2910345/width/200/height/400[/IMG]
A
Original message sent by ddaigle
This cake was completely iced in BETTERcream. [IMG]http://anotherpieceofcake.com/images/albums/NewAlbum_35076/tn_480_6ad332fc2a83632bb11c8c81a22e5e17.jpg.png[/IMG]
Ais 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
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.
A[IMG]http://cakecentral.com/content/type/61/id/3018542/width/200/height/400[/IMG]This cake was made with whipped cream powdered sugar and vanilla extract. No stablizer.
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.
AHi! 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
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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