chrisrich Posted 30 Apr 2005 , 10:12pm
post #1 of

Ugh. This is/was my first time using the stabilized whipped cream icing.
I was expecting it to have the texture of the whipped from premade, store bought cakes.

Is this not the case or did I do somethign wrong? And if I did something wrong, WHAT?

I managed to get it on the cakes, but it's SO not staying where I put it. When I stopped the miser, it was forming stiff peaks, or at least I thought they were stiff peaks. And I was afraid of over-mixing it because the directions warned against that.

I put the bowl back into the fridge until I was ready to cover the cakes.
I covered the bottom layer in white and didn't have too much trouble after I sinply accepted the fact that it was NOT going to be a perfectly smooth icing base.

I colored some other icing a pale yellow and started trying to cover the top layer. It was very soupy and hard to get to stay on the sides of the cake.

I have the cakes stacked and resting in the frisge now. I need to get a shower and get ready for the party tonight. Then I'm planning to put the decorations on the cake right before I leave the house.

I'm afraid at the party all the icing is going to fall off the sides of the cake and it will all end up in one very soupy mess!

WHAT DID I DO WRONG?

The whipped icing TASTES AMAZING, by the way! I figure worst cake scenario, the cake will look like a disaster, I'll admit to everyone that I was trying new recipes, and we'll all get a good laugh out of it.

I'm stressing, though, because this cake is for my sister's b-day party and her friends are people that I'm expecting cake orders from. A disaster cake is NOT good advertising!

5 replies
susanmm23 Posted 1 May 2005 , 12:22am
post #2 of

what reciepe did you use????

chrisrich Posted 1 May 2005 , 5:51am
post #3 of

I used the recipe on Wilton's website for stabilized whipped cream.

SPQ_Stefi_B Posted 2 May 2005 , 5:49pm
post #4 of

I tried the stabilized whipped cream recipe for the second time this weekend. I didn't have a problem with it being too gooey, I had a problem with incorporating the gelatin mixture. When I added it to the rest of the whipped cream, it clumped and I had wads of gelatin in my whipped cream which made it lumpy and incapable of smoothing. Both times I have had this happen!! Somebody please tell me how I am screwing this up!

I bloom the gelatin in a small amount of whipping cream, heat it to dissolve, then let it cool. Then I mix a small amount of whipped cream into the gelatin, then pour this into the rest of the whipped cream mixture. That is the recipe I have followed twice with horrible results.

Thanks

gotcake Posted 2 May 2005 , 6:13pm
post #5 of
Quote:
Originally Posted by SPQ_Stefi_B


I bloom the gelatin in a small amount of whipping cream, heat it to dissolve, then let it cool. Then I mix a small amount of whipped cream into the gelatin, then pour this into the rest of the whipped cream mixture. That is the recipe I have followed twice with horrible results.

Thanks




First I whip the cream about half way (until a thick liquid)
I bloom the gelatin I use a little warm water then heat it up in a pot on the stove quickly after it has bloomed , then slowly pour it (it should look smooth)into the cream while I keep whipping and I don't get clumps. I think as with chocolate, maybe the cream is seizing the gelatin.
Good Luck

susanmm23 Posted 2 May 2005 , 7:09pm
post #6 of

the first time i made mine i had gthe same problem i threw out the icing and started again. the second time i heated the gelatin a little longer and slowly drizzeld it into my creama fter letting it cool al ittle. i got my recipe from this site. the second batch came out perfect.

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