Chef_Lori Posted 6 Apr 2008 , 7:56pm

Hi guys, need some help. I've got someone asking for 'whipped cream icing' for next weekend. I normally only offer traditional confectioner's 'buttercream', or IMBC. I've stabilized whipped cream before with gelatin for fillings and such, but I really wouldn't want to frost a cake with it. Is this what they're asking for, you think? Is there another way to stabilize whipped cream for frosting that tightens it up without using gelatin? I hate the texture of it with gelatin. Ick.

Help!

77 replies
KHalstead Posted 6 Apr 2008 , 8:13pm

I think they're probably wanting the stuff that most bakeries use...Rich's Bettercreme is a name brand of whipped icing that is delicious!! My local cake and candy supply store sells it in cartons like milk (quart sized) and it comes frozen or refrigerated in liquid form and you have to whip it yourself. One quart will ice and decorate a half sheet cake. Or you can buy it in a big 5 gallon bucket at Sam's Club already whipped for like 16 dollars. This is probably what they're talking about. It needs to be kept refrigerated also.

TC123 Posted 6 Apr 2008 , 8:16pm

Hi Chef_Lori! I had a friend ask for a decorated cake, iced with whipped cream. I explained that (with my experience) the decorations she wanted would not hold up on the cake, even if I stabilized it. I told her that I believed I had a buttercream recipe that she would like; and although she was skeptical, she trusted me. I used Sylvia Weinstock's buttercream recipe from her book Sweet Celebrations and she LOVED it! She said it was so light, that it tasted like whipped cream.

Just an idea... Hope this helps. Happy Baking! icon_smile.gif

craftyone65 Posted 6 Apr 2008 , 8:40pm

I'm hoping someone responds cause I sure would like to know tooicon_smile.gif

goal4me Posted 6 Apr 2008 , 8:49pm

You can buy Pasty Pride at Smart and Final
It is like Rich's Bettercreme.

You can leave it out for 6-8 hours without a problem.
You can decorate with it also.

Chef_Lori Posted 6 Apr 2008 , 9:03pm

Ah... Bettercream, eh? I wonder if that's something I can get at Waldermart? Worth a try anyway. I'm in the middle of Nowhere, OH... everything is at least an hour's drive.

craftyone65 Posted 6 Apr 2008 , 9:12pm

tcarra. is that the recipe with egg whites?

tana Posted 6 Apr 2008 , 9:16pm

TCarra,


Can you share the recipe, Sylvia Weinstock's buttercream?

2waystodo Posted 6 Apr 2008 , 9:19pm

Hi, I would like this recipe you spoke of...
Could i get it from you...I would appreciate it...


""Sylvia Weinstock's buttercream recipe from her book Sweet Celebrations

Thank you,

2waystodo

Chef_Lori Posted 6 Apr 2008 , 9:29pm

I'm a bit hesitant to suggest a variation of IMBC for this cake (which I'm pretty sure the Sweet Celebrations recipe is?), as it's for her kindergartner. My son (in the girl's class) hates IMBC, as does my daughter who is two years older. Generally, I've found kids like the confectioner's frosting but not the egg-based ones. Little weirdos.

Has anyone else had the same experience?

penguinprincess Posted 6 Apr 2008 , 9:50pm

TCarra

I think I found the recipe from Sylvia Weinstoack -- on CNN website-- is this it?

http://archives.cnn.com/2000/FOOD/news/02/09/sylvia.weinstock/icing.html

are you able to smooth it down? i am going try the Melvia (sp?) Method--I just bought the foam rollers Friday night and am anxious to try it!

pjaycakes Posted 6 Apr 2008 , 10:02pm

When people ask for whipped cream icing. I always use heavy whipping cream and when I whip it I add about 1/2 of a box of instant vanilla pudding. It whips up quite stiff and I have even made roses with it. The color is a bit yellow the more you add so if you want it a little whiter you could add just a bit less pudding. The 80th birthday cake in my photos is done all in whipped cream. Taste delicious too, kids would probably love it.

janebrophy Posted 7 Apr 2008 , 12:38am

I'm a big fan of whipped cream icing, I haven''t tried IMBC. I love the pudding idea! I do like the store bought (Rich's), but find it tastes, well, storebought!

KHalstead Posted 7 Apr 2008 , 12:40pm
Quote:
Originally Posted by pjaycakes

When people ask for whipped cream icing. I always use heavy whipping cream and when I whip it I add about 1/2 of a box of instant vanilla pudding. It whips up quite stiff and I have even made roses with it. The color is a bit yellow the more you add so if you want it a little whiter you could add just a bit less pudding. The 80th birthday cake in my photos is done all in whipped cream. Taste delicious too, kids would probably love it.




wonder if you could use cheesecake pudding or white chocolate pudding, neither has a STRONG flavor and it would keep it nice and white??

pjaycakes Posted 7 Apr 2008 , 12:47pm

You can use any flavor as long as it is instant pudding. For awhile Jello had an orange and strawberry pudding out. I used those and except for the color of the icing the taste was great.

craftyone65 Posted 7 Apr 2008 , 12:52pm

I have always used the viva method BC from this site and do like it but wanted to try something different. Just tried a whipped cream frosting from this site with lemon extract (to go with a WASC cake w/lemon curd filling) and boy is it luscious but I don't think I can decorate with it. Any suggestions? I like the IMBC idea but it calls for so much butter-I give away my cakes so can't really afford to put that much into my frosting.

SugarBakers05 Posted 7 Apr 2008 , 12:52pm

Hi Pjaycakes, I tried your version of the whipped cream icing with pudding this weekend- let me tell you it was the greatest ever! I'm so glad I found your post. It held up wonderfully, and tasted out of this world. This will be one of the top icings i use from now on. Thanks again for the tip thumbs_up.gif

annacakes Posted 7 Apr 2008 , 1:02pm

I have been making this recipe for years and it's delicious. 2 cups of 35% whipping cream whipped with about half a box of Jello Instant Pudding powder. Sometimes I add a little extra vanilla if I'm doing vanilla. Just this weekend I experimented with adding colour to it and it worked quite nicely. I have yet to hear from my friend, but I iced her cake with it this wknd. and I think it held up pretty well. I don't know how it would perform in high heat!

Try it. You'll like it.

penguinprincess Posted 7 Apr 2008 , 3:34pm
Quote:
Originally Posted by pjaycakes

When people ask for whipped cream icing. I always use heavy whipping cream and when I whip it I add about 1/2 of a box of instant vanilla pudding. It whips up quite stiff and I have even made roses with it. The color is a bit yellow the more you add so if you want it a little whiter you could add just a bit less pudding. The 80th birthday cake in my photos is done all in whipped cream. Taste delicious too, kids would probably love it.




How much heavy whipping cream do you use?

pjaycakes Posted 7 Apr 2008 , 3:53pm

I use 16 oz of whipping cream to 1/2 box of pudding mix. This will usually frost and fill a 6 to 8" cake depending on how thick you put the icing on.

penguinprincess Posted 7 Apr 2008 , 4:09pm

Thank you so much? Does it crust? I should have asked that earlier! Sorry! I am dying to try the Melvira Method and wondered if this crusts-- even a little bit. if not, that is fine-- still sounds yummy!

pjaycakes Posted 7 Apr 2008 , 4:18pm

No it doesn't crust (which is a bummer). I like crusting icing also. What I do is use hot tap water from the sink in a glass. It can't be boiling because that will melt it. Dip the spatula in the hot water and dry it and smooth the cake this way. It helps to get rid of that airy look also. You'll never get a crusting smoothness so don't knock yourself out trying, but it will look smooth enough. Here is one I did totally using this recipe even the roses are made from it.
LL

penguinprincess Posted 7 Apr 2008 , 4:49pm

wow! Absolute perfection!! Thank you so much for all of your info-- looking forward to trying your yummy recipe soon!

janebrophy Posted 9 Apr 2008 , 2:22pm
Quote:
Originally Posted by pjaycakes

No it doesn't crust (which is a bummer). I like crusting icing also. What I do is use hot tap water from the sink in a glass. It can't be boiling because that will melt it. Dip the spatula in the hot water and dry it and smooth the cake this way. It helps to get rid of that airy look also. You'll never get a crusting smoothness so don't knock yourself out trying, but it will look smooth enough. Here is one I did totally using this recipe even the roses are made from it.




pjaycakes, do you refrigerate the iced cake before smoothing, in order for the hot spatula to work? Also, do you refrigerate your icing before making roses with it? thanks - My mom's bday is coming up, and I'm going to try this icing for her cakes!

ziggytarheel Posted 9 Apr 2008 , 2:32pm

So, you ONLY use 16 ounces of whipping cream and 1/2 small box of instant pudding?

Any flavors to avoid?

Does the cake need to be refrigerated due to possible spoilage of the icing?

kendi25 Posted 9 Apr 2008 , 2:35pm

Can it be used under fondant? Do you think it will hold up?

Kendi

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