Whipped Cream Frosting?

Baking By Chef_Lori Updated 13 Apr 2013 , 10:32pm by Brendabeeper

HerBoudoir Posted 10 Apr 2008 , 3:35pm
post #31 of 78

My stablized whipped cream:

2-4 ounces of white chocolate melted with 1/3 cup of heavy cream, cooled but still liquid. How much white chocolate you use depends on how firm you want the chilled whipped cream to be.

Beat 1 2/3 cup heavy cream to medium peak, then add the white chocolate ganache, and beat to stiff peak.

The white chocolate gives it a wonderful flavor; you can also add extra vanilla, or a tablespoon or two of liquor to flavor. It pipes beautifully, firms up nicely when chilled, and doesn't "deflate" for about a week.

It DOES need to be refrigerated.

To use this recipe for a chocolate mousse, increase the amount of chocolate to 8 ounces of good quality dark chocolate.

tana Posted 12 Apr 2008 , 12:39pm
post #32 of 78

when you add the pudding it has to be be dry right? Just the powder?

Chef_Lori Posted 12 Apr 2008 , 1:41pm
post #33 of 78
Quote:
Originally Posted by TCarra

(I'm sorry, Chef Lori. I don't mean to go off-topic here. I hope your project works out. There are some GREAT ideas here!)




No worries! I got a bunch of good ideas here, too! I'm curious to try the white chocolate one, too... white chocolate is my favorite.

I chatted with the person I'm doing the cake for and she opted for the IMBC, so that's what's on the cake. It's soooo nice to pipe and make flowers with it, every time someone requests it I remember why I love it so much! Unfortunately, so many people have come to expect the sweeter confectioner's 'buttercream' on cakes these days.

Thanks guys!!
LL

Homemade-Goodies Posted 12 Apr 2008 , 3:44pm
post #34 of 78

Chef Lori, this cake is soooo pretty! Are your roses from IMBC as well? I love the border...can you tell me how you made it??

HerBoudoir Posted 12 Apr 2008 , 4:18pm
post #35 of 78
Quote:
Originally Posted by Chef_Lori


No worries! I got a bunch of good ideas here, too! I'm curious to try the white chocolate one, too... white chocolate is my favorite.

I chatted with the person I'm doing the cake for and she opted for the IMBC, so that's what's on the cake. It's soooo nice to pipe and make flowers with it, every time someone requests it I remember why I love it so much! Unfortunately, so many people have come to expect the sweeter confectioner's 'buttercream' on cakes these days.




Have you tried adding additional 10x sugar to the IMBC after it's basically finished?

I make a hybrid SMBC - ABC that I learned in a culinary course. It starts out as a swiss meringue, then after the butter has been beaten it, you add 10x sugar. It's sweeter so it appeals more to the "American" palette, but it's still wonderful to work with, and by far my favorite buttercream.

GrandmaG Posted 12 Apr 2008 , 4:38pm
post #36 of 78

Chef Lori, please tell us how you made your border. Absolutely beautiful!

tenleysmommy Posted 12 Apr 2008 , 4:49pm
post #37 of 78

Pjaycakes---can't wait to try that icing,so great.

Please Cheflori share you secret on this cake,Beautiful.I just took a look at your photos and was blown away,my fav was your son's halloween bday cake.Just incredible!!

Chef_Lori Posted 12 Apr 2008 , 7:42pm
post #38 of 78

For the border I use a large Ateco start tip, I can't recall the number... 346 maybe.... but just make shells that sort of fan out and go back and forth with which side I start them on... does that make any sense? I think there is a wilton border that's similar, done with a smaller star tip.

On the roses I start with a 104 tip and sort of spin the nail around while I form them... then freeze them and put them on the cake frozen (much easier to move!). The wilton method for roses always seems a bit too calculated to me, I like to just do them in a way that feels natural to pipe and I'm always happier with the result.

Thanks for the compliments on the photos! My son's Halloween themed bday cake was a blast to work on and he still talks about it.

I never thought about adding confectioner's sugar at the end... great idea, and I bet it helps to firm it up a bit. I'll have to try it with what I have leftover, thanks for the tip!

Everyone at the party loved the cake (it was chocolate) ... except for my son, who said he liked the frosting on bites with cake, but by itself it tasted 'rotten' (he's six). Thanks a lot, kid! icon_rolleyes.gif

Thanks for all the tips... great ideas!

Lori icon_smile.gif

Chef_Lori Posted 12 Apr 2008 , 7:46pm
post #39 of 78

[quote="HerBoudoir"]

Quote:
Originally Posted by Chef_Lori

Have you tried adding additional 10x sugar to the IMBC after it's basically finished?

I make a hybrid SMBC - ABC that I learned in a culinary course. It starts out as a swiss meringue, then after the butter has been beaten it, you add 10x sugar. It's sweeter so it appeals more to the "American" palette, but it's still wonderful to work with, and by far my favorite buttercream.




I meant to ask... about how much powdered sugar do you add to a batch of BC that has about a cup of whites to 2 C. sugar and 3 C. butter?

Thanks for the info! icon_biggrin.gif

HerBoudoir Posted 12 Apr 2008 , 8:21pm
post #40 of 78

Swiss American Buttercream

3/4 lb unsalted butter, soft and cut into chunks
6 oz granulated sugar
1/2 cup egg whites
5.25 oz 10x sugar, sifted

Heat granulated sugar and whites over double boiler to 140 degrees F. Pour into mixing bowl and whip on high to soft peak. Add butter on low speed then onto high until medium peak. Add sifted 10x sugar and whip again until incorporated.


(I often lower the amount of 10x sugar and add dark chocolate ganache, for the best chocolate buttercream on the planet)

Chef_Lori Posted 12 Apr 2008 , 8:29pm
post #41 of 78
Quote:
Originally Posted by HerBoudoir


(I often lower the amount of 10x sugar and add dark chocolate ganache, for the best chocolate buttercream on the planet)




YOU ROCK! thumbs_up.gif

Thanks so much, can't wait to try it!

Edit Posted 12 Apr 2008 , 8:53pm
post #42 of 78

Not all IMBC/SMBC are equal either. I tried Toba's recipe, which was nice to work with, but to me too much butter, so I ended up experimenting with other recipes. I really liked the 1-2-3 SMBC and also Confetti Cakes SMBC. You can barely taste the butter, yet they are very stable and yummy. So far whoever tried it, loved it.

Chef_Lori Posted 12 Apr 2008 , 10:20pm
post #43 of 78
Quote:
Originally Posted by Edit

Not all IMBC/SMBC are equal either. I tried Toba's recipe, which was nice to work with, but to me too much butter, so I ended up experimenting with other recipes. I really liked the 1-2-3 SMBC and also Confetti Cakes SMBC. You can barely taste the butter, yet they are very stable and yummy. So far whoever tried it, loved it.




I think the recipe I use is closer to Toba's, which I think tips the butter scale a bit. By 1-2-3 do you mean 1 C. whites, 2 C. sugar, 3 C. butter? How is the confetti cakes bc made?


icon_smile.gif

eatCakes Posted 12 Apr 2008 , 10:26pm
post #44 of 78
Quote:
Originally Posted by KHalstead

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??




Yes, you can use any flavor pudding, just keep in mind that some will change the color of the frosting. What I do is get a 16 oz tub of cool whip, and mix in a box of instant pudding along with about a 1/4 to 1/2 cup of cold water. It's soooo good, I end up eating the leftovers right out of the bowl icon_smile.gif

lovinkakes Posted 12 Apr 2008 , 10:34pm
post #45 of 78

chef_lori that is awesome! Love that reverse shell design. Just looked up that tip number and couldn't find it. I think those roses are perfect for that design!! Was it #826? (open star). If anyone can find it, will you let us know?
TIA

Chef_Lori Posted 12 Apr 2008 , 10:42pm
post #46 of 78
Quote:
Originally Posted by lovinkakes

chef_lori that is awesome! Love that reverse shell design. Just looked up that tip number and couldn't find it. I think those roses are perfect for that design!! Was it #826? (open star). If anyone can find it, will you let us know?
TIA




I just checked, it's Ateco 846 (oops!)... though I've done it with all sizes and types of star tips... I usually tuck flowers in where they curl and/or meet.


icon_smile.gif

saberger Posted 12 Apr 2008 , 11:29pm
post #47 of 78

It is a gorgeous cake! I love it. I am ashamed to say that I am new to the various icings that can be used. Whipped cream frosting is on my immediate list of recipes to try (have always used regular BC or fondant). Forgive my stupidity and ignorance here.....teach me oh wise ones! How is IMBC (finally figured out what it stood for - DUH!) and SMBC different really from regular BC? Why would someone choose one over the other? I can understand it if someone requested whipped cream or BC, but do people actually request either of these?

Are these something that I should have in my 'rep'? I do want to try the recipe with heavy cream & pudding (is there strawberry? I have a request for strawberry frosting and have never done it).

TIA

Chef_Lori Posted 13 Apr 2008 , 12:31am
post #48 of 78
Quote:
Originally Posted by saberger

It is a gorgeous cake! I love it. I am ashamed to say that I am new to the various icings that can be used. Whipped cream frosting is on my immediate list of recipes to try (have always used regular BC or fondant). Forgive my stupidity and ignorance here.....teach me oh wise ones! How is IMBC (finally figured out what it stood for - DUH!) and SMBC different really from regular BC? Why would someone choose one over the other? I can understand it if someone requested whipped cream or BC, but do people actually request either of these?

Are these something that I should have in my 'rep'? I do want to try the recipe with heavy cream & pudding (is there strawberry? I have a request for strawberry frosting and have never done it).

TIA




Thanks! icon_smile.gif

Here's a good discussion about the differences between Swiss Meringue BC and Italian Meringue BC:

http://www.baking911.com/decorating/cakes_buttercream.htm

In my experience, it depends on how sophisticated your clientele's palates are. Some are used to the higher end bakery stuff (generally meringue buttercreams), others wouldn't be able to spot Crisco in frosting. There are some cakes I offer, like a mocha cake with hazelnut filling, that comes with a meringue buttercream because it's a good match. Generally I find that most people though, especially kids, are expecting and prefer the sweeter confectioner's 'buttercream' (butter and confectioner's sugar, not a 'true' buttercream).

Does that help? icon_smile.gif

saberger Posted 13 Apr 2008 , 2:26am
post #49 of 78

Thanks for the info. Unfortunately the link didn't work. Do you have a preference as to which you prefer to work with? Is one easier than another? And I definitely want to try that rose of yours! Think about making a video instruction for it!!?!

saberger Posted 13 Apr 2008 , 4:53pm
post #50 of 78

Wow! I have a lot to learn. Thank you SOOOO much for the info. I think the whole thing about stiff peaks and all of that really intimidates me. But I guess i just have to jump in and give it a whirl (just like te FBCT).

Thanks again.

ANicole Posted 14 Apr 2008 , 1:35am
post #51 of 78

I didn't read the responses, because I'm getting a cold and wanting to go to bed.......but.......... I have the most awesome tasting made from scratch and EASY stabilized whipped cream recipe you'll ever taste or use.

You can make borders and stuff w/ it and and probably other decorations, too. I made shells and garlands. I would think you could make a rose, but not positive.

Use 1 cup heavy whipping cream.
1/4 cup powdered sugar.
2 tablespoons piping gel.

It tastes like the cream on the pies at Bakers Square restaurant. My customers RAVE on it! And it lasts several days believe it or not!

lovinkakes Posted 14 Apr 2008 , 3:54pm
post #52 of 78

Amber0717 I'm adding that to my recipe box (hard copy! icon_smile.gif )

Thank you, Thank you! Chef_Lori for the tip #. That is such a lovely border. You're pretty amazing!!!!!!

Chef_Lori Posted 14 Apr 2008 , 8:32pm
post #53 of 78

Ok, since my post was deleted I guess I can't mention that web site on here, so let me post the info on meringue buttercreams for you guys again, sans site reference:

(admin edit: post was deleted not because you mentioned the site but because they do not allow their content to be copy and pasted onto other sites.)

KirasCakery Posted 24 Jan 2013 , 4:11am
post #54 of 78
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.


Do you still add sugar and extract to the cream? Or does the pudding sweeten and flavor it enough?

KirasCakery Posted 24 Jan 2013 , 4:31am
post #55 of 78

Also, how many cups does 16 oz heavy cream and 1/2 box pudding mix yield?
 

noveen Posted 28 Jan 2013 , 12:19am
post #56 of 78

AHi, I have to make a BIG cake for a corporate event that has pineapple cream filling and topped with fresh cream. I usually use cool whip. But I am not sure if it will hold for 6-7 hours which includes transportation time and display time. Please help! The cake size is actually two full sheet cakes. I need to make it this thursday. If it will not hold, can someone advise me some other high end recipes that would be delectable as well as really good. Thanks.

-K8memphis Posted 28 Jan 2013 , 12:35am
post #57 of 78

i use swiss meringue buttercream--it's light and holds well

 

and no the allotted time is four hours accumulated time outside of 40 degrees f

 

oh cool whip?

 

i don't know about cool whip

 

but fresh cream and cool whip are two way different things

 

which one are you using? both do you mean?

-K8memphis Posted 28 Jan 2013 , 12:37am
post #58 of 78

http://www.jonathanfields.com/blog/horrifying-12-day-cool-whip-experiment/

 

but if his whipped cream disappeared that fast he did not whip it enough

noveen Posted 28 Jan 2013 , 1:02am
post #59 of 78

ABut what about that rich's better creme?

-K8memphis Posted 28 Jan 2013 , 1:08am
post #60 of 78

i don't know

 

what do these products say on the packages?

Quote by @%username% on %date%

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