Whipped Cream

Baking By Karema Updated 31 Jul 2008 , 12:10am by bakingpw

Karema Posted 18 Jul 2008 , 2:18pm
post #1 of 9

I need a little help. I'm looking for a recipe for whipped cream to frost a cake. I brought a stabilizer called whip it. I was going to just whip and add powdered sugar. Does anyone have a good recipe for whipped cream icing?

8 replies
jennym0904 Posted 19 Jul 2008 , 1:33am
post #2 of 9

Hmmm...I usually just use Wilton's Piping Gel (about 3T per cup of cream) and add sugar to taste (not too sweet) and a teaspoon of vanilla. It's great to frost with or fill and it doesn't get runny. YOu could add cocoa powder or maybe some other extracts...

Not sure if that helps!!!

tracey1970 Posted 19 Jul 2008 , 1:37am
post #3 of 9

There are several stablized whipped cream icing recipes on this site. Many involve adding unflavoured gelatin to whipped cream.

CakesByJoJo Posted 21 Jul 2008 , 4:26am
post #4 of 9

Hello everyone! I have a request to do a wedding cake with French Creme Frosting. Is the recipe for a French Creme Frosting the same as a stabilized whipped cream frosting? I cannot find a recipe anywhere. She said it is like whipped cream frosting but can withstand the Arizona heat.

Any guidance or recipes would be greatly appreciated.


jennym0904 Posted 21 Jul 2008 , 12:04pm
post #5 of 9

I found this one at cooks.com...it's chocolate and it has a raw egg in it.

1/2 c. butter
2 1/2 c. powdered sugar
1 egg
3 oz. unsweetened chocolate
1 tsp. vanilla

Mix butter, powdered sugar and egg. Blend chocolate and vanilla into mixture. Ice cookies or cake as indicated.


CakesByJoJo Posted 29 Jul 2008 , 3:41pm
post #6 of 9

Thank you Jenny ~ I am going to try it today.

MaisieBake Posted 29 Jul 2008 , 4:38pm
post #7 of 9

I've never heard of French Creme but I'd strongly suggest not using raw eggs if they're going to be exposed to summer heat for any length of time, and using only pasteruized eggs regardless of their sun/summer exposure.

jennym0904 Posted 29 Jul 2008 , 8:18pm
post #8 of 9

i agree as well! maybe pastuerize or cook it somehow- esp if you're selling it or leaving it out. I'm very squeemish about raw eggs and always cook them before adding them to a dish.

bakingpw Posted 31 Jul 2008 , 12:10am
post #9 of 9

Fresh Heavy Cream - it must be 40% fat. Just whip it, add a Tabl. of sugar and couple of drops of vanilla. It is so EASY to ice a cake with.

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