I need help (suggestions) on using Whipped Icing. I decorate primarily with fondant and occasionally buttercreme but recently received a request for whipping icing. I found a couple recipes for the whipped icing but wonder:
Does the cake need to remain refrigerated?
Can you decorate with the whipped icing or mainly just shells, trims?
Is it think enough to use between the cake layers?
Any other insightful information that I need to know???
I worked in a bakery where we offered whipped cream frosting. It will need to be refrigerated. Some of the girls I worked with were able to do roses and fully decorate with it. I never successfully made a rose with it though Upon request we did use it as a filling,, but most often we used a fruit filing inside. If you're using real whipped cream I would use some piping gel to stabilize it. Real cream also has a shorter shelf life and will dry/crack quickly compared to the commercial whipped icing.
Hope this helps
A good majority of my cakes are fruit and cream. Using real cream with stabilizers and or gel is a pain in the neck...it just does not hold up and is very expensive. I use Richs whipped topping or NutriWhip whipped topping, think of cool whip but much thicker. you can buy it at sams club or go their website to find a local source. Excellent product, tastes wonderful and you can decorate with it too...Good luck!