Stabilized Whipped Cream Under Fondant?

Decorating By Kimmers971 Updated 25 May 2010 , 12:06am by jennywenny

Kimmers971 Posted 24 May 2010 , 9:40pm
post #1 of 6

Is stabilized or super stabilized whipped cream (both from the Cake Bible) strong enough to use under fondant? I think whipped cream flavor would go best for a cake I have coming up in a few weeks but want to make sure first. Thanks!

5 replies
CWR41 Posted 24 May 2010 , 10:33pm
post #2 of 6

Unless you plan on keeping it refrigerated, I think it will melt. Have you considered using a non-dairy whipped product if you don't want your fondant cake refrigerated?

prterrell Posted 24 May 2010 , 11:27pm
post #3 of 6

Whipped cream has too much moisture in it and will melt the fondant, in fridge or not.

Sassy74 Posted 24 May 2010 , 11:54pm
post #4 of 6

I recently did a cake with stabilized whipped cream icing and had a hard time smoothing it and keeping it cool. I kept having to return it to the fridge. I'm not sure of the recipe you're planning to use, but I know I'd never attempt fondant over the icing I was working with lol !

prterrell Posted 25 May 2010 , 12:04am
post #5 of 6

Yeah, I only use whipped cream on "homestyle" iced cakes, or if I can pipe it onto the cake with a large tip.

jennywenny Posted 25 May 2010 , 12:06am
post #6 of 6

I would only use it as a filling, not a covering, I think the water content is to high, your fondant will get messed up...

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