Sturdy Whipped Icing

Baking By allisonlalla Updated 26 Jan 2011 , 1:49pm by fumanfyter

allisonlalla Posted 20 Jul 2010 , 3:32am
post #1 of 17

Does anybody have a recipe for a sturdy whipped icing? Something that will hold up like buttercream, but without the shortening?

Thanks.

16 replies
minicuppie Posted 20 Jul 2010 , 12:57pm
post #2 of 17

Stabilized whipped cream? 2 cups cold heavy cream, 1.5 cups 10X (sift to remove any lumps) vanilla (or whatever flavor you want) I always place my bowl (4 qt), beaters and cream (in carton) in freezer to get really cold, then pour cream in bowl and start on medium and when it starts to bubble add sugar in a fine stream. After sugar is absorbed, add flavoring and crank it up. Beat until bowl is almost full and cream is thick and holds shape. Cover and place in fridge. I use this for my Tuxedo cake and the leftover, (leftover?) holds for up to 3 days.

allisonlalla Posted 27 Jul 2010 , 6:06am
post #3 of 17

Thanks

minicuppie Posted 27 Jul 2010 , 10:40am
post #4 of 17

Glad to help. There are other recipes for SWC, but they call for gelatin and I can never make it without tiny chewy lumps. Yech!

kger Posted 27 Jul 2010 , 11:46am
post #5 of 17

I feel like I'm missing something. The recipe you just posted isn't stabilized whipped cream. It's just whipped cream.

minicuppie Posted 27 Jul 2010 , 4:24pm
post #6 of 17

I think the corn starch stabilizes it. Believe me, it holds up and you can even pipe with it.

tonedna Posted 27 Jul 2010 , 4:44pm
post #7 of 17

I use bettercream. I know is not real whipped cream, but is non dairy and holds great and can stay out of the fridge
for longer periods than whipped cream
Edna icon_smile.gif

ddaigle Posted 27 Jul 2010 , 4:45pm
post #8 of 17

minicuppie....you didn;t list the corn starch as an ingredient? How much?

ddaigle Posted 27 Jul 2010 , 4:46pm
post #9 of 17

I love bettercream. You can pipe awesome roses with the stuff too!!

deMuralist Posted 27 Jul 2010 , 4:55pm
post #10 of 17

I agree, love the bettercreme (Rich's)

I am thinking she is talking about the starch that is in the powdered sugar itself to keep it from caking up.

audree Posted 27 Jul 2010 , 5:01pm
post #11 of 17

There is a recipe on allrecipe.com that is yummy and quite sturdy. It has cream cheese in it.

allisonlalla Posted 27 Jul 2010 , 5:22pm
post #12 of 17

I have used buttercream many times. But a client wanted a whipped icing that wasn't buttercream. So I used one recipe and it was ok, it had cream cheese and heavy whipping cream in. So I was looking for other suggestions. Thanks.

deMuralist Posted 27 Jul 2010 , 5:53pm
post #13 of 17

Rich's Bettercreme is a whipped icing-not a buttercream. A zillion ways to flavor it, keeps in freezer for a year, fridge for 3 months and on the counter for a week (if I remember correctly from the carton.

here is a forum thread on it...

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=601193&postdays=0&postorder=asc&&start=0

Dizzymaiden Posted 27 Jul 2010 , 6:10pm
post #14 of 17
Quote:
Originally Posted by kger

I feel like I'm missing something. The recipe you just posted isn't stabilized whipped cream. It's just whipped cream.




Dr. Oetker's whip it is an awesome stablizer. First I whip my cream a bit to get it going and then slowly add the packet of WhipIt.

This will last in your fridge for a couple days.

kger Posted 27 Jul 2010 , 11:58pm
post #15 of 17

How many days in advance can you fill using stabilized whipping cream? I want to torte and fill for a Sat. cake. If it's stabilized would it still be holding up by Saturday?

minicuppie Posted 28 Jul 2010 , 11:20am
post #16 of 17

Powdered sugar has corn starch as an ingredient. It keeps the fine powder of the sugar from clumping.
To the OP, tort and fill on Friday nite and keep in a cold environment (fridg, walk/reach in, ice chests), it will hold up great.

fumanfyter Posted 26 Jan 2011 , 1:49pm
post #17 of 17
Quote:
Originally Posted by minicuppie

Stabilized whipped cream? 2 cups cold heavy cream, 1.5 cups 10X (sift to remove any lumps) vanilla (or whatever flavor you want) I always place my bowl (4 qt), beaters and cream (in carton) in freezer to get really cold, then pour cream in bowl and start on medium and when it starts to bubble add sugar in a fine stream. After sugar is absorbed, add flavoring and crank it up. Beat until bowl is almost full and cream is thick and holds shape. Cover and place in fridge. I use this for my Tuxedo cake and the leftover, (leftover?) holds for up to 3 days.





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