I recently discovered this site and am absolutely hooked A lot of great tips, ideas and I can be browsing through galleries for hours!
I'm a hobby baker, I bake a lot for family and friends and love to try new things.
Currently I'm looking for some new and exciting cupcake icings. 'm a scratch baker and really dislike the taste and texture of buttercream and always use whipped cream. I've made raspberry, cocoa, lemond and plain sweet whipped cream to top off my cupcakes.
So here are my questions. Why don't bakers here use whipped cream to decorate their cupcakes? Does anybody have any other ideas to flavor the whipped cream?
Alot of people use whip cream but theres so many downsides to it that lots of people don't want to bother with it. Personally I don't have the room in my fridge to accomadate tons of cupcakes with W/C and also theres the problem of them sitting out once they arrive at their destination. Buttercream is more versitile therefore most often used.The flavors you mentioned sound great, have you thought of looking at the candy making section at Micheals or Joanns crafts,hobby lobby.They have oils that are nice and all different flavors.Maybe you might get inspiration there
est, I found this recipe here on CC in the favorite recipe section & LOVE it! You can add any flavoring you want & it is so fluffy. It is NOT a crusting frosting....more like a whipped cream!
Whipped Cream Buttercream Frosting
1 lb. powdered sugar (sifted)
2 1/2 cups Crisco
3/4 cup granulated sugar
1/2 tsp. salt
2 TBSP. Meringue powder (add 1 additional TBSP for slight crusting)
1/2 cup BOILING water (less 2 TBSP)
1 TBSP Vanilla (or flavor of your choice)
Part one put crisco in bowl and gradually add powdered sugar. Beat about 5 minutes until mixture is very creamy and fluffy. Set this aside.
Part two In a very clean bowl mix dry ingredients. Add BOILING water and immediately mix on high speed. Beat until stiff peaks form, about 8 minutes. When mixture begins to get stiff add flavoring.
NOW combine both mixtures and beat together for another 8 minutes. When finished, use a rubber spatula to down beat a little to remove some of the air bubbles. Frosting will be very light and creamy. Cover. DO NOT REFRIGERATE.
The frosting may be kept at room temperature for 3 months. Whip with a spoon each time you use it to restore fluffiness.
There are so many flavors you can put in whipping cream icing. I use pastry pride and mostly flavor on fillings in my cakes but with the right tip you could do cupcakes too!
Any of the Loranns flavors will work which will give you TONSSSS of options!
Any pudding flavorings; I usually add these close to the end of whipping to make sure you get a well whipped product. (cheesecake is good---but comes in Loranns also!)
Strawberry or choc mousse could also be used: same thing... add at the end.
I have used fresh bananas and strawberries. I imagine you could also use fresh blueberries, raspberries, peaches, etc!
Coffee: I use instant coffee making it very strong and a same amount of water. However I just discovered Lorannas flavorings and have purchased the coffee one which I havent tried yet.
I think the list is endless