I have a request for a birthday cake with whipped cream instead of buttercream. She is willing to sacrifice the design for having whipped cream.
The request is for Star Wars or soccer theme for an 11 year old boy.
Is there a way to stabilize the whipped cream so I can use it as a filling? Is it even possible to use it on the outside of the cake. How on earth do I do any decorating with whipped cream as my base?!
I use the one posted on the Wilton site. It holds up to piping borders and I have used it to form my "dam" between layers and my filling has never seeped.
I had the same concern a while back with a communion cake I was asked to do. While I did not use the whipped cream as a filling, I did use it on the cake. I agonized over it, but to my surprise, it was wonderful to work with. There is a recipe on here for Stabilized Whipped Cream (I think it is actually called Amazing Stabilized Whipped Cream). You can also buy a pre-made stabilizer in the baking section of the grocery store...it is called Whipit by Dr. Oeteker, I believe. It is wonderful. You can also add powdered sugar, etc. to give a bit more body, as well. The cake is in my photos (God Bless Ryan). The stained glass window was a FBCT, which I was concerned would be too heavy atop the whipped cream, but it was fine! All of the borders, etc. were done with the whipped cream, too.