KirasCakery Posted 29 Jan 2013 , 5:06am
post #1 of

I have a cake order and the customer wants a whipped cream frosting instead of the buttercream I usually use. I warned him that the shelf life was much shorter with a whipped cream icing, to which he said the cake wouldn't last long anyway. LOL But, my dilemma... I need to pipe a border on this cake. The cake should be white, with a dark purple embellished shell border. I have read about stabilizing the whipped cream with either pudding or piping gel to achieve a stable decorating consistency. But how does it hold up to coloring? And which should I use, piping gel or pudding?

 

Also, I read something about "over-whipping" cream... Can someone please explain that?

 

(Mind you, I am very nervous about this icing because of a recent mishap with cupcakes I made. I topped them with a fresh whipped cream frosting and they literally soaked up the cream and were  soggy, wet cupcakes... EEEEWW!)

 

Any advice or input is greatly appreciated!!

27 replies
KirasCakery Posted 29 Jan 2013 , 5:18am
post #2 of

Oh, and one more thing.... I will be using a sugar sheet picture on the cake... Will the whipped cream frosting be okay with the sugar sheet? I know they work well on buttercream...but I don't have much experience with whipped cream, as you can probably tell....

AlyT Posted 29 Jan 2013 , 11:39pm
post #3 of

AI don't know much about the whipped cream frosting but I'd assume if maybe you put a small barrier layer between the whipped cream frosting and he cake. Like a crumb coat maybe ? I have put full on whipped cream on cake and it will go soggy. Maybe try to decorate it last minute? I know that can be stressful though. As well as over whipping can occure when you whip it past the solid peaks. It wilk turn harder. Begning stages of butter. You should notice though. Hope this helps a bit. Sorry for not being able to help more.

tdovewings Posted 30 Jan 2013 , 12:17am
post #4 of

In my experience when folks ask for whipped cream frosting, they remember something they have had in the past that's either swiss merinque frosting or Rich's bettercreme (used in the past by many grocery stores). Usually they are trying to cut down the sweetness factor of the frosting. perhaps you can ask to use one of these. I think I read somewhere that you can stablize whipped cream better with gelatin, so maybe you can search for those kind of recipes.

tdovewings Posted 30 Jan 2013 , 12:19am
post #5 of

I should have used the word "buttercream" instead of "frosting". Since I don't do butter anymore I've gotten in the habit of calling everything frosting.

ddaigle Posted 30 Jan 2013 , 1:53am
post #6 of

BETTERcream from Sam's or whipped up from Rich's makes a very stable whipped icing.   I have made roses with it and piped borders.  I have put an edible icing sheet on top....but only by putting the icing sheet on a thin piece of fondant.  BETTERcream can be colored....but dark colors will break it down.   I have also air brushed it...which was better than coloring the whipped icing.

ddaigle Posted 30 Jan 2013 , 1:57am
post #7 of

This cake was completely iced in BETTERcream.  

http://anotherpieceofcake.com/images/albums/NewAlbum_35076/tn_480_6ad332fc2a83632bb11c8c81a22e5e17.jpg.png

sweettooth101 Posted 30 Jan 2013 , 2:08am
post #8 of

I  have stabilized cream with gelatine, the link below will give you an idea how its done. You do have to watch when the cream when whipping, too much and it can start separating and become butter.

http://baking.about.com/cs/hintsandtips/ht/stabilizewhip.htm

 

http://allrecipes.com/recipe/stabilized-whipped-cream-icing/   read some of the reviews to give you a better idea 

chrysb Posted 30 Jan 2013 , 3:40am
post #9 of

I work for a Walmart bakery, and we use whipped icing, better known as Bettercream, every day. The problems we have are...

1. You can only leave it out of refrigeration, for 15 mins at a time, or it starts to break down, and does not keep a smooth appearence.

2.Icing sheets break down, because the icing sheets, sucks moisture out of the icing, and the sheets get wet, and tear easy.

3.If you airbrush the cake, the icing sucks the color up. Colors become pastel verisions of the color. Example, red becomes pink.

4. We use gel colors to color icing, for the colors we can't get, and it changes the consistancy of the icing. Makes it softer.

Hope this helps you.

Annabakescakes Posted 30 Jan 2013 , 4:13am

A[IMG]http://cakecentral.com/content/type/61/id/2908532/width/200/height/400[/IMG]

Here is one I did with bettercreme.

KirasCakery Posted 1 Feb 2013 , 6:47am

Thank you all so much for your advice. I will definitely have to find this bettercreme. Unfortunately I will have to experiment with a stabilized whipped cream for now, and cross my fingers! (The cake is being delivered Saturday afternoon and I don't have time for another store run.)

joyfuljulia Posted 1 Feb 2013 , 7:35am

AHi there, I use whipped topping by pastry pride. (Smart and Final.) I have never had a problem. Depends on the wether I suppose. I just use buttercream for red or black. For bright colors I let the color develop a day or two. Just use the liquid americolor. The Wilton paste gives it a weird taste if you add too much.

As far as whipping I usually mix 6 cups for a little over 12 minutes. You want it firm but still smooth...[IMG][IMG]http://cakecentral.com/content/type/61/id/2910344/width/200/height/400[/IMG][/IMG]

I am showing you a couple of my cakes I recently made with sugar sheets and whipped topping.

Good luck! :)[IMG]http://cakecentral.com/content/type/61/id/2910345/width/200/height/400[/IMG]

Neophyte Posted 2 Feb 2013 , 12:58am

Slightly off topic - beautiful cake, Debbie.

ddaigle Posted 2 Feb 2013 , 2:29am

OP...If you have the Rich's liquid where you live, then you could just make a batch of bettercream as you needed it.  I wish so bad we had it here but we don't.    I hate buying the huge tub of premade from sam's..it takes up so much room in my freezer

Slamsam065 Posted 27 May 2013 , 2:07am

A

Original message sent by ddaigle

This cake was completely iced in BETTERcream.   [IMG]http://anotherpieceofcake.com/images/albums/NewAlbum_35076/tn_480_6ad332fc2a83632bb11c8c81a22e5e17.jpg.png[/IMG]

Slamsam065 Posted 27 May 2013 , 2:09am

Ais this like bettercreme ? can it be left out for long time? Cause bettercream after u whip it it never goes bad can stay out at room temp but it gets expensive and I have to go 60 miles 1 way and buy by the case

doramoreno62 Posted 27 May 2013 , 4:05am

I also use Pastry Pride. For ALL my cakes. I use edible images on them, gumpaste and fondant accents too. I have never had any problems with them. Take a Iook at my photos. They are all Pastry Pride. I love the stuff and so do my customers. I have no requests for buttercream or fondant cakes. Only Pastry pride.

shanter Posted 27 May 2013 , 4:56am

I sometimes use Frostin' Pride, which people like. I always add stuff for flavoring or consistency,  but I've not used it with an edible image. It's made by the same people who make Pastry Pride, so it might work the same way.

129559 Posted 27 May 2013 , 6:21am

A[IMG]http://cakecentral.com/content/type/61/id/3018542/width/200/height/400[/IMG]This cake was made with whipped cream powdered sugar and vanilla extract. No stablizer.

embersmom Posted 27 May 2013 , 1:20pm
Quote:
Originally Posted by chrysb 

I work for a Walmart bakery, and we use whipped icing, better known as Bettercream, every day. The problems we have are...

1. You can only leave it out of refrigeration, for 15 mins at a time, or it starts to break down, and does not keep a smooth appearence.

2.Icing sheets break down, because the icing sheets, sucks moisture out of the icing, and the sheets get wet, and tear easy.

3.If you airbrush the cake, the icing sucks the color up. Colors become pastel verisions of the color. Example, red becomes pink.

4. We use gel colors to color icing, for the colors we can't get, and it changes the consistancy of the icing. Makes it softer.

Hope this helps you.


:nodding:

 

We try to discourage people  from having Bettercreme if they're ordering either a Deco cake or an edible image because of all this.  When we explain why, many times they'll switch to regular buttercream.  For those who don't, I suspect it's more for the less-sweet factor than it is for the decoration.

JeanFell Posted 31 May 2013 , 2:15pm

When you do cakes using Bettercream, can you leave them sit out for any length of time?  From what I have been reading online, they can't be left unrefrigerated for more than 15 min at a time . . .  Thanks!

ddaigle Posted 31 May 2013 , 2:45pm

I have left my BetterCream iced cakes out longer than 15 minutes.   It is a whipped icing...so I wouldn't leave it out for very long.  

Junebugb Posted 7 Aug 2013 , 8:23pm

I use Whip it, a whip cream stabilizer. The whipped cream will last for days.

vicki515 Posted 27 Sep 2013 , 3:46am

AWhere do you buy Whip It?

remnant3333 Posted 27 Sep 2013 , 10:48am

I like to use heavy whipping cream (2 cups) with 2 tablespoon piping gel for stabilizer, 2 tablespoons of 10x sugar and vanilla extract. It tastes really good. I put bowl I use to whip cream into freezer for about 15 minutes before whipping up. Then I put cream,sugar,piping gel whip cream, and add vanilla flavoring. 

 

You can pipe borders with this as well.  I use this for tres leche cakes with fruit in between layers and on top!!! Everyone who has ever tried a tres leche cake seems to fall in love with them!!! They are so good!!!!

Kbadtz2 Posted 4 Dec 2013 , 4:45pm

AHi! Just commenting for any future googlers... I use Rich' Bettercream to frost my cupcakes, I have seen that it holds its shape, is not sweet, tastes good, and have left them out for over 6 hours and are still good, not soggy at all... I was searching for a post or comment about using the RCB as a crumb coat for a fondant cake, that is something I've never done :/ if anyone can help me out, it will be greatly appreciated

Donnaver Posted 10 Feb 2014 , 8:14pm

 I have a customer that wants whip cream frosting and then a cake crumb topping all over the cake on top of the whip cream. Will the whip cream hold up to that?

lynnes cakes Posted 7 Mar 2014 , 9:13pm

If i am making icing  for wedding   cake.5 egg whites. 1  1/4 cups sugar. 500grm butter.  250grms chocolate.

Do i keep the cake in fridge  and how  long can it keep before using 

  thankyou 

Lynne

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