Does anyone use cool whip in your whipped cream frosting? I got a recipe that you add a tub of cool whip to the stiff cream, but everytime I have made it, it turns to soup. Any suggestions? I have had it before and the person who made it somehow had not problems with it. TIA Keli
I don't know if this helps you at all but once I made a whipped cream and pudding filling and it came out sooooooo good. I bought the prepared whipped cream from the freezer section of the grocery store. All I did was let it melt and added the instant pudding to it. The amount of pudding depends on how thick you want it. Hope I helped
i once tried to make my simple chocolate mousse icing with cool whip and ended up with a soupy, gummy mess. i wouldn't recommend using cool whip for anything (i find it artifical and chemical tasting), but perhaps your friend who was successful with it was VERY gentle in folding it in, and also perhaps let it set and chill for a bit before using it? i find the air structure in cool whip rather precarious and it is significantly "wetter" than real whipped cream or oil-based topping whipped from liquid. another question: did you use full-fat (original) cool whip? and did you use it frozen or defrosted?
I used regualar cool whip and I let it thaw in the fridge first. I tried it again last night, and I offically give up on it. My friend that uses it has done wedding cakes for 20 years and it is all she uses on her cakes, but for some reason cool whip hates me! Oh well, i will just stick to BC. Thanks for your help. Keli
Here are 2 Whipped Icing Recipes I have found.
Whipped Cream FROSTING
2 cups whipping cream
1/3 cups p.sugar
Beat W.Cream @ med Speed until Foamy. add P. Sugar beating until Stiff Peaks form. Use Immediately.
whipped Cream frosting
2 cups W. Cream
2 tablespoons p.Sugar
1 teaspoon Vanilla
Beat Cream until Foamy. Gradually Add P.sugar and Vanilla beat until Stiff Peaks Form.
I Found them @ WWW.SOUTHERNLIVING.COM
Omg, you wouldnt believe the Pages and PAGES of Icings buttttt its Under FROSTINGS.. Sooooooo this is something we need to remember when searching for "ICING" hahahah.
These sound Just Like what you are looking for. Hope you Like them. Sorry I didnt see your post sooner.
I forgot to mention to store it in the Frig.. Sorry!
I used the following and it is the best
1Qt of Heavy Whipping Cream
1 package of instant pudding
Whip with the mixer till stiff.
I tried white chocolate pudding mix. It was heavenly.
Thank you all for your help. The pudding one sounds really good, but does it turn your frosting yellow? I just know from making pudding that vanilla is kinda yellow, but I have not tried the white chocolate flavor. Does it hold up well? Thanks again. Keli
I use cool whip all the time . And I don;t think it tastes artifical. the people I have made it for love it. What I suggest is using it partially frozen not copmpletly thawed add your instant pudding mix and gently fold the pudding in the cool whip. If the mix is too thickand grainy add 1-2 Tbsp milk. I found that when it;s all the way thawed it's not the same and I have had to refreeze before addinging it to my cake.