sally27 Posted 25 Jul 2004 , 4:38pm
post #1 of

I need help with my Whipped Cream Icing. I follow the Wilton recipe but the icing melts, or gets tiny little holes in it, even when I keep it in the refrigerator. Does anyone have a recipe the bakery shops use? Thanks!

12 replies
Jackie Posted 25 Jul 2004 , 5:33pm
post #2 of

Have you tried this recipe?

http://cakecentral.com/cake_recipe-1606-Fluffly-Bakshop-Icing-Buttecream.html

applejack Posted 26 Jul 2004 , 12:08am
post #3 of
Quote:
Originally Posted by Jackie

Have you tried this recipe?

http://cakecentral.com/cake_recipe-1606-Fluffly-Bakshop-Icing-Buttecream.html


Tis isnt whipped cream Icing.



Ladycakes.com has a few good whipped icing recipes.

VickiC Posted 28 Jul 2004 , 2:36am
post #4 of

You can try adding a packet of Whip-It stabilizer per cup of heavy cream. I find this gives the icing more body. Hope this helps.

CarolAnn Posted 6 Oct 2004 , 1:21pm
post #5 of

Where do you buy the Whip-it stabalizer?

GHOST_USER_NAME Posted 6 Oct 2004 , 5:37pm
post #6 of

If you're in an area with a Smart-N-Final go to the frozen desert section and pick up some frosting pride. It's a great non-dairy whipped cream icing. Plus it pipes well into roses and borders.

In other areas you may find Rich's products. They make a good whipped cream icing.

I've never had any luck with the "real thing" either.

VickiC Posted 15 Oct 2004 , 5:54pm
post #7 of

I found it initially in an upscale supermarket in NJ called Kings. I later found it in a cake decorating store.

briansbaker Posted 19 Jan 2005 , 11:32pm
post #8 of

Believe this or not. I use ( Cool whip) whipped topping found at any grocery store. You can use a small tub and ice a 2 - 9" layer cakes. Here is what I do. As we know if you whip, whip topping to long it will go weak. For the first few seconds I add 1 teaspoon of vanilla extract and mix well then slowly add 3 - 6 tablespoons of powdered sugar. Mixing until you see some ripple action going on. Using a big mixer does the best (Kitchenaid) on high speed, stand over it and you can see it getting stiff. If you can eye good icing, then you can eye good stiffing..hehe.. I can't explain it, but you'll know when it's done. It works good for piping and has a smooth taste. Of course you have to love cool whip.. I do! it works well with a pineapple filling and kept in the fridge for about an houre before serving.. NOTE: DON'T TRY TO SHOW THIS CAKE OFF IN THE SUN!!!! It will melt.. and another tip pipe real fast, you will notice that the icing melts fast in your hand...

mrsfish94 Posted 20 Jan 2005 , 2:45am
post #9 of

There is a non-dairy whipping cream called "whip-it". It is made by a company called "Nulaid"...in California. It works great. And it is made to be Whipped Cream icing. I have used it and it frosts great.

mrsfish

ameena Posted 20 Jan 2005 , 2:59am

These are some great suggestions!

I made the stabilized whipped cream recipe a couple weeks ago and found the gelatin kind of formed small balls. They made piping difficult. Anyone know what causes that?

Annushka Posted 24 Jan 2005 , 8:55am

Ok, I've got the answer about gelatine balls - and hope you'll be able to understand my English icon_smile.gif
This balls form when you put hot gelatin into cold cream. You should first mix 1 tsp of cream with gelatine, stir it well and only after that beat all the creame with that gelatine mixture. Hope you understand what I meen

ameena Posted 26 Jan 2005 , 4:12am
Quote:
Originally Posted by Annushka

Ok, I've got the answer about gelatine balls - and hope you'll be able to understand my English icon_smile.gif
This balls form when you put hot gelatin into cold cream. You should first mix 1 tsp of cream with gelatine, stir it well and only after that beat all the creame with that gelatine mixture. Hope you understand what I meen




I do. Thanks for the tip!

princess.gif

Nene1612 Posted 26 Jan 2005 , 7:17am

Try mixing/beating your 1 cup of fresh cream with about a fourth cup of cream cheese and confectioners sugar (according to taste). gives more body and flavor.

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