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whipped Cream Icing

post #1 of 10
Thread Starter 
Can someone give me on a recipe for whipped cream icing, just received a request for this. I have only worked with buttercream. Thanks!
post #2 of 10
Check out this thread. Dream whip icing is a good, easy whipped icing.
post #3 of 10
Whipped cream on cakes is delicious...but, won't stand up in heat. Here is a recipe for Stabilized Whip cream from

Stabilized Whipped Cream Icing

1/2 pint (1 cup) heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons Wilton Piping Gel
1/2 teaspoon Wilton Clear Vanilla

Combine whipping cream and sugar in mixing bowl. Whip to soft peak stage. Add piping gel and vanilla, then continue to whip stiff peaks. Do not overbeat.

YIELD: 1 1/2 to 2 cups.

As an alternative, you can use Frozen Non-Dairy Whipped Topping or Packaged Topping Mix. Thaw frozen whipped topping in refrigerator before coloring or using for decorating. Use packaged topping mix immediately after preparing. Do not allow either to stay at room temperature, as it becomes too soft for decorating. Store decorated cake in refrigerator until ready to serve.
post #4 of 10
both sound good to me.... in fact I am making whipped frosting for the easter cakes i am making this week.... or at least that is the plan.!
post #5 of 10
Plan didnt go as planned! icon_redface.gificon_redface.gificon_cry.gif ended up with plain old bc! I am so "boo hoo" icon_cry.gificon_rolleyes.gificon_razz.gif
post #6 of 10

1 tsp. unflavored gelatin
4 tsp. cold water
1 c. heavy whipping cream (very cold)
1/4 c. confectioners' sugar to taste
1/2 tsp. clear vanilla extract
Combine gelatin and cold water in small saucepan. Let stand until thick. Place over low heat, stirring constantly just until gelatin dissolves. Remove from heat and cool slightly. Whip cream, sugar and vanilla until slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff.

Yield: 2 cups

Cakes iced with whipped cream must be kept refrigerated for as long as possible but this recipe can let you leave a cake out for about 3hrs indoors. (I used this on my 4 tier cake for a sweet 16 & a few others). Of course outside, in the heat or sun change everything. I find the gelatin will not change the taste and is a little cheaper to use.
post #7 of 10
Hi, Pastrypuffgirl. I am doing my daufhter's sweet 16 cake soon. And she just asked(i literally mean just 5 minutes ago) me to use whipped icing. That may change the whole concept of the cake I was doing. Is it possible to see a pic of what you came up with? I would really appreciate it. And if I have to, I will just go with BC. But since it is her special day, I would really like to do what she wants. Thanks for any help. Happy Baking!!
Tanya icon_biggrin.gif
Hoping to one day have a shop of my own!

Proud Mom to Alania(21), Angelica(20-Go Wildcats!), & Tyler(14)!
Proud Army wife to Tony!!!
Hoping to one day have a shop of my own!

Proud Mom to Alania(21), Angelica(20-Go Wildcats!), & Tyler(14)!
Proud Army wife to Tony!!!
post #8 of 10
No Problem... here is my website with custom cakes and a few are whipped cream even the presemt cakes.

Good Luck... by the way if you like chocolate cake with the whipped cream try the hersheys coacoa recipe. Also the pocketbook cake I did was much wasier than it appears. If you need help email me.
post #9 of 10
OOOPS...hahaha EASIER not wasier!
post #10 of 10
Pastry puff girl, is the stablized whipped cream ok to pipe decorations and roses with, does it hold its shape? BTW your cakes are beautiful thumbs_up.gif
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