I'm looking for a whipped creamed icing??? also is whipped cream icing easy to decorate with or will it run everywhere????


Thanks
Betty

Hi-- I was looking through my Cake Doctor book last night, and came across this recipe. I have never used it, but have had nothing but good luck with all of the other recipes.
Sweetened Cream--1 cup heavy whipping cream
1/4 c confectioners' sugar
1. Place a clean, large mixing bowl and electric mixer beaters in freezer for a tew minutes. Pour the whipping cream into chilled bowl and beat on high until cream has thickened, 1 1/2 min. Stop and add sugar. Beat cream and sugar on high until stiff peaks form 1-2 min. more.

2. Use to frost cake.

*add 1/2 tsp. vanilla if you want along with sugar.

Hope this helps. Have a good day.

thanks, i will try that...i notice it says "electric mixer beaters in the freezer"...My mixer is a kitchen aid stand mixer, wonder if I put the beater of that in the freezer, would it be the same??????


I'm still new at this, I'm taking the Wilton cake courses, almost finish with course one then next month I'm taking course 2........


Also do you know if there is a diabetic whipped cream icing??????


Thanks
Betty

i put the KA whisk attachement and the bowl in the freezer..works like a charm

I don't know how it would react but it's worth experimenting with splenda instead of the powdered sugar. I always use regular sugar that I run thru the food processor instead of the p.s. I like the flavor better than when I make it with ps. I usually add 1 tsp of vanilla along with the sugar after it gets to soft peak stage. I know you can also add a bit of piping gel to the w.c. to help stabilize it.

Cakefairy is right! I always put my KA bowl and whisk attachment in the freezer or fridge before making the w.c. I also sometimes finish it off by hand so I have a little more control right at the end. My KA is so quick!

Good luck!

Thanks for the replies...I will try them out.......


Thanks again

Betty