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HELP!!! I need a good whipped cream frosting recipe!!! - Page 2

post #16 of 21
Don't you have to refrigerate a real whipped icing recipe though? I prefer not to refrigerate my cakes due to lack of refrigerator space/food odor if I DID have room, and just safety as the laws in PA are really easy as long as you are not making refrigerated baked goods. They are alot stricter once you cross the line into dairy products, etc.
post #17 of 21
The whipped buttercream I use does not go in the fridge. in fact it says do not refridgerate.
Carla-wife to Anthony, Mother to Tony and Sera, Servant to God
Carla-wife to Anthony, Mother to Tony and Sera, Servant to God
post #18 of 21
I use the Whipped Cream BC recipe from here on CC. However, I add a bit more meringue powder and substitute 1/2 butter and 1/2 high-ratio shortening instead of all the Crisco. You should note, however, that if you do this--it does NOT have a shelf-life of 3 months as stated in the original recipe.

Can I just say, though, that it's DELICIOUS!! I have a very, very old family recipe that came from Finland that has a whole egg in it. I have been trying for YEARS to come up with a substitution for this recipe but never could until I got the recipe for WCBC here in CC.

Also--with regards to sweetsugar's comments about the waxy feel. If you use the original recipe with Crisco, she is right. However, if you use high-ratio, it does NOT leave a waxy feel in your mouth. That is the number one reason why I started using high-ratio and quit using Crisco (unless I'm completely out of high-ratio and have no other choice). When using 1/2 butter and 1/2 high ratio and make the recipe correctly, there is absolutely no waxy feel.

Personally, I hate IMBC. I have used it in the past for "special" cakes, etc., but I don't think the results are worth the messing around you have to do to get it right. JMO, though. Believe me, I've tried a TON of bc, IMBC, and SMBC over the years and the verision of Whipped cream bc from CC takes the cake.

post #19 of 21
Where can I get high ratio shortening?
post #20 of 21
You can order it online or I get it from my local cake store. When you order online, I believe you have to get like 50 lbs of it! Way too much for me!

post #21 of 21
If you are going to use real whipped cream, I find that it holds up best using the Wilton Stabilized Whipped Cream recipe. You can also make another recipe using gelatine or you can add a package of Dr Oetker Whip-it but from my comparison tests and in my opinion, I still prefer the Wilton one. You have to be extremely careful not to overbeat your cream, it will not feel like buttercream when it is stiff enough, in fact it won't feel like you will be able to pipe with it, but you will. Stiff peaks is when you put a spoon in you can draw it to a peak and the peaks will not tip over, soft peak means the whipping cream holds its shape to a degree but the tips will fall over. Yes you must keep whipped cream iced cakes refrigerated but with using the Wilton recipe, it will keep well in a fridge for 3 or 4 days. I found using other methods of stabilizing, the cream started to separate after a day or so. You can pipe shells or starts but it is not meant for detailed work like basketweave and such.
I also am copying the Whimsical Bakehouse Buttercream recipe. I do find it tastes better with high ratio shortening, I personally like it, it isn't sweet, it does have a bit of an odd texture but I am fine with it. Not everyone's cup of tea, my family doesn't like it. Do no refrigerate it or it goes hard but you can return it to room temperature and re-whip.

Whimsical Bakehouse Buttercream
In the bowl of an electric mixer,Stir together
6 cups of Confectioners Sugar
1/2 teaspoon salt (I prefer to add the salt to the boiling water below and not mix it in here)
1 teaspoon Vanilla Extract
With a whisk attachment,add and whip at low speed
1 cup of boiling water(3/4 cup on hot days) (I add the salt here)
Whip until smooth and cool
Add and Whip until smooth
2 3/4 cup high ratio shortening or regular vegetable shortening
6 ounces( 1 1/2 sticks of butter) slightly chilled cut into small inch
pieces. If you use salted butter do not add the salt called for in the recipe.
Increase the speed to med-high and whip until light and fluffy and it
will have doubled in size (10-20 minutes - I find 10 minutes adequate)The buttercream will almost fill a 5 quart mixing bowl.

Yields 9 1/2 cups
Please note, this is not a crusting buttercream so you cannot use the Viva Paper Towel method of smoothing.

Wilton 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.
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