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Dream Whip Icing observations & questions

post #1 of 30
Thread Starter 
Ok, I just tried this out for the first time. Thought I would share...

Here's the recipe I used that was posted by someone on the wilton site:
2 T Dream Whip powder
1/2 C Hot Water + 1 t.
1.5 C shortening
2 t. Vanilla
2T flour
1/2 t. salt
2 lb conf. sugar

Combine the first 2 ingredients until completely dissolved and cooled to room temp. Add to all ingredients and mix slowly, adding 1 lb. of sugar at a time. After mixed well, continue mixing 1-2 minutes.

It does make for a fluffier buttercream. Not as dense as the regular wilton recipies. Of course not as light as a whipped cream icing...

I could make any decorations with it as regular buttercream except roses. It also made pretty good writing with tip 2 or 3. It crusted up pretty hard, this made for a really defined basketweave that won't droop for sure!!

I haven't used it on a cake yet, I'm going to use it for my July 4th cake. I'll let you know more info after the weekend...I'll let you know how it takes color, etc.

A few questions:
1. Am I the only one who thinks it's odd that there's raw flour in the recipe? You can't taste it, but...

2. Does anyone have a better recipe?
Na Zdrowie! To Your Health!
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post #2 of 30
..nope, it's not odd to add flour...it acts a stabilizer in the icing!
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #3 of 30
Thread Starter 
Cool! thumbs_up.gif
Na Zdrowie! To Your Health!
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Na Zdrowie! To Your Health!
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post #4 of 30
thanks for the recipe..I am thinking about using it on a cake tomorrow but was just curious if it was ok to leave at room temp?

I have this one customer that always wants to tell me what recipe to use...gets on my nerves! Anyway, she said she doesn't want buttercream on the cake I am making for their church this weekend but wants me to use "Seven Minute Icing"...which I've never made before, but I have my moms recipe. I don't know how it will hold up without being in the fridge, so that is why I am asking about your recipe!
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post #5 of 30
Thread Starter 
Well the question about leaving it at room temp. or to refrigerate is a touchy one! Personally I would leave it out about 24 hours, but any longer I would refrigerate. The icing holds up fine, it doesn't break down (my house is about 78 degrees with AC). The only issue is freshness b/c of dream whip...
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post #6 of 30
Here is the Dream Whip recipe that I use. It is wonderful... it's my main buttercream now. Everyone used to complain about the wilton buttercream (all shortening) I used, but I haven't had a single complaint about this one.

Dream Whip Icing

2lbs or 1 kg bag of confectioners sugar
1 pkg dream whip
1/2 cup boiling water
1/2 tsp salt
2 cups crisco shortening
2 tsp clear vanilla flavouring
1 Tbsp clear corn syrup

Whip up till fluffy. No need for refrigeration but it is fine in the fridge as well. Tastes great, not so sweet and crusts well. I have tried so many and this is now my main buttercream.

Jan
post #7 of 30
I've never used dream whip. Is it something you can buy at the store? Or at a cake decorating place?? THanks.
post #8 of 30
Quote:
Originally Posted by blisscakes

I've never used dream whip. Is it something you can buy at the store? Or at a cake decorating place?? THanks.



I had never heard of it up until I came across this recipe a few months ago.... you can find it in the grocery store, in the aisle with all the jell-o, pudding, etc...

Melissa icon_smile.gif
post #9 of 30
Yeah, I thought it was a little strange the first time I made it that you put flour in it but you can't taste it and it really does help it to stabilize.

I had never used Dream Whip before either so it was new to me but I used it on my son's first birthday cake and everybody LOVED it. Nobody wants standard buttercream anymore.
post #10 of 30
iv used 7 minute icoing alot... if its left out it gets rubbery.... i dont like it to begin with.... i cant imagine it dried out and rubbery... yuck
post #11 of 30
Thread Starter 
I was practicing with this icing some more over the weekend. I really like how it pipes writing! Easier to control than all-shortening buttercream, even with small tips.

It stays stable when refrigerated and then warmed up to room temperature. It didn't break down or seperate. You could freshen it up a bit by mixing it for a few minutes, if you wanted.

MelissaBlack, thanks for the recipe. I'll try that next time and see how they compare. icon_smile.gif
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post #12 of 30
Thread Starter 
I made the icing again this week and used 1T flour instead of 2. I like it better this way. It doesn't get too hard as it dries, but still crusts fine...

I didn't try mellisablack's recipe yet cuz I don't have corn syrup around. (I keep forgetting it at the store, arghh) I did try using more dream whip in my recipe, but I didn't see any difference. (one pouch dream whip is about 4T) So I'll just save money and use the 2T.

Also, the hot spatula method of smoothing doesn't work for this icing. It makes it stick more, lol! I use parchment after it crusts or you could probably use the paper towel method.

sorry for the rambling, just wanted to share my notes...
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post #13 of 30
Has anyone tried adding chocolate to it? I wonder how that would taste.
post #14 of 30
Thread Starter 
Yes. I use dutched cocoa powder. Just add as much as you want to taste and color. It will, of course, get thicker. Just add some water to thin it back down...

Sorry I don't have the measurements.
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post #15 of 30
Hey, I wanted to thank you for posting your recipes. I just made this this past week, using a combination of both of the recipes and I loved how it turned out! I think this is definatly my keeper butter cream recipe icon_biggrin.gif At first it seemed like it was going to be too soft, but as it set before I used it, it thickened to nice consistency. Here's the recipe I came up with:

1/2 cup boiling water
1 packet Dream Whip
1 1/2 cups Crisco
1/4 tsp salt
1 tsp vanilla
1 tsp butter flavoring
1 tbsp corn syrup
2 tbsp flour
2 lb bag powdered sugar
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