My stablized whipped cream:
2-4 ounces of white chocolate melted with 1/3 cup of heavy cream, cooled but still liquid. How much white chocolate you use depends on how firm you want the chilled whipped cream to be.
Beat 1 2/3 cup heavy cream to medium peak, then add the white chocolate ganache, and beat to stiff peak.
The white chocolate gives it a wonderful flavor; you can also add extra vanilla, or a tablespoon or two of liquor to flavor. It pipes beautifully, firms up nicely when chilled, and doesn't "deflate" for about a week.
It DOES need to be refrigerated.
To use this recipe for a chocolate mousse, increase the amount of chocolate to 8 ounces of good quality dark chocolate.
(I'm sorry, Chef Lori. I don't mean to go off-topic here. I hope your project works out. There are some GREAT ideas here!)
No worries! I got a bunch of good ideas here, too! I'm curious to try the white chocolate one, too... white chocolate is my favorite.
I chatted with the person I'm doing the cake for and she opted for the IMBC, so that's what's on the cake. It's soooo nice to pipe and make flowers with it, every time someone requests it I remember why I love it so much! Unfortunately, so many people have come to expect the sweeter confectioner's 'buttercream' on cakes these days.
Thanks guys!!
Chef Lori, this cake is soooo pretty! Are your roses from IMBC as well? I love the border...can you tell me how you made it??
No worries! I got a bunch of good ideas here, too! I'm curious to try the white chocolate one, too... white chocolate is my favorite.
I chatted with the person I'm doing the cake for and she opted for the IMBC, so that's what's on the cake. It's soooo nice to pipe and make flowers with it, every time someone requests it I remember why I love it so much! Unfortunately, so many people have come to expect the sweeter confectioner's 'buttercream' on cakes these days.
Have you tried adding additional 10x sugar to the IMBC after it's basically finished?
I make a hybrid SMBC - ABC that I learned in a culinary course. It starts out as a swiss meringue, then after the butter has been beaten it, you add 10x sugar. It's sweeter so it appeals more to the "American" palette, but it's still wonderful to work with, and by far my favorite buttercream.
Pjaycakes---can't wait to try that icing,so great.
Please Cheflori share you secret on this cake,Beautiful.I just took a look at your photos and was blown away,my fav was your son's halloween bday cake.Just incredible!!
For the border I use a large Ateco start tip, I can't recall the number... 346 maybe.... but just make shells that sort of fan out and go back and forth with which side I start them on... does that make any sense? I think there is a wilton border that's similar, done with a smaller star tip.
On the roses I start with a 104 tip and sort of spin the nail around while I form them... then freeze them and put them on the cake frozen (much easier to move!). The wilton method for roses always seems a bit too calculated to me, I like to just do them in a way that feels natural to pipe and I'm always happier with the result.
Thanks for the compliments on the photos! My son's Halloween themed bday cake was a blast to work on and he still talks about it.
I never thought about adding confectioner's sugar at the end... great idea, and I bet it helps to firm it up a bit. I'll have to try it with what I have leftover, thanks for the tip!
Everyone at the party loved the cake (it was chocolate) ... except for my son, who said he liked the frosting on bites with cake, but by itself it tasted 'rotten' (he's six). Thanks a lot, kid! 
Thanks for all the tips... great ideas!
Lori 
[quote="HerBoudoir"]
Have you tried adding additional 10x sugar to the IMBC after it's basically finished?
I make a hybrid SMBC - ABC that I learned in a culinary course. It starts out as a swiss meringue, then after the butter has been beaten it, you add 10x sugar. It's sweeter so it appeals more to the "American" palette, but it's still wonderful to work with, and by far my favorite buttercream.
I meant to ask... about how much powdered sugar do you add to a batch of BC that has about a cup of whites to 2 C. sugar and 3 C. butter?
Thanks for the info! 
Swiss American Buttercream
3/4 lb unsalted butter, soft and cut into chunks
6 oz granulated sugar
1/2 cup egg whites
5.25 oz 10x sugar, sifted
Heat granulated sugar and whites over double boiler to 140 degrees F. Pour into mixing bowl and whip on high to soft peak. Add butter on low speed then onto high until medium peak. Add sifted 10x sugar and whip again until incorporated.
(I often lower the amount of 10x sugar and add dark chocolate ganache, for the best chocolate buttercream on the planet)
Not all IMBC/SMBC are equal either. I tried Toba's recipe, which was nice to work with, but to me too much butter, so I ended up experimenting with other recipes. I really liked the 1-2-3 SMBC and also Confetti Cakes SMBC. You can barely taste the butter, yet they are very stable and yummy. So far whoever tried it, loved it.
Not all IMBC/SMBC are equal either. I tried Toba's recipe, which was nice to work with, but to me too much butter, so I ended up experimenting with other recipes. I really liked the 1-2-3 SMBC and also Confetti Cakes SMBC. You can barely taste the butter, yet they are very stable and yummy. So far whoever tried it, loved it.
I think the recipe I use is closer to Toba's, which I think tips the butter scale a bit. By 1-2-3 do you mean 1 C. whites, 2 C. sugar, 3 C. butter? How is the confetti cakes bc made?
When people ask for whipped cream icing. I always use heavy whipping cream and when I whip it I add about 1/2 of a box of instant vanilla pudding. It whips up quite stiff and I have even made roses with it. The color is a bit yellow the more you add so if you want it a little whiter you could add just a bit less pudding. The 80th birthday cake in my photos is done all in whipped cream. Taste delicious too, kids would probably love it.
wonder if you could use cheesecake pudding or white chocolate pudding, neither has a STRONG flavor and it would keep it nice and white??
Yes, you can use any flavor pudding, just keep in mind that some will change the color of the frosting. What I do is get a 16 oz tub of cool whip, and mix in a box of instant pudding along with about a 1/4 to 1/2 cup of cold water. It's soooo good, I end up eating the leftovers right out of the bowl
chef_lori that is awesome! Love that reverse shell design. Just looked up that tip number and couldn't find it. I think those roses are perfect for that design!! Was it #826? (open star). If anyone can find it, will you let us know?
TIA
chef_lori that is awesome! Love that reverse shell design. Just looked up that tip number and couldn't find it. I think those roses are perfect for that design!! Was it #826? (open star). If anyone can find it, will you let us know?
TIA
I just checked, it's Ateco 846 (oops!)... though I've done it with all sizes and types of star tips... I usually tuck flowers in where they curl and/or meet.
It is a gorgeous cake! I love it. I am ashamed to say that I am new to the various icings that can be used. Whipped cream frosting is on my immediate list of recipes to try (have always used regular BC or fondant). Forgive my stupidity and ignorance here.....teach me oh wise ones! How is IMBC (finally figured out what it stood for - DUH!) and SMBC different really from regular BC? Why would someone choose one over the other? I can understand it if someone requested whipped cream or BC, but do people actually request either of these?
Are these something that I should have in my 'rep'? I do want to try the recipe with heavy cream & pudding (is there strawberry? I have a request for strawberry frosting and have never done it).
TIA
It is a gorgeous cake! I love it. I am ashamed to say that I am new to the various icings that can be used. Whipped cream frosting is on my immediate list of recipes to try (have always used regular BC or fondant). Forgive my stupidity and ignorance here.....teach me oh wise ones! How is IMBC (finally figured out what it stood for - DUH!) and SMBC different really from regular BC? Why would someone choose one over the other? I can understand it if someone requested whipped cream or BC, but do people actually request either of these?
Are these something that I should have in my 'rep'? I do want to try the recipe with heavy cream & pudding (is there strawberry? I have a request for strawberry frosting and have never done it).
TIA
Thanks!
Here's a good discussion about the differences between Swiss Meringue BC and Italian Meringue BC:
http://www.baking911.com/decorating/cakes_buttercream.htm
In my experience, it depends on how sophisticated your clientele's palates are. Some are used to the higher end bakery stuff (generally meringue buttercreams), others wouldn't be able to spot Crisco in frosting. There are some cakes I offer, like a mocha cake with hazelnut filling, that comes with a meringue buttercream because it's a good match. Generally I find that most people though, especially kids, are expecting and prefer the sweeter confectioner's 'buttercream' (butter and confectioner's sugar, not a 'true' buttercream).
Does that help?
I didn't read the responses, because I'm getting a cold and wanting to go to bed.......but.......... I have the most awesome tasting made from scratch and EASY stabilized whipped cream recipe you'll ever taste or use.
You can make borders and stuff w/ it and and probably other decorations, too. I made shells and garlands. I would think you could make a rose, but not positive.
Use 1 cup heavy whipping cream.
1/4 cup powdered sugar.
2 tablespoons piping gel.
It tastes like the cream on the pies at Bakers Square restaurant. My customers RAVE on it! And it lasts several days believe it or not!
Amber0717 I'm adding that to my recipe box (hard copy! )
Thank you, Thank you! Chef_Lori for the tip #. That is such a lovely border. You're pretty amazing!!!!!!
Ok, since my post was deleted I guess I can't mention that web site on here, so let me post the info on meringue buttercreams for you guys again, sans site reference:
(admin edit: post was deleted not because you mentioned the site but because they do not allow their content to be copy and pasted onto other sites.)
When people ask for whipped cream icing. I always use heavy whipping cream and when I whip it I add about 1/2 of a box of instant vanilla pudding. It whips up quite stiff and I have even made roses with it. The color is a bit yellow the more you add so if you want it a little whiter you could add just a bit less pudding. The 80th birthday cake in my photos is done all in whipped cream. Taste delicious too, kids would probably love it.
Do you still add sugar and extract to the cream? Or does the pudding sweeten and flavor it enough?
Also, how many cups does 16 oz heavy cream and 1/2 box pudding mix yield?
AHi, I have to make a BIG cake for a corporate event that has pineapple cream filling and topped with fresh cream. I usually use cool whip. But I am not sure if it will hold for 6-7 hours which includes transportation time and display time. Please help! The cake size is actually two full sheet cakes. I need to make it this thursday. If it will not hold, can someone advise me some other high end recipes that would be delectable as well as really good. Thanks.
i use swiss meringue buttercream--it's light and holds well
and no the allotted time is four hours accumulated time outside of 40 degrees f
oh cool whip?
i don't know about cool whip
but fresh cream and cool whip are two way different things
which one are you using? both do you mean?
http://www.jonathanfields.com/blog/horrifying-12-day-cool-whip-experiment/
but if his whipped cream disappeared that fast he did not whip it enough
i don't know
what do these products say on the packages?
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