Does anybody have a recipe for a sturdy whipped icing? Something that will hold up like buttercream, but without the shortening?

Thanks.

Stabilized whipped cream? 2 cups cold heavy cream, 1.5 cups 10X (sift to remove any lumps) vanilla (or whatever flavor you want) I always place my bowl (4 qt), beaters and cream (in carton) in freezer to get really cold, then pour cream in bowl and start on medium and when it starts to bubble add sugar in a fine stream. After sugar is absorbed, add flavoring and crank it up. Beat until bowl is almost full and cream is thick and holds shape. Cover and place in fridge. I use this for my Tuxedo cake and the leftover, (leftover?) holds for up to 3 days.

Thanks

Glad to help. There are other recipes for SWC, but they call for gelatin and I can never make it without tiny chewy lumps. Yech!

I feel like I'm missing something. The recipe you just posted isn't stabilized whipped cream. It's just whipped cream.

I think the corn starch stabilizes it. Believe me, it holds up and you can even pipe with it.

I use bettercream. I know is not real whipped cream, but is non dairy and holds great and can stay out of the fridge
for longer periods than whipped cream
Edna

minicuppie....you didn;t list the corn starch as an ingredient? How much?

I love bettercream. You can pipe awesome roses with the stuff too!!

I agree, love the bettercreme (Rich's)

I am thinking she is talking about the starch that is in the powdered sugar itself to keep it from caking up.

There is a recipe on allrecipe.com that is yummy and quite sturdy. It has cream cheese in it.

I have used buttercream many times. But a client wanted a whipped icing that wasn't buttercream. So I used one recipe and it was ok, it had cream cheese and heavy whipping cream in. So I was looking for other suggestions. Thanks.

Rich's Bettercreme is a whipped icing-not a buttercream. A zillion ways to flavor it, keeps in freezer for a year, fridge for 3 months and on the counter for a week (if I remember correctly from the carton.

here is a forum thread on it...

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=601193&postdays=0&postorder=asc&&start=0

How many days in advance can you fill using stabilized whipping cream? I want to torte and fill for a Sat. cake. If it's stabilized would it still be holding up by Saturday?

Powdered sugar has corn starch as an ingredient. It keeps the fine powder of the sugar from clumping.
To the OP, tort and fill on Friday nite and keep in a cold environment (fridg, walk/reach in, ice chests), it will hold up great.