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Whipped cream for filling/frosting - Page 2

post #16 of 23

mousse (French 'foam' /ˈms/) is a prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques.[1] A mousse may be sweet or savory.[1] Dessert mousses are typically made with whipped egg whites or whipped cream, and generally flavored with chocolate or puréed fruit.[1]

 

Im just going to leave you with that ladies. I don't know what you achieved by ganging up on someones opinion, but i hope you did achieve something. Have a great day! 

There's no Planet B, Stay green!

www.facebook.com/lipstickbaker

 

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There's no Planet B, Stay green!

www.facebook.com/lipstickbaker

 

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post #17 of 23
Thread Starter 
I was not surprised or offended at the lack of response at all - I know everyone's busy on the weekend! Just so happened that's when I needed the info : )

Thanks everyone for the input. Plain cream would always be my preference, if it works, but I'm happy to consider all options that have a successful track record.
post #18 of 23
Quote:
Originally Posted by LipstickBaker View Post

mousse (French 'foam' /
ˈ

m



s

/
) is a prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques.[1]
 A mousse may be sweet or savory.[1]
 Dessert mousses are typically made with whipped egg whites
 or whipped cream
, and generally flavored with chocolate or puréed fruit.[1]


Im just going to leave you with that ladies. I don't know what you achieved by ganging up on someones opinion, but i hope you did achieve something. Have a great day! 
you must be having a bad day or a rough time. I'm here to tell you that it's alright. no one is insulting your icing. I'm sure its lovely, I might even try it myself. (When I can scrape together the pennies to pick up some heavy cream). Anyways, I know you're feeling all "come at me bro", but you should try to calm down and realize that its not a big deal, no one is against you.
Hey everybody! Check out google.com ! This is clearly an attempt to direct traffic onto that site and away from cake central. Because everyone knows you can only have one browser open!
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Hey everybody! Check out google.com ! This is clearly an attempt to direct traffic onto that site and away from cake central. Because everyone knows you can only have one browser open!
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post #19 of 23

To Lipstickbaker, I tried your filling and it was delicious. I used it to decorate the cake as well and everyone loved it. Of course mine didn't come out as pretty as yours but the taste was so good. :-)

post #20 of 23

@alfwhoa

 

thats amazing! Can i help you achieve it to be perfect!? Wait till the whip cream thicken till 3/4 of the way, and start adding the instant pudding gradually. Add more or less depending on the thickness!

There's no Planet B, Stay green!

www.facebook.com/lipstickbaker

 

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There's no Planet B, Stay green!

www.facebook.com/lipstickbaker

 

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post #21 of 23
Quote:
but you should try to calm down and realize that its not a big deal, no one is against you.

I was trying to be helpful and educating when I posted my previous responses. Lipstickbaker did not invent combining heavy cream and instant pudding, but if she thinks she's discovered a new thing I'd like to mention that I and hundreds of thousands of people were adding instant pudding to heavy cream back in the early 1980's to stabilize it. No big deal, nothing great tasting either....but it does work. I've successfully added the pudding in the beginning to dissolve it in the heavy cream thousands of times, works great. I also have added it later when whipping, thousands of times, works the same as when it's dissolved early.

 

Either way instant pudding's flavor is not natural tasting, it's very artificial tasting. If you've ever made and or tasted a lot of different mousses you'll notice that the consistency and taste is very different than the combo of instant pudding and heavy cream. Those are facts not fiction based on extensive knowledge and experience.

 

The OP asked about stabilizing whipped cream, they did not ask how to make mousse or fake mousse.


Edited by Stitches - 9/23/13 at 7:10pm
post #22 of 23

Don't people have manners anymore???  The only person that has been rude in this thread is LipstickBaker.  It would be nice if you could apologize to Stitches, because I'm pretty sure she has been doing this a lot longer than you, and her experience deserves a little respect.

 

Liz

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Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #23 of 23
Quote:
Originally Posted by LipstickBaker View Post
 

You're a *****, all i have to say. 

Actually, Stitches has proven to be a very helpful, knowledgeable professional, who know's what she is talking about.

Some people love things like instant pudding, some people don't. This is a public forum, where people are allowed to voice their personal opinions and preferences, but not when it comes to calling people crude or defamatory names.

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