Is there a reason you use Viva brand paper towels for smoothing?
I can spend an hour trying to smooth my icing with no luck, but I am wondering if I need to go and buy Viva, or if any brand will do.
Thanks...
Viva doesn't have a design on them. They are the only ones that I know of that doesn't have a design.
Sherry
From what I know and have experienced, you can use ANY however, most brand aren't ver y smooth, therefore, the impression on the paper towel is left on the cake. Viva paper towels are super smooth, therefore, the cake is smooth. I personally use both. If I want super smooth I use viva. And if I want my icing to have a more "textured" look I willuse other brand@
-Daniell
I also use the Viva method. I have not come across another paper towel that does not have a design on it. I thought it sounded really wierd before I tried it....but now that is all I do. Good luck!
traci
I too use Viva. It doesn't stick to my icing...I guess because there is no design on it. I had the worst time trying to smooth out my cake...until I used Viva. I also use my fondant smoother on top of the Viva and it comes out quite nicely Good Luck!!
Hugs
Beth
Pooker, the Viva method will not work if you are not using a crusting buttercream. If you are using that, wait 10 minutes and then you can use the Viva to smooth or you can also use parchment paper. I have have had just as much luck using parchment.
Good luck!
Waxed paper works too. I use that with the fondant smoother or just my hands. I may be new but at least I have managed smooth icing using crusting recipes lol! I like the Dream Whip Icing even better than Wilton's Class or Snow White icings.
You have to make sure you don't wait too before smoothing the icing. You smooth as soon as the buttercream doesn't come off on your finger. If you wait too long, it won't smooth out. It only takes about 3 - 4 minutes, unless it is very humid and depending on the humidity maybe 5 - 6 minutes. Keep trying, it takes time to get used to it but this method is awesome. I have tried wax paper, copy paper, etc. and this was the best method for me. I use Viva if I don't want any texture, but if you look at other brands, some have some very pretty designs on them. Good luck.
Ivanabacowboy, why do you like the Dream Whip Icing better? I'm curious because I have considered trying it. Thanks!
Thanks - you are all so awesome for helping me on this one! I do use a crusting buttercream, but when it is humid it can take HOURS for it to crust (as in yesterday )
I'm gonna have to practice and see what works best for me...I need to go buy some paper towels now!
I like the Dream Whip icing better for a) TASTE, b) texture and c) because it crusts easily without meringue powder. So I dont have to make a special trip to the cake store or Michaels to make sure I have meringue powder-I can buy Dream Whip at the regular grocery. But I think the taste is the big difference. And if you leave the cake under a cake dome overnight the Dream Whip icing gets sort of glossy like IMBC (and well er like Dream Whip lol!) but doesnt lose its consistency-which looks really pretty. It seems to me to be a "smoother" texture than the other crusting BCs. I made a batch of Dream Whip Icing and refrigerated it a few days. Brought it back to room temp and just stirred a little bit (you dont want to add a lot of air into it) and it was the most beautiful brilliant color and texture! I suppose I can best describe the taste as it doesnt taste so much like butter-the Dream Whip gives it a sort of whipped cream like taste (er um because Dream Whip is like whipped cream I suppose lol!).
It is easy to smooth with waxed paper and a fondant smoother (or your hand over the waxed paper).
If you want to do roses, you may need to stiffen the Dream Whip a bit with powdered sugar. It is pretty thick, but I havent tried roses-yet with any icing.
Printing paper works the best. It is stiff and smooths like no other. I have had success with all but the paper is awesome.
ivanabacowboy,
What is your dreamwhip recipe. I haven't tried this recipe. Thanks,
Vicky, MO
Hi vicky! This isnt "my" recipe. It is from polishmommy on this site. I have it in a recipe program and also added some notes she later commented about adding Nutella that I would love to try! There is a whole post about Dream Whip Icing down in Recipe Tips here
http://www.cakecentral.com/cake-decorating-ftopict-4202.html
* Exported from MasterCook *
Dream Whip Icing
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Printed
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Dream Whip powder (approximately 1 pouch)
1/2 cup plus 1 teaspoon hot water
1 1/2 cups shortening
2 teaspoons vanilla
1 to 2 tablespoons flour
1/2 teaspoon salt
2 pounds confectioner's 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.
NOTES : Chocolate Dreamy Cream: add 1 cup cocoa powder and 3T water
Hazelnut Dreamy Cream: add 1 cup Nutella and 1-2T water
this is really rich! but when I added 1/2 cup Nutella I didn't think the taste was strong enough..next time I'll try that again to see for sure...
I also use Dream Whip it easy to work with and my family likes it better than butter cream
Wow, thank you ivanabacowboy for the recipe. I would love to try it. My familly thinks buttercream is way to sweet. I was wondering how it would work with flowers and stuff?
Again thank you
Sylvie
The first time I used it was with the Foot Ball field cake and it held up just great .
Does it melt when transporting from one place to another. In in Louisiana and it gets HOT here.
The heat is crazy here in New Mexico also
My huppy took to his parent house and it held up fine .
I had made it the night before and he took it the next afternoon.
So I think its safe
Does it melt when transporting from one place to another. In in Louisiana and it gets HOT here.
Does the dream whip buttercream icing need to be refrigerated after putting on cake? Vicky, MO
No it does not need to be refigerated and it does hold up well in the heat when transporting
If the DreamWhip frosting gets glossy as it sits, won't the color from decorations bleed out?
If the DreamWhip frosting gets glossy as it sits, won't the color from decorations bleed out?
I really did not think it got glossy evan the left over icing .
the boyz like to practice with it
I didn't have any problems with it and I plan to use it again
If the DreamWhip frosting gets glossy as it sits, won't the color from decorations bleed out?
The only thing that has bled on me was the dark green bc onto the white Royal Icing decorations. Which I understand this is common with Royal Icing and any buttercream, that Royal absorbs color. And it took about 3 days. But the colors I have never had bleed onto themselves with straight buttercream.
I think what makes the gloss is when it is in an airtight (or practically) cake dome, that is sealing in the moisture. It wont get glossy in a box or straight out at room temp loosely covered.
As far as heat, no frosting should be left out at 100 degrees or so-they will all melt or breakdown. Since the Dream Whip has some kind of agent in it that binds (I havent read the box to see if it is cornstarch or egg white or what it is), AND it is all shortening (which has a higher melting point than butter), you should be ok at comfortable room temperature and maybe briefly at warmer temps. I took a cake to work when it was about 95 degrees and it sat in the parked car (no a/c) in a garage for 2 hours and was ok. But I would be very hesitant to count on much more than that with any icing....
No refrigeration required.
As far as flowers, I havent even tried roses yet. The icing is pretty stiff, but Im not sure if it is quite as stiff as say Wilton's Class recipe tho. But close. If youve done roses before, you should be a better judge of the consistency than I am. My newbie judgment is it is somewhere more than medium but just slightly less than stiff. So I am guessing if you add a tad more powdered sugar it should work.
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