Cake Central › Cake Forums › Cake Talk › How Do I? › BAKERY STYLE WHIPPED CREAM ICING
New Posts  All Forums:Forum Nav:

BAKERY STYLE WHIPPED CREAM ICING

post #1 of 13
Thread Starter 
I need help with my Whipped Cream Icing. I follow the Wilton recipe but the icing melts, or gets tiny little holes in it, even when I keep it in the refrigerator. Does anyone have a recipe the bakery shops use? Thanks!
post #2 of 13
Have you tried this recipe?

http://cakecentral.com/cake_recipe-1606-Fluffly-Bakshop-Icing-Buttecream.html

birthday.gif Jackie

Reply

birthday.gif Jackie

Reply
post #3 of 13
Quote:
Originally Posted by Jackie

Have you tried this recipe?

http://cakecentral.com/cake_recipe-1606-Fluffly-Bakshop-Icing-Buttecream.html

Tis isnt whipped cream Icing.



Ladycakes.com has a few good whipped icing recipes.
post #4 of 13
You can try adding a packet of Whip-It stabilizer per cup of heavy cream. I find this gives the icing more body. Hope this helps.
post #5 of 13
Where do you buy the Whip-it stabalizer?
"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
Reply
"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
Reply
post #6 of 13
If you're in an area with a Smart-N-Final go to the frozen desert section and pick up some frosting pride. It's a great non-dairy whipped cream icing. Plus it pipes well into roses and borders.

In other areas you may find Rich's products. They make a good whipped cream icing.

I've never had any luck with the "real thing" either.
post #7 of 13
I found it initially in an upscale supermarket in NJ called Kings. I later found it in a cake decorating store.
post #8 of 13
Believe this or not. I use ( Cool whip) whipped topping found at any grocery store. You can use a small tub and ice a 2 - 9" layer cakes. Here is what I do. As we know if you whip, whip topping to long it will go weak. For the first few seconds I add 1 teaspoon of vanilla extract and mix well then slowly add 3 - 6 tablespoons of powdered sugar. Mixing until you see some ripple action going on. Using a big mixer does the best (Kitchenaid) on high speed, stand over it and you can see it getting stiff. If you can eye good icing, then you can eye good stiffing..hehe.. I can't explain it, but you'll know when it's done. It works good for piping and has a smooth taste. Of course you have to love cool whip.. I do! it works well with a pineapple filling and kept in the fridge for about an houre before serving.. NOTE: DON'T TRY TO SHOW THIS CAKE OFF IN THE SUN!!!! It will melt.. and another tip pipe real fast, you will notice that the icing melts fast in your hand...
A woman is like a bag of Tea.
You don't know how strong she is until you put her in hot water.
Sweet Days and Happy Baking!
Reply
A woman is like a bag of Tea.
You don't know how strong she is until you put her in hot water.
Sweet Days and Happy Baking!
Reply
post #9 of 13
There is a non-dairy whipping cream called "whip-it". It is made by a company called "Nulaid"...in California. It works great. And it is made to be Whipped Cream icing. I have used it and it frosts great.

mrsfish
Mrsfish94- making cakes since 9/04 and loving it!!!
Reply
Mrsfish94- making cakes since 9/04 and loving it!!!
Reply
post #10 of 13
These are some great suggestions!

I made the stabilized whipped cream recipe a couple weeks ago and found the gelatin kind of formed small balls. They made piping difficult. Anyone know what causes that?
post #11 of 13
Ok, I've got the answer about gelatine balls - and hope you'll be able to understand my English icon_smile.gif
This balls form when you put hot gelatin into cold cream. You should first mix 1 tsp of cream with gelatine, stir it well and only after that beat all the creame with that gelatine mixture. Hope you understand what I meen
post #12 of 13
Quote:
Originally Posted by Annushka

Ok, I've got the answer about gelatine balls - and hope you'll be able to understand my English icon_smile.gif
This balls form when you put hot gelatin into cold cream. You should first mix 1 tsp of cream with gelatine, stir it well and only after that beat all the creame with that gelatine mixture. Hope you understand what I meen



I do. Thanks for the tip!

princess.gif
post #13 of 13
Try mixing/beating your 1 cup of fresh cream with about a fourth cup of cream cheese and confectioners sugar (according to taste). gives more body and flavor.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: How Do I?
Cake Central › Cake Forums › Cake Talk › How Do I? › BAKERY STYLE WHIPPED CREAM ICING