I've been away for a while. It's been crazy around here going to school full-time, two little ones at home, oh and we're packing to move in a month as well .
Anyway, the lawyer that is doing our closing saw that I do cakes and asked if I could make her one for her son's 2nd birthday . This may push me over the edge since I will have just moved the week before and I start 2 Summer classes the same week.
She's asked if I can do whipped cream frosting ....I've never done whipped cream. Does anyone have a good recipe? How is it different to decorate than crusting buttercream? I know that it needs to be kept cold but that is about the extent of my knowledge....any help you guys and gals can give me would be great.
I feel your pain....sorry this is happening to you at this time.
You need to tell the lawyer what you told us...full load at school, 2 little ones, the move. These all add up to big time stress and you don't need that. Put yourself first. I know it is hard but it is what you honestly need to do. I am speaking from experience.
NOW, if you really feel like you have to do this cake, you might be getting off easier then you think. I don't know of anyway of putting any decorations on a whipped cream cake other then maybe little plastic toys. I did a whipped cream cake and had to put buttercream (person insisted) flowers on it only to have them "bleed and sink" into the whipped cream...it was a mess.
I wish you luck with what ever you do...and don't forget to DEEP BREATHE SLOWLY !!!
thanks mabaily, I did tell her that I have a full load of stuff and she completely understands. But I also told her that I hate to turn down any kind of work...have to pay for that new house somehow.
I explained that I would let her know as we got closer and she was ok with that.
Thanks for your help.
Do you have access to Smart & Final? If so, they sell a non-dairy whipped topping called Pastry Pride. It's delicious and good for borders & some flowers but it does not crust.
HTH and good luck.
At least it's a lawyer and they can help with an insanity defense if you kill someone!
I love the wilton recipe for stabilized wc icing. It holds up well, I have used it to make a shell border, drapes, rosettes. Simple decorations are the key, I think! I did my dh's grad cake (in pics). I had to do it the day before and they only problem I had was I layered the drapes and the colors bled slightly overnight but the two color border did fine. It also won't smooth perfectly but you can do a design in the icing (with a comb or something) and it will look great!
The cake can sit out maybe an hour in an air conditioned home. I have a customer who likes my praline filling with wc icing and it has to come out of the fridge about an hr ahead and they have never had a problem, the icing stays great.
Here is a link to the recipe:
I also add just a bit of regular sugar while its whipping at about soft peak stage (before I add the other ingredients)
Also put your whip and bowl in the freezer for about 10 min before use.
I just did my first whipped type icing by request a week ago. The customer said it was delicious. It was really easy to work with also.
The one I used was the extra special buttercream from the wilton site.
you can also use whipped cream buttercream recipe found on this site. its whipped cream texture and its not overly sweet. it does not need to be refrigerated and it can be made way in advance and left out and you can do any decorations with it. i have 3 pics in my photos where i used this frosting and you can find many threads on it. the last cake i did all white with FBCT in my pic i used the viva method after letting it sit for about 10 mins and it worked great and the deco does not sink or bleed. HTH
I'm sorry, I don't mean to threadjack...BUT Debbie, which recipe did you use...there are two, if I am looking in the right place that is. I am SOOOOO interested in anything that has a whipped cream consistancy and taste and I can deco with it....Thanks in advance. Mary >^.,.^<
I used the dream whipped frosting that was posted here on the site and loved it!
......let me see if I can find it.
hope this helps.
I made the whipped cream frosting from this site that has cream cheese in it:
My first time posting a link here, so hope it works (If not just search the recipe section for whipped cream frosting) The cream cheese is not a strong taste, it is more of a whipped cream taste. (very yummy - but I like cream cheese and whipped cream)
The cake got RAVE reviews - I was short on time, so made it very easy - just doubled the frosting recipe and used it for the filling with fresh strawberries chopped and sprinkled on top before the top cake layer went on. The frosting was easy to work with, and I actually piped the borders and a quick happy mother's day with the same recipe, then right before I brought the cake I placed a few 1/2ed strawberries on top (more time and I was going to place chocolate covered strawberries on top - I thought it would prevent 'seepng' from the berries on to the frosting)
mabailey i'm horrible i threadjack all the time. its a wonderful recipe and i love it. here's the link
btw the recipe makes 8 cups not 3 as stated
there's a 1 bowl recipe but from what i read the 2 bowl is the fav.
i cant find the link to the 1 bowl recipe but i can email it to you if you like, i havent tried it.
I agree with ChrisJ, use Pastry Pride aka Frostin' Pride. They have vanilla and chocolate. I've used it on several of my cakes including the casino cake and although it doesn't crust, it was sturdy enough for the brushed embroidery cake in my photos. You'll love it. It's very cooperative! Good luck.
There have been lots of good suggestions so far, but I thought I'd add my two cents.
I use a product by InstantWhip called B/C. It is a non-dairy whipped cream product, and it is fantastic. I have customers that love this icing more than real whipped cream!! When you put it on a cake, it ices as smooth as silk. It's a great consistency. The best part is that it doesn't have to be refrigerated, and it's so easy! It comes in a half gallon carton (like milk) and all you do is shake it up, pour it into your mixer bowl, and whip it up! You can make it as stiff or as soft as you like. I've found that Wilton colors tend to bleed with it more than Americolor. I usually do the decorations with buttercream icing, but you can color the B/C icing as well. Here's the link to see if you can get it where you live: http://www.instantwhip.com/scripts/distributor_lookup_by_zip1_nossl.asp
Thank you soooo much Debbie. I am going to be making a batch tonight to see if it will work out with the cake I am making next week. I am in TN and the humidity is starting to kick in...I think I am going to need something other than the BUTTERcream I have been using...Thanks again and Happy Baking Y'all Mary >^.,.^<
Thanks so much everyone for your input. My dh is having poker at our house tomorrow night so maybe I'll try out one of the recipes on them....luckily it's our neighbor's birthday so I can use that as an excuse.
Debbie, I think I'll try the whipped cream buttercream you put the link of for. I'll let you know what I think.
Thanks again for all your help!
My brother always asks for whipped cream instead of frosting (he also prefers cold cake so that works) on his birthday. Stabilized whipped cream has disolved gelatin in it.
I've never tried tinting it. Just work fast and get it back in the frig. I just thought of this. When I was a kid and whipped cream was on sale my mother would whip the cream and then make pretty mounds with the star tip on waxed paper squares placed on a cookie sheet, then freeze them. Once they were frozen solid she would store them in a freezer box. They were later placed on simple desserts before dinner, they thawed by the time dessert was served. I wonder if you couldn't do the same thing with tinted Whipped cream to make flowers and leaves on wax paper. then freeze them and place on the cake at the last minute. Hey, if it didn't work the worst that would happen is you would have some weird looking dollops of whipped cream to serve on family desserts.
Ps. Over whipped cream turns into butter.
I made the frosting you suggested....I realized that I'm not a huge fan of whipped cream. It's not bad I just don't know what good whipped cream tastes like. I will have a taste testing tomorrow night for poker (perfect poker food).
Is there anyway to thicken it up just a little bit?
Jenn it should have been thick, i'm not sure what you mean exactly. ok do you mean when you are crumbcoating? i'm not sure myself what good whipped cream taste like but everyone i've given this frosting to loves it. a guy at my hubby's job is still going on about the frosting and i just sent another cake this week and he was licking the cakeboard (kind of freaky but sweet at the same time). let me know how it goes with the poker guys.
mabailey let us know what you think also when you try it.
hey jenn are you posting a pic of the cake?
The cake is for July 8th if I decide to make it. I'll be moving the week before that and am starting 2 summer college classes that week also. I haven't decided if I will have time or not.
If I make the cake I will definitely post it.
wow you have alot going on. goodluck with everything.
Deb, I will be sure to let you know about the frosting. I am making it today...I don't know where yesterday went, but I ran out of time.
Debbie, I also went in to check your photos (BEAUTIFUL CAKES!!!)...is that the frosting we are talking about?? ALSO, I noticed in some of your cakes you said you used pudding for a filler...how did it work out? Does it sink into the cake or does it stay pretty much in between the layers? I have been wanting to experiment with that. Do you use instant or cooked pudding? QUESTIONS QUESTIONS QUESTIONS!
AGAIN, I am sorry for the threadjack
Have a good day Y'all, Mary >^.,.^<
thank you. in my photos the white cake with ruffles & fbct baby, the blue cake with two toned ruffles and the peach/pink cake with white roses are done with whipped cream buttercream. for the pudding filling i buy the store bought pudding cups (not the refrigerated section 1s) and make a dam with the frosting around the cake (make sure the dam is wide & high enough) and fill the middle with the pudding. i never had a problem with the pudding sinking into the cake. pudding cups are soo easy to use, very inexpensive and tastes great and you can get many flavors. i made a butter pecan cake with caramel cream pudding and it was delish. If you wanted to buy other fillings you can order at countrykitchen.com. they have really fast shipping but its a huge bag of filling & its not expensive at all. i'm trying pineapple & bavarian cream from them in 2 weeks. HTH
Thank you soooo much again Debbie. That sounds so easy, I am going to try it for sure! >^.,.^<
Definately let me know how it goes.
I just have a quick question...in the recipe it says 1/2 cup BOILING water (less 2 TBSP)
So is it 1/2 cup and then take out 2T?
yep. the 1st time i made it i boiled the exact amount and it came out to less with evaporation so just a tip boil extra.
That was and is an AWESOME recipe. I don't think it will pass for whipped cream...BUT it makes the BEST FLOWERS EVER!!!! Thank you for turning me on to the recipe. Happy Baking >^.,.^<