Does whipped cream icing take color very well or at all? I have a cake to do iced white but with primary colors as borders and accents. Thanks in advance.
Joanne

Bump....anyone?

I need to know, too.

I think I read pastels would be okay but I can't remember.

SpudCake, what recipe do you use for whipped cream icing? I just tried the stabilized recipe from Wilton site with the piping gel but it's very, very soft. I can't imagine the cake would look very pretty iced in that.

Have you done whipped cream icing before?

I just made some icing and tinted it red, it is not very dark but it will work. The recipe I used adds 2 TBL of instant pudding to 2 cups of whipping cream and 1 TBL of sugar. I piped a border and it works for that.

What is the exact recipe and how does it turn out -texture/taste?

Pastel colors take but not dark colors for whip cream.

Here is the recipie: I was wondering myself if it is a good recipie for icing cakesand can it be frozen?

Stabilized Whipped Cream Icing

Ingredients:
1/2 pint (1 cup) heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons Wilton Piping Gel
1/2 teaspoon Wilton Clear Vanilla
Combine whipping cream and sugar in mixing bowl. Whip to soft peak stage. Add piping gel and vanilla, then continue to whip stiff peaks. Do not overbeat.

YIELD: 1 1/2 to 2 cups.

As an alternative, you can use Frozen Non-Dairy Whipped Topping or Packaged Topping Mix. Thaw frozen whipped topping in refrigerator before coloring or using for decorating. Use packaged topping mix immediately after preparing. Do not allow either to stay at room temperature, as it becomes too soft for decorating. Store decorated cake in refrigerator until ready to serve.

I found this recipe on Allrecipes.com

2 c heavy cream
1 tbl sugar
2 tbl instant pudding mix

Start with whipping the cream and sugar and as it starts to thicken add the pudding. It will get firm quickly, add a little milk to make it spreadable.

I used white chocolate and it tasted great. I plan to use buttercream for the decorations.

Joanne

Thank you both for the recipes !!

I will try them soon !!

This recipe didn't say but I used granulated this time and it was fine.

Joanne

I've always used this recipe for stabalized whipped cream. It holds up wonderful as a filling also.

Super Stabalized Whipped Cream

1 tsp. gelatin
4 tsp. water
1 cup heavy cream
1 tbsp. sugar
1/2 tsp. vanilla

Refrigerate mixing bowl and beaters.
Place gel in eater for 5 min.
Set cup containing gel in pan of simmering water and stir until dissolved.
Let cool.
Beat cream and sugar until beater marks show distinctively.
Add cooled gelatin (cooled but still liquified) in a steady stream, beating constantly.
Add vanilla after stiff peaks form.

Thanks for that recipe !!!

Is this recipie good for decorating cakes though? I want to so some flowers so will it hold up?


Super Stabalized Whipped Cream

1 tsp. gelatin
4 tsp. water
1 cup heavy cream
1 tbsp. sugar
1/2 tsp. vanilla

Refrigerate mixing bowl and beaters.
Place gel in eater for 5 min.
Set cup containing gel in pan of simmering water and stir until dissolved.
Let cool.
Beat cream and sugar until beater marks show distinctively.
Add cooled gelatin (cooled but still liquified) in a steady stream, beating constantly.
Add vanilla after stiff peaks form.[/quote]

Is this good to cover a cake?