Hiya,
I'm using the Whipped Cream Frosting recipe from this site. I'm being asked if i can use just that on my son's wedding cake. I'm putting it between the layers already, along with a fruit filling.
However, no matter how many recipes I try, the kids want the incredibly lightness of that Whipped Cream Frosting.
They are wanting me to do at least a bit of decorating on it.
They don't even care if it's a simple combing job.
However, I keep trying, but cannot make it any stiffer.
Can anybody help???
(I have already tried adding a tablespoon of meringue powder, "Whip-It" to the cream, and even a 1/4 teaspoon of cornstarch... all at the same time even!)
I'm going to keep my fingers crossed and hope someone can help!
Peace,
Maija
I add gelatine to Heavy whipping cream and it stabilizes it. Here is how to do it:
http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=17&id=962#stabilizing
I've made a similar frosting two different ways, it depends on the taste you're going for. one, that is absolutely delicious but may not be what you're looking for has cream cheese in it:
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
2 cups whipping cream, whipped
If you don't want the Cream cheese flavor, I would add one package of Instant pudding mix. I dont think a vanilla or white chocolate would change the flavor too much, but it should thicken it up a bit!
(if you dont plan to use the cream cheese frosting for this recipe, i still highly recommend trying it sometime! a few layers of sponge cake, each topped with fresh berries and that filling.... it's mouth watering!)
Hope that helps! 
I too was wondering the same thing. How the heck can I get a more stable whipped cream? I'll have to try the cream cheese recipe soon. It sounds delicious!
Thanks so much for the Hormel link!
I'm going to try a few of the methods on there.
The frosting I mentioned does, in fact, have cream cheese.
I agree, it's to die for!
The wedding cake will be a Genoise Sponge. One tier will be filled with the frosting and raspberry "sauce", another blueberry, the third will be a Whipped Chocolate Ganache. I've tried the Ganache using semi-sweet and milk chocolate so far. This next batch I'll make with dark or bittersweet.
Again, thanks so much for the link.
Maija
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