Anyone Ever Made Wedding Cake Using Whipped Frosting?

Decorating By chrissy410 Updated 27 Dec 2006 , 11:15pm by vemorgan

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chrissy410 Posted 27 Dec 2006 , 8:51am
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I have always only used buttercream. My cousin is getting married and wants me to make her wedding cake but she doesn't want something too sweet. She really likes the whipped frosting that is used in most store bought cakes. I explained to her the issue of storing the cake and setting it up because it would need to stay chilled. Is there any other alternative I can offer her. Can you even make a tiered cake with whipped frosting??

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kaychristensen Posted 27 Dec 2006 , 9:04am
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I would like to know the answer also. So any help is greatly appreciated. Thank You

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sweet_as_tisse Posted 27 Dec 2006 , 9:23am
post #3 of 7

what about the IMBC, its not to sweet and i think it tastes like ice cream....yum


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playingwithsugar Posted 27 Dec 2006 , 10:04am
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If you are referring to the whipped icing like they use in supermarkets, as opposed to the very sweet Crisco-based buttercream, it is probably either Rich's Bettercreme or Pastry Pride.

Both are actually very room-temperature stable, once whipped.

Some Sam's Club locations sell it via their freezer section, or through the bakery department.

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mendhigurl Posted 27 Dec 2006 , 10:24pm
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I've decorated using stabalized whipped topping and it's fine. They can stay out for quite a while without going bad, but it depends on what time of year it is. If she's getting married in the summer, I wouldn't recommend doing this cake for an outside reception, it won't last 5 minutes. But inside, in air conditioning it will be fine. IMBC is a choice, as it's not as sweet, but it's still sweet.

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sweetflowers Posted 27 Dec 2006 , 10:58pm
post #6 of 7

I've done many whipped cream tiered wedding cakes. I've used both Rich whip and pastry pride (same thing, different areas of the country). It does depend on what time of the year she's getting married. I normally can let the whipped cream(actually it's non-diary whipped cream) sit out up to 24 hours.

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vemorgan Posted 27 Dec 2006 , 11:15pm
post #7 of 7

I made my brother's wedding cake with HOMEMADE whipped cream frosting. It was 3 layers, tiered, and had buttercream roses and sweet peas. It did cause me a few logistical problems. One was that the bottom layer (16 inches) sat on a plate that was 20 inches across. It would not fit any of my mothers refrigerators or freezers and we had no way to access the reception site. We had to store the bottom layer in the refrigerator at the local grocery store. I had to leave the ceremony early, get the smaller layers from Mom's house, get the large layer from the store, head to the reception site on the other side of town, get all the layers inside before they melted, and assemble the cake with half the guest watching me!
I highly recommend at least storing the cake at the reception site, or wherever it is to be eaten.

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