Help...whipped Cream Icing...
Decorating By simplysweetcakes Updated 9 Jan 2007 , 10:33pm by simplysweetcakes
I have a customer that requested a not so sweet icing and I suggested a whipped cream icing. She thought that would be perfect. I have never made or used this type of icing so I need some help quick...
Does is crust so that I can "Melvira" it?
What's the best recipe?
Anyone ever use Wilton's whipped icing that you just add cold water to? How does it taste?
Can I tint and decorate as usual?
Does the finished cake have to be refrigerated?
TIA
Okay, I don't use whipped icing but I have in the past so I'll help with what I can! I have used Rich's Bettercreme and the Wilton brand. Personally I don't like either as far as taste but the Wilton has a bit better flavor. Neither one will crust over, you just have to use a hot spatula to smooth. They are both non-dairy so as far as I know you don't have to refrigerate them. And I know you can tint the Bettercreme and I am almost positive you can tint the Wilton.
HTH,
HeatherMari
To answer your questons,
First, it doesn't crust. You have to use a hot spatula (run under hot water) to get it smooth
Second, there really isn't a good recipe for whipped cream icing that can duplicate the taste of the industry standard of "Rich's Bettercream" You might have to try and see if you can get it online somewhere or find a wholesaler that sells it.
Next, That might be the closest available product for what you are looking for.
And, you can color it just like buttercream and yes it does have to be refrigerated.
I hope this helps ya hun.
P.S., Try the Italian Meringue Buttercream Recipe (there's a good one in the recipe section) It has a good consistency and less sugar and tastes WORLDS better.
I agree with using the IMBC. It's texture is like whip cream, not so sweet, and I have customers who don't like buttercream that rave about it!
Jacqui
Thanks everyone! The cake is due Friday so I don't have time to order anything online. I will try Wilton's and if it's horrible then I will try IMBC.
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