I need a whipped icing that is good for decorating with. I really can't stand this stuff!! I have never had luck getting it smooth. I also have to put an edible image on top of this cake! Any suggestions??
I will give this a try! Mine usually comes out like cool whip. That is not what I am going for this time. lol
My recipe is just the one my mom does....
whip cream
vanilla
sugar
then I add the 2-4 Tbsp of meringue powder (add this at the same time as the sugar) also I also sift my powder first.
do not over mix
sometime I also use Nutri whip add a little flavour and the meringue powder
it works really well...
Good Luck!
Cheers,
ally
I have a few questions if anyone can answer them:
Does adding the meringue powder help it to stiffen up enough to keep its shape for borders and such?
What type of suger: granulated or powdered?
Thanks for the help!
Yay! I have the same problem with whipped icing. It's ok if you don't need to put anything on it. Or make a border with it. I have a whole unopened can of meringue powder. I will have to try it next time!
If you add the meringue powder is it strong enough to hold up under fondant?
The absolute last word in whipped icing is "Richs Whipped topping" It is not really cream but tastes, looks and decorates just like realy whipped cream, imagine cool whip but thick and ice-able. This is our most popular icing by far. You can also try and get Nutri Whip ?Non dairy topping-same thing but I prefer richs.
You get it liquid and whip it in your ka on medium till its peaked. Great product!
Thanks guys! I will give the meringue powder a try for sure! I will have to look around for the Rich's whipped topping.
Monkess, does it hold up under fondant? I've heard lots of good stuff about Rich's.
Where do you get Rich's? Is that a store brand?
You know.. it seems like Walmart carries this but not in the dairy section. I will have to check that out!
No idea if Rich's holds up under fondant. I would have to say probably not because it's still quite light and fluffy. It doesn't crust over as buttercream does. And since the moisture content is higher than buttercream, edible images tend to have a short life on it. The moisture causes the colors to bleed. If I absolutely had to put an edible image on whipped, I would put it on right before I serve it. I have given people their cakes with the image in a little baggy. I just explain it to them and they're fine. They're actually very thankful that I did that. So yeah, if that's not an option, then maybe putting the edible image on a little fondant plaque and sitting that on the cake would work out better.
Also, I've always used Rich's when it's chilled. It has better workability (if that's a word) when it's cold.
EDIT: Rich's is used in the bakeries at Walmart and Sam's Club. I know you can buy it prewhipped at Sam's, but because it's Sam's you have to buy large quantities. I've heard of people buying both buttercream and whipped and mixing them together. I guess you get the benefits of both. I suppose if you buy a large bucket of white whipped, you could just tint small batches to the colors you need, then maybe there won't be that much waste. If Walmart or Sam's isn't an option, then I know unwhipped Rich's is available online.
I used the whipped icing they sell at Sams, where you need that club card. You have to ask for it at the bakery because it is refrigerated, it says buttercream but it's whipped cream. it doesn't melt, the colors don't bleed through, and I've used edible images on them before and it works great. It is like whipped icing and spreads incredibly smooth. I have never made buttercream icing again! This is not as sweet as it either. I love it! It saves alot of time. It costs like $17 for a huge bucket. It lasts a good while and you can make tons of cakes from it. I definitely recommend it! 
Fondant- you can not use Richs with fondant-it is way to soft.
You can buy it at Sams but dont buy whipped as you will pay way too much for it. you can go to Rich.com(google it) and if you are plannign on buying large amounts then buy from a distributor in your area.
The colors do tend to bleed I agree with the others about the image etc.
But it tastes yummy-my customers can not stop raving how my cakes are always so light and not too sweet! You can put a thick layer with a thick filling and it still seems light.
Tastes divine paored with fruits- I use pineapple, strawberries and canned peaches.
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