Is It Possible To Do This Cake In Whipped Cream Icing?
Decorating By aminaz Updated 13 Dec 2008 , 7:18pm by TexasSugar
you could probably do it with Richs bettercreme. I bought some once and played with it, you can pipe and do swags. It is light and fluffy like whip cream. I bought it at the cake store, but some people say they can get it at Sams. Also like pastry pride in some places.
thanks for your reply but the thing is i live in the uk and we don't have such things other then cream which we whip on our own. i usually stabilise my cream with vanilla pudding powder and icing sugar, but i don't want to risk it. can i ice the cake with whipped cream the add all the designs in buttercream?
I work only with Pastry Pride but since you are not able to find it here's some recipes that i think can help you
http://www.cakecentral.com/cake_recipe-6942-Creamy--Tasty-Whipped-Frosting.html
Here's another one
http://www.cakecentral.com/cake-decorating-ftopict-597074.html I haven't try any but they sound good. HTH
I have some powder stuff that I get from a store in Dallas. It is a german product (made in germany) and it is for stablizing whip cream. I used it recently one a cake for thanksgiving. I piped a shell border and stars on the top with the mixture of this powder, whipping cream, powder sugar and kalua. We had some cake left in the fridge for a week before it got thrown out and it looked just like it did the day I did it.
I'm not at home at the moment to get the name off of the package, but you may be able to search for something like it.
MM you might be talking about Sahnesteif, a german whipped cream stabilizer.
HTH
Rich's Uk Website:
http://www.richuk.com/
You should be able to find it, I hope. (I don't live in the UK though)
I have to agree with the person who said try it on a a practice cake first. Thanh Thanh's cake are always so perfect, it would be hard to duplicate them in BC let alone with the added air bubbles that are pretty unavoidable in WC.
I have piped WC for borders, writing and drop flowers but it never looks as nice as BC. Make sure your customer knows that beforehand, too.
what about cool whip? I have never tried decorating with it, but there aren't air bubbles like WC has. It would be pretty easy and inexpensive to test out.
Try the Mock Bettercream recipe misabel99 gave you (the second link.) I tried a similar recipe and it was AWESOME! It came out light, creamy, and not too sweet. I also made some with Splenda blend and it was even better.
Here is the recipe I used:
http://www.cakecentral.com/cake-decorating-ftopic-609094-0.html
1 cup milk
1/2 cup flour
1/4 tsp salt
1 cup sugar
1 tsp vanilla
1 cup crisco
Cook flour, salt, and milk until thick like white sauce. Let cool.
Cream together sugar and shortening till light and fluffy.
Add cooled sauce and vanilla. Beat till stiff.
Make sure you cook the flour and milk until thick. If you don't then you'll get a nasty aftertaste. Also, after you cook it, run it thru a sieve to get out any lumps that may have formed.
Good Luck
Does just adding the pudding powder to whip cream stabalize it? My pudding will seperate when left in the fridge. I always add gelatin to stabalize whip cream.
MM you might be talking about Sahnesteif, a german whipped cream stabilizer.
HTH
I'm glad to know there is a German version so I'm not totally crazy. I went home and looked at the packets I have. They are actually made in Canada. We get it from Kuby's a store in Dallas that sales alot of German products so that is why I was thinking it was.\\
The brand I have used and talked about above is 'Dr. Oetker Whip-it Stabilize'.
http://www.eurofoodmart.net/Oetker_Whip_It_Whip_Cream_Powder_Mix_p/az00001381.htm
I can't believe how long it keeps the cream from softening and seperating.
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