I have been searching for a recipe for a whipped cream icing that can be smoothed like crusting buttercream, does anyone have a recipe to share? I have searched the recipe section but the recipes don't say if they can be smoothed. I have a wedding cake to do that the bride requested this type of icing. TIA
Whipped cream isn't going to crust. You can smooth it with a warm spatula (not hot), but I'd honestly not use it for a wedding cake. It's unstable and prone to melting and can't be left out of the fridge for any real length of time.
The bride might mean a whipped icing like some bakeries use...like But-r-creme or Rich's Bettercreme. Those aren't going to crust either but they're more stable than whipped cream.
thank you ladies, I live in Canada and can't get either of those icings I guess I will do a practice cake and use the spatula method to smooth and see how it goes.
Good luck. At first I wondered about this thread because I've never heard of whipping cream that crusts.
What I would do is tell the bride it's not available in Canada.
Whipped cream icing is gonna disappoint yah for a wedding cake unless it's a very petite cake.
But I bet you guys have something available commercially. Call a local bakery or something like that maybe.
You could also try a mernigue buttercream. SMBC is rather whipped-cream-like and will be fine to ice a cake in, though it also doesn't crust. It does hold up a LOT better than whipped cream though. I have a few cakes in my photos that are just SMBC... Nicole'd Wedding Cake is a prime example... 4 tiers with chocolate ribbon at the base of each tier and a scroll monogram topper.
fromscratch which smbc recipe do you use? I looked at your photos and your cakes are beautiful! I haven't tried smbc yet so any pointers you can give would be appreciated.
My recipe is posted in the recipe section as The Well Dressed Cake Swiss Meringue Buttercream with variations (or something like that ). I also posted a pictorial here http://www.cakecentral.com/cake-decorating-ftopict-594605-.html. There is a wealth of information in that thread.
It great stuff, but it is definitely different than working with a crusting BC. I do love the stuff.
What about stabilized whipped cream it holds up longer on cakes and pies because it doesn't separate.
The gelatin stiffens whipped cream and makes the texture seem fuller and slightly spongy I have used it on top of pies and i have also frosted cakes with it.
Hey phoufer, this is for you. i live in canada too, and i found a product at real canadian superstore called nutriwhip, it is and edible oil produt and it is found by the whip cream and sour cream, all i do is add 2 envelopes of gelatin and then powdered sugar to your liking or consistency and there you have it. so i hope you can find it, i have a bride too that had requested.