Even though I have been dabbling in cake decorating for about three years, I have never had to use cream. My niece wants cream rather then royal icing or marzipan, and I have no idea what to do.
I was thinking of preparing the cake with buttercream first - this is what i would normally do, but i don't know what to do to the cream. Before I starting dabbling with this stuff, I would simply whip the thickened cream and it would be done but I don't want it to be sloppy. I really want it to be firm. I have found some recipes, like this one (from this site's recipe list):
Whipped Cream Icing I
1 (.25 ounce) package unflavored gelatin
4 teaspoons cold water
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon clear imitation vanilla extract
1 Mix gelatin and cold water in a small saucepan, and let the mixture stand until gelatin thickens. Cook over low heat, stirring constantly until gelatin dissolves. Remove from heat, and let cool; do not let set.
2 Whip cream, sugar, and vanilla until slightly thickened. Continue beating slowly, while gradually adding the gelatin. Whip at high speed until stiff.
Does anyone have a recipe that they can recommend - and instructions on how to prepare the cake?
I hope someone can help me.
Not me... but have you heard of Bettercreme or Frostin Pride? They are whipped icings (like whipped cream) that can be used for decorating and can sit out for 5 days once whipped. (I only use it in fillings).
I buy it at Smart&Final (carton of frozen liquid state), and you can buy it pre-whipped from Sams Club if you ask the bakery - but I think they only sell huge tubs.
I'm based in australia.... will check out the local cake decorating store for it. thanks