I know that everyone in this site says that you can not use whipped cream under fondant,but here in my region whipped cream is very popular and i can say there is no such thing like buttercream ,once i made it with wilton recipe but i can say nobody likes it!!!
i have used a thin layer of whipped cream as fondant cover in my one tier cakes but i never dare to use in my 2 or 3 tiered cakes.by the way,whipped cream is premade commercial product here and it only needs whipping and in my opinion( no offense to bc lovers)it is much delicious than bc!
the question is can i make it more stable to hold fondant in big cake?and will fondant melt over whipped cream icing?
thank you
AI don't think it would work? Have you tried meringue buttercreams? It's got a very silky texture and isn't overwhelmingly sweet. I would google Swiss meringue butter cream and italian meringue buttercream to get some recipes and try some
I know that everyone in this site says that you can not use whipped cream under fondant,but here in my region whipped cream is very popular and i can say there is no such thing like buttercream ,once i made it with wilton recipe but i can say nobody likes it!!!
i have used a thin layer of whipped cream as fondant cover in my one tier cakes but i never dare to use in my 2 or 3 tiered cakes.by the way,whipped cream is premade commercial product here and it only needs whipping and in my opinion( no offense to bc lovers)it is much delicious than bc!
the question is can i make it more stable to hold fondant in big cake?and will fondant melt over whipped cream icing?
thank you
Why don't you try making buttercream out of actual butter? Have you tried that? the wilton recipe is not buttercream..it's sugar and crisco- pretty gross.
Look up an italian meringue buttercream or swiss meringue buttercream recipe on youtube or something and try that.
I put fondant flowers on whipped cream once....... lesson learnt....... the flowers melted away and the colours ran all over the place in about an hour. Not something I look forward to trying again.
AI made it with half butter half grisco.i think it's only about how people are used to eat.we are definately not used to buttercream.i'll try making it with something else and I will let you know what is the result. Thank you for your advises
Try this recipe..its a hybrid between "butter cream" (Crisco) and whipped cream, I used it under fondant and not had problems.
- 2 Cups Shortening
- 8 Cups Powdered Sugar
- 7 oz. Heavy Whipping Cream
Cream together in that order, and you have a nice velvety, yet stable butter cream.
I'm confused. Where I come from in the States, whipped cream is taking the cream that separates from milk (and is available in cartons in the grocery store next to the milks) and whipping it, adding perhaps a tiny bit of sugar and a tiny bit of vanilla.
Non-dairy whipped cream is an oxymoron; if it is cream, it is not non-dairy.
Non-dairy whipped toppings (Bettercreme, Frostin' Pride, Cool Whip, etc.), to my knowledge, are artificial, simulating whipped cream with various oils, lethicin, water, soy protein, carabohydratae gum, etc..
AYes,i'm curious too.this is picture of confectionary whipped cream here: [ATTACHMENT=1652]DSC_0243.jpg (1,005k. jpg file)[/ATTACHMENT] [ATTACHMENT=1653]DSC_0242.jpg (790k. jpg file)[/ATTACHMENT] [ATTACHMENT=1654]DSC_0241.jpg (810k. jpg file)[/ATTACHMENT]
dear pastrypet i know nobody here is familiar with my country products i just wanted you to know how whipped cream is different here.and i'm still looking for something delicious for covering with fondant that is available here.
ARose Beranbaum has a super stabilized whipped cream recipe on her blog great for piping. I hope I helped.
Dear Sammy09, my whipped cream stays really fine for piping and frosting my main problem is how to make is more table as a fondant icing!
ASorry for getting bak so late. tge whipped cream i use is Golden Peak non dairy whipping cream. u can google it. it must be having itz distributers in your country too i am sure.
Hi! Would this hybrid buttercream bleed colors? I've used stabilized homemade whipped cream before with black and white and the black bled a little. I need to make a checkered pattern in black and white and don't want the black color to bleed into the white :-/
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