I’m making a tiered cake for my moms retirement party. With the cake flavor/filling I’m doing, a lighter, whipped cream style icing would really taste best, but the cake is going to be sitting out for at least 2 hours at the party so I’m hesitant. Buttercream would be SO much easier, but does anyone have any recipes or recommend any product they’ve used as a good stabilized whip that can sit out? I’ve considered Rich’s Bettercreme but have also read it’s not the best for coloring, and I would definitely need to color the icing for my decorating. Please and thanks!
You can add some mascarpone to the heavy cream and it will be more stable....
also, some people add a packet of vanilla pudding mix to their heavy cream while whipping and that makes it quite stable.
I have used Frostin Pride rather than Rich’s Bettercreme & it doesn’t take color well It can be pastels but not deep shades Consider using the recipe “2 of everything “ buttercream in the recipe section of this site Sorry I can’t post a link right now Using my phone:( It is very light &creamy — easy to use/pipe with If you want you could even mix in some Bettercreme to lighten it more If so I would recommend the two be mixed separately then mixed together
MerMadeI don’t think that would be room stable enough Can it sit out for hrs?
Kakeladi...I’ve made a stable chocolate whipped cream frosting with the addition of chocolate pudding mix and that stayed out for three hours piped in rosettes on cup cakes...but I’ve never left a stable whipped cream frosting out for more than four hours, so I could be wrong! Also, if you’re doing intricate decorations in the whipped frosting I’m not sure if that changes things?
Adding the mascarpone has made a stable whipped cream for me, but again...I only left that out for 2 hours. I’ve put it in the fridge and then taken it out and then it stays put very nicely, but I don’t think @ladybird719 was going to do that...
Thanks, ladies. I think what I’ve decided to do is FILL the cake with fruit and whipped cream instead and just ice the outside with a lighter tasting buttercream instead, because I need ruffles on the bottom tier and I’m worried anything other than buttercream won’t hold its shape well enough. Thanks again!
The “2 of everything” recipe will be perfect for that:) Looking forward to seeing your beautiful creation
Oh! Using whipped cream will mean frig’Ing it unless you use Rich’s Bettercreme but you probably realized that or stabilize it like merMade said