Hi guys, need some help. I've got someone asking for 'whipped cream icing' for next weekend. I normally only offer traditional confectioner's 'buttercream', or IMBC. I've stabilized whipped cream before with gelatin for fillings and such, but I really wouldn't want to frost a cake with it. Is this what they're asking for, you think? Is there another way to stabilize whipped cream for frosting that tightens it up without using gelatin? I hate the texture of it with gelatin. Ick.
Help!
I think they're probably wanting the stuff that most bakeries use...Rich's Bettercreme is a name brand of whipped icing that is delicious!! My local cake and candy supply store sells it in cartons like milk (quart sized) and it comes frozen or refrigerated in liquid form and you have to whip it yourself. One quart will ice and decorate a half sheet cake. Or you can buy it in a big 5 gallon bucket at Sam's Club already whipped for like 16 dollars. This is probably what they're talking about. It needs to be kept refrigerated also.
Hi Chef_Lori! I had a friend ask for a decorated cake, iced with whipped cream. I explained that (with my experience) the decorations she wanted would not hold up on the cake, even if I stabilized it. I told her that I believed I had a buttercream recipe that she would like; and although she was skeptical, she trusted me. I used Sylvia Weinstock's buttercream recipe from her book Sweet Celebrations and she LOVED it! She said it was so light, that it tasted like whipped cream.
Just an idea... Hope this helps. Happy Baking! 
I'm hoping someone responds cause I sure would like to know too
I'm a bit hesitant to suggest a variation of IMBC for this cake (which I'm pretty sure the Sweet Celebrations recipe is?), as it's for her kindergartner. My son (in the girl's class) hates IMBC, as does my daughter who is two years older. Generally, I've found kids like the confectioner's frosting but not the egg-based ones. Little weirdos.
Has anyone else had the same experience?
TCarra
I think I found the recipe from Sylvia Weinstoack -- on CNN website-- is this it?
http://archives.cnn.com/2000/FOOD/news/02/09/sylvia.weinstock/icing.html
are you able to smooth it down? i am going try the Melvia (sp?) Method--I just bought the foam rollers Friday night and am anxious to try it!
When people ask for whipped cream icing. I always use heavy whipping cream and when I whip it I add about 1/2 of a box of instant vanilla pudding. It whips up quite stiff and I have even made roses with it. The color is a bit yellow the more you add so if you want it a little whiter you could add just a bit less pudding. The 80th birthday cake in my photos is done all in whipped cream. Taste delicious too, kids would probably love it.
I'm a big fan of whipped cream icing, I haven''t tried IMBC. I love the pudding idea! I do like the store bought (Rich's), but find it tastes, well, storebought!
When people ask for whipped cream icing. I always use heavy whipping cream and when I whip it I add about 1/2 of a box of instant vanilla pudding. It whips up quite stiff and I have even made roses with it. The color is a bit yellow the more you add so if you want it a little whiter you could add just a bit less pudding. The 80th birthday cake in my photos is done all in whipped cream. Taste delicious too, kids would probably love it.
wonder if you could use cheesecake pudding or white chocolate pudding, neither has a STRONG flavor and it would keep it nice and white??
I have always used the viva method BC from this site and do like it but wanted to try something different. Just tried a whipped cream frosting from this site with lemon extract (to go with a WASC cake w/lemon curd filling) and boy is it luscious but I don't think I can decorate with it. Any suggestions? I like the IMBC idea but it calls for so much butter-I give away my cakes so can't really afford to put that much into my frosting.
Hi Pjaycakes, I tried your version of the whipped cream icing with pudding this weekend- let me tell you it was the greatest ever! I'm so glad I found your post. It held up wonderfully, and tasted out of this world. This will be one of the top icings i use from now on. Thanks again for the tip 
I have been making this recipe for years and it's delicious. 2 cups of 35% whipping cream whipped with about half a box of Jello Instant Pudding powder. Sometimes I add a little extra vanilla if I'm doing vanilla. Just this weekend I experimented with adding colour to it and it worked quite nicely. I have yet to hear from my friend, but I iced her cake with it this wknd. and I think it held up pretty well. I don't know how it would perform in high heat!
Try it. You'll like it.
When people ask for whipped cream icing. I always use heavy whipping cream and when I whip it I add about 1/2 of a box of instant vanilla pudding. It whips up quite stiff and I have even made roses with it. The color is a bit yellow the more you add so if you want it a little whiter you could add just a bit less pudding. The 80th birthday cake in my photos is done all in whipped cream. Taste delicious too, kids would probably love it.
How much heavy whipping cream do you use?
Thank you so much? Does it crust? I should have asked that earlier! Sorry! I am dying to try the Melvira Method and wondered if this crusts-- even a little bit. if not, that is fine-- still sounds yummy!
No it doesn't crust (which is a bummer). I like crusting icing also. What I do is use hot tap water from the sink in a glass. It can't be boiling because that will melt it. Dip the spatula in the hot water and dry it and smooth the cake this way. It helps to get rid of that airy look also. You'll never get a crusting smoothness so don't knock yourself out trying, but it will look smooth enough. Here is one I did totally using this recipe even the roses are made from it.
wow! Absolute perfection!! Thank you so much for all of your info-- looking forward to trying your yummy recipe soon!
No it doesn't crust (which is a bummer). I like crusting icing also. What I do is use hot tap water from the sink in a glass. It can't be boiling because that will melt it. Dip the spatula in the hot water and dry it and smooth the cake this way. It helps to get rid of that airy look also. You'll never get a crusting smoothness so don't knock yourself out trying, but it will look smooth enough. Here is one I did totally using this recipe even the roses are made from it.
pjaycakes, do you refrigerate the iced cake before smoothing, in order for the hot spatula to work? Also, do you refrigerate your icing before making roses with it? thanks - My mom's bday is coming up, and I'm going to try this icing for her cakes!
So, you ONLY use 16 ounces of whipping cream and 1/2 small box of instant pudding?
Any flavors to avoid?
Does the cake need to be refrigerated due to possible spoilage of the icing?
I received this mail from the CakesMadeEasy/YummyArts people:
Stabilized Whipped Cream Icing
1/2 pint (1 cup) heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons Piping Gel (Wilton brand works well)
1/2 teaspoon White Vanilla Extract
Combine sugar and whipping cream in
your mixing bowl. Whip 'em to the soft
peak stage. Add your piping gel and
vanilla, then continue to whip stiff peaks.
Do not overbeat.
As an alternative, you can use Frozen
Non-Dairy Whipped Topping or Packaged
Topping Mix.
Thaw frozen whipped topping in
refrigerator before coloring or using
for decorating. Use packaged topping
mix immediately after preparing.
Do not allow either to stay at room
temperature, as it becomes too soft for
decorating. Store decorated cake in
refrigerator until ready to serve.
Hope that is helpful!!
I do pop the iced cake into the freezer for about 10 minutes before smoothing with the hot spatula.
The recipe is very easy to adjust to however much you need. The pudding doesn't have to be exact you can adjust it to your liking. The more pudding the thicker the icing. I have used vanilla, chocolate, cheesecake, banana, but I'm sure whatever you choose will taste good. The cream itself doesn't have much flavor so the icing takes on the flavor of the pudding. Just make sure you add the pudding mix to the whipping cream before you whip it. I have tried adding more after and it tasted gritty it doesn't mix well after it is whipped.
No I don't refrigerate the icing before making roses, it is stiff but not hard to pipe with.
Yes, I keep the cake refrigerated after decorating. It is perishable.
Never tried it with fondant, but I think that icing has too much moisture and may damage the fondant. I was told that by someone else, but like I said I have never tried it.
Sorry to everyone waiting to hear back from me! 
penguinprincess posted the link to the recipe I use, although I see it won't work here for Chef Lori. It is so light (you'd never guess there's so much butter in it), and it smooths beautifully with a spatula. For anyone who gives it a try, I hope you enjoy it as much as I do.
(I'm sorry, Chef Lori. I don't mean to go off-topic here. I hope your project works out. There are some GREAT ideas here!)
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