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I was wondering if anyone knew if fondant accents would hold on whipped icing like it does on buttercream. I have a customer who wants the cake done in whipped icing & fondnat baby feet & circles on the sides of the cake.

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good question and i would like to know the answer too....whipped icing is really soft...

 

btw do you have a good receipe for whipped icing??

I can't imagine why this wouldn't work, as long as your fondant decorations weren't too thick and heavy. I say give it a try!
I was able to put the marshmellow fondant on the 'Riches Bettercream' whipped icing with no problems at all

Nice!  So it didn't melt or something on the sides? Did you have to put it in the fridge?

 

And is riches a brand or a receipe?

Jennifer Ponder said:

I was able to put the marshmellow fondant on the 'Riches Bettercream' whipped icing with no problems at all
That is so cute Jennifer!  I bought some the other day.  Is it easy to work with?

I've worked with both bettercreme and stablized whipped cream, and I think they're identical, concerning how they look and act. 

 

I had to put fondant flowers and butterflies on the side of a whipped cream cake once, so I mounted the decorations to popsickle sticks and inserted them in the cake.  No worries about them sliding off, that way.

 

The only thing I wasn't wild about, was how soft and shiny the decorations got, within a very short time of the cake being taken out of the fridge.  It kinda looked like they were going to melt.

I find it easy to work with, however if you whip it too long it gets to stiff & you will need to add more bettercream to soften it up

Kathy Kmonk said:
That is so cute Jennifer!  I bought some the other day.  Is it easy to work with?

Whipped cream icings fall under the 2 hour rule and need to be kept in the fridge until service.

Fondant is pure sugar and will pull lots of moisture when stored in the fridge, thus the shiny, melty appearance.

My suggestion is to have the decos ready and slap them on right before display.

I know, I know... time crunch.

This is why I always use an "American Buttercream" with my fondant projects.

 

mimi

 

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