Whipped Icing

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Permalink Reply by Teneisha Williams on September 15, 2011 at 7:40pm

I use Chef's finest whipped topping...mere adding cold water....:)

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Permalink Reply by RiRi McGruder on September 16, 2011 at 2:24pm

OK, I don't know about a recipe, but I use Rich's BetterCream.  You can order it online, or someone told me they think you can get it at Sam's through their bakery.  It is GREAT for icing, fillings, and decorating.  It doesn't need any refrigeration after you but it on the cake, but I usually tell folks that if they leave it setting out, it will be absorbed by the cake in 3-4 days. (The cakes rarely last the long).  Good Luck!

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Permalink Reply by shay smith on September 16, 2011 at 3:17pm

Hi Ladies thank you so much I couldn't find the creme mixes but I did find a recipe that was stable enough to decorate with but had to redo the cake due to the color bleeding on it the next day but lesson learned for me !

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Permalink Reply by Miasuzzette on September 17, 2011 at 10:56pm

You cannot frost a cake using whipped cream. You have to add a stabilizer to it or it will run. A good recipe to use is:

Super Stabilized Whipped Cream- Makes 2 cups

1 tsp unflavored gelatin
4 tsp water
1 cup heavy whipping cream
2 Tbsp clear piping gel
1 Tbsp confectioner sugar (or more to taste)
1/2 tsp vanilla

Chill mixing bowl for at least 15 minutes in freezer.

Dissolve gelatin in water, cool to room temperature.

Beat cream, piping gel, sugar, and vanilla until stiff peaks form.

Quickly beat in gelatin mixture until thoroughly combined.

Keep refrigerated.

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Permalink Reply by shay smith on September 17, 2011 at 11:09pm

Thanks I used that same recipe and came out with great results and I meant to put stabilized when I wrote the post !

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Permalink Reply by Mizztry on June 20, 2013 at 3:19pm

Just wondering if anyone has a recipe for whipped icing without the gelatin?  But still to have it stable for decorations and all?

Thanks!

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Permalink Reply by Denise Rico on June 20, 2013 at 5:53pm

I have a recipe for "Like Whipped Cream Frosting". I've made it and it tastes just like whipped cream. I've done borders & trim w/it but not flowers or anything like that so not really sure how it would hold up for those. Happy to share anyway though.

1 cup milk

3 Tbsp cornstarch

1/2 cup margarine

3/4 cup shortening

1 cup granulated sugar

3 tsp vanilla extract

Combine milk & cornstarch in a saucepan. Cook until thick. stirring. Cool. Combine margarine, shortening, sugar, & vanilla. Beat until creamy. Add to cooled mixture & beat with mixer until like whipped cream. This is an especially good frosting. It tastes like true whipped cream if allowed to remain at room temperature. If refrigerated & served very cold, it's almost like refreshing ice cream.

Addt'l notes: If you want it white white, you can use all shortening which would be 1 1/4 cups and you can also use almond or other extracts other than vanilla.

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