[Sca-cooks] way OOP-- whipped cream frosting

[Cat Dancer]

On Wed, 2 Nov 2005, Alexa wrote:

> Hey all you awesome baking-type people!
>
> Sorry for the way out of period question- but you all
> are an awesome wealth of knowledge in the kitchen.
>
> I have a large collection of the wilton cake pans-but
> all of them want you do use the 'buttercream'
> frosting.  Now, I don't mind doing that for my kids,
> they like what I have always called 'lard-frosting'
> aka buttercream.  My husband's birthday is coming up
> and he has requested 'the pooh bear with the honey
> pot' cake.  We both prefer the whipped cream type
> frosting.  From past experiences it doesnt hold up
> well to the fine detailed decorating.
>
> Here are my questions-- is there a recipe out there
> that one of you have used that is similar to the
> whipped cream frosting that will hold up to the
> decorating? Or-what can I add to the whipped cream
> frosting to make it a little thicker or more stable?
>
> Thanks everyone,
> Alexa

*Decorator* buttercream is lard frosting. A good Swiss, French, or Italian 
buttercream, OTOH, is a glory to experience.

Elias already posted the recipe for stabilized whipped cream. If you 
don't know this already, be aware that when you're piping with it, you'll 
want to keep your hands cold--a handy bowl of ice water will help with 
this. The other thing to keep in mind is that you won't get the deep vivid 
colors that you can get with buttercream frostings. You can get pastels, 
but that's really it.

If I were doing a character cake, or any other cake that required bright 
colors, I'd use a French buttercream.

Margaret FitzWilliam