Monday, September 28, 2009

Using whipped cream icing on cakes

I had a request for whipped cream icing on the last wedding cake I designed. The best whipped cream I have found to use on wedding cakes is a stabilized whipped cream made with Rich's whip topping base. You add 2 parts of the base to 1 part of heavy whipping cream and whip with the wire whisk attachment of your mixer on medium speed until soft peaks form. For this particular cake, I also added vanilla and some ivory color. This is a great tasting whipped cream, goes on smoothly, and holds its shape well. You can also add other liquids to this base for different flavors. I buy it by the quart size, and it comes frozen, but I believe you can get it in larger sizes also. The flavors for this cake were spice with cream cheese filling, chocolate with coconut pecan filling, and banana split (layers of whipped cream with bananas, pineapple, and strawberries, drizzled with chocolate syrup and sprinkled with nuts). The flowers were very simple, yet elegant, as was the design of the cake. I displayed the cake on a 22 inch round silver plateau, which I believe adds greatly to the presentation, making it a beautiful centerpiece. The wedding venue was the officer's club at Petersen Air Force Base.


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