Couldn't remember whether or not I put a post about this yet...apparently, I took pictures, but never wrote a post. Anyway, the dilemma of using whipped cream to ice cakes...especially wedding cakes. I have always used a non-dairy whipped topping base, along with the whipping cream...2 parts base to 1 part whipping cream. Over the years, I have used several different brands...Pastry Pride when we lived in AZ, Rich's whipped topping when I had a supplier here in the Springs, and then another brand that I purchased frozen from Cake Crafts in Denver. Never liked it quite as much because it tended to leave a funny aftertaste. So, after doing some research online, I found good reviews about a product called Chantilly Whipped Cream Stabilizer. It is in a powdered form that I add to 100% heavy whipping cream, along with a little powdered sugar and clear vanilla. Works like a charm, tastes great, icing smooths on really great, and the icing holds up well. No more funny aftertaste. A little pricey, but worth it to be able to just have it on the shelf and not have to keep it frozen. It is basically a gelatin-based product. Yes, I could probably cook up my own gelatin to add to whipping cream, but sometimes time is of the essence when decorating, and it's just nice to have a product I can just add to the cream and whip up. Yesterday, along with the wedding cake, I also had an order for a chocolate mint cake, with chocolate mint mousse filling, iced in chocolate whipped cream...so I added a small amount of cocoa powder, along with a bit more powdered sugar to sweeten, and it turned out great.
And the wedding cake...
Cathy,
ReplyDeleteI am liking the idea of this!!
where do you get it?
What kind of price are you paying?
Shelley
Shelley, I am getting it through Amazon.com. Here is a link. I usually buy more than one at a time to save on shipping costs.
ReplyDeletehttp://www.amazon.com/gp/product/B00270SKNU/ref=pd_lpo_k2_dp_sr_3?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B000LQHPZ6&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0SDV0GCN5RF3JKWN8JTR
Be sure you add it to your cream after you have whipped it up a bit, and while your mixer is still running to avoid getting lumps. I add it at the same time as I do the powdered sugar and vanilla. It will begin to thicken up immediately.