Y.S. asks from Roselle, IL on August 19, 2007
Whip Cream Icing Recipe
Does anyone have a good whip cream icing recipe. Mine always comes out kind of flat, not stiff enough. Any good tricks?
Also, in case it doesn't work, I want to have a back up. Have you ever used cool whip as an icing?
3 moms found this helpful
So What Happened?™
ok, I made the cake with heavy whip cream with some instant vanilla pudding to make it stiff. It's great! You can make it as stiff as you want depending on how much pudding you add.
L.M. answers from Chicago on August 20, 2007
This is a great Cool whip frosting that everyone raved about! I topped it on a strawberry swirl cake for a little girl in my daycare's birthday! I even used pink cool whip so it was extra special girly!!! I attached the whole recipe but you can just use the icing part! Have fun...
1 pkg. (2-layer size) white cake mix
1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin
2/3 cup Sour Cream
2/3 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
PREHEAT oven to 350°F. Grease and flour two 8- or 9-inch round cake pans; set aside. Prepare cake batter as directed on package. Pour half of the batter into medium bowl. Add dry gelatin mix; stir until well blended. Spoon half of the white batter and half of the pink batter, side-by-side, into each prepared pan. Swirl batters together using a teaspoon.
BAKE 30 min. Cool 30 min. in pans. Remove to wire racks; cool completely.
MIX sour cream and powdered sugar in medium bowl until well blended. Gently stir in whipped topping. Place one of the cake layers on serving plate; spread top with 1 cup of the whipped topping mixture. Top with 1 cup of the strawberries and remaining cake layer. Spread top and side of cake with remaining whipped topping mixture. Top with remaining 1/2 cup strawberries just before serving. Store any leftover cake in refrigerator.
3 moms found this helpful
C.B. answers from Chicago on August 20, 2007
To make whip cream frosting stiffer use a stabilizer like whip it or unflavored gelatin. You can also try adding 1/2 package of pudding.
N. answers from Chicago on August 20, 2007
do you use a metal bowl to whip it in? also, you should chill both the bowl and mixer ends in the fridge before whipping...cool whipmis really good, i use it for my 4th of july american flag cake
Y. answers from Chicago on August 19, 2007
I do not have a recipe for you but I have used cool whip. As long as it is not to hot out it will be fine. I use it on a dump cake recipe. All it is is angel food cake mix and a 20 oz can of crushed pineapple in natural juice. bake at 350 for 30-35 min, cool and frost with cool whip.
M.H. answers from Chicago on August 20, 2007
This is a recipe that uses Marshmallow cream. Is is awesome if you like a buttery frosting!
1 1/3 cup butter or margarine, softened
1 (7 oz) container (2 cups) Solo Marshmallow Crème
1 1/2 teaspoon vanilla
1 1/2 teaspoon milk
2 2/3 cups sifted confectioner's sugar
Blend butter and Solo Marshmallow Creme together until mixture is smooth. Add vanilla and milk and blend well. Slowly add confectioners' sugar and beat until frosting is smooth and creamy. Add more milk if thinner Frosting is desired.
M.G. answers from Chicago on August 20, 2007
I like to use pudding and cool whip mixed together as an icing.