whipped cream icing?

Question

almost 8 years ago, someone got a cake from baskin-robbins that has whipped cream icing. it was a plain chocolate cake (not ice cream). it was REALLY good. baskin-robbins says they don't make that kind of icing, but i want to get that for my daughters birthday. where can i buy one like it or how do i make the icing (i live in north carolina for store suggestions)?

Answer 1

I don't know about Baskin Robbins, but I make whipped cream icing. Mine is chocolate almond, but you could just use plain vanilla flavoring. The trick is to have your cake cold, beat the cream until it makes VERY stiff peaks, and add the sugar and vanilla little by little. Then put it in the frig until you're ready to serve it.
Good luck!

Answer 2

1

Answer 3

I doubt if they used real heavy cream to decorate the cake, I'm sure they used a non dairy whipped icing it tastes like whipped cream. You can look in your local yellow pages for cake decorating shops and see if they carry the frosting. It will be refridgerated and all you should have to do is pour into a chilled bowl and whip, it will triple in volume. Most bakeries and cake shops use this frosting also. Some brand names are whip-n-top, pastry pride, rich's, and tip top. Heavy cream isn't used very often because it will isn't very stable- it will deflate and get a bit runny. But if all you can find is real whipped cream make sure it's at least 40% fat heavy cream, whip in a chilled bowl adding powdered sugar and flavoring to taste then use right away and keep your cake chilled.

Answer 4

STABILIZED WHIPPED CREAM ICING

1 t unflavored gelatin
4 ts cold water
1 c heavy whipping
-cream -- (at least
-24 hours old and
-very cold)
1/4 c confectioners' sugar
1/2 ts clear vanilla extract

Combine gelatin and cold water in small saucepan. Let stand until thick.
Place over low heat, stirring constantly just until gelatin dissolves.
Remove from heat and cool slightly. Whip cream, sugar and vanilla until slightly thickened. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff. Yield: 2 cups ** Cakes iced with whipped cream must be kept refrigerated. (This is the commercial recipe used by bakeries).

Answer 5

CHOCOLATE WHIPPED CREAM ICING
1 cup powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup milk
Pinch of cream of tartar
2 cups chilled whipping cream

Whisk powdered sugar, cocoa powder, milk and cream of tartar in large bowl until smooth. Cover and refrigerate until well chilled, about 1 hour. (Can be prepared 4 hours ahead.)

Using electric mixer, gradually beat cream into chocolate mixture. Continue beating until stiff peaks form. Place cake on platter. Spread top and sides of cake with icing. Slice into wedges and serve.

Makes about 5 cups.

Answer 6

No, just beat it until very stiff peaks (a cold bowl & beaters are best) ... add about 1/2 c. sugar and 1 tsp. vanilla to 2 c. heavy whipping cream .... Cool Whip will actually get runnier than heavy whipped cream

Answer 7

http://www.topsecretrecipes.com/recipedetail.asp?sessionid=&login=yes&id=355&agree=yes
I was a cake decorator for Baskin Robbins years ago [decorated cakes since then for Dairy Queen] and both stores do not use a cream icing on their cakes.

They use a product called "RICHES TOPPING", a lot like Dream Whip, which can be purchased in either, ready whipped piping bags with star tube tip, or in a carton that you whip up yourself.
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http://fooddownunder.com/cgi-bin/recipe.cgi?r=21794
True: Baskin Robbins Ice Cream Cake

The recipe is too long, to print here, so click on the link. "Delicious, Enjoy".

Answer 8

Our Wal-mart here in Va has whipped cream icing on their cakes, yours should too, and they also will sell you some too.