Whipped cream problem???

Question

I am going to be making a wedding cake. My question is what do you add to the whipping cream so that is not runny, cause the frosting is going to be whipped cream and I want it to last through the who wedding. Thanks

Answer 1

OK, to druboy, It will work and whipped cream frosting is very popular. Not sure how fully trained you are....hmmmm
Freejoja: I think you're problem may be that you are thinking of using the frozen whipped topping you find in the freezer section of the store, but that is not the way to go, you need to whip it up yourself. Here is one recipe and you can find many on the web. Good Luck to you.

INGREDIENTS:
2/3 cups white vegetable shortening
1/3 cup butter, softened
1 pound powdered sugar, sifted
1/4 cup heavy or whipping cream
1 teaspoon clear vanilla

Cream shortening and butter. Slowly add powdered sugar. Combine completely. Slowly add cream and then vanilla. Beat for 5 minutes on high. Keeps for weeks in the refrigerator.

and another:

this from allrecipes and it has the cream cheese
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy cream
DIRECTIONS
In a large bowl, beat cream cheese, sugar salt and vanilla until smooth. In a small bowl, whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture.

Answer 2

Is it whipping cream frosting ? That seems unusual. If the cake needs a frosting (and you're not serving it with whipping cream on the side) you need to have shortening and sugar in the frosting to hold it all together. That's not what whipping cream is for, it's heavy and does not have the consistency of a frosting. It's a topping not a frosting. It will slide off the wedding cake.

If you want to serve the whipping cream on "the side" with a slice of cake, that's a GREAT idea. Just bring the whipped cream out right before serving the slices of cake and have bowls of it available, with a slightly bigger stainless steel bowl underneath, with ice in the stainless steel bowl. Cloth napkins, provided by the restaurant, may be used to cover the ice to prevent ice melting and leaking over the sides of the cream and into the cream, yuk.

Good luck.

Answer 3

Boy where is Martha when you need her, I think whipped cream for frosting is not a good idea cause it is going to run down and if you do find something to make it thicker the cake will eventually end up with no Icing, I think you should use light frosting and pour it over the cake insted of whipped cream only, and when you have your base you could put the whipped cream on and if it melts it would not look bad or only when the cake is ready for presentation use the whipped cream on top.

Answer 4

First, Start by chilling a clean stainless steel bowl, a whisk, and the cream in the refrigerator or freezer for 10 or 20 minutes. Let them get nice and cold, but don't freeze the cream. (Cream is easier to whip when cold.) Secondly, Pour the cream, when chilled, in the bowl and start whisking. Hold the whisk like a dagger, with the wire part pointing down, and use your wrist and elbow for the motion, not your shoulder. Next, Stick the whisk in the bowl at an angle and draw it through the cream in quick, sharp motions. Then, Alternate between circular motions and straight ones. Switch hands to lessen fatigue. Finally, It will take 3 or 4 minutes to whip a cup of cream. At first bubbles will appear on the surface of the cream, then it will start to become foamy, then volume will begin to build. As volume builds, the cream will pass through several degrees of stiffness. Light and foamy is best for topping cakes and desserts as an accompaniment; stiff and firm is best to use as a cake frosting or to make mousse.

Answer 5

heavy whipping cream
powdered sugar
vanilla
real butter

I'm not sure how large your cake is but for a simple 2 layered round cake here are the measurement for each item listed above.
1/2 cup heavy whipping cream
1/4 cup real butter
1 teaspoon vanilla
1 2 pound package of confectioner's powdered sugar

whip butter, vanilla and sugar until fluffy. in separate bowl, whip the heavy whipping cream. fold in the whipping cream to butter sugar mixture. make sure butter sugar mixture is very stiff. if it is not add more powdered sugar.

what ever you do, don't use cream cheese. totally different taste.

Answer 6

Anything you do to make fresh whipped cream hold up in room temp will alter the taste and texture. (unless room temp is below 10 C)
Other options are to use butter cream (hard whipped cream) or gelatin (mousse)
That's why most wedding cakes you see displayed at the ceremonies lasting an hour or more are usually of mazapan or royal icing.

Answer 7

Try adding cream of tartar, about 1 tsp. Test it out on a sample cake and see how long it lasts. Cream of tartar helps to stabalize the cream so it want break down.

Answer 8

a wedding is not the right time to make experiments go to the nearby conditory and buy one- foolproof.

Answer 9

CREAM CHEESE!!

Good luck!

Answer 10

It will not last!! it is impossible!! you will have to use another form of icing! sorry!