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re: whipped cream frosting

Misc.
I know someone who frosts her cakes with plain ol' whipped cream. There might be a little extra sugar, or some food coloring, but otherwise it's just whipped cream.

Commercial whipped cream frostings are firmer, but I don't know how they accomplish that. Any professional bakers out there?

One caveat: a whipped cream frosting must be refrigerated to stay fresh, just like any other milk product. You might not want to use it on that wedding cake unless you can leave it in the refrigerator until serving time. Many brides want their cake on display for a considerable amount of time before serving, so a whipped cream frosting may not be advisable there.

MsgID: 029359
Shared by: LCD
In reply to: ISO: Whipped Cream Frosting
Board: All Baking at Recipelink.com
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