(Closed) Pros and cons of whipped cream icing?

posted 10 years ago in Food
Post # 3
267 posts
Helper bee

You might want to consider a swiss meringue instead of real whipped cream. It’s just as light, but holds up a bit better than whipped cream does. Ask your baker for a sample.

As for regular whipped cream, they’ll probably use gelatin to stabilize it a bit, which will help with the "not melting" thing, but still will be less stable than buttercream. My feeling is that a piped monogram would not hold up in whipped cream, but you should probably ask your baker. Perhaps, if the whipped cream base was stable enough, they could pipe the monogram in buttercream so it would hold up better. It would only be a little, so you wouldn’t have to eat much of it at all.

Post # 4
184 posts
Blushing bee

Just a note – whipped cream does not freeze well.  It changes the texture a lot.  I have no idea otherwise..

Post # 5
5 posts
  • Wedding: May 2008

I’m having a whipped cream frosting cake as well. I really talked to the baker before hand and she told me that she could make it look like whatever I wanted even fondant. I’ve seen some of her cakes before and they’re beautiful and the only thing she works with is whipped cream. Since I really don’t like sweet frosting this was the best for me. I think you can make it work as long as the person doing your cake really knows how to work with it and as long as your wedding is indoors. Outdoors the frosting tends to melt, I was once at a wedding where the cake looked completely melted halfway through the wedding.

Post # 6
68 posts
Worker bee
  • Wedding: April 2008

If I eat too much it makes my tummy hurt. 🙂

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