Whipped topping recipe needed for wedding cake

Try half Riches Whipped Topping mix (or Ready Whip or any other commercial liquid whipped topping) and half fresh heavy cream.
You can also add gelatin, 1 Tbl to each 2qts of cream.
Make sure you properly bloom and dissolve the gelatin.

1. You might want to experiment with mixing italian meringue with whipped cream and some gelatin.
2. Or italian meringue and cream cheese
3. I also would highly recommend the white chocolate cream cheese buttercream as described by rose beranbaum in the cake bible. I make it without the butter, just beating up the cream cheese and adding vanilla and melted white chocolate (which not only adds sweetness, a certain creaminess (no chocolate taste, just a subtle hint of something) but also keeps it sturdy.
4I never had success with it because it always curdled for me, but perhaps that's because all the recipes i tried called for a food processor which i don;t have, but what about white chocolate ganache - ganache can tolerate the heat.

I don;t have time to post it now, but you need to look up "meringue italienne" or "italian meringue" - its made by boiling sugar and water to the soft ball stage, meanwhile beating egg whites till stiff - when the sugar is at the right temp, you slowly pour it into the beaten whites, beating all the while. This makes a very stable meringue, that stays soft. it';s actually a great frosting in itself - fluffy and not too sweet, and no butter at all. Or you add butter, to the quantity you want, and it's a soft and lighter buttercream. But i often mix it with other things, like with mascarpone to make a much better tiramisu', or with whipped cream to make a really soft ice cream, or just as a frosting, or to mix with pastry cream to make a soft and lovely filling for cream puffs. Since the syrup cooks the egg whites, you can eat it as it is. You don';t bake it like lemon meringue pie.
On its own, it isn;t great for decorating because though stable, it doesn;t make crisp lines and shapes with the decorating points. You can pipe a border, but it isn;t crisp-looking and it;s hard to smooth it to make a good base. But i'm guessing that mixed with cream cheese you might be abgle to achieve this, or maybe with white chocolate.
But i get the impression you're not that experienced with baking, and you may have a hard time figuring out the proportions to use. I'd just experiment, a little by eye, but i've been using this meringue for many many years now and have a feel for it. Maybe someone can help me out here?

OK, sorry, i didn;t realize you had experience with baking, just not with ital. meringue (I was worried, actually, that you were doing a wedding cake without the experience!)

I can give you some of my own experience. I did my daughter's wedding cake a couple of years ago, in Rome, in July, it was 100 degrees, no air conditioning in the house and the place where the reception was held was outside, albeit in the evening (but it MAY have gone down to 85 by midnight). It was 3 tiers, 6 layers, chocolate butter cake (cake bible recipe) and had dark chocolate raspberry ganache between some layers (which held up very well) and white chocolate cream cheese buttercream with raspberry reduction between the other. The crumb coating was white chocolate buttercream. (It held up fine, despite the heat, and though i did;t decorate with it, i think i could have - the white chocolate really firms it up but it stays soft and fluffy). On top of that i put home made rolled fondant. Unexpectedly, due to the heat, the tiers were sliding around like crazy - had to drive a dowel through all tiers, and then put toothpicks around the edges of the layers because they were still unstable - frosted over them with royal icing borders and told the caterer to remove them before serving.

I made it during the week prior to the wedding, and put the various layers in the (small italian) freezer as i made them - my mixer is not big enough to make more than two at a time. Then i put in the filling between each of two layers, and froze those. I had to clear out the fridge (small italian fridge) on the day before the wedding so i could assemble tiers and then re-refrigerate it all together, though if i had had a big freezer, i would have frozen it instead. Then we brought it to the place the night before the wedding, where it sat in their fridge until the buffet had been served, and was brought out as people ate their meal. Stayed out two hours or so.

I'd stay away from whipped cream, unless you intend to keep it refrigerated except for a couple of hours, even if you stabilize it with gelatin. I've done that but not for something so important that has to be out and admired for a long time. Or have you tried it and it worked in the heat? You can always do some trial runs. Ganache is great and holds up even in the heat (up to a couple of hours), and would work, but if you want white you'd have to do white chocolate ganache, and as i said, i never could make it where it didn;t curdle.

I would go with the white chocolate cream cheese. It's not rich and doesn;t taste of chocolate, and you can have the bride taste it without telling her what it is.

And i would try mixing part of that with (cooled) italian meringue, which might make it fluffier. Then I'd set them both out decorated on a cardboard, in the heat, and see how tyhey hold up.

You can also always do the decorations on top of that with another frosting, like buttercream or royal icing, so tehy maintain their shape. The important thing is that the frosting of the cake is soft and not too rich, right?

And if you're really good with smoothing frosting and can get a professional touch so it looks reallyu smooth (I can't) you could just frost it with italian meringue alone, and it would hold perfectly, and you could decorate on top with buttercream (add softened butter to the meringue, or (again) white chocolate.

update?

Any chance of finding out how this went? What recipe did you go with and how did it work? I bet i'm not the only person who would love to know-- thanks!!

At 80 and the Humidity, nothing will really hold up well. Maybe Royal Iceing, OR POSSIBLY fondant but whipped topping will not.

i would try to add some white choclate pudding to the  whipped cream it stays a lot longer

Would your friend go for leaving the cake unfrosted, decorated with flowers for the pictures and display, then served with cold chantilly, whipped at the last possible moment and held on ice until service?  

 

There are limits to how far you can push nature.  Under the circumstances it's unlikely she can get the frosting she wants with the texture she wants which will also hold up through an outdoor meal. 

 

She can't have everything, not even on her wedding day.  Something's got to give. 

 

BDL