New Posts  All Forums:Forum Nav:

Whipped Cream Frosting - Page 2

post #31 of 35
12/3/11 at 7:03pm

One trick that I have used is adding about two table spoons of clear pipping gel and cutting back on the sugar. Once the whipped cream is whipped but not yet firm is when I add it. But in all honesty, nothing really works well. I have used nothing at all and the truth is its the best tasting, but with the pipping gel you get the pure white color and mine has stayed well over night.  It is my husbands favorite icing over tres leches cake. Try it and see! 

Reply
post #32 of 35
2/24/12 at 11:06am

have you ever tried Dolcela Slag Krema made by Podravka.  My family is from europe and its what we use for cakes. You can find online if not at your grocer in the ethnic aisle.

Reply
post #33 of 35
4/24/12 at 9:44am

if some added flavor is ok, add berry blue gelatin

Reply
post #34 of 35
5/19/12 at 11:53am

Leave it to an Italian! Yes, I agree about the "real food" additions. I have had the same experience of having the frosting "break" when using white chocolate with it. I think the white chocolate enhances the flavor and always use it in my whipped cream frosting. There is no chocolate in white chocolate, as you probably know already. You must be careful not to over beat it.

Reply
post #35 of 35
5/19/12 at 11:57am

Americolor food coloring paste.
 

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries and Baking General