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Topic Title: cool whip as frosting
Created On Saturday October 09, 2010 11:18 AM
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cpeffer
Posts: 786
Posted: Saturday October 09, 2010 11:18 AM

If you use cool whip as a frosting how is the best way to keep it stable and keep from melting so fast? I have to do a party cake for my daughter on Wednesday and would like to try it...She has been asking me for a white cake with a cool whip and coconut frosting.
thanks everyone.
 
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mmumsie
Posts: 15825
Posted: Saturday October 09, 2010 11:56 AM

I would use a stabilized whipped cream icing instead.
 
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cpeffer
Posts: 786
Posted: Saturday October 09, 2010 1:12 PM

mmumsie what happens if I do not have any piping gel? will it hinder the stability?
 
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YOFJAB
Posts: 503
Posted: Saturday October 09, 2010 1:51 PM

I see on your link Mmumsie that you can get piping gel here on the Wilton site in that large container. Is this piping gel the same as ou can purchase in the grocery store baking section? Those little tbes that you use for decorating and "writting" names etc on cakes. If so, could you buy one of those tubes in white maybe? The recipe only calls for 2 tablespoons?
 
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bunnywoman
Posts: 13735
Posted: Saturday October 09, 2010 5:49 PM

Keeping it refrigerated would be the key for a cool whip type icing.
 
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whoknew?
Posts: 6044
Posted: Saturday October 09, 2010 8:05 PM

mmumsie, that is so cool. I'd never heard of that until I looked at your link. I've been using Pastry Pride which I love--it tastes SO good. What is the difference between using Cool Whip, or Wilton's Stabilized Whip Cream or Pastry Pride?
 
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mmumsie
Posts: 15825
Posted: Saturday October 09, 2010 8:48 PM

CPeffer - Now, I just read on the Wilton link that you can use thawed non dairy whipped topping as an alternative. It would simply need to be refrigerated as Bunny said.

Whoknew? - I haven't used Pastry Pride, so I'm not sure what the ingredients are and how they compare.
 
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cpeffer
Posts: 786
Posted: Sunday October 10, 2010 9:12 AM

thanks mmumsie, My daughter loves to have cool whip frosting and coconut on white cakes so this is what I will make...I can keep it in the fridge until I take it to her house that evening.
 
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YOFJAB
Posts: 503
Posted: Sunday October 10, 2010 11:20 AM

But if you wanted to whipping cream, what exactly is piping gel? You can get piping gel here on the Wilton site in that large container. Is this piping gel the same as you can purchase in the grocery store baking section? Those little tubes that you use for decorating and "writting" names etc on cakes. If so, could you buy one of those tubes in white maybe? The recipe only calls for 2 tablespoons?
 
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bunnywoman
Posts: 13735
Posted: Sunday October 10, 2010 1:28 PM

This is piping gel.

Wilton's Piping gel
 
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bunnywoman
Posts: 13735
Posted: Sunday October 10, 2010 1:31 PM

Here is a piping gel recipe:

Piping gel recipe
 
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cpeffer
Posts: 786
Posted: Sunday October 10, 2010 4:34 PM

I am not sure if I can purchase piping gel at Walmart or not. I will have to check there and at Meijers. Thanks again bunnywoman.
 
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bunnywoman
Posts: 13735
Posted: Sunday October 10, 2010 7:39 PM

My local Wal-Mart does sell it.
 
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cpeffer
Posts: 786
Posted: Monday October 11, 2010 3:08 PM

Darn it I checked Meijers tonight instead of Walmart. :-(
 
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cupcake52
Posts: 1239
Posted: Tuesday October 12, 2010 10:03 AM

I found Rich's Bettercreme to be a very tasty stabilized whipped cream. Got it from my cake supply store. At first, I didn't know how long to whip it, and someone said "don't overbeat it". I didn't know what to look for. It didn't "whip up" after a few mins on low and was soupy, so I chucked it back in the freezer and forgot about it. I needed to make a whipped cream cake for my son's b-day cake recently, so I took it outta the freezer and re-whipped it. WOW!!! Whipped it at a higher speed for a few minutes, and it was PERFECT consistency! I expected it to melt a little, but it didn't. Held it's shape for days!! Highly recommended. Hope this helps.
 
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cpeffer
Posts: 786
Posted: Tuesday October 12, 2010 4:43 PM

Thanks cupcake52 sounds like you had a great learning experience with "Rich's bettercream" Glad it wall worked out for you...I did find the piping gel at Walmart today. I will also keep your suggestion in mind.
 
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whoknew?
Posts: 6044
Posted: Tuesday October 12, 2010 8:04 PM

Rich's Bettercreme and Pastry Pride are virtually the same thing, frozen stabilized whip cream that tastes wonderful. I get mine at Smart & Final. Specialty cake supply stores also carry these. Here's a link to another thread that gives some excellent info on working with these products:
http://www.cakecentral.com/cake-decorating-ftopicp-4386813.html
 
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cpeffer
Posts: 786
Posted: Tuesday October 12, 2010 8:54 PM

Well I must say I tried, hence, tried to make the whipped cream frosting, I lost track of time and it became a disaster, better luck next time. Live and learn.

I also made a white cake from and it cracked everywhere I am going to have to glue it together tomorrow with buttercream. Not a good day all the way around. Started my morning off with another major migraine which caused other issues, went to the dr. received 3 shots to help with this on going problem, now I have to see a ears, nose and throat specialist on the 27th, slept my whole afternoon away; made the white cake, cracks everywhere, tried to make the whipped cream frosting, flopped terrible, now when I need to sleep so I can get up at 4:30 a.m. and go to work tomorrow I am not tired. ***sigh....go figure.
 
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whoknew?
Posts: 6044
Posted: Tuesday October 12, 2010 9:21 PM

poor baby. If I was there I'd dim the lights, muffle the sound, fix the kids/hubby dinner for you and give you some hot tea with honey. Since I'm not there, big hugs thru the internet. Hang in there.
 
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creative_rb
Posts: 1839
Posted: Tuesday October 12, 2010 9:28 PM

cpeffer, big hug from me too!
 
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