I tried to lighten up store bought vanilla frosting by adding it to whipping cream and then whipping the whole thing. I used REAL whipped cream not cool whip or anything like that. It started getting firm and I let it go just another minute or two to firm up a bit more and it turned softer and softer and now if a soft soupy mess. What happened?! What if I whip the whipped cream very firm then whip in the frosting. Will the same thing happen?
So to clarify, it was getting quite thick, then it reversed itself. I whipped it quite a bit. It just got worse. What I wanted what basically a whipped cream based frosting not a canned frosting with a bit of whipped cream in it. I am thinking there is something in the canned frosting that makes the cream not properly set. Can anyone help?
I tried whipping the whipped cream separately (came out nice and fluffy) but as soon as I mixed in the store bought frosting, same soft, soupy mess. Yes, total waste of time and money. Thank you to those of you who understood my question.
You might have added too much cream (if you add any you only use 1 tbsp of it).
You can try adding powdered sugar a tbsp at a time and see if that helps.
I Googled it and apparently all you need to do is just whip it to get more air into it to fluff it up.
Most canned frosting have a stabilized vegetable oil base. Mixing it with real whipping cream destabilizes the mixture of both the frosting and the whipped cream.
You may have had better results using Cool Whip, which is also stabilized oil, and is sold in ready-to-use form.
If you want use real cream for a whipped frosting, you could try this recipe: http://www.theprairiehomestead.com/2014/05/whipped-cream-...
Added: I should have read down first and saw Elena's answer! :-)
If you are mixing a tub of frosting into whipped cream you are introducing chemicals that are probably beyond our education. Whipping cream is creating a molecular change in cream, introduce god knows what into that process you are going to get god knows what.
Heavy cream on its own will whip, stiffen, and then turn to butter. It does not go liquid again so whatever caused this comes from the frosting you put in there.
Oh and I use heavy cream for whipped cream and I have taken my eyes off of it and made butter, sweet chocolate butter no less.
Real whipped cream doesn't have stabilizers in it and will melt in room temperature.
Did you use Cool Whip or real whipping cream? Whipping cream will become butter if you whip it too much.
Hi,
I haven't added whipped cream to icing before, but I have added it to pudding in dessert recipes. Frosting is a bit more dense so not sure if this approach would apply.
In my recipes, you whip the cream (till stiff peaks form), then you gentle FOLD the whipped cream into the pudding. Using a spatula, you just gentle mix until blended - no more.
I am guessing you could try the same? Don't whip them together - whip up the cream, and then gently mix it with the frosting. You might have better results?
Good luck :)
Veruca Salt is correct. Whipped cream will separate and basically collapse after a short period of time (even if left in the fridge, it will begin to separate). So you need a stabilizer. It's pretty simple, and this link has very clear instructions for making a whipped cream frosting.
http://www.theprairiehomestead.com/2014/05/whipped-cream-...
Making your own vanilla frosting is incredibly easy just mix
1 3/4 cup confectioners sugar, 6 Tbs melted butter, 2 tsp vinegar and 1 tsp vanilla and you get vanilla frosting. Try it sometime.
you need to add powdered sugar to it as well. SLOWLY and mix well.
Sounds like a waste of money to me. Perhaps making your own frosting from scratch would have been easier and cheaper. I don't know what happened unless you didn't put it straight into the fridge and keep it there.
Oil stops bubbles from forming or staying...bubbles?
