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I'm looking at a recipe for icing that uses double cream as the substrate for the icing.

How well will the cream be preserved on a 1:4 (or better, given its application) mix?

Also, how well would such icing set? I'm looking for a fairly stiff mix that will retain peaks; can I expect such with cream as the substrate?

  • Well, I abandoned the double cream recipe and went, instead, for royal icing. It has the solidity I need and the added advantage of being used as a 'glue' for other bits of the cake. It all worked out well. (Just hope I haven't poisoned anyone!) – Paul Dec 30 '17 at 0:55
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Just simply use whipped double cream only:

  • add a knife point of starch and a few grains of vanilla per ¼L of double cream
  • whip it (not too much or it'll turn into butter)
  • pour into a piping bag
  • refrigerate overnight

and it'll remain stiff enough so you can create anything you want including flowers:

Piping bag

  • That's beautiful. Is that one of yours? I'll give it a go. – Paul Dec 31 '17 at 11:28
  • Nope, that's a pic I got when looking for "Piping bag"... Also: Don't whip it too much or you'll end up with butter easily.. @Paul (answer edited) – Fabby Dec 31 '17 at 11:31
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    Now I am confused. I thought that "1:4 mix" and "I ended up using royal icing" meant that the OP wanted to make something of the consistency of royal icing, but whipped cream has the consistency of buttercream. Are you sure you are talking about the same thing? – rumtscho Jan 1 '18 at 13:12
  • Refrigerated whipped double cream is not identical to royal icing indeed, but my understanding of OP's question was that he wanted something different from royal icing and so I gave him the alternative of something simple like double whipped cream with a bit of starch added (I use corn, but potato works too) and can take some sugar if the vanilla in itself isn't "sweet" enough for him. Up to him to try out next time and come back and accept the answer or not... @rumtscho – Fabby Jan 1 '18 at 13:53
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    Sorry to have been of absolutely no help then, though I hope the creamy flowers made you smile so you got something out of this answer... ;-) :-) @Paul – Fabby Jan 8 '18 at 20:21

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