Cake_Geek Posted 29 Nov 2005 , 1:29pm
post #1 of

I was on a quest to find a lighter yet still slightly crusting frosting similiar to costco's that would withstand some decorating and being out of the fridge. I tried this one:

http://www.cakecentral.com/cake_recipe-2019-Whipped-Cream-Buttercream-Frosting.html

And it was wonderful! A bit tedious in the making but it turned out to be a very light, creamy, non-gritting, good tasting frosting!! It might become my new everyday icing!!

70 replies
VACakelady Posted 29 Nov 2005 , 1:39pm
post #2 of

How was it in regards to sweetness? I have had a few customers asking if I had an icing that wasn't as sweet and I had to say no.

kerririchards Posted 29 Nov 2005 , 1:47pm
post #3 of

I think I will have to try that one. Does it go on really smoothly without spending a bunch of extra time getting it really smooth? And is it good for piping? May have to make up a "just for me" cake to try it out.

Cake_Geek Posted 29 Nov 2005 , 2:02pm
post #4 of

It is not very sweet at all. As DH said it doesn't give you a toothache eating it. I haven't tried smoothing it yet but I think it should probably work out well with a hot knife. I don't think it will crust hard like regular bc but probably some. I'm going to try tonight to do some decorations and smoothing. After trying 3-4 recipes last night, I had to quit and clean up the mess!

kerririchards Posted 29 Nov 2005 , 2:18pm
post #5 of

Yeah, that mess! Don't you wish we could just wave a magic wand and it would all go away?!!!!

tirby Posted 29 Nov 2005 , 2:30pm
post #6 of

It is not a true CRUSTING icing like some buttercream. BUT it smoothes out ok. Also if you dont want the shine , you can dust a papertowel with corn starch and smooth it with that. This has become the most popular icing for wedding cakes. Oh and now this is the ONLY one I use for whipped fruit filling like whipped strawberry or raspberry. Delish!!!!!!!!!!!

cakefairy18 Posted 29 Nov 2005 , 2:33pm
post #7 of

I'm looking for something that tastes like DH frosting?? would this work??

llee815 Posted 29 Nov 2005 , 4:10pm
post #8 of

I've been wanting to try this recipe but I noticed that it only had 3 stars so I was a bit iffy about it. Thanks for the input. Now I'm going to try it!

Cake_Geek Posted 29 Nov 2005 , 5:27pm
post #9 of

Thanks tirby for the tips. I'm going to try it out tonight and see how it decorates. I'll report in the morning!!

katiebug Posted 29 Nov 2005 , 5:32pm

I use a variation of this recipe exclusively for all my cakes, LOVE it!! (Mine is made all in one bowl) Been using it for a few years now.

( It's called Charlotte's Buttercream and Creamy Dreamy on a few other cake boards)

MrsMissey Posted 29 Nov 2005 , 5:34pm

..I'm going to have to give that one a try. FOr customers that want a "not so sweet" icing, I've been using a modified Dream Whip icing..it tastes great but I'm still looking for something a little better! thanks for the tip!

Cake_Geek Posted 29 Nov 2005 , 6:15pm
Quote:
Originally Posted by MrsMissey

..I'm going to have to give that one a try. FOr customers that want a "not so sweet" icing, I've been using a modified Dream Whip icing..it tastes great but I'm still looking for something a little better! thanks for the tip!




I tried the dreamy cream recipe in the recipes section here but I don't like it nearly as much. Maybe I didn't put enough flavor it in. I did use what I made to make chocolate frosting which is very good.

gma1956 Posted 29 Nov 2005 , 6:21pm

My goodness!! the amount of crisco used is so much. Does it have an oily feel to it.

I will be interested to hear the result of the piping and smoothing on this.

If it doesn't have that oily feel to it I will use it too.

bubblezmom Posted 29 Nov 2005 , 6:48pm

gma, I was wondering the same thing. Does the boiling water help the mouth feel of the crisco?

Cake_Geek Posted 29 Nov 2005 , 7:07pm

No, it did not have an greasy after-taste/feel. It really is the same amount of crisco that you would use in regular buttercream. I think if I make it again I'll try some regular butter in it and cut down the fat ratio.

llee815 Posted 29 Nov 2005 , 7:28pm

Does anyone know how it pipes?

Lisa Posted 29 Nov 2005 , 7:30pm
Quote:
Originally Posted by llee815

I've been wanting to try this recipe but I noticed that it only had 3 stars so I was a bit iffy about it. Thanks for the input. Now I'm going to try it!




It actually had 5 stars at the start of this thread. I try not to rely on the rating system alone when deciding whether or not to try a recipe. It's great when a fellow member posts about a recipe being good..then you know it's a keeper or at least one to try. Thanks Contessa thumbs_up.gif

llee815 Posted 29 Nov 2005 , 7:43pm
Quote:
Originally Posted by lisa

It actually had 5 stars at the start of this thread. I try not to rely on the rating system alone when deciding whether or not to try a recipe. It's great when a fellow member posts about a recipe being good..then you know it's a keeper or at least one to try. Thanks Contessa thumbs_up.gif




That's how I feel. I love cooking sites like allrecipes.com where you can read why people liked or didn't like the recipe. Too bad they don't do that here. I think it would really help.

VickiC Posted 29 Nov 2005 , 7:50pm

I use a variation (part butter part crisco among other things) of this icing for all my cakes. I absolutely love it. The meringue cuts the greasy mouth feel from crisco, it's not overly sweet and it's very light. It pipes great. You can smooth very well with just a spatula as long as you don't continue to go over it. If you want to use a paper towel method, I chill it in the refrigerator for a couple of hours before smoothing. I recommend it highly.

melodyscakes Posted 29 Nov 2005 , 8:02pm

i need to make some icing tonight, i think i'll try this!!!
thanks for posting your results and input!
melody

gma1956 Posted 29 Nov 2005 , 9:48pm

The buttercream icing I make only uses 1 1/4 cups of crisco and 1 lb of powdered sugar.

alracntna Posted 29 Nov 2005 , 9:53pm
Quote:
Originally Posted by Barefoot_Contessa

I was on a quest to find a lighter yet still slightly crusting frosting similiar to costco's that would withstand some decorating and being out of the fridge. I tried this one:

http://www.cakecentral.com/cake_recipe-2019-Whipped-Cream-Buttercream-Frosting.html

And it was wonderful! A bit tedious in the making but it turned out to be a very light, creamy, non-gritting, good tasting frosting!! It might become my new everyday icing!!




This is the one i use and it is very good and it is the one i just used to decorate the SSC cake i did.

VACakelady Posted 29 Nov 2005 , 10:34pm

llee815: I was thinking the same thing last night. I love the rating system on recipes, but it would be wonderful to have the option of leaving comments too. Allrecipes.com is one of my favorites as well.

mamafrogcakes Posted 29 Nov 2005 , 10:41pm

It would also be nice because like allrecipes, people could post how they "tweak" the recipe! Those comments are usually the best!

Cake_Geek Posted 30 Nov 2005 , 1:56am

Ok, I tried coloring, piping and smoothing tonight and here are my comments on each:

Coloring: I think this is just b/c I was using red but it did not color easily. I don't know if it is because of the amount of merangue in it or not. But overall I think it went okay.

Piping: It pipes great. I did stars since I'm doing these experiments for a different icing on the elmo cake for my nephew and my sister doesn't like regular buttercream.

Smoothing: On a scale of 1-5 with 5 being easy, I'd give it a 3. I think regular buttercream is super easy (i'd give it a 5). This doesn't crust at all so I find that more difficult to smooth. Perhaps after being chilled it would be easier but I didn't try that.

Also, I think b/c it doesn't crust it is probably less forgiving for mistakes.

Final thought on it is, I think I am going to make a regular batch of buttercream but with less crisco and mix equal parts of it with this whipped cream to hopefully achieve a middle ground of light and whipped-like but a bit sweeter with crusting ability.

This is the end of my report. Good night and happy baking. icon_biggrin.gif
Dia

Cake_Geek Posted 30 Nov 2005 , 1:58am
Quote:
Originally Posted by VickiC

I use a variation (part butter part crisco among other things) of this icing for all my cakes. I absolutely love it. The meringue cuts the greasy mouth feel from crisco, it's not overly sweet and it's very light. It pipes great. You can smooth very well with just a spatula as long as you don't continue to go over it. If you want to use a paper towel method, I chill it in the refrigerator for a couple of hours before smoothing. I recommend it highly.




What variations do you do to the recipe? I'd love to know as I'm sure others would.

bubblezmom Posted 30 Nov 2005 , 3:53am

BC,
Thankyou for your detailed explanation of your experiments with this frosting. So many people just post "crisco is the best" or "crisco is awful" and you don't have any idea why they like or dislike a frosting. Thank you being specific.

SquirrellyCakes Posted 30 Nov 2005 , 4:06am

Haven't tried it but I find the name deceiving. It is not made from whipped cream or whipping cream, it should have been called Creamy or Whipped but definitely not Whipped Cream because that implies it is mainly whipping cream and therefore would require refrigeration so that would put a lot of folks off from even investigating.
Hugs Squirrelly

llee815 Posted 30 Nov 2005 , 4:57am
Quote:
Originally Posted by SquirrellyCakes

Haven't tried it but I find the name deceiving. It is not made from whipped cream or whipping cream, it should have been called Creamy or Whipped but definitely not Whipped Cream because that implies it is mainly whipping cream and therefore would require refrigeration so that would put a lot of folks off from even investigating.
Hugs Squirrelly




That's what I did when I was looking for an icing recipe. As soon as I saw "Whipped Cream" I skipped right over it knowing whipped cream had to be refrigerated.

Barefoot_Contessa,
Thanks for the input! I'm going to try out the recipe next time I have to make a cake!

SquirrellyCakes Posted 30 Nov 2005 , 5:03am

Yes, I think I will give it a try soon too, haha! Just shows you not to go by titles sometimes, so glad we saw this post!
Hugs Squirrelly

Quote by @%username% on %date%

%body%