Kitagrl Posted 5 Feb 2006 , 4:22am
post #1 of

Anyone have a good icing recipe that tastes like a whipped cream icing but does not contain alot of real cream and that is stable enough to make borders or other basic decorations?

Alot of times I get people who say "Please make sure the icing isn't too sweet...I like it whipped" and I have an order coming up like that. I am looking for a simple recipe that can be kept at room temp but that has a light fluffy taste to it. I prefer regular buttercream (half butter half crisco) as it is stable and tasty and works for just about anything, but some customers don't want that.

I have one recipe I can use but I am looking for another and see if maybe its better.

Thanks!

3 replies
Cakeman66 Posted 5 Feb 2006 , 4:57am
post #2 of

Leave out the butter and just use butter flavoring, and you'll be fine. With the extra shortening replacing the butter, it'll be nice and stiff for borders. I make all of my icing that way, and just fluff it a bit more in the old K. A. Cant't stand whipped cream/creme topping, but this way I get flavor and the same "whipped" topping.

Kitagrl Posted 5 Feb 2006 , 4:59am
post #3 of
Quote:
Originally Posted by Cakeman66

Leave out the butter and just use butter flavoring, and you'll be fine. With the extra shortening replacing the butter, it'll be nice and stiff for borders. I make all of my icing that way, and just fluff it a bit more in the old K. A. Cant't stand whipped cream/creme topping, but this way I get flavor and the same "whipped" topping.




You really think so? icon_confused.gif I've had that icing before and I don't like it much....but maybe I didn't whip it enough? Will it really whip up nice? Should I try the whisk attachment?

Cakeman66 Posted 5 Feb 2006 , 5:12am
post #4 of

keep in mind, this is personal preference.

I don't measure when I make icing, I also don't use Meringue Powder. Oh, and I leave out salt, so it doesn't make sweeter tasting. I throw in a bit of Almond extract with the Vanilla too.

And yes, I always use the whip attachment.

If I used exact measurements, I'd give you the recipe, but as I said above, I don't know. So, sorry.

Quote by @%username% on %date%

%body%