I need a recipe for a white icing that won't taste as sweet and rich as my usual butercream.I'm still gonna use my buttercream for decorating but need a lighter icing to flat ice my cake.Ther are too many recipes to choose from on here.Any suggestions that would work for me. Thanks.
I just saw this recipe posted by lilscakes and though it sounded like something that might be of interest to you!
I believe I got this recipe from this site. It's great tasting and works like a charm.
2 lbs. or 1 kg. bag of confectioners sugar
1 pkg dream whip ( I used an 85 gm. pkg...sorry Canadian pkgs. marked in metric, but the package was 1 envelop from a 2 envelop box)
2 cups crisco shortening
1/2 cup boiling water
1/2 tsp. salt
2 tsp. clear vanilla
1 tbsp. clear corn syrup
whip until fluffy. No need for refrigeration, but will keep in the fridge as well. Great taste and crusts well.
I used this same recipe before and it wasn't as great as I thought it would be. So I asked user (can't remember who) if she did anything special to make the recipe taste as great as it sounds. She said she used high ratio shortening and flavorings instead of extract.
The high ratio shortening gives it a much lighter taste.
I've been wondering if you could just mix cool whip with BC for a whipped frosting. Would that work???
I don't think I've tried mixing the two but know that BC slides right away from WC frosting if I'm using both on a cake-if I accidentally spread my BC too close to the WC-not sure if they'll combine better if being mixed. Would love to know how it goes if you give it a shot!
Here's the Dream Whip Icing recipe that I use, it's all I make now:
2 T Dream Whip powder
1/2 C Hot Water + 1-2 t.
1/2 t. salt
1.5 C shortening
2 t. Vanilla
2 lb conf. sugar
Or have you tried Wilton Whipped cream icing mix???
This Dream Whip recipe is different than some of the others I've been rounding up lately-not as much DW called for-& the results are more like whipped cream frosting?? I've also tried the Wilton boxed mix-love working with it but, being a "buttercream girl", not personally fond of eating it. Any cakes I've used it for I usually cut it w/Cool Whip or some other regular whipped cream, to make it a little lighter-I guess the consistency of just the Wilton mix isn't my favorite, either. Mixing it seems to lighten it up somewhat as well. And it seems a little expensive in my area so mixing it w/another whipped cream helps me with the price also. Must say I'm very eager to try the Dream Whip version, though!!!
It's not as light as a whipped cream frosting. But definately lighter than regular bc. I use it all the time because my family complains about the heaviness and sweetness of regular bc. ( it's icing, what do they expect???)
I tried it with more dream whip, but that hasn't made it lighter for me, so I use this amount. The dream whip is kind of pricey, so conservation is good...
Does that icing recipe crust?
I am interested in trying it.
Yes, it does crust.
Take a look here for all my notes on that recipe:
I made this recipe over the weekend, and I truly think that this is the best icing recipe I have ever made and tasted. I really recommend the recipe from PolishMommy. Thank you for sharing. I also could not try Melissa's recipe cauz I didn't have any syrup, but plan to do so very soon.
One question: Does anyone know if the addition of flour has the same effect as meringue powder in icing?
Sorry to bother you, but would you please tell me what dream whip is? I'd like to try your recipe.
To find out more notes on this icing and dream whip, go to the link PolishMommy posted, just about two post above yours.
Ah, thank you!
I tried this icing last night, boy is it good!. Thanks for sharing. I may have to make the switch.
PolishMommy, I noticed on your first post that you used 2 tablespoons of flour and on this post, you said you use 1 tablespoons. Did you try the recipe with 1 tablespoon of flour and it worked for you?
I changed my recipe to 1 Tablespoon. With 2 tablespoons, the icing gets too crusty after sitting a while on the cake. With 1 T, it is better.
Sorry I've been missing for a while, it's so busy around here and I just did 3 cakes this week.
citrusgirl, I don't know if adding flour gives the same properties as meringue powder. I'll have to try it and report back.
To be honest, I was skeptical about the flour too. But you can't taste it and it seems to do the job, whatever that job exactly is I don't know. hehe
If SquirrellyCakes sees this, I'm sure she'll have a good scientific explanation.
When mixing this particular frosting, is it done similarly to others I've seen? (Whipping shortening, DW, salt & flavoring @ high speed 7-10 minutes, til it looks like whipped topping, then adding sugar, flour & water & whipping for an additional 7-10)
I don't mix it that long.
First I combine the dream whip, water, and salt so that it can all disolve together. Then cream the shortening with the vanilla in your mixer. Add the dream whip mixture and mix until smooth. I add the flour to the sugar bag and add that slowly until combined. Then after its mixed together scrape the sides really good and mix an additional 1-2 minutes on medium speed. (3 on my kitchenaid.)
You don't want to mix too high a speed or too long because that will just incorporate air into the icing.
I don't want to confuse people with this icing. It is NOT like whipped topping. It is only a fluffier version of buttercream.
Made the frosting w/the 7-10 minute mixing times, & it does seem like a bit more air than I'd like-needed to make a cake for a family function so I knew they wouldn't mind no matter how it looked. Tasted good but it definitely wasn't as smooth as I'm used to. Thanks for the mixing details-will be sure to use them next time around!!