Creamy Whipped Buttercream Icing Wanted!!!

Baking By Kiddiekakes Updated 29 Mar 2005 , 1:28am by p106_peppy

Kiddiekakes Posted 9 Jul 2004 , 1:47am
post #1 of 11

Hi Everyone,
I am new to this forum but not Cake decorating!! I am looking for a Creamy whipped type Buttercream icing like the kind you get in the Bakeries.I want to cover a 50th Anniversary cake in this soft light icing.If anyone has a good recipe I would love it if you would share it with me.You can email me directly at :

Thanks!! Kiddiekakes help!! icon_sad.gif

10 replies
Jackie Posted 9 Jul 2004 , 3:46am
post #2 of 11

Have you tried the recipe on

Ladycake Posted 9 Jul 2004 , 1:16pm
post #3 of 11

Fluffy Bakeshop Icing

1 1/2 cups milk
2 tablespoons cornstarch
1/2 cup vegetable shortening
1/2 cup margarine (not butter)
1 cup granulated sugar
1 teaspoon vanilla extract or your choice of flavor extract or extracts if you would like more then one flavor.

Mix milk with cornstarch. Cook until thick, stirring constantly. Set aside to cool.

Cream shortening, margarine and sugar. Beat with mixer for 10 full minutes.

Combine second mixture with the first. Add vanilla extracts; beat both together until creamy. The mixture should look like whipped cream.

Cake should be completely cool before frosting.

This makes enough for a 13 x 9-inch cake.

Kiddiekakes Posted 9 Jul 2004 , 9:53pm
post #4 of 11

Thanks Jackie and Victoria!!

Victoria,I just love your website.I have browsed for hours looking at recipes and other things.Please don't ever close it down!!!

Laurel Demchuk Kiddiekakes thumbs_up.gif

Kiddiekakes Posted 9 Jul 2004 , 9:55pm
post #5 of 11

I forgot to ask...Can this cake be left out overnight like regular buttercream or does it have to be refigerated?


Ladycake Posted 9 Jul 2004 , 10:08pm
post #6 of 11
Originally Posted by Kiddiekakes

I forgot to ask...Can this cake be left out overnight like regular buttercream or does it have to be refigerated?


Any time you use milk it should be keep in the frig.. If your going to keep it in your cool house then it should be more then fine out a few days if yoru talking about my recipe.

Thanks I dont plan to shut the site down any time soon.. Matter of fact I am working on changing the backgrounds in that web site area right now so some are the old and most are the new.. LOL..

tripletmom Posted 17 Mar 2005 , 3:38pm
post #7 of 11

Hi Kiddiekakes!

Did you try this recipe yet? It looks yummy and I think I wanted to give it a shot I just thought I'd see how yours turned out. Did you do any piping with it or just ice the cake?

BTW, I LOVE Calgary! I spent 2 years there from 2 years of my single life!


You do have a great website with some fantastic recipes. Keep up the great work!

PurplePetunia Posted 18 Mar 2005 , 3:09am
post #8 of 11

Can you also decorate with this icing or is it just for covering a cake?

flayvurdfun Posted 18 Mar 2005 , 8:10am
post #9 of 11

I have seen decorating done with the whipped topping.... looks great too. Yours will be great!!!

tripletmom Posted 18 Mar 2005 , 4:08pm
post #10 of 11

I made the recipe last nite and used it on my first ever cupcake cake. It has a very light texture but is sort of 'springy'. It spread very well and I could use the hot knife technique to smooth it. Unfortunately it didn't take colour very well. It probably would have had I added it when it was in the mixer rather than by hand afterwards. When I piped it the colour sort of separated from the icing so it was streaky. My stepkids come tonite so I will have my definitive review as to how they like the taste this evening.

Good recipe and I will be adding this to my collection!

Thanks again Ladycakes!

p106_peppy Posted 29 Mar 2005 , 1:28am
post #11 of 11

in my mind, butter cream is oly buttercream if it has real butter in it.

1 cup unsalted butter
4-6 cups icing sugar

make sure the butter is soft. mix the butter untill it is fluffy, then add the icing sugar slowly, beating it a lot after each adition. Add vanilla, add milk if it gets stiff. add salt if it's too sweet. The trick is to whip it a lot for a long time. It doesn't work by hand, I'd say you have to use an electric mixer.

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