My 11 yr. old son has got me interested in cake deco. He wanted to learn how and we took the Wilton class together. We have had 10 orders for cakes. So, he has a little business started. Our learning curve has had to be quick. I have tried several different BC and am happy with 2 of them. I have even tried IMBC and SMBC. They were both so buttery, but I loved the texture. I've read alot of postings on IMBC and am going to try all those tips. Here's my question. I tried a recipe that has flour, milk, butter, sugar, and vanilla. It tasted very similar to the MBC's and was much easier to make. Have any of you been successful with this type of frosting? I guess I'm always looking for simple. I have never been a baker, but love to cook. My son is so creative and I've found that decorating cakes is alot of fun! Thanks to all of you who share such great info!

Olivia

Welcome Wittis! Glad to have you here! I have never heard of that recipe. Would you mind posting it? I'm curious to know if anyone here has tried it as well.

Here's the recipe:

5 tbl Flour
1 cup Milk
1 cup Butter or margarine
1 cup Sugar
1 tsp Vanilla


Cook flour and milk together until thick (double boiler is best), cool.

Cream butter until light and very fluffy.

Add sugar and cream until fluffy.

Add a little of flour-milk mixture at a time till all is added.

Beat until very fluffy.

Looks like whipped cream. Add vanilla.


If any of you have tried this, I would be interested in your opinion.

Thank you! That's just granulated sugar, correct?

Yes, it's just granulated sugar.

Thanks!

Sorry you haven't received an answer yet, but here's a bump for you. By the way, I think it's great that you and your son have found a hobby that you can do together!

I've used this icing before, for filling in cake rolls. It is often called Mary Kay icing.

This icing has a long history in the South. Some folks claim it is truly the only icing to use on a red velvet cake.

It is easy to frost a cake with, but other than basic decorations, can be difficult to pipe, because it's so light. I have yet to make a rose with it, but I have not yet tried using it after refrigeration.

Personally, I am seeking a non-dairy recipe for this icing, to see if it is more stable in warm weather than the dairy type.

Theresa

Does this icing crust?

Thanks for the bump on his topic. I don't know how you did that. I'm not much of a computer person.

I don't think it crusts. When I made it, I was just trying it out for taste. I'm going to make it again and see what I can do with it.

No wonder I have a recipe for this. I'm a Southern girl. Let me know if you find a version of this that will hold up in warmer weather.

A bump is just someone writing a message to move you back to the top of the boards.

Boiled icing I believe is the technical name for it, and no, I would not decorate a cake with it, and no it doesn't crust. Neither does IMBC/SMBC.

My experience, the only recipes with enough sugar in it to crust are generally the confectioner's type of icings.

Both Sugarshack's recipe (she also has lots of dvd's on icing, etc.) and Indydebi's recipe are quite popular. Both crust but both are sweet.

If your IMBC tastes buttery, you didn't add nearly enough flavoring to it. Tablespoons upon Tablespoons of vanilla, almond, etc. flavoring must go in it. It's become my favorite. And the chocolate when frozen tastes like ice cream. yum!

BTW, welcome!

there was a long discussionm about this in the infamous cupcake thread. they refer to it as mock whipped frosting. everyone was using it as a substitute for bettercream (not buttercream).

HI-ratio shortening makes BC more stable (as opposed to Crisco). But it's not widely available without buying a 50 lb bucket for $80-$90. I've found some at countrykitchensa.com for under $8 for 3 lbs, though, if you were interested in trying out a small amount.

I add 1/4 c flour to my recipe without cooking anything: 2 c shortening, 2 lbs PS, 1/4 c flour, adding vanilla coffee creamer 'til I get the right consistency. I add 2 tablespoons of butter extract.

For crusting, add 2 tablespoons meringue powder. For high-humidity, add 2 tablespoons corn starch. I also add 2 tablespoons of corn syrup, but I'm not sure what the purpose of that is! I just read it in a recipe here at CC so I figured, what the heck! LOL.

I still believe that the easiest recipe yet is SS buttercream! I love that recipe. I like that it's not too terribly sweet!