Hey everyone, just a quick question. do you know of a great tasting icing for wedding cakes that comes out white, fairly easy to pipe that doesnt taste heavy???? I have a wedding cake to do in September and I would just like to be prepared.

Thank u so much in advance

Sylvia

"Heavy" is pretty subjective.

Here's a thread that has recipes for CC's most popular American buttercreams (both Crisco and hi-ratio)..

Everything you ever wanted to know to bake, assemble and decorate your first tiered/stacked/layer cake:

http://www.cakecentral.com/cake-decorating-ftopict-605188-.html

HTH

SMBC...Swiss Meringue Buttercream. It's very light on the tongue, not gritty like buttercreams can tend to be, and the sweetness is adjustable.

i so badly wanted to like the whipped buttercreams when i first started doing this (swiss, french, etc)...but they're extremely quirky, and i can't flavor them enough to get away from it tasting like i just took a bite off a stick of butter. love the texture though!!

then i found bettercreme...end of story...my true love!!!!!!!
*it's shelf stable
*takes flavors like a dream
*doesn't send confectionary sugar all over my kitchen and hair
*is done being whipped up in a flat 2 minutes i
*t's silky to the tongue and light as a feather, so it doesn't make you feel really bloated and kinda nauseaus after eating a cupcake or two.
*it's extremely elegant and light, and it's perfect for pastel colors.
*it works as a filling or an icing and can take fruits, crushed cookies, nuts etc being folded in
*after being refrigerated, it can have the viva method done on it.
*people go crazy over it, because here in the u.s., we're accustomed to a grainy heavy icing...this is the opposite of that.

can you tell i love this stuff?

"great tasting" is subjective. what is delicious to one is disgusting to another.

Try a few recipes and tweak them a bit to make them fit what you like.