I Need A Different Frosting...please Help!

Decorating By BakerzJoy Updated 16 Mar 2009 , 6:55am by calicopurr

BakerzJoy Posted 15 Mar 2009 , 12:48am
post #1 of 11

Hey CC family,
I have a been making this frosting I found on the internet and I have loved it. It's great especially for piping start tipped cakes.
It crusts over after a few minutes and holds it's shape. BBBBBUUUUUUTTT, i am always looking for something new to have that will be light and lucious tasting and still be good for decorating. I am not one to spend forever making frosting and using alot of ingredients. I'm looking for simple and tasty! Please help me with your fav recipes that are tried and true.

10 replies
kelleym Posted 15 Mar 2009 , 12:59am
post #2 of 11

Could you post the one you have been using? That will help people try to give you something new. thumbs_up.gif

BakerzJoy Posted 15 Mar 2009 , 1:06am
post #3 of 11

I have been using a vanilla frosting that takes butter, vanilla, a little milk and some powdered sugar. I just add cocoa powder if I needed to change it to a chocolate version. It's worked well. I just keep adding powdered sugar to get a good shape when piping.

mygirlssweet Posted 15 Mar 2009 , 1:19am
post #4 of 11

I don't know what recipe you are using but I love SugarShacks recipe.

FromScratch Posted 15 Mar 2009 , 1:35am
post #5 of 11

There's always a meringue buttercream. I use SMBC (swiss meringue buttercream). It's light and luscious. icon_biggrin.gif There is only 4 ingredients... egg whites, granulated sugar, butter and vanilla.

DsLady614 Posted 15 Mar 2009 , 3:34am
post #6 of 11

You will find as many different answers as there are members here. The one I love is by Serious_cakes. The recipe is here on the site. She also has a Youtube video showing how to make it. I like it because it isn't all shortening and has a WONDERFUL flavor and texture. The chocolate version is like crack in a bowl. It's lucky it ever makes it on a cake!! MMMMMM!!! Now I want buttercream and I can't have any!

kakeladi Posted 15 Mar 2009 , 10:06pm
post #7 of 11

Look for SugarShack 's recipe OR Indydebi's Dream Whip icing recipe.
Both get rave reviews on this site.

littlecake Posted 15 Mar 2009 , 10:16pm
post #8 of 11

i love my recipe....

i do it in bulk, so you'd have to figger out the smaller recipe

6 pounds butter
6 pounds shortening (not crisco), something with trans fat.
20 pounds powdered sugar
6 oz vanilla....water to thin to your liking.

it comes out an ivory color...but it is super tasty!!!!
when i switched from regular buttercream to this my sales went up 40%.

they don't seem to mind the ivory color.

it really is good....i go through so much icing on the weekends, i don't have the time to do a cooked icing, so this one works out very well for me

calicopurr Posted 15 Mar 2009 , 10:40pm
post #9 of 11
Quote:
Originally Posted by littlecake

i love my recipe....

i do it in bulk, so you'd have to figger out the smaller recipe

6 pounds butter
6 pounds shortening (not crisco), something with trans fat.
20 pounds powdered sugar
6 oz vanilla....water to thin to your liking.

it comes out an ivory color...but it is super tasty!!!!
when i switched from regular buttercream to this my sales went up 40%.

they don't seem to mind the ivory color.

it really is good....i go through so much icing on the weekends, i don't have the time to do a cooked icing, so this one works out very well for me




Is this a good combo (shortening vs. butter) that will hold up in the AZ heat? I'm making cupcakes and the party is at a park.

ANYONE know ...all comments welcomed for advise this. TIA

littlecake Posted 16 Mar 2009 , 6:34am
post #10 of 11

i'm in oklahoma....it works out ok here.....and it gets pretty hot.

calicopurr Posted 16 Mar 2009 , 6:55am
post #11 of 11

Does anyone know why one would add meringue powder to an icing?
I've also seen buttercreams with a small amount of flour added.

Would this be for heat stability?

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