http://www.sweetc.com/Recipes/frostings.htm#three

I have never seen a recipe like this before... does mixing the cooked sugar water with the meringue powder result in a lighter icing?

I've never seen this recipe before, but it appears to be one that mixes buttercream icing with meringue icing. Interesting concept. I imagine the icing is room temp stable like buttercream, but fluffy like meringue. I'm interested to hear from those who have tried it.

Wow I have never seen that type either ,, I am sure someone will know he,he maybe i'll try it one day .

Looks like WILTONS SNOWWHITE buttercream , Except for that the crisco is sweetex plus it looks to me that they just add suger to the water and wiltons dose'nt ,,, I amde the SWB and it taste just fine and it crusts well .But it's not my go to recipe it's justs when I need a really bright white frosting but I heard { Indydebis crisco based buttercream was really good I am def trying this one next week for a wedding cake , Hope it's all they say it is [crossing my fingers } I'm sure it's better than Wiltons .

That icing seems to be too sweet... with granulated sugar being heated up with water and powdered eggwhites... then add the powdered sugar???!!!!
The process looks like to be like making Swiss meringue buttercream because you are substituting eggwhites to powdered one.

I'm not sure if this will make your icing whiter... maybe as there is no butter in it. If you're going to try it, let me know what the outcome is.

Thanks.

If I made it I'd use half butter anyway... I'm not sure it would be that much sweeter... My hope is that it has a fluffier texture.

This is similar to a recipe on CC. I made this once back in 2006 and it was a pretty yummy icing. Definitely not as sweet as regular buttercream.

http://www.cakecentral.com/cake_recipe-2037-Best-Butter-Cream-Ever.html

i have used a recipe very similar to this.. its also similar (not exactly) to the icing that leahs uses.. I didn't cook the water and sugar.. i used boiling water.. i would put the meringue powder, sugar, salt and water in the mixer, let her rip till fluffy, then add the powdered sugar. then the butter and shortening..

Thank you. I think I'll try it this week. I'll post my results

FYI its a non crusting icing..

Yes, I figured that... thank you!

How funny, it is also very similar to the "Whipped Cream Buttercream" here on CC http://cakecentral.com/cake_recipe-2019-0-Whipped-Cream-Buttercream-Frosting.html

Again, the difference is that is the above recipe, too, uses hot water directly to melt the sugar and dissolve the meringue powder, rather than boiling the sugar+water and letting it cool. Too many steps! LOL.

You will find if you look at the WCBC and the Best BC Ever that CTamiLynn just posted, they are verry similar...and also similar to what lilthorner just posted but lilthorner, I have read others who also do it all in one bowl. I may try that next time!

I definitely preferred this icing over any standard powdered sugar buttercreams, and for my last cake someone at the party even wanted the recipe, she loved it so much.

So to answer your original question! Yes, the icing is much lighter. I know you already know that by now but what the heck, another vote in favor of the icing can't hurt, right?!

yea, i didn't fool with no 2 bowl craziness LOL.. i don't have time for that.. I also used a brand other than wilton meringue powder.. a brand such as chefmaster or ateco.. wilton has citric acid and can cause a kinda metallic taste.. it may not be that noticeable, but when I made it with the other brands and then wilton, I did notice..

I used the icing for quite awhile until last summer when my weather (no ac) just got to be a beast.. i have started using wbh icing because it doesn't have the meringue powder, but I consider going back EVERYTIME i have to make icing

lol ceshell.. im jus sayin! when I got the recipe it was like meringue powder "NOT WILTON" i was like why??? and then I found out

I use the WCBC recipe and LOVE it! It is very soft though...that's the downfall. You ladies are so right about it being too many steps, but I can't find anything else that I like as much. It doesn't have the powdered sugar feel like all the other buttercreams that I have tried.

BTW, like previously stated, it doesn't crust like your ordinary bc. However, if you ice the cake and put it in the fridge for an hour or so, you can use the Viva method on it.