How Do I Get Fluffy Frosting Like The Pink Cake Box??

Baking By buttercreambites Updated 5 Jun 2009 , 8:12pm by sweetlayers

buttercreambites Posted 7 May 2009 , 8:26pm
post #1 of 26

I recently started my own business and I am still working with different types of Buttercream frostings. I have yet to find any recipes that give me the fluffiness or the heigth like Pink Cake Box, please help!!!

25 replies
cylstrial Posted 7 May 2009 , 11:12pm
post #2 of 26

It looks like Swiss Meringue Butter Cream (SMBC) to me...
You could send her a message and ask though. She in on CC. Her username is Pinkbox.

Good luck!

brincess_b Posted 8 May 2009 , 8:07am
post #3 of 26

have you tried indidebys recipe, it came out pretty fluffy for me.
xx

cylstrial Posted 10 May 2009 , 11:24pm
post #4 of 26

So did you figure out what kind of icing it is?

sweet_teeth Posted 12 May 2009 , 11:28am
post #5 of 26

Her name isn't pinkbox... that is a different user. Anne Heap's name is pinkcakebox I believe.

I don't think it's SMBC. I think it looks way too stiff. Whenever I ice my cupcakes they look like hers w/ American Buttercream. I just use a wide tip.

sweet_teeth Posted 12 May 2009 , 11:44am
post #6 of 26
izzybee Posted 13 May 2009 , 1:04pm
post #7 of 26

What is american bc? Is it made with powdered sugar and shortening with the butter?

ZAKIA6 Posted 13 May 2009 , 1:17pm
post #8 of 26

i took a class with her. i asked her if she used swiss or italian merigue buttercreams. her answer was "nope. just a good old powdered sugar and shortening buttercream"

Sugar_Plum_Fairy Posted 13 May 2009 , 1:26pm
post #9 of 26

Okay, had to interject here since this sounds like a NJ discussion.

If you haven't, please sign the petition to support the legalization of home bakeries in NJ.

http://www.petitiononline.com/NJHBL/petition.html You can also Google NJ Home Bakers Law, and voila, there we are. Also, if interested in the NJ Cake Decorator's Cake Club, you can join at meetup.com.

HTH (I realize it's not the BC recipe, but ...........) icon_smile.gif

izzybee Posted 13 May 2009 , 2:27pm
post #10 of 26

shortening and powdered sugar? Yuck!

cylstrial Posted 13 May 2009 , 2:32pm
post #11 of 26

Good to know! Thanks everyone!!

AKA_cupcakeshoppe Posted 13 May 2009 , 4:52pm
post #12 of 26
Quote:
Originally Posted by ZAKIA6

i took a class with her. i asked her if she used swiss or italian merigue buttercreams. her answer was "nope. just a good old powdered sugar and shortening buttercream"




how did it taste like? and is it the same frosting they use under fondant? their cakes are gorgeous!

ZAKIA6 Posted 13 May 2009 , 5:31pm
post #13 of 26

i didnt get to taste it... but she said thats what she used.
and she also stressed refridgerating the cake between steps.

sweet_teeth Posted 14 May 2009 , 1:20am
post #14 of 26

As long as Hi Ratio is used.. shortening buttercream isn't horrible, IMO.

American buttercream is made w/ powdered sugar and either butter, shortening, or a combo of both. I use all butter, but that makes it really soft. If I could get my hands on HR shortening, i'd use a hybrid of both.

Sugar_Plum_Fairy Posted 14 May 2009 , 2:41am
post #15 of 26

Buttercream Dream (a recipe submitted by AgentBaker) is pretty good. I get a lot of compliments on it. It's my standard 'go to' recipe for American BC.

izzybee Posted 14 May 2009 , 2:49am
post #16 of 26

You can order HRS from CK products

Wendoger Posted 14 May 2009 , 2:57am
post #17 of 26

Yes, I agree...as long as you use hi ratio (sweetex) all your icings will be fluffy.
I LOVE the stuff.
icon_wink.gif

Cakeonista Posted 14 May 2009 , 3:02am
post #18 of 26

She actually uses butter, powdered sugar and a little bit of shortening, not just shortening......makes a big difference. The butter gives it a really delicious taste.

havingfun Posted 4 Jun 2009 , 1:11am
post #19 of 26

I just tried indydebi's buttercream. It is so light and fluffy. I always use Buttercream Dream, so I thought I would try adding the Dream Whip to it also. Guess what? Lovely, fluffy buttercream.... YUMMMM

cylstrial Posted 4 Jun 2009 , 2:04am
post #20 of 26
Quote:
Originally Posted by havingfun

I just tried indydebi's buttercream. It is so light and fluffy. I always use Buttercream Dream, so I thought I would try adding the Dream Whip to it also. Guess what? Lovely, fluffy buttercream.... YUMMMM




MMMMmmmm...That sounds good. I love both of those recipes! I'll have to try them together! thumbs_up.gif

__Jamie__ Posted 4 Jun 2009 , 2:17am
post #21 of 26

Try asking PinkZiab....she worked with Anne at Pink Cake Box.

__Jamie__ Posted 4 Jun 2009 , 2:21am
post #22 of 26

Tara (pinkziab)

blondeez Posted 4 Jun 2009 , 2:24am
post #23 of 26

I thought that I once read in a post here that if you could not get HRS, that walmart brand shortening was a good substitute cause it still had trans fat in unlike crisco.

havingfun Posted 4 Jun 2009 , 12:48pm
post #24 of 26

I use my local Harris Teeter store brand. It still has the transfats also. I just cannot afford the HRS as a small, smallllll, time hobby baker. You just need to read the labels.

chilz822 Posted 4 Jun 2009 , 3:04pm
post #25 of 26

I started buying the WalMart brand instead of Crisco and it definately has a different texture and flavor. Smoother for sure and I've only used the Buttercream Dream recipe. I ordered a 3lb tub of Hi Ratio from FondantSource.com last night (use cakecentral' in the coupon code box for a 10% discount!). I wanted to compare it against the WalMart brand and I really want to try SugarShack's recipe...

sweetlayers Posted 5 Jun 2009 , 8:12pm
post #26 of 26
Quote:
Originally Posted by havingfun

I use my local Harris Teeter store brand. It still has the transfats also. I just cannot afford the HRS as a small, smallllll, time hobby baker. You just need to read the labels.




So is it the Trans Fat that makes it high-ratio?

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