I am looking for a good fresh cream frosting. I always use the wilton butter cream frosting and i have had a lot of people come back to me and tell me they dont like it.
Now i have one particular request to frost the cupcakes with a frosting that is made with fresh cream but its super hot here so i dont know how to make one that will withstand the heat.
If you're talking about a whipped cream frosting, whipped cream does not crust. There are some mock whipped frosting recipes, but they're highly heat sensitive.
wilton has lots of recipes on their site. as does cake central.. the wilton recipe using butter and shortening and milk or whipping cream is very good.. also on this site.. sharon zambito buttercream recipe is very good.. buttercream dream recipe is very good. then some people use only imbc or smbc.. that is lite and creamy.. some people don,t like the taste. lots of people do.. there is no fresh cream frosting even if you stabilize it . will withstand heat.. sorry.. lots of people use the butter, whipping cream and shortening and powder sugar.. but they don,t call it the wilton recipe.. i don,t like the taste of the wilton buttercream without the butter. but some people do.. adding butter makes it a bit softer. but taste better.. so try the italian meringue buttercream or the swiss meringue buttercream . and see if you like it or your clients.. hth
I'd like to follow this forum. Let me know what you decide on
now that i've started cake decorating, I've had to talk myself into liking buttercream even though I don'otsI would expect ots of people may agree with this.
I ended up using a wilton recipe with butter in it. It was okay tasting. the person i made it for didnt like it much. I think slowly i will start trying out one recipe at a time till i find one that i think works well
I've had good results with Indydebi's BC recipe since I joined the site. Icer101, what exactly is IMBC or SMBC and do they crust?
IMBC = Italian Meringue Buttercream
SMBC = Swiss Meringue Buttercream
No, they do not crust.
They are very similar, the only difference being the preparation of the meringue. In IMBC, the meringue is made by whipping egg whites and then adding a sugar syrup that has been heated to 248 deg F. IN SMBC, the meringue is made by cooking the egg whites and sugar together in a bain marie (double boiler) and then whipping. In both, after the meringue is made and cooled to just above room temp, butter is added, and then flavoring.
They are both very rich and buttery tasting and no where near as sweet as fat+PS frostings.
They are very easy to work with and do NOT require refrigeration, but you cannot use certain techniques with them (like the VIVA paper towel smoothing method) that were developed for use with crusting BCs.
I have been using the Wilton recipe that I modified slightly .. it does a great job crusting and tastes yummy:
1/2 cup solid vegetable shortening
1 stick of butter (I use Sam's generic butter)
1 teaspoon clear vanilla and 1 teaspoon butter flavoring
4 cups sifted powdered sugar
1tbs milk and 2 tsp milk (this makes it thick ... thin as needed with milk or water).
Sometimes I substitute 1/2 cup of sugar with cake flour ... this helps it crust better and it cuts down on the sweetness, which is helpful when i have a very sweet cake and filling (too much of a good thing, ya know ). Adding meringue powder would work too, but then it's about 3 tbs added to the recipe above. Personally I prefer the cake flour.
Best thing I can suggest is to play with some of the recipes to determine what works best for you.