I was just wondering what kind of icing the store bought betty crocker would be considered. I make my own buttercream but we also like the BC icing - any recipies that are similar?
What I would consider it? Crap is what I would consider it. Usually the point of making your own icing is to completely distance your product from tasting anything like something mass produced or canned. But, I'm sure there are some that would disagree with me.
So, there are lots of great icing recipes in here, just need to check around a bit. There is a forum specifically dealing with recipes.
jadedlogic, there are some popular CC crusting American buttercream recipes in this thread:
(As well as recipes for several types of fondant and doctored cake mix .)
A really tasty but very easy chocolate frosting:
Here's a canned frosting recipe thread:
(Results were less than spectacular.)
What aspects of the canned frosting do you find most appealing. Perhaps we could find a suitable scratch recipe if we had more info.
I understand the point of making your own - I'm not asking so I can make it for others - I am asking so I could try it out to make it for us (because as I said we like it) and was wondering about adding in different flavorings rather than just the basic flavors you can buy.
I thought I was posting in the "recipe" thread?
Thanks for the responses I will check the recipes out.
Oh yes, so you did, my bad.
If I were trying to duplicate the BC icing from scratch I think I would start with a shortening and powdered sugar base and work from there.
But then again that would just give you a butter cream basically.
The first 3 ingrediants off of the can are:
What would happen if you combines the cornsyrup and oil and then mixed that into the powdered sugar?
I wonder if that would give the creamy texture the can has, and then you can add flavors like vanilla, strawberry or butter.
You can always try a vanilla icing recipe .
Creamy Vanilla Frosting
1 1/3 cups milk
1/4 cup all purpose flour
1/2 tsp salt
1 1/3 cups sugar
1 1/3 cups butter, softened
2 tsp vanilla extract
Combine milk, flour and salt in medium saucepan with the heat turned off. Whisk until smooth. Cook over medium-high heat, whisking, until mixture thickens and comes to a boil (about 5-7 min.). Boil for 1 minute then remove from heat. Strain into a medium bowl and cover surface with plastic food wrap to prevent a pudding-like skin from forming. Cool to room temperature (about 1 1/2 hours).
When flour mixture is cool, beat together sugar, butter and vanilla in large bowl until light and creamy. Adding a dollop at a time, beat in the cooled flour mixture until frosting is creamy and light.