How Do I Make My Frosting Look Like This?

Decorating By humminbird712 Updated 31 Aug 2010 , 6:28pm by Karen421

humminbird712 Posted 31 Jul 2010 , 6:18pm
post #1 of 19

I know there is a certain tip out there to make your frosting look like this. I don't think it's the tip 12 of wilton because that seems way too small for this effect. What do you use? Thanks!!!
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18 replies
Bskinne Posted 31 Jul 2010 , 6:26pm
post #2 of 19

You could just cut a hole in a parchment bag to the size you wanted.

yums Posted 31 Jul 2010 , 6:28pm
post #3 of 19

You could use just the coupler without a tip.

Kiddiekakes Posted 31 Jul 2010 , 6:29pm
post #4 of 19

Yes a large bag without a tip.There is also some tips that are made for french Pastries etc they use but I can't remember what tip number it is.

bakencake Posted 31 Jul 2010 , 6:29pm
post #5 of 19

try the ateco 807.

sweetiesbykim Posted 31 Jul 2010 , 7:10pm
post #7 of 19

The largest round tip I have is Ateco 809 -great for cutting out fondant polka-dots also! icon_smile.gif

cambo Posted 31 Jul 2010 , 7:12pm
post #8 of 19

a piping bag with a coupler will give you that exact same look....that's what I use!

fiddlesticks Posted 31 Jul 2010 , 7:16pm
post #9 of 19

Wilton has a large round tip ...1A

humminbird712 Posted 31 Jul 2010 , 11:52pm
post #10 of 19

Ya'll are awesome!!!

humminbird712 Posted 30 Aug 2010 , 11:14pm
post #11 of 19

Is there a better frosting to use over another for this technique?

bakencake Posted 31 Aug 2010 , 4:33pm
post #12 of 19

yes. I hear really good things about indydebi's crisco-based buttercream icing. It will stay put even in heat. you can stiffen it up by putting less liquid or more sugar.

sumerae Posted 31 Aug 2010 , 4:37pm
post #13 of 19

The giant french pastry tip posted in the etsy listing is larger than the Wilton 1A tip.


I love indydeb's BC, but use closer to 1/3 cup rather than 1/2 cup milk for stiffer frosting.

humminbird712 Posted 31 Aug 2010 , 5:18pm
post #14 of 19

Yeah...I have tried that one and really do care for the taste of it at all. icon_sad.gif Maybe I will try it again and tweek it or something.

Karen421 Posted 31 Aug 2010 , 5:31pm
post #15 of 19
Quote:
Originally Posted by humminbird712

Yeah...I have tried that one and really do care for the taste of it at all. icon_sad.gif Maybe I will try it again and tweek it or something.




If you whip/beat the crisco for 15mins before adding the other ingredients, it makes it creamer and I think tastier. thumbs_up.gif I prefer it now over my 1/2 crisco 1/2 butter recipe, and with these temps here it's great!

deMuralist Posted 31 Aug 2010 , 5:47pm
post #16 of 19

Also I put the dream whip in slightly warmed liquid (1/3 C)-what ever one I plan to use which is usually 1/2 & 1/2. then when it is all together I leave it in the mixer for at least another 15 minutes, then use it the next day.

divinecc Posted 31 Aug 2010 , 5:50pm
post #17 of 19

I use Indy's also, it calls for 1 1/3 c shortening, I use 1 c shortening 1/3 c butter. It holds up in the heat for me. I used to have problems with her recipe then I read a post and a few people mentioned how they make it. Doug is a member on here and this is what he does, works great every time.

"Beat the crisco and all the wet ingredients together first until the wet is fully incorporated into the crisco and it is light and fluffy -- about 15 to 20 min. (start on stir until very little wet remains, then up to 4 on the KA for 10 min, then up to 6 for at least 5)

then add the powdered sugar all at once with KA OFF. Turn to stir until now longer have to worry about a mushroom cloud of PS if turned higher. Then to 2 for about 5 min. Then to 4 for 10 or so. Then to 6 for about 4 min (and be sure to have a towel over the KA to catch any AWOL bits.

Always comes out smooth and fluffy for me this way.

If it needs thinning for any reason, I add extra milk 1 TSP at a time as it mixes on 4."

I have added fresh lemon and lime juice to the recipe it doesn't work as well, but if you use extracts or vanilla bean it turns out wonderful!

sumerae Posted 31 Aug 2010 , 6:09pm
post #18 of 19
Quote:
Originally Posted by Karen421

Quote:
Originally Posted by humminbird712

Yeah...I have tried that one and really do care for the taste of it at all. icon_sad.gif Maybe I will try it again and tweek it or something.



If you whip/beat the crisco for 15mins before adding the other ingredients, it makes it creamer and I think tastier. thumbs_up.gif I prefer it now over my 1/2 crisco 1/2 butter recipe, and with these temps here it's great!




I also whipped the crisco for a bit before adding anything, got that tip hereon CC, thanks CC!! Man, a KA stand mixer would be SOOOO helpful at times like that!

Karen421 Posted 31 Aug 2010 , 6:28pm
post #19 of 19

Mamawrobin passed that tip, along with putting the dream whip in the warmed 1/2 & 1/2. I love it!! thumbs_up.gif

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