So I have to do my first wedding cake in a few months and it is for family so I really care abou this. My brother/fiance wants a whipped grocery store style icing. I have a recipe that for the most part (there was a salt incident) has not failed me yet and they really like it. It involved making a meringue from powder and sugar water. Then making a icing with crisco + icing sugar, and then mixing in the meringue. Because of all the beating and whipping, it has a lot of air in it. Is there a trick to getting the air bubbles out, or making this style of icing look smooth on a cake. It does not crust but there will be other decor on the cake to hide minor flaws. This is a huge cake so I dont want to look at it and see tons of air bubbles in my icing.
I have been playing around with this same type of buttercream. Love the (not so sweet taste) mine did crust and I was able to smooth with Viva method. I think if you(double or triple the recipe) so the padles r submerge there should be very little air in it. I also like to run my large spatula in the bowl (back n forth motion) before I apply it to the cake and it also helps. Good Luck
i found a recipe similar to what you are talking about on youtube and have not yet tried it. i wondered about smoothing as well and thought about trying the hot spatula method. i read about how lots of ppl smooth smbc/imbc this way and get good results.
Hmm.. Would you be able to provide me the recipe of the crusting version of this? Or if anyone has one. If the texture and flavor are similar, I could get away with it.
hhhmmm would anyone be willing to post this recipe? I'd really really really like to give it a try!
I'm interested in the crusted one too? Anyone have that?
like i said i have not tried this recipe so i cant tell you if it crusts or not. here is the link i found on youtube. if anyone tries it,please let me know how it goes. taste, texture ease of use.
when i made a hi-ratio frosting it didnt crust...however, to smooth it very nicely i used a water bottle ( only for my cakes ) and mist the cake very lightly...then go over it with an offset spatula...no air bubbles visible and very shiny, smooth finish...does this help???
Sounds like the Whipped Cream B/C recipe:
Are you using the flat beater blade or the whip when making your frosting?
If using the whip, switch to the flat beater and it will cut down on the amount of air bubbles.
JanH,, can you pipe with that recipe you just gave us? Does it hold up well for decorations? Thanks!
can you use this recipe with fondant? I have a wedding cake order for "nonsweet icing' that needs covered in fondant? any suggestions, lol
I would love to have a whipped icing I can decorate with....I tried it on cupcakes and it wasn't pretty!
Whimsical Bakehouse buttercream is a whipped bakery-style icing but tastes much better because of the butter. Use high ratio shortening for best results:
In a mixer bowl, stir together:
6 Cups Confectioners' Sugar
1/8 teaspoon salt
1 teaspoon Vanilla Extract
Using whip attachment, add and whip on low speed:
1 cup boiling water
Whip until smooth and cooled to room temp
Add and whip until smooth:
2 3/4 cups high ratio shortening (they say regular vegetable shortening will work, too)
1 1/2 sticks butter-- slightly chilled and cut into 1" pieces
Turn up mixer to medium-high and whip until light and fluffy--maybe 10 minutes.