I have to make 100+ cupcakes for this weekend. My go to buttercream is usually SMBC. But it is going to be around 100 degrees on Saturday and there is a good chance these cupcakes will be outside in the shade. I dont care too much for crusting buttercreams, but are there any recipe's out there anyone recommends that aren't too sickeningly sweet, but that will hold a swirl?
PS.. I also need to tint these pretty bight colors...
Thanks for any suggestions!
Charlotte's whipped bc (recipe on CC) is heat stable, non-crusting, and very good.
Thanks cakegirl... I will look it up.
It took me forever to find the recipe doing a search online so I will hopefully save you the trouble. The format isn't great, but you can figure it out!
From Charlotte: "Whipped Cream Buttercream Frosting"
Make in 2 parts, making sure that none of part 1 gets into part 2 until it is time to
mix the two parts
together. Any grease in part 2 will keep it from getting stiff. If using the same mixer,
beaters are well washed before going on to part 2. (I use my KA for meringue or part
2 and just a
regular hand mixer and a large tupperware bowl for part 1, then mix them together
with the hand
mixer and just put the lid on the bowl when done. Usually make mine as a double
WHIPPED CREAM BUTTERCREAM FROSTING
Mix, using a rubber spatula or pastry cutter at first to keep powdered sugar
from flying everywhere. Then switch to a mixer and beat till very creamy
and fluffy, about 5 to 8 min., making sure you occasionally scrape sides of
1 lb. powdered sugar (sift if using C & H, has more lumps)
2 1/2 cups Crisco
Mix together: 3/4 cup granulated sugar
1/2 tsp. salt
2 TBsp. meringue powder (add another Tbsp. if you want a crusting
Add and immediately mix on high speed: 1/2 cup (less 2 TBsp.)
BOILING water (has to be boiling to melt salt and sugar)
When mixture is beginning to get stiff, add 1 TBsp. or less of flavoring of
your choice. Keep on beating until mixture gets very stiff and stands in
peaks, about 8 minutes.
(I use clear vanilla. This gives a white white frosting. Regular vanilla makes
it cream colored.)
Add part one and part two together and mix well, about 8 minutes,
occasionally scraping sides of the bowl to make sure all is blended. Using a
rubber spatula, down beat a little bit to remove some of the air bubbles
caused by the high beating. Will be very light and creamy. Cover. Do NOT
Since no ingredient spoils, the frosting will keep for 3 months. (After that it
begins to break down and get watery.) Just whip again with a spoon each
time you use it to restore fluffiness. Save any left over colors for next cakes.
Mixed with jam it makes a good filling. Mixed with ready made fillings turns
them into cream fillings. For a decorating cream cheese icing omit one cup
of crisco and replace it with 2 (8 oz.) pkgs. cream cheese. For a butter
flavor, use butter flavored crisco, but the color won't be white. For
chocolate buttercream add about ½ cup cocoa in with the powdered sugar or
to taste (or omit one cup of crisco and add 1 tub of readymade Cho. Fudge
Icing and some cocoa for more cho. taste) and some brown color for darker
shade. Omit ½ cup of crisco, add ½ cup creamy peanut butter for peanut
butter taste. If you want other flavors than vanilla, just add it to the finished
icing and whip.
Use AS IS for everything. No need to thicken or thin down. Works great
for ice cream cakes.
DivineCC...Thank you soooooo much!! You totally rock! I was having a hard time finding "Charlotte's" whipped bc on CC too! So awesome of you to take the time to do this! I cant wait to try it later on today.
Ur welcome, I think I finally had luck with dreamy creamy whipped buttercream???