Fluffy Frosting?! What Do You Use?

Baking By mystsparkle Updated 14 Feb 2012 , 2:58am by LoriMc

mystsparkle Posted 19 Jan 2012 , 2:12pm
post #1 of 21

So here's my question: I tried IndyDebbie's Crisco Based Frosting last nite...I think I can use this one when doing cakes in just frosting, or with fondant on top, but I don't really like the crunchy texture when i decorated cupcakes with it...That being said, what frosting recipe would be best for cupcakes to get a light fluffy texture, but something that can still hold up to heat in the summer here in Florida? Thanks!!

20 replies
mystsparkle Posted 19 Jan 2012 , 2:21pm
post #2 of 21

btw..looking for a frosting that can hold up to florida heat in summer..BUT also that you can do designs with..nice piping swirls on the cupcakes. If i do half crisco, half butter frosting, is that what i'm looking for?

jgifford Posted 19 Jan 2012 , 2:27pm
post #3 of 21

If you want a really fluffy frosting that doesn't need refrigeration try leah_s's Whipped Cream Buttercream - - in the recipe section. She says it will last 3 months but I haven't been able to verify that - - frosting doesn't stay in my house that long. icon_rolleyes.gif But it's very fluffy and doesn't overpower the taste of your cake.

AnnieCahill Posted 19 Jan 2012 , 4:57pm
post #4 of 21

I second jgifford. I have used that BC many times and with various combos of fat. It doesn't have that funky crunch of typical crusting buttercreams.

Annie

mystsparkle Posted 19 Jan 2012 , 5:06pm
post #5 of 21

thanks so much! I found the recipe and will be testing it out tonight! icon_smile.gif

dlyoung Posted 19 Jan 2012 , 5:10pm
post #6 of 21

I can't find the recipe. Can't you post the link?

jgifford Posted 19 Jan 2012 , 5:12pm
post #7 of 21

Here you go - -

Whipped Cream Buttercream Frosting
Ingredients
Part One
1 lb. powdered sugar (sifted)
2 1/2 cups Crisco

Part Two
3/4 cup granulated sugar
1/2 tsp. salt
2 TBSP. Meringue powder (add 1 additional TBSP for slight crusting)
1/2 cup BOILING water (less 2 TBSP)
1 TBSP Vanilla (or flavor of your choice)

Instructions
Part one put crisco in bowl and gradually add powdered sugar. Beat about 5 minutes until mixture is very creamy and fluffy. Set this aside.


Part two In a very clean bowl mix dry ingredients. Add BOILING water and immediately mix on high speed. Beat until stiff peaks form, about 8 minutes. When mixture begins to get stiff add flavoring.

NOW combine both mixtures and beat together for another 8 minutes. When finished, use a rubber spatula to down beat a little to remove some of the air bubbles. Frosting will be very light and creamy. Cover. DO NOT REFRIGERATE.
The frosting may be kept at room temperature for 3 months. Whip with a spoon each time you use it to restore fluffiness.

dlyoung Posted 19 Jan 2012 , 5:35pm
post #8 of 21

Thanks for responding. I saw this recipe but I was looking for leah_s whipped cream buttercream. I am definitely going to try it. Would it be better to use hi ratio shortening or is Crisco okay without the trans fats? I'm always making cupcakes for church events and teaching students at a high school. This would be easy and economical to make.

jgifford Posted 19 Jan 2012 , 6:19pm
post #9 of 21

I use whatever is cheapest and I've never had any difference with Crisco or a store brand. Apparently I'm doing something really wrong because I get consistent results. icon_confused.gif

dlyoung Posted 19 Jan 2012 , 6:35pm
post #10 of 21

Thanks. I'm going to make it tonight. BTW, I like your verse--it can relate to recipes icon_smile.gif as well as life!

jgifford Posted 19 Jan 2012 , 6:37pm
post #11 of 21

Amen!

AnnieCahill Posted 19 Jan 2012 , 7:10pm
post #12 of 21

I have used it with all shortening, all butter, and various combinations of both. I like it best with mostly or all butter.

Oh, and I DON'T use Wilton meringue powder. That stuff is rank and makes the BC smell and taste sour. I always use the Just Whites powdered egg whites and re-constitute them before I use them.

Annie

dlyoung Posted 19 Jan 2012 , 10:48pm
post #13 of 21

Thanks for the posts. I just finished making it according to the recipe, except I used hi-ratio shortening and store label shortening and combination of vanilla and almond flavouring.. It is just what I've been looking for--not too sweet! I'll experiment with butter or butter/shortening combo some time when I need to use it right away. I wouldn't want to leave it on the counter with butter in it. Love the consistency. I hope I can stay out of the bowl!

mystsparkle Posted 20 Jan 2012 , 12:28am
post #14 of 21

So i also tried out the frosting recipe today. I love the consistency also! It's perfect for making pretty swirls, and it didn't crust which was nice. But my husband said it kinda had a flimly (is that a word?!) taste on his lips and in his mouth...would that be all the crisco? Should i try it with half butter/half crisco? I thought it tasted okay..but then again, I'm not a huge sweets person, so a lot of the stuff I make everyone loves, and I just think its okay..because nothing impresses me hehe..because I dont even eat what i bake!

AnnieCahill Posted 20 Jan 2012 , 1:13am
post #15 of 21

Yep that's the Crisco. I prefer all butter, but I sub about 1/2 cup shortening to make it a little stiffer.

mystsparkle Posted 20 Jan 2012 , 1:48am
post #16 of 21

ok. i think ill try half and half next time. it would be okay to half the whole recipe right? just to test it.
also...now that i have so much left as the original recipe, is there anything i can do to mask the crisco ? would it be ok to add another flavor to it, like some raspberry jam?

shanter Posted 20 Jan 2012 , 2:06am
post #17 of 21

If I used jam, I would sieve it to remove the seeds first.

shanter Posted 14 Feb 2012 , 12:43am
post #18 of 21
Quote:
Originally Posted by AnnieCahill

I have used it with all shortening, all butter, and various combinations of both. I like it best with mostly or all butter.

Oh, and I DON'T use Wilton meringue powder. That stuff is rank and makes the BC smell and taste sour. I always use the Just Whites powdered egg whites and re-constitute them before I use them.

Annie




So, instead of meringue powder, do you use 2 tablespoons of the powdered egg whites? How much water do you add to reconstitute them?

shanter

LoriMc Posted 14 Feb 2012 , 12:56am
post #19 of 21

I made this icing yesterday on a whim. I didn't like the taste or the texture. I made it just as the recipe was written and it had a grainy texture, worse than regular buttercream.


I prefer Whimsical Bakehouse buttercream, if I need something fluffy. I think it's superior in taste.

AnnieCahill Posted 14 Feb 2012 , 2:20am
post #20 of 21

I use 1/4 cup of egg whites, then the water called for in the recipe. Half of the water goes in to reconstitute, and the other half gets boiled (I think). It's been a while since I've made it but I'm pretty sure that's what I did.

I find it interesting that you didn't like the texture. It only has two cups of powdered sugar. I wonder if your granulated sugar was fully dissolved. Also, I don't like it with all shortening. Maybe if it were high ratio it would be ok, but I can't see using all Crisco. I gotta have butter.

LoriMc Posted 14 Feb 2012 , 2:58am
post #21 of 21
Quote:
Originally Posted by AnnieCahill

I use 1/4 cup of egg whites, then the water called for in the recipe. Half of the water goes in to reconstitute, and the other half gets boiled (I think). It's been a while since I've made it but I'm pretty sure that's what I did.

I find it interesting that you didn't like the texture. It only has two cups of powdered sugar. I wonder if your granulated sugar was fully dissolved. Also, I don't like it with all shortening. Maybe if it were high ratio it would be ok, but I can't see using all Crisco. I gotta have butter.




I wondered if the grainy-ness came from the meringue powder? I don't see how that could be since you add boiling water, but it was there and it really bothered me. Strange, because I know people complain about buttercream being that way, but I love it.

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