Whipped Frosting

Baking By kewaters Updated 13 Sep 2012 , 3:46pm by kewaters

kewaters Posted 12 Sep 2012 , 6:55pm
post #1 of 6

i have a customer that is requesting a whipped frosting vs. regular buttercream. it will be on a sheet cake and have just a few piping decorations. Does anyone have a good recipe, tips, etc.?

5 replies
Crowsbutterfly Posted 13 Sep 2012 , 1:41am
post #2 of 6

I'm glad you asked this question, I've been thinking about the same thing! Sorry I can't help but I'm looking forward to seeing some replies icon_biggrin.gif

lorieleann Posted 13 Sep 2012 , 6:48am
post #3 of 6

I have a customer requesting 'whipped' frosting as well. I am telling her that I have American or a Swiss meringue frosting in my buttercream selection. I could do a stabilized whipped cream for a dessert cake, but for a buttercream decorated cake, I don't use the Whipped frosting. Using a Bettercream or other type of product doesn't fit into my business model, so I have no problem redirecting them to what I can do that they will enjoy the taste of. (and try to find the reason behind the request for whipped...perhaps they see it as the only option to a super-sweet supermarket style american buttercream. If it is less gland-grabbing sweet they want, then I will use a SMBC.)

AnnieCahill Posted 13 Sep 2012 , 12:32pm
post #4 of 6


This is a good recipe. I have used it with butter, shortening, and a combination of the two. Just don't use the Wilton brand meringue powder because it will make the icing taste sour.

Crazboutcakes Posted 13 Sep 2012 , 12:57pm
post #5 of 6

I found this recipe here on CC, It works very well and holds up nicly.


kewaters Posted 13 Sep 2012 , 3:46pm
post #6 of 6

thanks everyone for the feedback!

Quote by @%username% on %date%