I'm in desperate need of a buttercream icing that's non-gritty, light as whipped cream, doesn't crust, holds up well in warmer temperatures, white in color, and is great for making huge flowers! My ideal buttercream would be made with high ratio shortening and no butter....and it wouldn't bulge out between the layers. I knew of a bakery who made such a frosting, but their recipe was a family secret. Somebody, anybody...please help!
AYou could try cooked flour frosting. Traditionally made with all butter, but you can substitute all shortening. I have, and it works well. Pipes great...I've made designs, although not piped flowers. But I'm sure you could. Here's the recipe I use. Follow exactly and you can't go wrong. Even Better (!) Cooked Flour Frosting (with flavor variations & Vegan ... leelabeanbakes.com/blog/frosting-filling/even-better-cooked-flour-frosting/
i used this exclusively in the previous century ;) however i combined the sugar with the flour then i added the liquid -- no lumps ever -- wonderful icing
AI should have mentioned for me personally, I add meringue powder...but that makes the icing crust...something you don't want. And 1 cup of icing sugar just to make the flour icing a bit stiffer. But as I said, personal preference.
so you're two timing
well, no, that's three timing
probably freakin' awesome icing too
AI use Sharon's Sugar Shack recipe. You can find it on CC in the recipe section. It is exactly what you just described you wanted.
Thank you very much!
Original message sent by jchuck
I should have mentioned for me personally, I add meringue powder...but that makes the icing crust...something you don't want. And 1 cup of icing sugar just to make the flour icing a bit stiffer. But as I said, personal preference.
ADanilou Once I've whipped my butter and added the cooled flour/sugar mixture, I just add my meringue powder. About 2 tblsp. That was enough for me to achieve the crusting I wanted. Add the icing sugar after the addition of meringue powder. Sometimes I split the amount of icing in two. Add even more icing sugar to one batch so as to make it stiff enough to pipe flowers. I've even mixed 1/2 batch of this icing with 1/2 recipe of RI. It balances out the sweetness of RI, but great for piping borders...swirls...etc.
AThanks for that. I'm going to try it!
AYour welcome Danilou Let us know what you think of it... :o)