I found this recipe on the Wilton website. It looked beautiful on the cake I saw. This frosting is made in two parts and they should not be combined until each part is completed.
Whipped Cream Buttercream Frosting
- Part One
- 1 lb. powdered sugar (sifted)
- 2 1/2 cups Crisco
- 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)
- 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.
Do you know how well this holds up in the heat?
Made a double batch today. Boy is it good!
Can you pipe with this recipe? Sound great.
This is by far one of the best I have made. Really light doesn't taste like it is going to put you into a sugar coma.
Can I add a little salt to offset the sweetness of this recipe? Will it be affected by it?
Does this crust?
This worked really well. I tried it using only the 2 tsp of merigne powder. Perhaps next time I will use 3 to see how well it does crusting. It was yummy and light. Next time I will add 1 teaspoon of salt instead of the 1/2 tsp it was very sweet.
I LOVEEEE this recipe, it tastes sooo YUMMY!!! can't wait to see how it looks on my cakes :)
Is this recipe enough to cover a 9x13 or does it need to be doubled?
I have made this recipe several times now and I used 2 1/2 cups butter (1 1/2 cup unsalted butter and 1 cup salted) instead of crisco and left out the salt. It is even better that way!
I made this for the first time tonight. Very good. It is sweeter than I thought it would be based on the amount of sugar, but it certainly isn't too sweet. I really like this icing and although it takes a little longer to make I think it's worth it!
sounds good! can't wait to try it....
This is my fave BC now! I've made it too many times to count. I will try choc next....
I made this recipe twice now. Aweeesoome....!! I Had great coments from everybody. First time - made it exactly except added all butter instead of Crisco.. But was a bit ambitious to see if I could reduce the sweetness. By the way, I put 3 tblsp of Meringue and it did not crust...? I guess because of the butter. It made 12 cups of icing. Second time - made it with half butter and half Crisco. Actually 1:1:1 ratio, One part salted butter, One part unsalted butter and one part Crisco. I I still added the 1/2 tsp of salt...But intead of adding 3/4 cup sugar to the meringue and water mix I added only 1/4 cup sugar... I was afraid it might not wipped up... but it did and the result was just ..Yummy.!!! Made 11 cups of icing. I think i'll stay with these changes from now on. Of course it did not crust..!!! I'm really bad at smoothing buttercream but think will still stick to this recipe and practice my skills. During Winter I use only IMBC or SMBC and once clients get use to that they do not want to be offered a very sweet American BC, However during summer IMBC is just impossible...!! Might just be able to work with this using half butter and half Crisco.. Sorry I kept going on... and on... Thanks for the recipe... My son coudn't stop eating it out of the bowl.
why don't we REFRIGERATE it?can't wait to try it this weekend thanks for the post ^.^
this is a great bc the only question i have is when i made this on step two i didn't get a stiff peak why do u think that is?i used the beater attachment was i suppose to use a whisk? thanks
How can I make this chocolate? Would you suggest using cocoa powder or melted Baker's chocolate? If so, how much? (New here, thanks!)
Has anyone ever covered this in fondant?
cakeE101, yes you should use a whisk for step 2.
why is it that you don't refridgerate this frosting????
Is there a reason why you don;t refridgerate this recipe???
Holy cow, this flavor is FANTASTIC. Easy to spread and pipe, my new go to whipped icing.
this is quite delish! I cut back on the granulated sugar to 1/2 c. and I preferred the less sweet taste.
I kind of feel bad posting my opinion among all these glowing reviews, but I didn't like it at all. It had a grittiness to it that I didn't like, and I enjoy the taste of buttercream much more when it actually has butter in it. I didn't try smothing it, because in all honesty I didn't want it on my cake. I think I will stick with Whimsical Bakehouse's recipe when I need a whipped buttercream.
quick question.... how long will the icing look good on a cake then when it's done?... would you still keep the cake out of th fridge if overnight? what if they don't finish it right away? will it keep a few days out of the fridge, but still look nice on the cake...? thinking of making this one for a smash me cake photo session for a friend and for another very large cake...please let me know.
Ok, I have used this recipe many times. If you look in my photos there is a blue two-tiered retirement cake with flamingos and that's this recipe. You CAN refrigerate it. It's just like anything else...let it come to room temperature before you eat it. Also, I don't use the Wilton meringue powder because it gives the icing a sour taste. Use another brand. Finally, I have always used butter or some combo of butter and shortening. I have never used all shortening because to me that's just gross.
Also, yes you can use it under fondant. You will need to refrigerate it so the icing is hard enough to put the fondant on.
I just made this for the first time. It tastes GREAT!!! I used a cup of unsalted butter and 1 1/2 cup shortening. The only problem was that when I went to decorate my cake with it, it wasn't thick enough to keep the design I wanted. I was only trying to make a few rosettes with a star tip and a border. It wasn't too bad but it got worse as I continued to use it. I tried adding corn starch to thicken it but it did not seem to have any affect. Any suggestions? Since I used butter should I refrigerate it a little before working with it?
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