Attended a wedding over the weekend. Cake was lovely. I cannot for the life of me figure out what the frosting was. Smooth as silk, like a cooked buttercream. No butter taste at all. No greasy mouth feel, like shortening. Light as if whipped, but firm American buttercream.

It's driving me crazy!! Reviewing all my recipes, I can't figure out what it might be...

I would find out who the bakery was and call them and ask them what kind of frostings they offer. Was it one of the meringue based butter creams perhaps?

I have no idea, but it sounds yummy!

I did a whipped buttercream that sounds like that. It was very light and non-crusting without a big butter taste.

please call and ask. sounds so good!

I wish I knew what that was...sounds like what I am looking for too....I like Italian meringue buttercream...but it is sooo buttery..wish I could find something in between

Tracycakes , are you going share your whipped buttercream recipe with us? I would love to try it

[I did a whipped buttercream that sounds like that. It was very light and non-crusting without a big butter taste].

Would love that recipe. I can't tell you the amount of PS I've been going through just trying to alter buttercream recipes. We don't have bettercream in Canada and trying to come up with something that doesn't taste like butter or shortening is difficult.
TIA

Sounds like Mousse Icing.

could it be Rich's Bettercreme?

I also have a recipe for a whipped frosting that is with milk pudding mix and cool whip. I have never tried it so I don't know how it would hold up but it does sound really light.

Charlotte's Whipped Cream Buttercream

Kibosh,
you are not missing much by not having bettercreme - sorry my opinion, but it just has a chemical taste, even when I tried to add different flavorings-

Leah s ....now I'm off to look for Charlotte's whipped recipe - if it's posted somewhere...unless you have it handy ?

http://www.mail-archive.com/[email protected]/msg00321.html

link to the recipe Leah mentioned I believe

I found it here, but not on CC.

http://members.nuvox.net/~zt.proicer/message/saved/RECIPES.htm

(Oops, you already posted a link.)

can you use this whipped buttercream under fondant or is it too soft?

I made a cake yesterday using that WCBC and put a full (thick) layer of it under my fondant. Did a two tier fondanted cake with that icing last year too. So yes, you can use it under fondant. I chilled the cakes until the icing was hard before fondanting. Also I used half butter, half hi-ratio rather than "all shortening" as the recipe calls for. The recipe is also posted as "Whipped Cream Buttercream" here in the recipes section.

People really love this icing. It has the powdered-sugar bite of a traditional American buttercream, but is lighter and fluffier and less teeth-crunchingly sweet.

Thanks Chippi, I'm going to try this receipe tomorrow. Sounds yummy

This is exciting, I have really been looking for another option for buttercream. My dad hates the heavy buttercream which is great for smoothing. I'll give this one a try

My wedding cake was made with an icing just like you described. I have yet to figure out what it was because it was amazing! I wasn't caking then so I never asked. Thanks!! I'll try this out and hopefully it's like what was on my cake

I received a great recipe a few month ago for a white chocolate buttercream that's great to work with. It sets up rock hard, so you can just shave off bumps or fill in dips, but then at room temperature its like whipped cream.

hi cakemaker can u please share your white chocolate buttercream thanks.

Can you take out all the shortening and sub butter? I dont use shortening in anything.

Thanks in advance

love to hear how the recipe tasted.
I'd also love the white chocolate buttercream recipe if you wouldn't mind sharing. Thanks gate (mod edited. Please use CC email or pm.)

Yessss, I knew there was a'buttercream world' out there that I didn't know about!!!...
Thanks to all for the valuable info ...I've never liked buttercream myself because of the extreme sweetnes and greasy taste.

Cakemaker, could you please share the recipe? It sounds too tasty.

I've sent an email to the bakery and hope they share. I've never tried bettercreme but have tried Dixies Icing. It was like hers in that it was smooth and light and not too sweet, but it was firmer like standard american buttercream. No grit, no butter flavor, no greasy taste or feel tho theoretically it coulda been made with shortening. I am interested in trying Dixies cookie icing to see if its close. Its suppose to be thicker and crust slightly but stay creamy
One time, I had small amounts of standard buttercream and Heirloom frosting and mixed them. That was close...
Still welcome any suggestions or pointers!

Rich's Bettercreme is VERY smooth and not too sweet and gets a firmer texture to it when it's been sitting for a day or two.............I think it sounds like what you're describing!