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Whipped frosting recipe?

post #1 of 9
Thread Starter 
A friend of mine asked me to make her daughter's birthday cake. They don't like buttercream frostin so wanted me to make a whipped frosting.. Does anyone have an easy recipe that has NO EGGS..

And also doesn't separate in the fridge since i make the cakes the night before. 1 recipe I found said the frosting will separate after a few hours in the fridge. I don't want to get up the next morning to have my colors all run together..

Can anyone help???
post #2 of 9
Hello Trishalynn, I have been using the Walmart brand of heavy whipping cream, I just read the ingredients, and there are NO eggs. I don't have any other whipped toppings in my area, but all I do is add 1/2 cup of sugar to a pint, and then whatever flavoring I want, then whip till stiff peaks form. I have only tried it on cupcakes, but they seem to handle very well in the fridge over a 48 hour period. I used Hershey syrup in some this morning and it came out great. Just FFT.

Sonya
Simply Cakes! Where life's simplest pleasures are made to be eaten-
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Simply Cakes! Where life's simplest pleasures are made to be eaten-
every day!
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post #3 of 9
I use this as my whipped icing. It is the most w idely ordered and pretty easy too.

5 tablespoons all-purpose flour
1 cup milk
1 cup sugar
8 tablespoons (1 stick) butter, softened
1/2 cup solid vegetable shortening, such as Crisco
1 teaspoon vanilla extract

put the flour into a medium saucepan and slowly add the milk, whisking until smooth. Set over medium heat and cook, stirring constantly with a whisk, until very thick, about 3 minutes. Allow to cool completely.

Cream the sugar, butter, shortening, and vanilla with an electric mixer. whip five minutes. Add the cooled flour mixture and whip until fluffy.
post #4 of 9
I also make the one trishvanhoozer makes and it is delicious.
post #5 of 9
There is a recipe from Whimsical Bakehouse that I use for whipped icing. They call it a "butter cream" recipe, but to me it's nothing like buttercream. It's light, airy, not as sweet as buttercream at all and doesn't crust. No eggs, but it does have butter and shortening. Here's a link to it if you are interested.

http://baking911.com/frosting-etc/buttercream-general/whimsical-bakehouse-buttercream-0
post #6 of 9
http://cakecentral.com/recipe/whipped-frosting-made-with-corn-starch

I've had it posted here for a couple years now. It has received 10/10 stars out of over 100 votes. I think that means it's good icon_smile.gif I love it and use it as my basic frosting instead of buttercream icon_smile.gif
LaSombra

The phrase "working mother" is redundant.
-Jane Sellman-
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LaSombra

The phrase "working mother" is redundant.
-Jane Sellman-
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post #7 of 9
Quote:
Originally Posted by LaSombra

http://cakecentral.com/recipe/whipped-frosting-made-with-corn-starch

I've had it posted here for a couple years now. It has received 10/10 stars out of over 100 votes. I think that means it's good icon_smile.gif I love it and use it as my basic frosting instead of buttercream icon_smile.gif



I tried your recipe. Tastes very similar to the Whimsical Buttercream, although yours is less greasy which I like. The only negative for me was the slight crunch of the sugar when I was eating it. Can this recipe be made with powdered sugar? I think without the crunch, it might be a perfect whipped icing!

(I processed my sugar in a food processor for a good 5-7 minutes.)
post #8 of 9
I add the granulated sugar to the cooked milk after it cools. Then this mixture is added slowly to the whipping butter/shortening. That means that it dissolves and no grit.

Or you can use the same weight of powdered sugar.
post #9 of 9
Quote:
Originally Posted by BakingIrene

I add the granulated sugar to the cooked milk after it cools. Then this mixture is added slowly to the whipping butter/shortening. That means that it dissolves and no grit.

Or you can use the same weight of powdered sugar.



Ok, I'll try these next time. Thanks!
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