How To Make Butter Cream Frosting Fluffy

Decorating By dogluvr Updated 28 Apr 2006 , 3:17pm by RuthWells

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dogluvr Posted 28 Apr 2006 , 1:19am
post #1 of 15

I would love to know the secret to making buttercream frosting very fluffy and thick, like the grocery stores. I have a great tasting recipe and simply cannot make it that fluffy, no matter how long I mix it..........

14 replies
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fat-sissy Posted 28 Apr 2006 , 1:26am
post #2 of 15

There's a recipe on this site for "Whipped Cream Buttercream." I think this is exactly what you're looking for. Since I discovered the recipe I've made 3 batches and everyone loves it! icon_biggrin.gif

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dogluvr Posted 28 Apr 2006 , 1:30am
post #3 of 15

Thank you. Is this good for piping also?

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sue_dye Posted 28 Apr 2006 , 1:44am
post #4 of 15

Whipped Cream Buttercream is vey good for piping, I love to do roses with it. Here are two pictures of my cakes done in that frosting.
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=sue_dye&cat=0&pos=1
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=sue_dye&cat=0&pos=4

The taste is very good not too sweet.

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fat-sissy Posted 28 Apr 2006 , 1:47am
post #5 of 15

I pipe with it too. If you look at my photos, I used it on my Buckeye cake and the Miffy cupcake cake.

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dogluvr Posted 28 Apr 2006 , 1:48am
post #6 of 15

Wow, your cakes are beautiful...I can't wait to try it...thank you.

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sue_dye Posted 28 Apr 2006 , 1:52am
post #7 of 15

I put three TB of merengue powder in mine, let it sit a bit and you can use a viva on top to get it really smooth. Very little presser with a fondant smother on top of the viva towel.

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butternut Posted 28 Apr 2006 , 2:05am
post #8 of 15

I just looked up this recipe. My goodness, it say's NOT to refrigerate. Also, it says that it can be kept at room temperature for 3 months???? Has anyone ever kept it out at room temperature for a long period of time? Any idea what happens if it is refrigerated? Hmmmmm, this is interesting. I know that it doesn't have any butter or milk in it but 3 months unrefrigerated seems like an awful long time. What has everyone's experience been with this? Thanks everyone....

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chocomama Posted 28 Apr 2006 , 2:13am
post #9 of 15

I love the stuff! It tastes really good! If you look at my photos, there's one cake where I left it "fluffy" and used pink flowers and another (preemie cake) where I smoothed it and piped with it. Give it a shot!

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fat-sissy Posted 28 Apr 2006 , 2:22am
post #10 of 15

Choco Mama- How did you get your baby shower cake so smooth? I use Viva paper towels on my regular buttercream, but have been afraid to try it on the whipped cream buttercream.

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i_love_icing Posted 28 Apr 2006 , 2:24am
post #11 of 15
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chocomama Posted 28 Apr 2006 , 2:36am
post #12 of 15

sissy - I use Viva on my cakes. I waited a bit for the frosting to crust a little but, for me, it was more difficult to smooth than regular BC. Actually, I got it pretty smooth using just my spatula.

icing - That's the right recipe. icon_smile.gif

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tripletmom Posted 28 Apr 2006 , 2:51am
post #13 of 15

I agree with butternut's concern about the refridgeration. I was thinking of using on a cake tomorrow however it will have a banana cream filling so the cake will have to go into the fridge....anyone tried that? If so, how did it affect the icing?

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fat-sissy Posted 28 Apr 2006 , 11:31am
post #14 of 15

I have refrigerated mine on a cake overnight (because I didn't want my black frosting to bleed onto the white) and had no problems at all.

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RuthWells Posted 28 Apr 2006 , 3:17pm
post #15 of 15
Quote:
Originally Posted by fat-sissy

There's a recipe on this site for "Whipped Cream Buttercream." I think this is exactly what you're looking for. Since I discovered the recipe I've made 3 batches and everyone loves it! icon_biggrin.gif




Has anyone tried this icing recipe using butter to replace some or all of the Crisco? I'd be curious to try it if it were not an all-shortening icing....

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