I need to make a "whipped" frosting, I think they are thinking of something like the whipped frosting they use at Walmart and the grocery stores. I want to try a cake with it before I actually make it for sale. Which recipe should I try?

http://www.cakecentral.com/cake_recipe-2019-Whipped-Cream-Buttercream-Frosting.html

or

http://www.cakecentral.com/cake_recipe-2129-0-Butter-Cream-Icing.html

I will need to pipe this for decorations.

bump...anyone tried these recipes?

I'm definately for whipped cream buttercream since thats all i use. Most of my cakes in my photos are done with this frosting. Its fluffy like whipped cream but can stay at room temp for 3mo. Its not overly sweet and its almost like the bakery frosting. Its really yummy.

Does it crust well enough to Viva?

Hi strawberry! I agree with Debbie, the whipped cream buttercream is awesome!! I use 1 cup room temp. butter and 1 1/2 cups Crisco. YUMMY! It doesn't crust, but you can use the hot spatula method and it works like a charm.


Hope that helps, ~Denise

Me again

Here is a recipe that wonderful too and it does crust. It's not quite as sweet and heavy as regular BC and it still crusts...it's a very yummy one to!!

Dream Whip Icing

2lbs or 1 kg bag of confectioners sugar
1 pkg dream whip
1/2 cup boiling water
1/2 tsp salt
2 cups Crisco shortening
2 tsp clear vanilla flavoring
1 Tbsp clear corn syrup

Whip up till fluffy. No need for refrigeration but it is fine in the fridge as well. Tastes great, not so sweet and crusts well.

Hmmm, that is almost the same as the second link I posted. I think the corn syrup is the only difference. Maybe I should just make them both and see which one I like best? Practicing is just so expensive. How long will your second frosting keep?

I have a delicious recipe that is from WWII (I think). It tastes great, but I have not been able to get it smooth. I have to cook flour and milk together and it makes little clumps that look bad and clog my tips. Anyone have any tips?

3T Flour
1 C Milk (Recipe calls for regular whole milk, but I've used Skim too with no problem)

Mix together in pot on top of stove, stirring constantly until thickened.
Once thickened, put saran wrap over the top of the mixture, make sure to touch saran wrap to mixture so no film forms.
=========================

1/2 C. butter (unsalted)
1/2 C. crisco
1 C. Sugar
1 t Vanilla
1/4 t Salt

Cream butter and crisco until creamy
Add Sugar, cream until blended
Add cooled flour/milk mixture along with vanilla and salt.
Cream until light and fluffy like whipped cream (about 10-15 minutes)


Will frost an average sized layer cake (I normally make about 1 1/2 times the recipe so I can get a nice layer of frosting inbetween the layers!--nothing worse than running out of frosting!)

czyadgrl...the butter makes all the difference, IMO. It doesn't need to be refrigerated, but any leftovers I have to store, I keep in the refrig or sometimes freeze it ...just bring back to room temp. and rewhip. It is sooo good!!!


strawberry...it keeps for a long time. You can keep it in the refrig. or in a air proof container on the counter for awhile. (I've kept it out over a week and no problems.). It will freeze for months. I think that it tastes best at room temp. Just take it out of the refrig, bring to room temp. and rewhip.


~Denise

...so is that how ya get that super smooth look? By using the whipped cream buttercream? I have never been able to get my bc to look that smooth

try adding the flour to just 1/4 cup of the milk. stir it up real good so that you have a thin paste, and then add that to the rest of the milk. Then mix it up real good again. That should help. Oh, and let the milk sit out to be room temp. first. HTH!

I cant wait to try this! Thank you!

when doing the whipped cream buttercream and you want it to crust just add the extra tbls of meringue and once you frost the cake let it sit for about 10-20 mins and it will crust a bit so you can use the viva very lightly. I do it all the time to my cakes. Take a look at my pics and those cakes are done with whipped cream buttercream and using the viva.

somewhere here there is a recipe for buttercream without butter. I think it has crisco, whipping cream 10x sugar and flavoring, i'll see if I can find it! -B.

I guess the family will just have to endure yet another cake.... so that I can try out these two recipes. Maybe I will make one of those cute pumpkin cakes with fall leaves around the bottom, something simple, but fun just for them.

oohh you are gonna get lots of complaints for making another cake!!!

It's like pulling teeth to get my hubby to take them in to work. He is sitting in a HUGE office building in Northern VA...totaly goldmine of people with money to burn....

I just asked him if he would take a cake in to work so that I can practice the frosting and he says:

"do U need to make a cake to test frosting?"

Have you ever heard of such a thing?!?!?!

Ok, I made them both. The first recipe, the Whipped Cream BC, was pretty creamy and not too sweet. It is the one I am going to use on the cake I am working on. The other one is good for a BC. It isn't quite as sweet, but is still pretty sweet. It has a nice texture and good flavor, but is too sweet for what I am looking for. Plus, the WCBC can sit out for 3 mos....bonus....gross, but bonus

LOL i'm sure it will not last that long before you use it up. the recipe makes 8 cups of frosting not the 3 it states. maybe you can do 1/2 the recipe. Hey if you want to save a few steps i have the 1 bowl recipe someone on here posted i can PM it to you if you want.

Oh, it's too late. I have 2 1 gallon bags of frosting sitting on the counter. I actually have 2 cakes to do and I will just use the rest on other cakes. No biggie! Thanks, everone for all of your imput!

can the whipped cream buttercream (ie the one with dream whip to used to pipe decorations (like roses)?

I understand that this BC can be refrigerated for a long while or frozen indefinitely (thaw and rewhip when wanting to use again). Is this correct?

Thanks

Great information. Looking forward to trying some of these new recipes.

Thanks a bunch!