I was on a quest to find a lighter yet still slightly crusting frosting similiar to costco's that would withstand some decorating and being out of the fridge. I tried this one:
http://www.cakecentral.com/cake_recipe-2019-Whipped-Cream-Buttercream-Frosting.html
And it was wonderful! A bit tedious in the making but it turned out to be a very light, creamy, non-gritting, good tasting frosting!! It might become my new everyday icing!!
How was it in regards to sweetness? I have had a few customers asking if I had an icing that wasn't as sweet and I had to say no.
I think I will have to try that one. Does it go on really smoothly without spending a bunch of extra time getting it really smooth? And is it good for piping? May have to make up a "just for me" cake to try it out.
It is not very sweet at all. As DH said it doesn't give you a toothache eating it. I haven't tried smoothing it yet but I think it should probably work out well with a hot knife. I don't think it will crust hard like regular bc but probably some. I'm going to try tonight to do some decorations and smoothing. After trying 3-4 recipes last night, I had to quit and clean up the mess!
Yeah, that mess! Don't you wish we could just wave a magic wand and it would all go away?!!!!
It is not a true CRUSTING icing like some buttercream. BUT it smoothes out ok. Also if you dont want the shine , you can dust a papertowel with corn starch and smooth it with that. This has become the most popular icing for wedding cakes. Oh and now this is the ONLY one I use for whipped fruit filling like whipped strawberry or raspberry. Delish!!!!!!!!!!!
I'm looking for something that tastes like DH frosting?? would this work??
..I'm going to have to give that one a try. FOr customers that want a "not so sweet" icing, I've been using a modified Dream Whip icing..it tastes great but I'm still looking for something a little better! thanks for the tip!
I tried the dreamy cream recipe in the recipes section here but I don't like it nearly as much. Maybe I didn't put enough flavor it in. I did use what I made to make chocolate frosting which is very good.
gma, I was wondering the same thing. Does the boiling water help the mouth feel of the crisco?
I've been wanting to try this recipe but I noticed that it only had 3 stars so I was a bit iffy about it. Thanks for the input. Now I'm going to try it!
It actually had 5 stars at the start of this thread. I try not to rely on the rating system alone when deciding whether or not to try a recipe. It's great when a fellow member posts about a recipe being good..then you know it's a keeper or at least one to try. Thanks Contessa 
It actually had 5 stars at the start of this thread. I try not to rely on the rating system alone when deciding whether or not to try a recipe. It's great when a fellow member posts about a recipe being good..then you know it's a keeper or at least one to try. Thanks Contessa
That's how I feel. I love cooking sites like allrecipes.com where you can read why people liked or didn't like the recipe. Too bad they don't do that here. I think it would really help.
I use a variation (part butter part crisco among other things) of this icing for all my cakes. I absolutely love it. The meringue cuts the greasy mouth feel from crisco, it's not overly sweet and it's very light. It pipes great. You can smooth very well with just a spatula as long as you don't continue to go over it. If you want to use a paper towel method, I chill it in the refrigerator for a couple of hours before smoothing. I recommend it highly.
i need to make some icing tonight, i think i'll try this!!!
thanks for posting your results and input!
melody
I was on a quest to find a lighter yet still slightly crusting frosting similiar to costco's that would withstand some decorating and being out of the fridge. I tried this one:
http://www.cakecentral.com/cake_recipe-2019-Whipped-Cream-Buttercream-Frosting.html
And it was wonderful! A bit tedious in the making but it turned out to be a very light, creamy, non-gritting, good tasting frosting!! It might become my new everyday icing!!
This is the one i use and it is very good and it is the one i just used to decorate the SSC cake i did.
llee815: I was thinking the same thing last night. I love the rating system on recipes, but it would be wonderful to have the option of leaving comments too. Allrecipes.com is one of my favorites as well.
It would also be nice because like allrecipes, people could post how they "tweak" the recipe! Those comments are usually the best!
Ok, I tried coloring, piping and smoothing tonight and here are my comments on each:
Coloring: I think this is just b/c I was using red but it did not color easily. I don't know if it is because of the amount of merangue in it or not. But overall I think it went okay.
Piping: It pipes great. I did stars since I'm doing these experiments for a different icing on the elmo cake for my nephew and my sister doesn't like regular buttercream.
Smoothing: On a scale of 1-5 with 5 being easy, I'd give it a 3. I think regular buttercream is super easy (i'd give it a 5). This doesn't crust at all so I find that more difficult to smooth. Perhaps after being chilled it would be easier but I didn't try that.
Also, I think b/c it doesn't crust it is probably less forgiving for mistakes.
Final thought on it is, I think I am going to make a regular batch of buttercream but with less crisco and mix equal parts of it with this whipped cream to hopefully achieve a middle ground of light and whipped-like but a bit sweeter with crusting ability.
This is the end of my report. Good night and happy baking. 
Dia
I use a variation (part butter part crisco among other things) of this icing for all my cakes. I absolutely love it. The meringue cuts the greasy mouth feel from crisco, it's not overly sweet and it's very light. It pipes great. You can smooth very well with just a spatula as long as you don't continue to go over it. If you want to use a paper towel method, I chill it in the refrigerator for a couple of hours before smoothing. I recommend it highly.
What variations do you do to the recipe? I'd love to know as I'm sure others would.
BC,
Thankyou for your detailed explanation of your experiments with this frosting. So many people just post "crisco is the best" or "crisco is awful" and you don't have any idea why they like or dislike a frosting. Thank you being specific.
Haven't tried it but I find the name deceiving. It is not made from whipped cream or whipping cream, it should have been called Creamy or Whipped but definitely not Whipped Cream because that implies it is mainly whipping cream and therefore would require refrigeration so that would put a lot of folks off from even investigating.
Hugs Squirrelly
Haven't tried it but I find the name deceiving. It is not made from whipped cream or whipping cream, it should have been called Creamy or Whipped but definitely not Whipped Cream because that implies it is mainly whipping cream and therefore would require refrigeration so that would put a lot of folks off from even investigating.
Hugs Squirrelly
That's what I did when I was looking for an icing recipe. As soon as I saw "Whipped Cream" I skipped right over it knowing whipped cream had to be refrigerated.
Barefoot_Contessa,
Thanks for the input! I'm going to try out the recipe next time I have to make a cake!
Yes, I think I will give it a try soon too, haha! Just shows you not to go by titles sometimes, so glad we saw this post!
Hugs Squirrelly
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