Very Very Very Smooth Whipped Icing!!!!!!!
Decorating By MissJ Updated 20 Jun 2006 , 2:08am by Rodneyck
PLEASE......PLEASE......PLEASE can some one give me a recipe for a very CREAMY CREAMY CREAMY whipped icing. I don't care to eat buttercream personally..... but I want to make a cake for a special someone who doesn't like the (gritty if you will) taste of buttercream but loves the taste of whipped smooth icing.
As Khalstead the IMBC and Rose Birenbaum has one in her book called Mousselline B.C. Once you learn to make these you will feel you have accomplished something and it does add another dimension to your decorating because it is more like real baking and real decorationg -- oops! don't want to step on anyone's toes. I use the others too and always have Pastry Pride in the house.
As Khalstead the IMBC and Rose Birenbaum has one in her book called Mousselline B.C. Once you learn to make these you will feel you have accomplished something and it does add another dimension to your decorating because it is more like real baking and real decorationg -- oops! don't want to step on anyone's toes. I use the others too and always have Pastry Pride in the house.
I made another one of her versions today and made it into a butterscotch buttercream, same recipe as the mousselline basically except it used yolks instead of the whites. It is the best buttercream I have ever tasted, nothing like the butter/crisco versions I was using. It is so smooth and not overly sweet tasting. I totally agree, this is the way to go. It is more work, but well worth it.
Sure, no problem. I was wrong, it is from James McNair's book entitled, "Cakes", but I think it is a slightly altered version of Rose's. Plus, it comes with all the variations, yum...
http://www.recipelink.com/cookbooks/1999/0811817687_4.html
Rodneyck, thanx for the recipes. Printed them all out and then got McNairs book on Amazon for under $4. These look luscious. Didn't realize Mcnair was a baker too. Thanks Again
Donna, on the West Coast there are products called Pastry Pride and Frosting Pride. They are whipt toppings and fillings. In some parts of the country it is the same as Rich's Bettercream.
Rodneyck, thanx for the recipes. Printed them all out and then got McNairs book on Amazon for under $4. These look luscious. Didn't realize Mcnair was a baker too. Thanks Again
You are very welcome. Please let me know what you think of the book. I may just order one for myself. 
Rodneyck, If you go to Amazon you can look inside at the contents. He used some out of the ordinary combos. That's what sold me. it will take about 10 days to find its way to me and then I will let you know.
This is OT, but I just have to say it here, or whoever reads the post will not understand it.
Thank you for the inspiration on the buying the McNair book. I am always looking to find a way to simplify my portfolio, and that book, with all it's variations, will fit in nicely with my repertoire.
I was inspired enough to check for it on eBay, and purchased it for about $6.50, with shipping!
Thanks again!
Theresa
Sure, no problem. I was wrong, it is from James McNair's book entitled, "Cakes", but I think it is a slightly altered version of Rose's. Plus, it comes with all the variations, yum...
http://www.recipelink.com/cookbooks/1999/0811817687_4.html
Question: how do you feel about the raw eggs? Do they end up getting to a high enough temp with the syrup combo? The recipes are AWESOME and I can't wait to try them. I was just curious.
tia
b 
Question: how do you feel about the raw eggs? Do they end up getting to a high enough temp with the syrup combo? The recipes are AWESOME and I can't wait to try them. I was just curious.
tia
b
That was my concern when I first read the recipe. BTW, as some background on this method (I did some research), it is based off the Classic European buttercream. This method would be considered the Neoclassic I guess, lol. It differs from the original with the use of corn syrup. The Classic version uses water in the recipe when you boil the sugar, and you have to wipe down the side of the pot to stop crystallization, and all that fun stuff. Using corn syrup, which contains part water in its makeup, makes it easy and does not require you to do a thing but watch it come to a rolling boil.
To answer your question, the addition of the hot sugar mixture will definitely cook the eggs. In fact, your biggest concern with this recipe is cooling down the mixture once you start adding the hot sugar and whipping it together.
Here are some tips I found by watching an old episode of Julia Child where she had as a guest a very young Martha Stewart making a three tier wedding cake. (you can actually go to Julia's website and watch this one and many other videos.) To cool down the mixture after the sugar addition, Martha used another bowl filled with ice and placed it underneath her KitchenAid's main bowl (she had the expensive model with the arms.) If you do not have this version of KA (which I don't), you can also pack those frozen cold packs or bags of ice around your mixing bowl as you whip.
If you just do the standard recipe, then from Rose's book, she suggests you whip for about 15 minutes or until you touch the bowl and feel it has become cool.
That was a long explanation with a lot of tips, but I think somewhere in all of that I answered your question. lol.
Best...
I use Rose's method of waiting 'till the bowl is cool to the touch. it takes a lil' longer than you might think. It seems to be less of a hassle though. Next time, out of curiosity, I am going to check the temp of the eggs to see if they are cooked. In this instance though the temp gets pretty high Harold McGee has written a few books on food and science and this issue is covered.
Yeah, I took a baking class that covered eggs and cooking temps. We did a lot of pastry creams and the like. An egg is safe when it reaches 140 degrees for like three and a half minutes, which if you compare that to our body temp, 98 degrees, it is not that far off. It does not take much to kill bacteria in an egg. It is an issue that strikes fear in many people, something I believe is a little blown out of porportion, but understandably so.
Here is the official statement...
"Egg white coagulates between 144 and 149°F, egg yolk coagulates between 149 and 158°F and whole eggs between 144 and 158°F. Plain whole eggs without added ingredients are pasteurized but not cooked by bringing them to 140°F and maintaining that temperature for 3 and 1/2 minutes. According to the FDA Food Code, eggs for immediate consumption can be cooked to 145°F for 15 seconds."
Question: how do you feel about the raw eggs? Do they end up getting to a high enough temp with the syrup combo? The recipes are AWESOME and I can't wait to try them. I was just curious.
tia
b
That was my concern when I first read the recipe. BTW, as some background on this method (I did some research), it is based off the Classic European buttercream. This method would be considered the Neoclassic I guess, lol. It differs from the original with the use of corn syrup. The Classic version uses water in the recipe when you boil the sugar, and you have to wipe down the side of the pot to stop crystallization, and all that fun stuff. Using corn syrup, which contains part water in its makeup, makes it easy and does not require you to do a thing but watch it come to a rolling boil.
To answer your question, the addition of the hot sugar mixture will definitely cook the eggs. In fact, your biggest concern with this recipe is cooling down the mixture once you start adding the hot sugar and whipping it together.
Here are some tips I found by watching an old episode of Julia Child where she had as a guest a very young Martha Stewart making a three tier wedding cake. (you can actually go to Julia's website and watch this one and many other videos.) To cool down the mixture after the sugar addition, Martha used another bowl filled with ice and placed it underneath her KitchenAid's main bowl (she had the expensive model with the arms.) If you do not have this version of KA (which I don't), you can also pack those frozen cold packs or bags of ice around your mixing bowl as you whip.
If you just do the standard recipe, then from Rose's book, she suggests you whip for about 15 minutes or until you touch the bowl and feel it has become cool.
That was a long explanation with a lot of tips, but I think somewhere in all of that I answered your question. lol.
Best...
thank you soooo very much 
The variations look wonderful and I can't wait to try them. As a hobby baker I just wanted to make sure I didn't get anyone sick and that I had all of my information correct.
thanks
b
Well I finally broke down and spent the $3.50 on the James McNair's Cakes book, lol, used off of Amazon. I must say, there are some tasty looking recipes in it. The white layer cake looks particularily moist and delicious. I have to give this one a try.
He has a gingerbread cake, a nut cake (moist looking again) and a cherry spice cake made with maraschino cherries (yum) that I must try.
Has anyone made anything from this book yet?
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