Please Help! Light, Fluffy Whipped Icing?
Decorating By ETanner Updated 26 May 2007 , 4:47am by adriano2007
I always make a buttercream for my cakes that is powdered sugar, butter, vanilla, and a little milk.
I am looking for a frosting that is a little more like the consistency of whipped cream, but thicker. I want it to be very easy to spread and pipe, so that it holds its shape but is smooth and light. I also do not want it to get all crusty the way buttercream does. Any suggestions?
IMBC. I use this exclusivley for my frosting.
Jacqui
Try an Italian Meringue Buttercream (IMBC) or Swiss Meringue Buttercream (SMBC). There are several listed on the site in the recipe section. There is even one by Duff Goldman that uses pasteurized egg whites (in the carton) and does not need to be heated.
Here's the link:
http://www.cakecentral.com/cake_recipe-2265-0-Duff-goldman-butter-cream.html
I have a great recipe for whipped Frosting. People love it and it is very easy to work with. It is also suitable to pipe with...
Creamy Whipped Frosting
½ cup salted butter
½ cup veg shortening
1 lb confec. sugar
1/4 tsp. salt
1 tsp. vanilla
3-4 oz heavy whipping cream
1 tbsp. meringue powder-optional
Cream shortening and butter until fluffy.
Add sugar, and cream until well blended.
Add salt, vanilla, and whipping cream.
Blend on low until moistened.
Beat on high until icing is fluffy.
(You can add more confec. sugar, or
less whipping cream for a stiffer consistency.)
MUST REFIGERATE-will keep for up to 5 days.
Good luck!
HTH!
Hello to everybody and i have a question because i live in lebanon and we do not have this shortening so can i use butter only?i am really desperate.thanks
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