Questions About Different Types Of Icing.......i Need Help!
Decorating By JavaJunkieChrissy Updated 15 Sep 2006 , 9:37pm by debbie2881
Hello to everyone,
My name is Chrissy and I've been doing cakes for only a short time. I've been baking for years but not doing any decorating until recently when I finsihed my classes.
Now, I'm looking at different types if icing. I'm wondering if the icing that I'm looking for even exists???LOL!!
I would love to have a very smooth texture.....not grainy......easy to work with when piping and make flowers, borders etc......hold up well in the warm weather.......and is not too sweet.
I'm going to try an Italian Meringue Buttercream over the weekend do you think that this will fill all of my requirements???? I also have a recipe that I think I got off of this site for a crusting Dream Whip Buttercream......maybe that one will be alright????
I think my biggest fear is the heat. I love to do basketweave and my customers really like the looks of the weave but I have a fear that some of the weave will come off the side of the cake...or melt off.....etc......this has kept me from trying different recipes but I really don't like the buttercream that I've been using.
If someone would share with me I would really appreciate it. I will post the Dream Whip icing recipe just incase someone is interested. I just got this recipe a few days ago and the poster said that she thinks it's origionally from dragonwarlord but wasn't sure
2# of confectioners sugar
1 pk dream whip ( I found this down the isle with the Jell-O
2 cups of Crisco
1/2 c. boiling water
1/2 tea. salt
2 tsp. clear vanilla
1 T. clear corn syrup
2T to 1/4 c. flour
Whip till fluffy. No need to refridgerate for it's fune in the fridge as well. Teastes great, not so sweet and crusts well.
Like I said I have not tried the above recipe yet but I'm going to and maybe this will be what I'm looking for.
there is a frosting called whipped cream buttercream that is great for warm weather. it keeps for about 3 months at room temp and does not need to be refrigerated (unless your cake and filling needs to). Its the texture of whipped cream, not overly sweet and very smooth. there are alot of cakes in my photos using this frosting, you can do anything with it. sue_dye also used it on a couple of her cakes, her cakes are beautiful. you can check out her gallery if you want to see pics also.
Have you ever tried the Whimsical Bakehouse buttercream? I honestly don't know how it holds up in heat, but it tastes really good, has a non grainy texture. Might be similar to the recipe you posted, though. It doesn't have corn syrup in it, but uses boiling water and powdered sugar and shortening.
The only frosting I use is "Dixie's Finest Whipped Icing", from Omaha Nebraska. She decided to get out of cake decorating in order to manufacture her icing, and it's a fantastic product. Easy to work with, tastes great, and keeps at room temperature for 6 months or 12 months if refrigerated.
I will look for the whipped cream buttercream frosting recipe. Will I find it on this site?
I have never tried the Whimsical Bakehouse Buttercream.....but I'm willing!!
I'm giving this a bump for some more help...THANKS!!!
JavaJunkieChrissy,
Do you know if you could sub 1 of the cups of crisco with 1 cup of butter?
I will look for the whipped cream buttercream frosting recipe. Will I find it on this site?
yes you can. if you want the 1 bowl recipe let me know and i can pm it to you
Quote by @%username% on %date%
%body%