What kind of icing do you like and for what cakes?

For example: For me I prefer this kind of icings:

Birthdays: Regular Buttercream, Crisco only, no butter

Special Occasions like Bridals, anniversaries, etc...: Extra Special Buttercream recipe that's made with Heavy Whipping Cream

Family birthdays: I like to try new ones like Swiss Buttercream, French Buttercream, etc.

well for me my family hates butter cream so i am always trying to find new whipped icream icings.

were a buttercream lover..

I love the 1/2 butter 1/2 crisco buttercream

I found a new favorite in the Dream Whip Icing, 'cause it has a decent flavor and it's great for smoothing & decorating. That's what I use for all my decorated cakes now.

As far as taste alone, I like stabilized whipped cream or cream cheese icing. I also prefer the taste of the 1/2 butter, 1/2 shortening buttercream, but it doesn't smooth as well and doesn't hold up to the humidity around here.

Melissa

Melissa, which Dream Whip Icing recipe do you use? Thanks

Thank You Very Much!

For years I used an all-shortening recipe that gives an all white icing, but lately I don't like the taste of it - too greasy. I have been using a buttercream with 1/2 shortening 1/2 cream cheese. I'd love to try a meringue buttercream, but i'm too chicken.

beachcakes, meringue buttercream is not that hard. It was one of the first buttercreams I learned to make, then I learned the key to meringue buttercreams is to just keep beating it. It will come together and you can flavor it with anything!

kalikw, it's the sugar syrup that frightens me! I've never been able to cook a sugar syrup properly!

I like buttercrem.. I use all Crisco.. but it is the butter flavored crisco. And a lot of vanillia extract!

Beachcakes just invest in a candy thermometer, you can buy them at any cooking store, I think even Walmart or your local supermarket would have them also, just look in the kitchen tools section. The other important part is not to put the fire on "high" you want it to gradually rise to the correct temperature usually around 245-248 degrees some recipes have the temp a little lower, though never higher (you will end up with candy!!!) I know you can do it. Any easy one is the Sylvia Weinstock recipe I have seen posted on this website. It makes a lot of frosting though you can cut the recipe in half. If you need a good recipe I can provide you with the one I use.

kalikw, I would love if you would share your recipe ... I looked at the one in The Cake Bible once, but it sounded so technical that I never tried a meringue buttercream after reading that! I have had a few unfortunate fudge accidents in my past

Beachcakes,
Funny you should mention the Cake Bible because that is the recipe I use. I have used it so much the page is almost worn!!(smile). It does take a while to make but once you get the hang of it you will find it quite easy. If you need help or have further questions you can email me at [email protected]

LOL thanks Kali, you've persuaded me... I'll have to try it

This is my buttercream recipe. I love it! I do want to try that dream whip one though if it is maybe lighter sweetness, for the occasional one that wants less sweet. The one I use is not too sweet at all.. really good.. but you know.. theres always a couple. Anyways for this recipe I tweeked a bit. I use 1/2 cup butter and take out 1/2 cup shortening or you can do half and half. I also only use vanilla since I put the butter in there. None of the other flavorings and I took out the cornstarch because for me in AZ it is already too dry so I don't need it. HTH


Buttercream Icing - Carolyn Lawrence - Missouri - [email protected]
4 pounds powdered sugar
2 cups Crisco
1/3 cup powdered milk mixed with enough hot water to make 1 cup
Add to the milk:
1/2 tsp. salt
1/2 tsp. clear vanilla
1/2 tsp. clear butter flavoring
1/2 tsp. almond
1/2 tsp. creme royale or creme bouquet (optional)
Add 1/2 cup cornstarch and beat well for about 15 minutes.
This can be kept out of the refrigerator for around 2 weeks, I'd say. I usually use it so fast that I hardly ever get it in
the refrigerator unless I am going out of town for a few days and then it can also be frozen. The cornstarch helps
humidity as well as helping to cut the sweetness. Play with it and use whatever flavorings you like.

I like the regular BC icing 1/2 butter....1/2 crisco but I also like the Whimsical Bakehouse House Buttercream for smoothing and non crusting.It is about 3 shortening to 1 butter

melissablack: The butter flavored Crisco is yellow, but it's also got a higher moisture content than the unflavored Crisco. I tried making a batch of buttercream with it once, and got it to the point where it was so stiff I had problems getting it out of a bag, and my roses would still wilt.

Illy