Ok so I just catered this wedding & the gal that made the cake had the most amazing icing (flavor & texture). I've been making cakes for a couple of years, and I have not ran across anything like it. It was very creamy and smooth with a soft buttery flavor and color. I almost thought she used sweetened condensed milk but I'm not sure.
Does anyone have a recipe that fits that description?
Lesli
My aunt, who was the cake decorating queen in our family, passed this recipe down. It may be what you were describing. Its very smooth, almost like a meringue buttercream but without the egg taste. It tastes more like a traditional buttercream but not as sweet, and super creamy smooth. The only think I don't like about it is that its hard to color because the evaporated milk leaves the icing a light brownish color. Here it is:
Neverfail Buttercream Icing
Pour 1 large can Pet milk (evaporated milk-Pet is a brand name) and 2 cups granulated sugar in a small saucepan and warm till sugar is dissolved. Cool till lukewarm.
Meanwhile beat 2 egg whites until stiff peaks form.
In a separate bowl beat 1 cup of butter and 1 cup shortening till creamy.
With the mixer running add the Pet milk mixture to the eggs. Gradually add the butter/shortening and beat it all together. Let it stand 10 minutes. Add 1 1/2 tsp vanilla and beat again. If it curdles, add more crisco and continue to beat till icing comes together and forms a smooth consistency.
This icing acts like a merinque based icing in that you should use it immediately or it needs to be warmed and beaten if refrigerated. Smooth it using the same techniques as described for meringue based icings as well. Its very delicious but does not hold up to warm weather.
Quote by @%username% on %date%
%body%