The Whipped Cream (& cream cheese) Frosting on this site is just awesome.
Flavored mine with creme bouquet and used just 1/2 cup of sugar.
http://www.cakecentral.com/cake_recipe-901-1-Whipped-Cream-Frosting.html
This recipe should be refrigerated, and the frosted cake should be refrigerated.
HTH
I just tried this one yesterday. Everyone loved it.
http://www.cakecentral.com/cake_recipe-2019-Whipped-Cream-Buttercream-Frosting.html
Good Luck!
My most favorite cream cheese icing is Martha Stewart's recipe. It tastes absolutely amazing, BUT it is hard to work with because it is soft. If you're just going to be icing the cake and not doing any piping or decorating, I'd definitely recommend this one. Here's the link: http://www.marthastewart.com/page.jhtml?type=content&id=recipe3550034&search=true&resultNo=6
But, if you want to do piping, decorating, writing, etc., I love the crusting cream cheese icing on this website. I only use about 2 pounds of sifted powdered sugar, though (the recipe calls for 3.5 pounds) ... even then, it's a little too sweet for me. It is much more stable than Martha's recipe, and the shortening causes it to crust (if that's what you're looking for). Here's the link for that recipe: http://www.cakecentral.com/cake_recipe-2047-14-Crusting-Cream-Cheese-Icing.html
I use the recipe from Earlene's Cake website.
Wendoger,
I only used half the sugar, because at that point my frosting was sweet enough for me!
Creme Bouquet is a flavoring emulsion.
Here's a thread on Creme Bouquet:
http://www.cakecentral.com/cake-decorating-ftopict-47885-creme.html+bouquet
http://www.cakecentral.com/cake-decorating-ftopict-38470-creme.html+bouquet
http://www.cakecentral.com/cake-decorating-ftopict-38179-creme.html+bouquet
P.S. As to piping. Maybe, if you refrigerated the frosting first.
HTH
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