I am looking for recipe ideas for a light and fluffy buttercream that's not too sweet but doesn't have and eggs or fresh cream. It must be able to stand out of the refrigerator for long periods.
I posted this recipe a while back. I've made it my basic frosting because it's so popular
whipped frosting:
http://forum.cakecentral.com/cake_recipes_rate-3273-5.html
Would this icing work for ice cream cone cupcakes?
I need to make some for my daughters class.
it says this buttercream doesn't crust, but does it hold piped decorations well?
yup. not good for me... it's really hot here and it's summer already. but it sounds really good. 
it says this buttercream doesn't crust, but does it hold piped decorations well?
I use it for everything. It's not as stiff as buttercream but that makes it easier to pipe because it's not as hard to squeeze the bag. If you need it to hold up better, you can always use more shortening and less butter as shortening has a higher melting point and is stiffer than softened butter
if i made swirls or piped designs with it, will it stay that way and not melt? and yes am thinking of using all shortening.
if i made swirls or piped designs with it, will it stay that way and not melt? and yes am thinking of using all shortening.
yes, it should be fine. Like I said, I use this for everything...and especially if you use all shortening, it should hold up well.
When it says an icing crusts it means that after the cake is iced if you let it sit for about 15 minutes and when you lightly touch the icing without smearing or smushing it. This allows you to smooth any imperfections without messing up the icing. There are several ways of smoothing crusted buttercream. Here is a link.
http://cakecentral.com/article83-Quick--Easy-Smooth-Icing-Using-a-Roller-Melvira-Method.html
Sugarshack also has a great DVD on smoothing buttercream
www.sugaredproduction.com
HTH
Does this recipe need to be refrigerated, because of the milk in it?
I have tried a recipe very similar, though it only used butter (no crisco) and it was lovely and creamy and nowhere near as sweet as regualr buttercream, but I was concerned about using it as my regular buttercream because my cakes need to be able to stay out of the fridge (Health Dept issues).
Kelly
Does this recipe need to be refrigerated, because of the milk in it?
I have tried a recipe very similar, though it only used butter (no crisco) and it was lovely and creamy and nowhere near as sweet as regualr buttercream, but I was concerned about using it as my regular buttercream because my cakes need to be able to stay out of the fridge (Health Dept issues).
Kelly
I always make mine with water and butter...just don't even use milk and so the refrigeration wouldn't even be an issue. I'm not sure if the milk would be bad or not but just to be safe, I always use the water/butter instead.
okay i tried this and it looks curdled and separated. how can i save it? 
okay i tried this and it looks curdled and separated. how can i save it?
hmmm...I haven't seen that before. was the corn starch part maybe not cooled enough? or maybe it was chunky instead of smooth? When did it start looking curdled?
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