Whipped Icing Like What The Bakery Uses...

Baking By NiderVille Updated 30 Mar 2010 , 5:23am by ceshell

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NiderVille Posted 30 Mar 2010 , 4:04am
post #1 of 4

I am making a cake for a Baby Shower. The mom to be does not like super sweet stuff. She would like a whipped frosting on the cake. Got any good recipes and can you decorate it with the same frosting or do I use butter cream for that. Also if any one has any filling ideas that would be great too.

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2txmedics Posted 30 Mar 2010 , 4:22am
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Im also looking for a good one....Ive done searches on line but I like it when a CCer shares a recipe, especially if its one that has awesome cakes!!!!

My Pa likes whipped icing also....I do know they dont crust, wonder how the deocrating would be on that kind of icing.

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chefjulie Posted 30 Mar 2010 , 4:33am
post #3 of 4

The whipped icing is usually just Rich's Bettercreme. You can buy it whipped or unwhipped. There's a HUGE Bettercreme thread on here somewhere (I'd do an advanced google search to find it) that gives you pretty much any and all info you'll ever need on the stuff!

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ceshell Posted 30 Mar 2010 , 5:23am
post #4 of 4

If you can't find the whipped icing like Bettercreme, a good compromise icing is the Whipped Cream Buttercream recipe hereon CC in the recipes section. I alter the recipe and use half butter, half hi-ratio shortening just to make it a little more flavorful.

It is NOT a whipped cream icing - it's kind of like a hybrid version of shortening/PS buttercream and of Italian Meringue Buttercream. You whip shortening and PS in one bowl, whip meringue powder and sugar in another, and then combine them both into a delicious, light, fluffy, not TOO sweet icing. I just served it on a cake yesterday and people were freaking out, they liked it so much. Several actually thought it was whipped cream (although I think they are crazy LOL) and the guest of honor emailed me today raving about it.

Give it a try! My only caveat is that I have not tried it with normal shortening, only with hi-ratio. I don't know if it tastes any different with regular shortening and if you are using 0 transfat Crisco I have no clue how it will perform.

Also I have never decorated with it. It's a bit soft but I'd bet you could add more PS to make it stiffer for decorating. Yesterday's cake was the second time I used it under fondant too; I just chilled it firm first. I used a full layer of it under my fondant. Nice compromise for when you want something light but want to fondant your cake too.

Of course another option is to just do a real Italian Meringue Buttercream. That's my personal preference!

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