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DeeDelightful
Posted 6 Jun 2010 , 8:10pm
post #2 of 5
Try Indydebi's or Sugarshack's recipe. They have a better flavor/texture than the Wilton recipe. Some people like the Swiss or Italian meringue recipes.
i use indydebi's but....
1) i cream all the liquids and fats together for at least 15 to 20 minutes before adding the powdered sugar.
2) after adding the PS, I let my KA run on "2" for at least 15 to 20 min. (and sometimes give it 5 min or so at "4"
light and fluffy every time!
This b/c frosting is light and fluffy:
http://cakecentral.com/recipes/3533/creamy-whipped-buttercream-icing
HTH
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