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Creamy & Tasty Whipped Frosting

I have been asked by many of you for this recipe, so I decided to post it for everyone! This is a delicious, not too sweet whipped frosting. It can be used to frost cakes very easily and smooth-and you can also pipe and decorate with it too! But best of all...it is sooooo good!!!

Creamy & Tasty Whipped Frosting

Ingredients

  • â?¢ ½ cup salted butter â?¢ ½ cup veg shortening â?¢ 1 lb confec. sugar â?¢ 1/4 tsp. salt â?¢ 1 tsp. vanilla â?¢ 3-4 oz heavy whipping cream â?¢ 1 tbsp. meringue powder

Instructions

  1. Cream shortening and butter until fluffy.
  2. Add sugar, and cream until well blended.
  3. Add salt, vanilla, meringue powder, and whipping cream.
  4. Blend on low until moistened.
  5. Beat on high until icing is fluffy.
  6. (You can add more confec. sugar, or
  7. less whipping cream for a stiffer consistency.)
  8. MUST REFRIGERATE-will keep for up to 5 days.
  9. I can't imagine that it is low in calories, but you will love it anyway!!!

Comments (12)

is this recipe equvilant to the whipped frosting you can buy premade at cake stores. the real good light frosting?
Can you tell me approximately how much this recipe will make? I've got to do 2 dozen cupcakes and this recipe sounds TOO yummy!!
I made this yesterday for a birthday cake I made, and it was absolutely yummy!! the problem I had, though, is that it did not crust over like other buttercream icings, so I couldn't give it the smooth look I like. Was it just me, or does this icing not crust? I will still definitely use this recipe again!!
I have also tried this recipe, and I absolutely love it. I normally use a crusting butter cream...but was asked to make a not so sweet whipped icing. So I tried a couple of recipes and failed at the not so sweet but still able to smooth so the cake can look nice aspect. Until I tried this one. I was able to have a nicely smooth cake perfect to decorate with and it wasn't as sweet as regular butter cream but still tasted great. Thank you so much sbcakes for posting this recipe it really saved the day for me and I will continue to use it for those who prefer a not so sweet icing.
OMG this recipe is one of my favorites it taste really good i did it yesterday and i didnt have salted the butter at that time and i put 1 cup of veg shortening n it was really good thanks for the recipe
I had a request for a whipped icing so after trying 5 different ones this one turned out the best. I did end up adding a little extra shortening because it was still a little too sweet (I did not use the entire amount of sugar called for). It's probably just me since my kids tell me water is too sweet for me! lol... I had the same issue as beancounter in that my icing did not crust over, not sure if that's typical or if it was something I did. For piping I mixed it in with some of my buttercream (I had lots of it made up since I was working on 4 cakes...lol)...it worked out great!
Can you tell me if you can freeze this frosting on a cake?
maybe it's just me but there are symbols before the numbers telling you the amount to use of each item. It shows 1/2 cup of butter & 1/2 cup shortening...is that right?
I am with Elizabethfavela I really want to try out this recipe for a request, but I don't understand what the symbols are is it only 1/2 cup of butter and 1/2 cup of shortening or is that supposed to be a number in front of that? Please, anyone help?
it is 1/2 cup salted butter and 1/2 shortening.
Do you use the whisk attachment if you're using a stand mixer?
How long can you leave this out for? Can you use the upside down method with this frosting to smooth it out? Thanks!
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