Cake Central › Cake Forums › Cake Talk › Recipes › This frosting rocks!!
New Posts  All Forums:Forum Nav:

This frosting rocks!! - Page 2

post #16 of 71
Does anyone know how it pipes?
post #17 of 71
Quote:
Originally Posted by llee815

I've been wanting to try this recipe but I noticed that it only had 3 stars so I was a bit iffy about it. Thanks for the input. Now I'm going to try it!



It actually had 5 stars at the start of this thread. I try not to rely on the rating system alone when deciding whether or not to try a recipe. It's great when a fellow member posts about a recipe being good..then you know it's a keeper or at least one to try. Thanks Contessa thumbs_up.gif
Birthdays are just nature's way of telling us to eat more cake.
Reply
Birthdays are just nature's way of telling us to eat more cake.
Reply
post #18 of 71
Quote:
Originally Posted by lisa

It actually had 5 stars at the start of this thread. I try not to rely on the rating system alone when deciding whether or not to try a recipe. It's great when a fellow member posts about a recipe being good..then you know it's a keeper or at least one to try. Thanks Contessa thumbs_up.gif



That's how I feel. I love cooking sites like allrecipes.com where you can read why people liked or didn't like the recipe. Too bad they don't do that here. I think it would really help.
post #19 of 71
I use a variation (part butter part crisco among other things) of this icing for all my cakes. I absolutely love it. The meringue cuts the greasy mouth feel from crisco, it's not overly sweet and it's very light. It pipes great. You can smooth very well with just a spatula as long as you don't continue to go over it. If you want to use a paper towel method, I chill it in the refrigerator for a couple of hours before smoothing. I recommend it highly.
post #20 of 71
i need to make some icing tonight, i think i'll try this!!!
thanks for posting your results and input!
melody
post #21 of 71
The buttercream icing I make only uses 1 1/4 cups of crisco and 1 lb of powdered sugar.
post #22 of 71
Quote:
Originally Posted by Barefoot_Contessa

I was on a quest to find a lighter yet still slightly crusting frosting similiar to costco's that would withstand some decorating and being out of the fridge. I tried this one:

http://www.cakecentral.com/cake_recipe-2019-Whipped-Cream-Buttercream-Frosting.html

And it was wonderful! A bit tedious in the making but it turned out to be a very light, creamy, non-gritting, good tasting frosting!! It might become my new everyday icing!!



This is the one i use and it is very good and it is the one i just used to decorate the SSC cake i did.
Carla-wife to Anthony, Mother to Tony and Sera, Servant to God

www.facebook.com/cakemeaway
Reply
Carla-wife to Anthony, Mother to Tony and Sera, Servant to God

www.facebook.com/cakemeaway
Reply
post #23 of 71
llee815: I was thinking the same thing last night. I love the rating system on recipes, but it would be wonderful to have the option of leaving comments too. Allrecipes.com is one of my favorites as well.
My mission is to fatten up everyone else around me so that I look thinner!
Reply
My mission is to fatten up everyone else around me so that I look thinner!
Reply
post #24 of 71
It would also be nice because like allrecipes, people could post how they "tweak" the recipe! Those comments are usually the best!
New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
Reply
New Year's Resolution: I will not keep making the same old mistakes-I'll make all new ones.
Reply
post #25 of 71
Thread Starter 
Ok, I tried coloring, piping and smoothing tonight and here are my comments on each:

Coloring: I think this is just b/c I was using red but it did not color easily. I don't know if it is because of the amount of merangue in it or not. But overall I think it went okay.

Piping: It pipes great. I did stars since I'm doing these experiments for a different icing on the elmo cake for my nephew and my sister doesn't like regular buttercream.

Smoothing: On a scale of 1-5 with 5 being easy, I'd give it a 3. I think regular buttercream is super easy (i'd give it a 5). This doesn't crust at all so I find that more difficult to smooth. Perhaps after being chilled it would be easier but I didn't try that.

Also, I think b/c it doesn't crust it is probably less forgiving for mistakes.

Final thought on it is, I think I am going to make a regular batch of buttercream but with less crisco and mix equal parts of it with this whipped cream to hopefully achieve a middle ground of light and whipped-like but a bit sweeter with crusting ability.

This is the end of my report. Good night and happy baking. icon_biggrin.gif
Dia
"Some people may call me a geek for it. But I'm okay with that" -- Alton Brown
Reply
"Some people may call me a geek for it. But I'm okay with that" -- Alton Brown
Reply
post #26 of 71
Thread Starter 
Quote:
Originally Posted by VickiC

I use a variation (part butter part crisco among other things) of this icing for all my cakes. I absolutely love it. The meringue cuts the greasy mouth feel from crisco, it's not overly sweet and it's very light. It pipes great. You can smooth very well with just a spatula as long as you don't continue to go over it. If you want to use a paper towel method, I chill it in the refrigerator for a couple of hours before smoothing. I recommend it highly.



What variations do you do to the recipe? I'd love to know as I'm sure others would.
"Some people may call me a geek for it. But I'm okay with that" -- Alton Brown
Reply
"Some people may call me a geek for it. But I'm okay with that" -- Alton Brown
Reply
post #27 of 71
BC,
Thankyou for your detailed explanation of your experiments with this frosting. So many people just post "crisco is the best" or "crisco is awful" and you don't have any idea why they like or dislike a frosting. Thank you being specific.
Sleep deprived
Reply
Sleep deprived
Reply
post #28 of 71
Haven't tried it but I find the name deceiving. It is not made from whipped cream or whipping cream, it should have been called Creamy or Whipped but definitely not Whipped Cream because that implies it is mainly whipping cream and therefore would require refrigeration so that would put a lot of folks off from even investigating.
Hugs Squirrelly
post #29 of 71
Quote:
Originally Posted by SquirrellyCakes

Haven't tried it but I find the name deceiving. It is not made from whipped cream or whipping cream, it should have been called Creamy or Whipped but definitely not Whipped Cream because that implies it is mainly whipping cream and therefore would require refrigeration so that would put a lot of folks off from even investigating.
Hugs Squirrelly



That's what I did when I was looking for an icing recipe. As soon as I saw "Whipped Cream" I skipped right over it knowing whipped cream had to be refrigerated.

Barefoot_Contessa,
Thanks for the input! I'm going to try out the recipe next time I have to make a cake!
post #30 of 71
Yes, I think I will give it a try soon too, haha! Just shows you not to go by titles sometimes, so glad we saw this post!
Hugs Squirrelly
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › This frosting rocks!!