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This frosting rocks!! - Page 3

post #31 of 71
Quote:
Originally Posted by Barefoot_Contessa

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



Thanks for sharing the details with us, Dia!
By the way, why does the notes to the receipe say " DO NOT REFRIGERATE" ? Is it more like there's no need to refridgerate or will something happen to the buttercream if we do?! And it states that this is a "frosting", would it be good as a filling as well?

Thank you!!
post #32 of 71
I've made this recipe several times during the summer, and I also used it for my daughter's Dragon Tales cake. I found it at another site under the name of Charlotte's Buttercream. I wanted a frosting that would hold the July temp. and decorations would not slide down the cake.

I found it to be very easy to work with. It's fluffy like a whipped cream, smooths very easy, pipes well, colors well, but a little too soft for making roses, they just look OK, nothing special.

What I really didn't like was the aftertaste Crisco leaves in your mouth. it kinda sticks to your tongue. I've even used the new Crisco, the one with zero trans fats.

Can anyone share their version of this recipe but using some butter and some crisco? How much of each have you used?

Thanks
Emi
post #33 of 71
Thread Starter 
I didn't find it to have an aftertaste of crisco. The only odd thing I found when I ate it was I was looking for that thickness of regular buttercream and the grittiness of it.

I don't know why it says not to refrigerate. Maybe b/c it gets very stiff. Perhaps that is the key to smoothing it.

I think if it was a little bit sweeter it would be great as a filling. Nice and smooth.

Edited to add:
I did a taste test this morning with some coworkers. They said this recipe is nice and smooth and has a good mouth feel and neither thought it had a greasy after taste. The other recipe (the dreamy cream recipe available here too) they said was very sweet but with a better flavor.

Conclusion: I think next time I'll add more flavor to the whipped frosting recipe as well as maybe less crisco and more sugar. I'm still going to try mixing it with regular buttercream to get a slightly crusting variation before modifying the recipe.
"Some people may call me a geek for it. But I'm okay with that" -- Alton Brown
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"Some people may call me a geek for it. But I'm okay with that" -- Alton Brown
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post #34 of 71
I used to use this buttercream exclusively..It's really good, but it became a pain to make. You had to clean the bowl between batches because of the meringue. I made mine with butter and crisco!!
post #35 of 71
Hi Ladies,

All your talk got me to test this receipe this morning!
I only made up half a batch, which came out to be around 3 cups...so I don't know how the receipe got the yield of 3 cups from a whole batch?but anyway...

I liked the lightness of it, colour was very white, tinted better with chefmaster candy colour rather than the normal wilton colours. I guess candy colour are oil based and hence blends in better with the cisco.

but like Emi, i also found that it had a little aftertaste of crisco. but i think this is all very personal. coz i've only just started using criso in my buttercreams - that's the only thing that will hold up in warm weather!

TamiAZ, could you share with us your ratio of crisco and butter?

Have any of you tried the WBH Kaye's IMBC. This buttercream kinda reminds me of that. I love that IMBC but i don't want to use raw eggs and the boiling of the sugar is a bit tedious.

Have any of you compared this to the Dreamy Whip/ Dreamy Cream receipe contributed by PolishMommy? I've yet to try that coz still looking for the Dream Whip. very interested to compare the two.

I'm on a buttercream quest! sori for the long message...
Thank you!
post #36 of 71
Do you think this would work well with a FBCT?
post #37 of 71
I made this frosting today and it is very light. No crisco mouthfeel w/this frosting. I haven't frosted the cake yet, but this frosting has a lot of air bubbles. I think I'll try it again with a little more pwd sugar. I used about 3.5c pwd sugar.

This frosting lacks the flavor a a real IMBC. However, it does not have the "hurt your teeth it's so sweet" taste of other pwd sugar frostings. This is the best crisco based frosting I've tried. Good mouthfeel and not the heavy kind of frosting that's like wallpaper paste.
Sleep deprived
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Sleep deprived
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post #38 of 71
I too tried this recipe this week. I love the taste, not to sweet.

I did find it difficult to work with. I found it impossible to get the crisp edges on my cake that I really like. I can imagine using it to much because it was to difficult to smooth out.
hamie
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hamie
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post #39 of 71
Quote:
Quote:

What variations do you do to the recipe? I'd love to know as I'm sure others would.



Contessa, I'm at work right now and my recipe is at home. As soon as I get a chance this evening I will post my version of Charlotte's buttercream. My variations include: double batch (makes 7-8 cups of icing), one bowl preparation and 3 cups of crisco with 2 sticks of butter.
post #40 of 71
Here's my version of Charlotte's buttercream. It fits perfectly in the 4.5 quart Kitchenaid. The icing comes above the beaters which means that a lot of air bubbles are not incorporated and you get a nice creamy icing.

Start with the wire whip. Combine on low:
1/2 cup meringue powder
1 1/2 cups granulated sugar
Add 1 cup boiling water. Mix on low until well blended. Turn on high until stiff peaks form.

Change to paddle. Add in small increments:
2 sticks room temp butter (not too soft or the icing will be very soft).
3 cups Crisco. Blend after each addition. It will look curdled but just keep beating until blended. Turn on high and mix well. Turn back to low.
2 pounds powdered sugar added a little at a time.
2 tablespoons flavoring of choice- 1 vanilla and the other whatever you like-almond, hazelnut, lemon, orange. If you color the icing, add it now. Turn on high and let it go for 2-5 minutes or so. When it is done, it is very smooth.

You can replace 1 cup of shortening with cream cheese for cream cheese icing-also very good.

It keeps well outside of the refrigerator if you don't use all of it at once. Make sure it is covered because it does form a soft crust that you wouldn't want to clog your tips with the next time you use it. Smooth using whatever method is the best for you.

It pipes really well and I imagine you can make roses etc with it. I love this icing because it's not overly sweet. Try it! thumbs_up.gif
post #41 of 71
Thread Starter 
Dang I wish I would have caught your updated version of this recipe before last night when I made more of it!! I'll have to look for some of the candy colors since I need a rich red for decorating an elmo head.

I do think this icing turns out really nice. It is a bit of a pain with the multiple bowls to get it to come out right but I think worth it for the picky customer (or family member in my case).
"Some people may call me a geek for it. But I'm okay with that" -- Alton Brown
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"Some people may call me a geek for it. But I'm okay with that" -- Alton Brown
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post #42 of 71
Thread Starter 
Quote:
Originally Posted by crouton800

Hi Ladies,
Have any of you compared this to the Dreamy Whip/ Dreamy Cream receipe contributed by PolishMommy? I've yet to try that coz still looking for the Dream Whip. very interested to compare the two.

I'm on a buttercream quest! sori for the long message...
Thank you!



Yes, I tried that recipe too. I didn't like the graininess of the dream whip powder or the aftertaste I got from it. I liked this one much better than that. My husband put them in this order of toothache sweet to mildly sweet == regular bc, dreamy whip frosting, whipped cream bc frosting.
"Some people may call me a geek for it. But I'm okay with that" -- Alton Brown
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"Some people may call me a geek for it. But I'm okay with that" -- Alton Brown
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post #43 of 71
Thanks for that feedback, Barefoot_Contessa. Good to know, as I don't even know where to find Dream Whip!

VickiC, thanks for sharing your receipe. Sounds interesting, I'll give it a try soon!
post #44 of 71
I've seen the Dream Whip in Wal-Mart. It's usually on a shelf with the Jello gelatin and pudding. Hope this helps some of you looking for it.
My mission is to fatten up everyone else around me so that I look thinner!
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My mission is to fatten up everyone else around me so that I look thinner!
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post #45 of 71
Dia---
Did you ever try combining it with regular buttercream? I would love to know the outcome if you did.

VickiC - -
I don't have a Kitchenaid mixer. Do you think a regular hand mixer would work?

What flavorings do you use? Has anyone tried icing the cake with this frosting then use a regular buttercream for the "decorations"?

Thanks,
Cecilia
Thank you to the person that inspired this cake.
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Thank you to the person that inspired this cake.
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