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This frosting rocks!! - Page 4

post #46 of 71
SquirrellyCakes,

Thanks for pointing out that this does not contain whipping cream. I was reading the thread but almost didn't check out the recipe becauase I figured I couldn't use it since it was "dairy"

Has anyone tried adding chocolate/cocoa to this icing? Has anyone used hi-ratio? I see that it is a bit of work, but at least it doens't require boiling sugar syrup. I look forward to trying it soon.

Shalom,
itsacake
post #47 of 71
I just tried this recipe but I got it from a diffrent post the author called it CREAMY DREAMY BUTTERCREAM , I did omit the granulated sugar and mixed the meringue, powdered sugar and salt then poured my boiling water on it, after a good whip I got the stiff peaks I added 1 stick of butter and 2 cups of crisco, it tastes very good and not too sweet I'm assuming it's because of the added salt. Cutting back on the amount of crisco is a good idea I was concerned about the after taste of crisco too. It's veru fluffy and light I'm using it as a filling to torte my layers.
post #48 of 71
This recipe sounds alot like the Whimisical Bakehouse House Buttercream recipe....I really like that one also!!!

Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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post #49 of 71
Quote:
Originally Posted by Kiddiekakes

This recipe sounds alot like the Whimisical Bakehouse House Buttercream recipe....I really like that one also!!!


Exactly what I thought and it surely isn't sweet, not everyone likes the mouth-feel though, I like it fine. I have only made it with the high-ratio shortening. Thanks to you of course kiddo!
Hugs Squirrelly
post #50 of 71
Hey SquirrellyCakes--Congrats on being the "OFFICIAL CAKECENTRAL NUT"! I just noticed it.

As for the frosting, does anyone know if this will be okay to put under fondant? I have to use a lot of frosting for my next cake, but I was a bit worried about it being too sweet. This sounds perfect for it.
post #51 of 71
[quote="llee815"]Hey SquirrellyCakes--Congrats on being the "OFFICIAL CAKECENTRAL NUT"! I just noticed it.
Hubby said it was just a matter of time before I would be officially declared a nutcase, so it is appropriate, haha!
Hugs Squirrelly
post #52 of 71
This frosting is too airy and has a mousse like consistancy, it won't hold up too well under the weight of fondant especially if you want some edges on your cake.
post #53 of 71
I would like to try this buttercream recipe, but am confused on if all these posts are on the same recipe or different recipes since there are different names for the recipe(s?) mentioned.

If someone could clarify please....
Thanks in advance
Tamara
post #54 of 71
Quote:
Originally Posted by cuillere

This frosting is too airy and has a mousse like consistancy, it won't hold up too well under the weight of fondant especially if you want some edges on your cake.



Thanks cuillere!
post #55 of 71
Thread Starter 
This frosting is very light and airy and that's the point of the "whipped cream" title although it is misleading. No, you can't use it to dam your filling.
"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 #56 of 71
Quote:
Quote:

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.



I just made this recipe, and I must have done something wrong. It definately tastes great, and it is light and fluffy and all that, but there are little lumps of meringue powder which did not dissolve. There are too many for me to use the icing I think. Other than that, it's great, but what did I do wrong? Should I sift the mirangue powder to get the lumps out? There were also big chunks that stuck to the whip (but I didn't notice them until I was removing the whip - after the had teh mirangue to stiff peaks, so it was too late). Any suggestions would be greatly appreciated!! Thanks!
post #57 of 71
Thread Starter 
You need to stop the mixer for short bursts when you pour the boiling water in with the meringue powder to scrape the lumps off the bowl. If you do this and your water is really boiling hot, you shouldn't get lumps.
"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 #58 of 71
I have read through all the posts and have a question.

Has anyone ever tried the Hi-Ratio Shortening with this recipe.

If so, how did it turn out?

cj
Whatever your heart desires and your mind can dream you can find it here and it's one of THE SWEETEST THINGS.

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Whatever your heart desires and your mind can dream you can find it here and it's one of THE SWEETEST THINGS.

www.thesweetestcake.com
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post #59 of 71
Quote:
Quote:

I just tried this recipe but I got it from a diffrent post the author called it CREAMY DREAMY BUTTERCREAM , I did omit the granulated sugar and mixed the meringue, powdered sugar and salt then poured my boiling water on it, after a good whip I got the stiff peaks I added 1 stick of butter and 2 cups of crisco, it tastes very good and not too sweet I'm assuming it's because of the added salt. Cutting back on the amount of crisco is a good idea I was concerned about the after taste of crisco too. It's veru fluffy and light I'm using it as a filling to torte my layers.



Does this smooth and crust well? Also I assume it's not very sweet right? I have a customer who wants an icing that is NOT sweet for a cake that I am making for her.
post #60 of 71
This is my new favorite frosting. I made 2 cakes so far with it (blue with ruffles & peach in my photos). My hubby took the blue to his job and everyone loved it. They said the frosting was perfect, not too sweet. I got nothing but compliments for the cake. I am making it for my son's christening in June also. It does take alot of time especially when you have to make a few batches but it taste great. If you take a look at the pics you will see that it pipes great. The roses are just ok as mentioned before but it can be done.
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