Ive got an order coming up and the client has requested whipped icing. I normally make it with just heavy whipping cream and icing sugar but Id like to try something else, mine cracks really bad.

I tried the whimsical bake house buttercream the other day and it was fantastic.Really light and airy.I also love using Rich's Bettercream whipped icing.It's a non dairy type icing, I buy it at GFS.Some people on here say they get their's at Sam's.

I usually cannot stand whipped frosting, but I found this recipe on allrecipes.com and it tastes great! I haven't tried piping with it yet, just used it on some cupcakes and topped it with coconut, YUMMY!!

Rick's Special Buttercream Frosting

2 cups shortening
8 cups confectioners sugar
1/2 tsp. salt
2 tsp. vanilla (I used clear)
1 cup heavy whipping cream

In a mixing bowl, cream shortening until fluffy. Add sugar, and continue creaming until well blended.

Add salt, vanilla, and 6 ounces whipping cream. Blend on low speed until moistened. Add additional 2 ounces whipping cream if necessary. Beat at high speed until frosting is fluffy.

I started off with the paddle attachment because I didn't know how stiff it was going to be before adding the cream. After adding the cream, I switched to the whip attachment and whipped it a few minutes. It increased in volume quite a bit and was deliciously light and fluffy.

Mmmm that sounds good VAcakelady. I'm only icing the cake and doing a reverse shell border with the whipped icing. I really need to track down that Rich's icing. I know when most of my clients request whipped they are thinking about the stuff they get on their Wal-Mart cakes.

Hi everyone, I'm new to this site but wondering more about this "Bettercreme" stuff! How do I get it? What is GFS? Has anyone bought it at Sam's (as mentioned) and if so, for how much $? Thanks!

GFS=Gordon Food Service

For those who live on the West Coast at least in SoCal. here we have Frosting Pride and Pastry Pride and not Bettercream.. Get it at Smart and Final or some Cake Dec. places have it.

I'm in Texas - anyone know where to get any of those around here?

I was actually pretty impressed with this whipped icing recipe: http://www.cakecentral.com/cake_recipe-2019-240-Whipped-Cream-Buttercream-Frosting.html because it contains no cream! So it tastes light and airy, but it has no cream to worry about melting or going bad. I am going to use this recipe from now on for the customers who request a light icing.

Toba Garretts French Vanilla buttercream is the best whipped icing I have ever had, it tastes just like vanilla ice cream! I posted the recipe in a thread somewhere recently I can try to find it.

how well does it pipe out for decorations and flowers?

Deb

I don't know about flowers.... It pipes borders fine. I'll post an edible image cake I made in which I used the whipped buttercream recipe.

Okay, I couldn't figure out how to link to the thread so here it is again

And Here a couple pics of cakes I did with it. everything but the flowers are made with this icing, the flowers are royal.

French Vanilla Buttercream
Toba's comments:"This is simply the most delicious icing ever. It tastes like vanilla ice cream. Use this icing when looking for something simular to whipped cream.

Ingredients
1 1/2 Cups(345g) granulated sugar
3/4Cup(6floz or 180ml) milk
1 1/2Tbsp all-purpose flour
1/4tsp salt
1Tbsp pure vanilla extract
3/8Cup(3floz or90ml) whipping cream
1 1/4 lbs (567 g) unsalted butter, room temperature

1. Make custard by heating milk and sugar until sugar crystals dissolve. Add flour and salt and whisk over an ice bath until the custard has cooled, or cover with plastic wrap and refrigerate for 1/2 hour to cool the mixture. Whisk in vanilla extract.

2. Pour custard mixture into a mixer bowl with a paddle attachment. Add cut-up butter and add whipping cream. Mix on LOW speed to incorporate ingredients. Gradually increase speed to MEDIUM-HIGH until the mixture begins to thicken. It takes at least 7 to 9 minutes for the butter to be completely incorporated.

3. Put the icing in a plastic container with a lid and refrigerate. It will keep for 1 week in the refrigerator or freeze for 2 months.

Note: Don't panic if the buttercream looks like cottage cheese. The more you beat this buttercream, the creamier it gets.

Storage: Store the icing in an airtight container and freeze. The icing will keep for up to 2 months.

Yeild: 5 to 6 Cups (1.2 to 1.4 L) or 2 1/2 to 3 lbs (1.2 to 1.3 kg)

You guys are wonderful. This is so going to kill my diet but I have to try them all out. I'll update soon!

I tried both Euphoriabakery and Kitagirl's recipes.

Unfortunately Euphoriabakery recipe was a total failure. I have no idea what went wrong but it was awful. I was a little worried about adding over a lb of butter to the recipe, that just seemed like way to much butter but thats what it said so I followed through. The icing tasted like I was chewing on a stick of butter straight from the fridge, TERRIBLE. It sure was pretty though; whipped up just perfectly, to bad it tasted so nasty.

Kitagirls was perfect though. I am making it my default whipped icing recipe from now on. The fact that it doesnt have to be refrigerated makes it even better. I wont add the salt to the icing next time though. I could taste it in the icing and while the icing tasted amazing, I would have rather it been sweeter which I know the salt cut out. My husband and little girl were scraping my mixing bowl when I was done gobbling up what was left of the icing lol.

Thank you ladies! Ive got the other recipes saved and I plan to test them out soon.