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Whipped Icing recipe

post #1 of 39
Thread Starter 
Does anyone have a whipped icing recipe that would not require refrigeration and decorates well like a buttercream icing? I plan to do a bct for my design, might have to do royal as I don't know if whipped icing does well with the BCT method.

I have someone who wants ummmm....shhhhhhh icon_confused.gif Wal-Mart, Sam, or Food Lion whipped icing on their son's cake. I personally don't like whipped icing so I have never made any. But then again I have only tried bakery whipped icing so homemade might be good. I know I can't stand bakery buttercream icing now. Guess I am a cake snob since learning to make my own icing, LOL!!

THANKS!!
Tonia
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Be careful what you pray for, you just might get it one day!
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Tonia
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Be careful what you pray for, you just might get it one day!
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post #2 of 39
Part One
1 lb. powdered sugar (sifted)
2 1/2 cups Crisco

Part Two
3/4 cup granulated sugar
1/2 tsp. salt
2 TBSP. Meringue powder (add 1 additional TBSP for slight crusting)
1/2 cup BOILING water (less 2 TBSP)
1 TBSP Vanilla (or flavor of your choice)

Part one... put crisco in bowl and gradually add powdered sugar. Beat about 5 minutes until mixture is very creamy and fluffy. Set this aside.

Part two... In a very clean bowl mix dry ingredients. Add BOILING water and immediately mix on high speed. Beat until stiff peaks form, about 8 minutes. When mixture begins to get stiff add flavoring.

NOW combine both mixtures and beat together for another 8 minutes. When finished, use a rubber spatula to down beat a little to remove some of the air bubbles. Frosting will be very light and creamy. Cover. DO NOT REFRIGERATE.
The frosting may be kept at room temperature for 3 months. Whip with a spoon each time you use it to restore fluffiness.

This one is from this website, in the recipe section under frostings. And it specifically say's not to refrigerate, that's why I used it lol!! I was looking for something different to do on cakes also, and I came across this one awhile back. This is the only kind my mother wants me to use on the cakes I do for her from now on. It's not nearly as sweet as the regular buttercream, kind of taste like the filling in the creme horns! But I only iced the cake with it and did borders, I didn't try doing any decorations with it because it seemed so creamy. It taste really good though! Hope it helps a little icon_biggrin.gif
post #3 of 39
Here's a picture of the first cake I used this icing on, this one is iced with the whipped cream buttercream, but the roses and other stuff are done in regular buttercream.
LL
post #4 of 39
Very nice looking cake! I think that I may have to try this Whipped Cream Icing, it sounds yummy and no storing it in the fridge icon_lol.gificon_lol.gificon_lol.gif

Thanks!
Decorating is my PASSION!!

Kristina
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Decorating is my PASSION!!

Kristina
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post #5 of 39
I think you'll like it, especially if you'd like something that's not as sweet as buttercream. The only down side of it is it takes a little longer to make, so I don't make it as often lol. But it is worth it thumbs_up.gif ! It didn't crust over much though so beware lol!
post #6 of 39
I use it on my wedding cakes. Here is a link. Same recipe but in a one bowl method. its chefleah's version. enjoy

http://members.nuvox.net/~zt.proicer/message/saved/RECIPES.htm#Chef
June 1996 ~ Thats when my life changed forever, I accepted Christ.
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June 1996 ~ Thats when my life changed forever, I accepted Christ.
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post #7 of 39
Tirby, I think I like the sound of that version better! I'll try it that way next time, thanks thumbs_up.gif
post #8 of 39
A one bowl recipe does sound a lot quicker....do you think that adding an extra Tbsp of meringue powder would help it to crust a little more like the cc version of the recipe?

Christie
post #9 of 39
We can always try it and see icon_smile.gif . But the CC recipe doesn't really crust over either, that's the one I've been using. It stays pretty creamy even with the merinque powder, I can't remember if I added the extra spoonful of it or not though to see if it would crust more icon_redface.gif lol
post #10 of 39
We can always try it and see icon_smile.gif . But the CC recipe doesn't really crust over either, that's the one I've been using. It stays pretty creamy even with the merinque powder, I can't remember if I added the extra spoonful of it or not though to see if it would crust more icon_redface.gif lol
post #11 of 39
I made a batch of the cc recipe w/ the extra tbsp of meringue powder last week. I haven't had time to do a cake w/ it yet. I will try it to see how much it actually crusts...if it has decent crusting, I will try the new recipe next time and see how that does w/ a little extra meringue powder.

I also want to eventually experiment with adding cocoa powder to make a chocolate whipped BC. I guess the cocoa powder could fit into step one. It might make the icing a little stiffer or I could sub a little of the ps w/ the cocoa.

I'll let you know how it all turns out.

Christie
post #12 of 39
Yummy! Be sure to let us know icon_biggrin.gif
post #13 of 39
Let me tell you with choco powder it is to die for. Add a fruit like raspberries. OH YUM! I have don a lot with it. Choco raspberry filling. Huskleberry. so good. on this is the details of how to add choco or peanutbutter or anything. IT really is very workable.
http://members.nuvox.net/~zt.proicer/message/saved/RECIPES.htm#Chef

chefleahs recipe is a versoin I use but the origional one is on the site and she gives you all the info you need
June 1996 ~ Thats when my life changed forever, I accepted Christ.
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June 1996 ~ Thats when my life changed forever, I accepted Christ.
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post #14 of 39
Tirby, thanks for the intro to this website, I never knew about this one, it has some fantastic stuff on there!!
post #15 of 39
The whipped frosting recipe cakesbgood posted works very well with roses. I think my roses come out better using this type of frosting. Here are two cakes I did with it.
LL
LL
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