I am using the Whipped Buttercream Icing recipe ya'll raved about it "this frosting rocks"

What fillings are successful with this?

Once the cake is iced, I will put it in the fridge. Any tips on ow to bring it to room temp without sweating or melting, or? And will it be safe out for 5 or 6 hrs? (in air conditioned space)

I'm just fearful it will be hot and I don't want the cake to shift or melt.

TIA

Try this recipe it is similar but easier to mix. The revised verson of the recipe will crust for you.

Creamy Dreamy Buttercream Recipe
from Chickensmommy KY

So many of you have asked for this recipe, I thought I'd post it this way, so it would be easier to find!
The recipe I got actually called it "Whipped Cream Frosting", but that's deceiving, b/c it has no cream in it! So, I changed the name to Creamy Dreamy Buttercream! IT sounds much yummier, too!

1/2 cup meringue powder
1 tsp. salt
1 1/2 cups granulated sugar
1 cup BOILING water
1 stick softened butter
4 cups shortening (1 1/2 pounds)
2 lb. powdered sugar
2 Tbsp. flavoring (I use regular vanilla, it doesn't even "discolor" the frosting a bit)

Put meringue, salt & Sugar in bowl of stand mixer with whip attachment. Put on low and pour boiling water over as it stirs. Once mixed, start turning up speed until on high. Beat until at stiff peaks.
Switch to paddle and add butter and shortening. Mix until creamy
Add powdered sugar slowly until all mixed in. Add flavoring and turn on high and beat until smooth and satiny.

This frosting will keep at ROOM TEMP - DON'T REFRIGERATE (It gets too hard) for a couple of weeks.

Hope you all like it as much as hubby does!

ATTN: everyone who likes my creamy dreamy frosting!

I've discovered how to make it crust better! I needed to make a batch this weekend, but didn't have quite enough shortening, and did NOT feel like dragging both kids out in the cold to get shortening! So...here's what I did, and it crusted JUST like buttercream...you can even do the viva towel do-hicky trick on it!

The recipe is the same EXCEPT...use 3/4 cup of meringue powder instead of 1/2 cup, and use 1 pound of shortening instead of 1 ½ (Hmmm...well, 1 and 1/2 pounds is 4 cups...so...I'd say about 2 2/3 cups if I did my figuring right.). Everything else stays the same. I think I'm gonna start making it this way from now on!

CREAMY Dreamy Icing Revisions

Okay, I had good intentions of baking a small cake today while baking 4 layer cakes and a bundt, but forgot to reserve the batter! SO...I practiced/experiemented on a small plastic cup turned upside down! I iced the cup with CD icing and then did few decorations (like cornelli lace and drop strings) on it to test. I sat the cup outside - it was 97 degrees - in the SUN at 1:00 pm...at 5:00 pm it still looked and felt great! It did not look wet or moist at all, as if it were melting, and when I touched it, it still had the "crusty" feel to it. NO MELTING!!! Yay!! I'm so glad we know this now!

Note that I used the newest revised version of CD.

Recipe:

3/4 cup meringue powder
1 1/2 cup granulated sugar
3/4 cup water, boiling

Combine meringue and sugar in mixer bowl and pour boiling water over all, turn mixer on and beat to VERY, VERY stiff. I mean, STIFF! The stiffer you get the meringue, the firmer your icing will be in the end!

Now, once that's done, add:
1/2 can shortening (about 1 1/2 pounds-I just eyeball it)
1 stick softened butter

Beat on low to medium until well combined and fairly smooth.

Slowly add in:
1 1/2 bags (again, eyeballed) powdered sugar and beat on low until all mixed in and smooth.
Add:

flavorings to equal two tablespoons. I use clear vanilla, butter and almond.

That's it! IT will store at room temp for several weeks. And, it DOESN'T MELT IN 97 DEGREE TEMPS!!!


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Sorry that happened.

Love that recipe boston, use it all the time, now I know to not use as much shortening in it, sometimes the oily feel is overwhelming on the recipe i use now, but will modify and see how that goes. Besides I have had a batch of it sitting on my counter for over month now and it's still the same consistency as it was when I made it. (it gets a little warm here) and nope didn't melt at all. I didn't use any butter in mine either cause the recipe that is on the site doesn't call for any butter but I will try it and see how that goes.

Hi - I have made this frosting a couple of times with success, but recently it just doesn't seem to fluff up like it used to, its kind of a thick runny frosting if that makes sense - kind of cake batter texture, and i am not changing anything. Any idea what could be the problem? i have added a little less powdered sugar this time as I am about 80g short and its too late to go out to the shops - could that be it?!
Read more at http://www.cakecentral.com/forum/t/675837/anyone-know-about-charlottes-whipped-cream-buttercream#EpbSWrtGD8TLSJQj.99