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What kind of Icing do you like?

post #1 of 22
Thread Starter 
What kind of icing do you like and for what cakes?

For example: For me I prefer this kind of icings:

Birthdays: Regular Buttercream, Crisco only, no butter icon_smile.gif

Special Occasions like Bridals, anniversaries, etc...: Extra Special Buttercream recipe that's made with Heavy Whipping Cream thumbs_up.gif

Family birthdays: I like to try new ones like Swiss Buttercream, French Buttercream, etc. icon_wink.gif
Its always about cake!!
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Its always about cake!!
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post #2 of 22
well for me my family hates butter cream so i am always trying to find new whipped icream icings.
post #3 of 22
were a buttercream lover..
its starting to look alot like baking.
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its starting to look alot like baking.
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post #4 of 22
I love the 1/2 butter 1/2 crisco buttercream
Pround Navy Wife
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Pround Navy Wife
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post #5 of 22
I found a new favorite in the Dream Whip Icing, 'cause it has a decent flavor and it's great for smoothing & decorating. That's what I use for all my decorated cakes now.

As far as taste alone, I like stabilized whipped cream or cream cheese icing. I also prefer the taste of the 1/2 butter, 1/2 shortening buttercream, but it doesn't smooth as well and doesn't hold up to the humidity around here.

Melissa icon_smile.gif
post #6 of 22
Melissa, which Dream Whip Icing recipe do you use? Thanks
post #7 of 22
Quote:
Originally Posted by jscakes

Melissa, which Dream Whip Icing recipe do you use? Thanks




Ok, well I thought it was from this site, but I can't find it on here anymore... I just copied it from my file.

Dream Whip Icing

2lbs or 1 kg bag of confectioners sugar
1 pkg dream whip
1/2 cup boiling water
1/2 tsp salt
2 cups crisco shortening
2 tsp clear vanilla flavouring
1 Tbsp clear corn syrup

Whip up till fluffy. No need for refrigeration but it is fine in the fridge as well. Tastes great, not so sweet and crusts well. I have tried so many and this is now my main buttercream.

Jan
post #8 of 22
Thank You Very Much!
post #9 of 22
Thread Starter 
Quote:
Originally Posted by melissablack

As far as taste alone, I like stabilized whipped cream or cream cheese icing. I also prefer the taste of the 1/2 butter, 1/2 shortening buttercream, but it doesn't smooth as well and doesn't hold up to the humidity around here.

Melissa icon_smile.gif



I just made the buttercream recipe using 1/2 crisco and 1/2 butter to use it for birthdays and family cakes...

What I don't like is that I don't get it white enough... icon_rolleyes.gif Here in Florida is very humid so I have to see how well it holds up.

If you refrigerate it, is it okay? Can you also freeze it?

I freeze my all crisco icing after two weeks if I am not going to use it for a while...
Its always about cake!!
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Its always about cake!!
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post #10 of 22
For years I used an all-shortening recipe that gives an all white icing, but lately I don't like the taste of it - too greasy. I have been using a buttercream with 1/2 shortening 1/2 cream cheese. I'd love to try a meringue buttercream, but i'm too chicken. icon_sad.gif
post #11 of 22
beachcakes, meringue buttercream is not that hard. It was one of the first buttercreams I learned to make, then I learned the key to meringue buttercreams is to just keep beating it. It will come together and you can flavor it with anything!
post #12 of 22
kalikw, it's the sugar syrup that frightens me! icon_redface.gif I've never been able to cook a sugar syrup properly!
post #13 of 22
I like buttercrem.. I use all Crisco.. but it is the butter flavored crisco. And a lot of vanillia extract!
post #14 of 22
Beachcakes just invest in a candy thermometer, you can buy them at any cooking store, I think even Walmart or your local supermarket would have them also, just look in the kitchen tools section. The other important part is not to put the fire on "high" you want it to gradually rise to the correct temperature usually around 245-248 degrees some recipes have the temp a little lower, though never higher (you will end up with candy!!!) I know you can do it. Any easy one is the Sylvia Weinstock recipe I have seen posted on this website. It makes a lot of frosting though you can cut the recipe in half. If you need a good recipe I can provide you with the one I use.
post #15 of 22
kalikw, I would love if you would share your recipe icon_biggrin.gif ... I looked at the one in The Cake Bible once, but it sounded so technical that I never tried a meringue buttercream after reading that! I have had a few unfortunate fudge accidents in my past icon_eek.gificon_wink.gif
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