I have someone who wants to do 3 dozen cupcakes for a wedding. She asked for whipped cream icing for them. I don't want to do it since I don't know if there will be somewhere to keep them cold. So I need a FLUFFY buttercream recipe. Thanks
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Need of a Fluffy buttercream recipe
post #2 of 11
4/12/12 at 8:04am
- bakingkat
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post #3 of 11
4/12/12 at 8:15am
- carmijok
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This recipe is from Mrsmudrash here on CC and it is absolutely delicious. It's a good crusting buttercream too and you don't have to refrigerate it--remember that sugar is a preservative.
This holds up very well. Here too is a picture of the cupcakes I made with it: http://cakecentral.com/gallery/2277375/simple-cupcake
Marshmallow, Whipping cream buttercream
1 lb unsalted butter - whip for 10 min on high
1 - 7oz jar of marshmallow cream - whip on high for 5 min
1 lb powdered sugar - whip on high for 5 min
1/4 cup heavy whipping cream - whip on high for 5in
3 Tbsp vanilla - whip until incorporated. (I used less vanilla)
This makes a really light amazing buttercream. You can add more heavy whipping cream (the liquid, not actual whipped cream) if you want, depending upon the consistency you're looking for.
This holds up very well. Here too is a picture of the cupcakes I made with it: http://cakecentral.com/gallery/2277375/simple-cupcake
Marshmallow, Whipping cream buttercream
1 lb unsalted butter - whip for 10 min on high
1 - 7oz jar of marshmallow cream - whip on high for 5 min
1 lb powdered sugar - whip on high for 5 min
1/4 cup heavy whipping cream - whip on high for 5in
3 Tbsp vanilla - whip until incorporated. (I used less vanilla)
This makes a really light amazing buttercream. You can add more heavy whipping cream (the liquid, not actual whipped cream) if you want, depending upon the consistency you're looking for.
A closed mouth gathers no feet.
A closed mouth gathers no feet.
post #4 of 11
4/12/12 at 9:31am
post #5 of 11
4/12/12 at 9:48am
- lyndim
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post #6 of 11
4/12/12 at 9:51am
- lyndim
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post #7 of 11
4/12/12 at 11:30am
- sillywabbitz
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I really like this one. It's basically a combination between a meringue and american buttercream.
http://cakecentral.com/recipe/whipped-cream-buttercream-frosting
http://cakecentral.com/recipe/whipped-cream-buttercream-frosting
post #8 of 11
4/12/12 at 12:01pm
I have to second the recipe by Mrsmudrash...I LOVE it!!
I have a recipe book that I enter in only stuff that I love...I can't just like it, I have to LOVE it...
Mrsmudrash's bc was added not so long ago.
Here's her awesome blog, by the way http://jessicakesblog.blogspot.com/
I have a recipe book that I enter in only stuff that I love...I can't just like it, I have to LOVE it...
Mrsmudrash's bc was added not so long ago.
Here's her awesome blog, by the way http://jessicakesblog.blogspot.com/
Flickr Cake Pics: http://www.flickr.com/photos/partyflours/
Flickr Cake Pics: http://www.flickr.com/photos/partyflours/
post #9 of 11
4/12/12 at 1:07pm
carmijok,
Thanks for posting this recipe it looks awesome! Do you whip each item separately and then blend together or just start with the butter and continue to add?
Thanks for posting this recipe it looks awesome! Do you whip each item separately and then blend together or just start with the butter and continue to add?
Quote:
Originally Posted by carmijok
This recipe is from Mrsmudrash here on CC and it is absolutely delicious. It's a good crusting buttercream too and you don't have to refrigerate it--remember that sugar is a preservative.
This holds up very well. Here too is a picture of the cupcakes I made with it: http://cakecentral.com/gallery/2277375/simple-cupcake
Marshmallow, Whipping cream buttercream
1 lb unsalted butter - whip for 10 min on high
1 - 7oz jar of marshmallow cream - whip on high for 5 min
1 lb powdered sugar - whip on high for 5 min
1/4 cup heavy whipping cream - whip on high for 5in
3 Tbsp vanilla - whip until incorporated. (I used less vanilla)
This makes a really light amazing buttercream. You can add more heavy whipping cream (the liquid, not actual whipped cream) if you want, depending upon the consistency you're looking for.
This recipe is from Mrsmudrash here on CC and it is absolutely delicious. It's a good crusting buttercream too and you don't have to refrigerate it--remember that sugar is a preservative.
This holds up very well. Here too is a picture of the cupcakes I made with it: http://cakecentral.com/gallery/2277375/simple-cupcake
Marshmallow, Whipping cream buttercream
1 lb unsalted butter - whip for 10 min on high
1 - 7oz jar of marshmallow cream - whip on high for 5 min
1 lb powdered sugar - whip on high for 5 min
1/4 cup heavy whipping cream - whip on high for 5in
3 Tbsp vanilla - whip until incorporated. (I used less vanilla)
This makes a really light amazing buttercream. You can add more heavy whipping cream (the liquid, not actual whipped cream) if you want, depending upon the consistency you're looking for.
post #10 of 11
5/4/12 at 5:57am
I'd love to know the answer to this question too. tia.
Quote:
Originally Posted by kns93
carmijok,
Thanks for posting this recipe it looks awesome! Do you whip each item separately and then blend together or just start with the butter and continue to add?
carmijok,
Thanks for posting this recipe it looks awesome! Do you whip each item separately and then blend together or just start with the butter and continue to add?
Quote:
Originally Posted by carmijok
This recipe is from Mrsmudrash here on CC and it is absolutely delicious. It's a good crusting buttercream too and you don't have to refrigerate it--remember that sugar is a preservative.
This holds up very well. Here too is a picture of the cupcakes I made with it: http://cakecentral.com/gallery/2277375/simple-cupcake
Marshmallow, Whipping cream buttercream
1 lb unsalted butter - whip for 10 min on high
1 - 7oz jar of marshmallow cream - whip on high for 5 min
1 lb powdered sugar - whip on high for 5 min
1/4 cup heavy whipping cream - whip on high for 5in
3 Tbsp vanilla - whip until incorporated. (I used less vanilla)
This makes a really light amazing buttercream. You can add more heavy whipping cream (the liquid, not actual whipped cream) if you want, depending upon the consistency you're looking for.
This recipe is from Mrsmudrash here on CC and it is absolutely delicious. It's a good crusting buttercream too and you don't have to refrigerate it--remember that sugar is a preservative.
This holds up very well. Here too is a picture of the cupcakes I made with it: http://cakecentral.com/gallery/2277375/simple-cupcake
Marshmallow, Whipping cream buttercream
1 lb unsalted butter - whip for 10 min on high
1 - 7oz jar of marshmallow cream - whip on high for 5 min
1 lb powdered sugar - whip on high for 5 min
1/4 cup heavy whipping cream - whip on high for 5in
3 Tbsp vanilla - whip until incorporated. (I used less vanilla)
This makes a really light amazing buttercream. You can add more heavy whipping cream (the liquid, not actual whipped cream) if you want, depending upon the consistency you're looking for.
post #11 of 11
5/4/12 at 6:34am
- Tails
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Quote:
Originally Posted by newb2
I'd love to know the answer to this question too. tia.
I'd love to know the answer to this question too. tia.
Quote:
Originally Posted by kns93
carmijok,
Thanks for posting this recipe it looks awesome! Do you whip each item separately and then blend together or just start with the butter and continue to add?
carmijok,
Thanks for posting this recipe it looks awesome! Do you whip each item separately and then blend together or just start with the butter and continue to add?
Quote:
Originally Posted by carmijok
This recipe is from Mrsmudrash here on CC and it is absolutely delicious. It's a good crusting buttercream too and you don't have to refrigerate it--remember that sugar is a preservative.
This holds up very well. Here too is a picture of the cupcakes I made with it: http://cakecentral.com/gallery/2277375/simple-cupcake
Marshmallow, Whipping cream buttercream
1 lb unsalted butter - whip for 10 min on high
1 - 7oz jar of marshmallow cream - whip on high for 5 min
1 lb powdered sugar - whip on high for 5 min
1/4 cup heavy whipping cream - whip on high for 5in
3 Tbsp vanilla - whip until incorporated. (I used less vanilla)
This makes a really light amazing buttercream. You can add more heavy whipping cream (the liquid, not actual whipped cream) if you want, depending upon the consistency you're looking for.
This recipe is from Mrsmudrash here on CC and it is absolutely delicious. It's a good crusting buttercream too and you don't have to refrigerate it--remember that sugar is a preservative.
This holds up very well. Here too is a picture of the cupcakes I made with it: http://cakecentral.com/gallery/2277375/simple-cupcake
Marshmallow, Whipping cream buttercream
1 lb unsalted butter - whip for 10 min on high
1 - 7oz jar of marshmallow cream - whip on high for 5 min
1 lb powdered sugar - whip on high for 5 min
1/4 cup heavy whipping cream - whip on high for 5in
3 Tbsp vanilla - whip until incorporated. (I used less vanilla)
This makes a really light amazing buttercream. You can add more heavy whipping cream (the liquid, not actual whipped cream) if you want, depending upon the consistency you're looking for.
I would assume you add and whip as you go, as just whipping the powered sugar makes no sense
A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
A down-to-earth South African who has a growing interest in fondant cakes...I've been bitten by the cake bug!
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