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Frosting recipe that will stay soft on cakes and cupcakes?

post #1 of 7
Thread Starter 
Hi guys! New member here! I have creeped this forum ALOT though and you all have helped me so much, but Im just signing up now!

Any way, this is going to sound bad but up until now I have solely used store bought frosting... I know, I know... But to be honest I love the easiness of it! It stays soft and creamy, and it's all ready to use but the price is killing me and my cake orders are rising.. Does anyone have a recipe for maybe a whipped frosting that won't crust over too much and stay soft and creamy? Can I freeze frosting? I just need something I can make a big batch of an pull out when needed!!! Any idea are appreciated !! icon_smile.gif thanks!!
post #2 of 7
There are many recipes in the recipe section for noncrusting icing, as well as crusting icing. Many icings can be frozen. I use the crusting buttercream recipe on this site and it has never failed me and I freeze it almost every time, no problems. You just have to find one that you think your customers will like.
Ranae
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Ranae
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post #3 of 7
Here's are really great oneicon_smile.gif :

2 of everything - non crusting.

2 cups butter (room temp)
2 cups Crisco
2 pounds powdered sugar
2 Tablespoons flavoring
2 pinches salt

In KA on med speed, mix butter & crisco for 5 minutes. Add about 1/3 of the sugar and continue mixing for 5 minutes; add another 1/3 of the sugar and the flavoring, mix another 5 minutes; add remaining sugar & salt and mix 5-10 munutes on low speed.
This icing will never crust. If you want it to crust then *reduce* either the butter OR the Crisco by 1 cup OR reduce each by 1/2 cup, keeping all other ingredients the same.

NOTE: flavoring can be *ANY!* you like/want.
My preference is: 1 Tablespoon vanilla; 2 teaspoons butter flavor and 1 teaspoon almond extract.
post #4 of 7
Thread Starter 
Thank you thank you thank you!!!!! Making this ASAP!!!! icon_smile.gif
post #5 of 7
Thread Starter 
Have you ever froze this frosting? I hope I can do that! And do you know how much icing this makes?
post #6 of 7
SMBC stay soft & does not crust. Its all I use. Tastes amazing, takes color well & smooths fantastically
post #7 of 7
Thread Starter 
Quote:
Originally Posted by CakeandDazzle

SMBC stay soft & does not crust. Its all I use. Tastes amazing, takes color well & smooths fantastically



I'm sorry but what's SMBC? :/ lol Im not in with this lingo yet
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