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Serious Talk about Angel White Icing Base...

post #1 of 6
Thread Starter 
OK, so I just got the Angel White ordered from thebakerskitchen.com. I use to use Brite White to make my frosting years ago, but could not find it anywhere, so I ordered this. I reduced the recipe, seeing as how my new KA mixer won't hold the full recipe stated on the side of the carton. I have to say that I really don't like the consistency of the frosting. I don't know if I should have whipped it longer, (I whipped it for 15 minutes), or if I split the original recipe wrong. I do like the way I looks on a cupcake. It decorates extremely well, adding flavors and or colors should work out really well.

My ???'s are these:

Does anyone who uses this in their cake decorating have a recipe they can share that willo make a smaller batch they are willing to share so I can compare?

What do your customers say about this frosting compared to completely from scratch frosting on their baked goods? Which one do they like more?

How can I tweak the recipe to make it taste better, how about any ideas on flavor combos to try?

Any ideas or suggestions are appreciated. Just FYI, I am also making from scratch frostings and ganaches to add to my cupcakes, but want a variety of frostings and always liked Brite White. Thanks in advance.
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Simply Cakes! Where life's simplest pleasures are made to be eaten-
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post #2 of 6
Quote:
Originally Posted by sfandm

OK, so I just got the Angel White ordered from thebakerskitchen.com. I use to use Brite White to make my frosting years ago, but could not find it anywhere, so I ordered this. I reduced the recipe, seeing as how my new KA mixer won't hold the full recipe stated on the side of the carton. I have to say that I really don't like the consistency of the frosting. I don't know if I should have whipped it longer, (I whipped it for 15 minutes), or if I split the original recipe wrong. I do like the way I looks on a cupcake. It decorates extremely well, adding flavors and or colors should work out really well.

My ???'s are these:

Does anyone who uses this in their cake decorating have a recipe they can share that willo make a smaller batch they are willing to share so I can compare?

What do your customers say about this frosting compared to completely from scratch frosting on their baked goods? Which one do they like more?

How can I tweak the recipe to make it taste better, how about any ideas on flavor combos to try?

Any ideas or suggestions are appreciated. Just FYI, I am also making from scratch frostings and ganaches to add to my cupcakes, but want a variety of frostings and always liked Brite White. Thanks in advance.



I'm jealous of you. I have been wanting to get my hands on some icing base but since I live in a part of the country where 100 degrees starting in May is normal I have to wait.

cakemanOH has a general recipe for this.If you search for him you will find some of his posts. I originally saw his recipe in the Sticky "All you've ever wanted to know about buttercream"

He has answered some of the questions you asked. What was the consistency? I'm just curious. hth.
post #3 of 6
Thread Starter 
Hey ibee, I believe they will ship to you, the container is locked and wrapped in plastic bags, my box way way too big for my order, but everything came out great. The angel white is what keeps the frosting from melting, so you shouldn't have any problems gatting it.

The consistency is like marshmallow cream, I didn't taste it by itself, but I have to say that I think I like the look and finished taste, I think next time I will whip it longer.

I played around with it today using my 1M W tip, and I LOVE the decoration it makes, I will definitely be purchasing more of these tips.

Thanks for the heads up on the tuts and stuff from cakemanOH, will look for him.
Simply Cakes! Where life's simplest pleasures are made to be eaten-
every day!
Reply
Simply Cakes! Where life's simplest pleasures are made to be eaten-
every day!
Reply
post #4 of 6
Quote:
Originally Posted by sfandm

Hey ibee, I believe they will ship to you, the container is locked and wrapped in plastic bags, my box way way too big for my order, but everything came out great. The angel white is what keeps the frosting from melting, so you shouldn't have any problems gatting it.

The consistency is like marshmallow cream, I didn't taste it by itself, but I have to say that I think I like the look and finished taste, I think next time I will whip it longer.

I played around with it today using my 1M W tip, and I LOVE the decoration it makes, I will definitely be purchasing more of these tips.

Thanks for the heads up on the tuts and stuff from cakemanOH, will look for him.



Hmm in that case I will be ordering some! For some reason one of the websites I saw it on said it was shipped to you at your own risk during the warmer months. Thanks!

Have you had a chance to taste it?
post #5 of 6
Thread Starter 
Yes, I have tasted it, I don't really think I whipped it long enough tho, and I am looking for a better breakdown as a recipe, the one on the container is for a HUGE batch. Hopefully someone on here will come to my rescue. LOL
Simply Cakes! Where life's simplest pleasures are made to be eaten-
every day!
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Simply Cakes! Where life's simplest pleasures are made to be eaten-
every day!
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post #6 of 6
Quote:
Originally Posted by sfandm

Yes, I have tasted it, I don't really think I whipped it long enough tho, and I am looking for a better breakdown as a recipe, the one on the container is for a HUGE batch. Hopefully someone on here will come to my rescue. LOL



This is cakemanOH's recipe. I am not sure how much it yields since I am waiting to get some icing base. He uses 6x sugar but I haven't tried that out yet. I find regular 10x has worked for me but eventually I will try his.

1 Cup Hi Ratio Shortening
2 TBL White Icing Base (brite white)
7 cups 6x Powder Sugar
1/2 cup water
1 to 3 or 4 tsp or to taste what ever flavor you want. You can use extracts or louann flavored oils but use less of the oil flavoring because it is strong. I use my own flavoring mixture that gives me a unique great tasting icing. Plus you do no get that greasy taste on your palette from hi ratio.

6x powder sugar is important. It is commercial grade and has less starch in it which provides a smoother icing without grit and clumping. You will notice a difference of taste at first because it is tasteless. This allows you the opportunity to make it your own because it holds flavoing better because it absorbs better. It also absorbs liquid better and does not break down like crisco so you use less per recipe.

Any classes I have taken or even other decorators have asked me about my icing because you can definitely tell the difference between crisco and hi ratio
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