??? About Whipped Cream Buttercream Frosting
Decorating By LinB Updated 10 May 2006 , 11:58pm by LinB
Hi all!
I am wanting to try this recipe I found in the recipe section. It sounds great. My question is...Will this frosting crust? And if not is there a good crusting buttercream? I only know of the Wilton Class Buttercream...and I don't like it too much.
Thanks
LinB
It sounds similar to one I have and it probably won't crust. Mine doesn't.
If you want to make your Wilton buttercream tastes better and less greasy you could:
1. Add a teaspoon of almond extract
2. Subtract one cup of Crisco if you double the recipe. If not then use only 1/2 cup of Crisco per 1 lb of sugar.
I just made the whipped buttercream and couldn't get it to crust, but it is very light and fluffy.
As an experiment I made the Wilton class buttercream with half butter and half shortening and it still crusted very well. I think it tasted better than just shortening. Note: I added whitener to it because I needed white icing.
Thanks guys. I think I will go ahead and try it. It does state to add more merigue powder for a slight crust, but even if it doesn't that's okay. I did try the class buttercream with butter flavor instead of vanilla and liked the taste a whole lot better.
Since this frosting might not or doesn't crust can you still put decorations on it? Or pipe decorations with it?
LinB
Thanks guys. I think I will go ahead and try it. It does state to add more merigue powder for a slight crust, but even if it doesn't that's okay. I did try the class buttercream with butter flavor instead of vanilla and liked the taste a whole lot better.
Since this frosting might not or doesn't crust can you still put decorations on it? Or pipe decorations with it?
LinB
YES! you can still put decorations on it and pipe with it. I used it for the blue cake in my pics and it was great to work with. I heard it makes great roses, but I haven't tried that yet.
I'm making the whipped cream buttercream this weekend again. I did it once before, the pic is in my photos (white roses). Its a little tough for making roses because its soft and i'm a newbie at decorating but i'm doing it again this weekend to make sure i didnt do anything wrong last time and also i'm going to be adding the 3rd tbsp of meringue. I've heard with the 3rd that it crusts a little but is still light and fluffy. I love the frosting, i hate the classroom buttercream (all crisco) too sweet. Will post that pic when i'm done this weekend.
There is a Crusting Recipe on this site where they use a bit of flour in the recipe. I did an adaption on it, and replaced about 1/4 cup of the icing sugar with flour, and added almond extract instead of vanilla. I also used half shortening, half margarine, and it is the BEST buttercream I have made yet. But I did notice is was more greasy after it sat out for a while on the cake, so maybe margarine is to blame for that.
The recipe on this site is great for making roses, in my photo's - Happy birthday, Garrett's cake and the Butterflies and pink roses were done in this frosting. I used 3 TB of meringue powder. You can also use a viva on the top but very lightly. I use a fondant smother on top of the viva.
sue_dye you made that cake with whipped cream buttercream frosting?? your roses are beautiful, its a beautiful cake. How do you get the roses off the nail without it falling apart a little?
You are great at making roses, i need practice!!!
sue_dye, did you make it as directed on this site or did you mix it in one bowl? I love the frosting and made it a lot but cant get it quite as smooth for icicng a cake as I'd like. Any tips on that. I did the willson wedding cake in my pictures with it and a few others.
Forgot to ask....Does frosting with butter in it need to be refridgerated?
Thanks
LinB
Nope, it's fine at room temperature.........I have a stick of butter in a butter dish on my counter and I've never had problems with it spoiling!
tirby
Your cakes are beautiful. I use the two part recipe and three TB of meringue powder. To get the side of the cake smooth I use a putty knife works great. The top I smooth the best I can the wait a bit the use a viva towel and a fondant smoother on top of the towel. Go very lightly, I smooth lift the towel then again until it is smooth. Sending picture of what I use to smooth the sides of my cakes.
That is so funny! I have a metal one just like it and my hubby thinks I'm nuts....ok I am. And thank you. I just seem to be such a critic on my own cakes. some were easy to smooth and others ...arg.. the last one I did, not yet posted, I was so frusterated I just scraped the whole top off and started over.
Thanks everyone. I am going to try this frosting today. I am making a chalkboard cake for teacher appreciation day. I will post the pic as soon as I finish. I can't eat the cake but will sample the frosting first.
The cakes that were posted as being made with this frosting all look great. You did a fab job on them. I can't wait to try roses with this.
LinB
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