Hi,
Here's a really good recipe. It's from
a lady named Charlotte that was kind
enough to share it. It's done in two
parts, but worth the effort. I also
didn't try roses with it yet, but
it's suppose to work. Hope you like it.
denise
Whipped Cream Buttercream Frosting
Make in 2 parts, making sure that none
of part 1 gets into part 2 until it
is time to mix the two parts ogether.
Any grease in part 2 will keep it from
getting stiff.
If using the same mixer, make sure
beaters are well washed before going on
to part 2. (I use my KA for meringue or
part 2 and just a regular hand mixer and
a large tupperware bowl for part 1, then
mix them together with the hand mixer and
just put the lid on the bowl when done.
Usually make mine as a double recipe.)
WHIPPED CREAM BUTTERCREAM FROSTING
Part One
Mix, using a rubber spatula or pastry
cutter at first to keep powdered sugar
from flying everywhere.
Then switch to a mixer and beat till very
creamy and fluffy, about 5 to 8 min., making
sure you occasionally scrape sides of the bowl.
1 lb. powdered sugar (sift if using C & H, has more lumps)
2 1/2 cups Crisco (omit 1/2 cup for crusting)
Part Two
Mix together:
3/4 cup granulated sugar
1/2 tsp. salt
2 TBsp. meringue powder (add another
2 Tbsp. if you want a crusting frosting)
Add and immediately mix on high speed:
1/2 cup (less 2 TBsp.) BOILING water (has to
be boiling to melt salt and sugar)
When mixture is beginning to get stiff, add
1 TBsp. or less of flavoring of your choice.
Keep on beating until mixture gets very stiff
and stands in peaks, about 8 minutes.
(I use clear vanilla.
This gives a white white frosting.
Regular vanilla makes it cream colored.)
Add part one and part two together and mix well,
about 8 minutes, occasionally scraping sides of
the bowl to make sure all is blended.
Using a rubber spatula, down beat a little bit
to remove some of the air bubbles caused by the
high beating.
Will be very light and creamy.
Cover.
Do NOT refrigerate.
Since no ingredient spoils, the frosting will
keep for 3 months. (After that it begins to break
down and get watery.)
Just whip again with a spoon each time you use
it to restore fluffiness.
Save any left over colors for next cakes.
Mixed with jam it makes a good filling.
Mixed with ready made fillings turns them into
cream fillings.
For a decorating cream cheese icing omit one
cup of crisco and replace it with 2 (8 oz.)
pkgs. cream cheese.
For a butter flavor, use butter flavored crisco,
but the color won't be white.
For chocolate buttercream add about 1/2 cup cocoa
in with the powdered sugar or to taste (or omit
one cup of crisco and add 1 tub of readymade Choolate
Fudge Icing and some cocoa for more chocolate taste)
and some brown color for darker shade.
Omit 1/2 cup of crisco, add ½ cup creamy peanut butter
for peanut butter taste.
If you want other flavors than vanilla, just add it
to the finished icing and whip.
Use AS IS for everything.
No need to thicken or thin down.
Works great for ice cream cakes.
Sarah <[EMAIL PROTECTED]> wrote:
I am trying to find a recipe like
the "wilton whipped icing" that
comes in a box. It is very good
for decorating and even holds up
for roses.
Does anyone know a similar recipe
or one like the elite icings they
use in the grocery stores? They
are so light and fluffy everyone
I know loves it.
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