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. Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/