Sunday, December 11, 2011

Whipped Buttercream Frosting


For this recipe, I was trying to create something that resembled and tasted like whip cream, but would hold better, like icing.   The extra amount of cream really helps to achieve a light, fluffy icing without an overpowering sweet flavour. 

Ingredients
- 3 cups icing sugar
- 1/2 cup butter, room temperature
- 1/4 cup heavy whipping cream

Directions

Using Electric mixer fitted with whisk attachment (or handheld mixer), cream together butter and icing sugar until light and fluffy (about 3 min).  Next, stir in whipping cream and whip for another 3 minutes or so. 


Enjoy!

17 comments:

  1. I just found your blog through pinterest. Can you please tell me what icing sugar is?

    ReplyDelete
    Replies
    1. taytot1990@hotmail.comJanuary 12, 2012 at 5:32 PM

      Most likely it's powdered sugar. Hopes this helps :-)

      Delete
    2. Yes, taytot1990 is completely correct! Icing sugar is powdered sugar. :)

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    3. This sounds like what I'm looking for. Does it crust? I'm really looking for a non-crusting frosting. Thanks!

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  2. Let's say I'm using this for cupcakes. About how many cupcakes does this cover? Thanks!

    ReplyDelete
    Replies
    1. This will cover 24 cupcakes - but if you like heavily frosted ones they will cover 12.

      Delete
  3. On your Whipped Buttercream Frosting, is this going to have more of a whipped cream taste rather than a buttercream frosting. I have to make a cake with whipped cream icing for someone and I don't want it to be too much like buttercream. I do have to pipe with this.
    Thank you!

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    Replies
    1. I find it's a good combination of the two. :)

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  4. Does this need to be kept refrigerated or will it remain stable (as in, no melting) at room temperature?

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    Replies
    1. I prefer to keep anything with cream in the refrigerator.

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  5. Wilton has a whipped buttercream recipe similar to this and it does specify that this needs to be refrigerated. It doesn't mention how long it will last when sitting out.

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    Replies
    1. I prefer to keep the recipe refrigerated because it contains cream.

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  6. Can this icing be smoothed with a paper towel like buttercream?

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  7. Is this a good cream to use in-between my Viennese biscuits? I want my cream to be like the cream in Oliver Adams Viennese biscuits.

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    Replies
    1. Hi there! I've never had viennese biscuits before, but they sound delicious! This icing holds up well in a sandwich cookie, if that helps! :)

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  8. There is also a stable whipped cream frosting that works great..and tastes a lot lighter than any buttercream I've used. Google: stable whipped cream frosting. Super simple and delicious!

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