PhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucket

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!

20 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. :)

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

      Delete
  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!

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

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

      Delete
  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.

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

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

    ReplyDelete
  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.

    ReplyDelete
    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! :)

      Delete
  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!

    ReplyDelete
  9. I simply ADORE this icing recipe! It is light fluffy and not too sweet. I have used on cake, cupcakes, sugar cookies (with sprinkles of course) and my husband likes it simply straight from the bowl !!! Thanks!!

    ReplyDelete
  10. Hi can I use this whipped buttercream to frost a cake I plan to cover with fondant?

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...

Social Media Post Footer