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.
- 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.
I just found your blog through pinterest. Can you please tell me what icing sugar is?
ReplyDeleteMost likely it's powdered sugar. Hopes this helps :-)
DeleteYes, taytot1990 is completely correct! Icing sugar is powdered sugar. :)
DeleteThis sounds like what I'm looking for. Does it crust? I'm really looking for a non-crusting frosting. Thanks!
DeleteLet's say I'm using this for cupcakes. About how many cupcakes does this cover? Thanks!
ReplyDeleteThis will cover 24 cupcakes - but if you like heavily frosted ones they will cover 12.
DeleteOn 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.
ReplyDeleteThank you!
I find it's a good combination of the two. :)
DeleteDoes this need to be kept refrigerated or will it remain stable (as in, no melting) at room temperature?
ReplyDeleteI prefer to keep anything with cream in the refrigerator.
DeleteWilton 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.
ReplyDeleteI prefer to keep the recipe refrigerated because it contains cream.
DeleteCan this icing be smoothed with a paper towel like buttercream?
ReplyDeleteYou bet!
DeleteIs 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.
ReplyDeleteHi there! I've never had viennese biscuits before, but they sound delicious! This icing holds up well in a sandwich cookie, if that helps! :)
DeleteThere 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!
ReplyDeleteI 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!!
ReplyDeleteButter... salted or not
ReplyDeleteHi can I use this whipped buttercream to frost a cake I plan to cover with fondant?
ReplyDelete