Re: OOPS I.S.O.:Whipped Cream Frosting

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: : Looking for a really good whipped cream frosting.Something that holds up really well and can be used for borders,flowers,etc.Thanks :) : --------------------------- : ROYAL ICING : Categories: cookies, frosting, icing, royal : Yield: 1 Batch : 3 c Confectioners sugar : 1/4 ts Cream of tartar : 2 lg Egg whites : Food colors : In a large bowl, mix all ingredients until stiff. Color and use to : decorate cookies. : ------------------------ : Decorator's Icing : : 1/2 cup Butter : 1/2 cup Shortening : 16 0z's or 2 cups confectioner's sugar : 2 tbl spoons milk : 1 ts vanilla : *secret ingredient : Your going to want to put the butter and shortening in a mixing bowl,and beat together untill creamy.Then add sugar a little at a time being real careful,add the milk and the rest of the sugar and the vanilla.Beat until you reach the desired consistency,then add the secret ingredient.*I will add a link to the secret ingredient later,for now this recipe will work fine. : -------------- : WILTON CHOCOLATE BUTTERCREAM ICING : Yield: 3 Cups : 1 ts Clear vanilla extract* : 4 tb Water : 1/2 c Shortening : 1/2 c Butter : 3 oz Melted bittersweet : -chocolate : 1 tb Wilton Meringue Powder : 1 lb Sifted powdered sugar : -(approx 4 cups) : *Note: Clear butter & clear almond extracts can be included with or : substituted for the vanilla. Flavorings can be up to a total of 2 t. : DIRECTIONS: Sift the powdered sugar and meringue powder into a large : mixing bowl and set aside. Cream shortening, butter, flavorings and : water. Gradually add sifted dry ingredients and mix on medium speed : until all ingredients have been thoroughly mixed together. Blend an : additional minute or so until creamy. : -------------------- : WILTON CLASS DECORATING BUTTERCREAM ICING : Yield: 3 Cups : : STIFF : (for flowers with upright : -petals) : 1 ts Clear vanilla extract* : 2 tb Water : 1 c Shortening : 1 tb Wilton Meringue Powder : 1 lb Sifted powdered sugar : -(approx 4 cups) : : MEDIUM : (for borders, flowers with : -petals that lie flat) : 1 tb Additional water : : THIN : (for writing, making stems : -and leaves & frosting a : -cake) : 2 tb Additional water : *Note: Clear butter & clear almond extracts can be included with or : substituted for the vanilla. Flavorings can be up to a total of 2 t. : DIRECTIONS: Sift the powdered sugar and meringue powder into a large : mixing bowl and set aside. Cream shortening, flavorings and water. : Gradually add sifted dry ingredients and mix on medium speed until : all ingredients have been thoroughly mixed together. Blend an : additional minute or so until creamy. : : ------------------- : WILTON HOME DECORATING BUTTERCREAM ICING : Yield: 3 Cups : 1 ts Clear vanilla extract* : 4 tb Water : 1/2 c Shortening : 1/2 c Butter : 1 tb Wilton Meringue Powder : 1 lb Sifted powdered sugar : -(approx 4 cups) : *Note: Clear butter & clear almond extracts can be included with or : substituted for the vanilla. Flavorings can be up to a total of 2 t. : DIRECTIONS: Sift the powdered sugar and meringue powder into a large : mixing bowl and set aside. Cream shortening, butter, flavorings and : water. Gradually add sifted dry ingredients and mix on medium speed : until all ingredients have been thoroughly mixed together. Blend an : additional minute or so until creamy. : -------------------- : WILTON ROYAL ICING : Yield: 3 Cups : 3 tb Wilton meringue powder : 1 lb Sifted powdered sugar : -(approx 4 cups) : 6 tb Water : FOR LARGE COUNTERTOP MIXERS: Reduce water to 5 T. Beat all : ingredients at low speed for 7 to 10 minutes until icing forms peaks. : FOR PORTABLE MIXERS: Beat all ingredients at hi speed for 10 to 12 : minutes until icing forms stiff peaks. : --------------------------- : WILTON STABILIZED WHIPPED CREAM ICING : Yield: 2 Cups : 1 ts Unflavored gelatin : 4 ts Cold water : 1 c Heavy whipping cream : 1/4 c Powdered sugar : 1/2 ts Clear vanilla extract : Note: Cakes iced with this must be stored in the refrigerator. : DIRECTIONS: Combine gelatin and cold water in small saucepan. Let : stand until thick. Place over low heat, stirring constantly, just : until gelatin dissolves. Remove from heat and cool, do not let set. : Whip cream, sugar and vanilla until slightly thickened. While beating : slowly, gradually add gelatin to whipped cream mixture. Whip at high : speed until stiff.

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