Cake Frosting

[SuzySunshine]

Ok cake decorator ladies, what recipe do you use for your cake frosting?

We used a "practice" frosting for our class which was ok but not great. It was basically shortening and powdered sugar so I'd like to find something that tastes better for Adele's birthday cake in a few weeks.

Any ideas?

Thanks!

Re: Cake Frosting

I've tried a few and have yet to settle on a favorite. If you liked working with the consistency of that frosting, you could try it using 'frosting shortening' rather than Crisco. It tastes WORLDS better.

[SuzySunshine]

Re: Cake Frosting

Ooh frosting shortening, can I get that anywhere? I've never heard of it, thanks Jenn - that's a huge help!

[medpedspouse]

Re: Cake Frosting

What kind of cake are you making? If it is very rich, I tend to use a whip cream based frosting - but you cannot do much decorating with it based on the consistency. I also like to use butter based frosting - yum but not good for you.

Re: Cake Frosting

Ooh frosting shortening, can I get that anywhere? I've never heard of it, thanks Jenn - that's a huge help!

if the folks in your class recomended a baking supply store, they'll probably have it. my local baking supply store (in old town Lenexa, not very big) sells it by varying size tubs. it really, really helps the flavor and takes away that tacky texture that makes you want to scrape your tounge off.

Re: Cake Frosting

For a basic frosting I use butter and powdered sugar and add a little milk or cream to thin. Maybe you could do half shortening and half butter to get some butter-y taste.

[SuzySunshine]

Re: Cake Frosting

Thanks Jenn, I may have to stop by the one in Lenexa once we get into town. We don't have a baking supply store.

I definitely need something with consistency for decorating. I'm going to frost the cake pink and then pipe/decorate in white. I'm using this Wilton crown cake pan:

Our teacher gave us a "better" recipe towards the end of class but I'm not sure I want to try it cold turkey the day before the party and since DH and I aren't really sweets people if I decorate a practice cake it will just go to waste. The "better" recipe is part butter, part shortening maybe I'll just try that? :huh:

Re: Cake Frosting

it's called The Baker's Rack (for future reference), and it's in old town, a few doors down from Jerry's Bait Shop (a bar) and the Pie Lady (my personal favorite).

Re: Cake Frosting

Could you make a quarter of a recipe and just pipe out a few designs with it?

I haven't used this site before, but they say if you use both:

A compromise of butter and shortening often works well. The butter improves the flavor and mouth feel while the shortening helps stabilize the frosting. Egg whites or meringue powder can also be used to help stabilize the frosting.

From http://www.preparedpantry.com/Easy-Butt ... osting.htm

This site has a ton of info and recipes but I find it a little overwhelming:
http://www.baking911.com/decorating/ici ... ng%20Types
There is a table somewhere on there about buttercream made with butter and shortening and the trade-offs between the two. Mixing them seems like a good compromise but I don't do a lot of decorating/piping so it might not be stiff enough if there is too much butter.