ADVERTISEMENT
- Real Recipes from Real People -

ISO: Request whipped cream frosting

Misc.

Does anyone have a recipe for a white frosting that tastes like whipped
cream but is dense enough to hold decorator frostings? It is used a lot for
sheet/birthday cakes by bakeries lately.

Thanks, Shirley :)


MsgID: 023113
Shared by: Shirley Whitlowe
Board: All Baking at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Double-Frosted Bourbon Brownies (1977)
  • DOUBLE-FROSTED BOURBON BROWNIES 3/4 cup sifted all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup sugar 1/3 cup vegetable shortening 2 tablespoons water 1 (6 ounce) package semisweet chocolate pieces...
  • Hazelnut Coffee Brittle (Paradise Bakery and Cafe)
  • HAZELNUT COFFEE BRITTLE 1 cup sugar 1/2 cup light corn syrup 1/4 cup water 2 teaspoons instant coffee granules 1/2 cup of unsalted butter, at room temperature Pinch of salt 1 teaspoon ground espresso beans 1/4 cup toa...
  • Longhorn's Steakhouse Lemon Butter
  • Hey there!! You must be a lover of Longhorn's steaks as well. I can tell you that on the Ribeye they use Cavender's all purpose Greek Seasoning (alas the Prairie Dust), but the real secret is the LEMON BUTTER that is m...
ADVERTISEMENT
  • Blanchard's Herbed Goat Cheese Dip (food processor)
  • HERBED GOAT CHEESE DIP "Sometimes you want something other than butter on your bread. We serve this at the restaurant with hot, crusty rolls to start the meal. People love the change and always ask for the recipe, it ...
  • Murray's Steakhouse-Style Garlic Toast Recipe
  • MURRAY-STYLE GARLIC TOAST 1 1/2 cups butter 1/2 small bottle garlic oil 1 loaf French bread, sliced Melt butter and add garlic oil. Dip bread slices in mixture as you would if making French toast. Place slices in bak...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Request whipped cream frosting
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!