ISO: Recipe for Bakery Cream Frosting

[JulieAnn]

My friend is looking for a comparable recipe for a frosting on supermarket bakery cakes. She's not looking for the kind of frosting on regular birthday type cakes, but a type that seems to be made of maybe whipping cream and cream of tartar. It's quite sweet and to me has the flavor of a merengue. Any ideas? Thanks so much for your help.

[aka]

This sounds to me like it might be what is sometimes called a "Seven Minute Frosting" (if you or or friend has lots of cookbooks, maybe try looking up a recipe for that?) or possibly a "Marshmallow Frosting"

Here are two that may be what she is looking for. This first one sounds like a similar technique that I've seen for "Seven Minute Frosting", but the addition of butter (a lot of it, I might add), is something I don't ever recall seeing. Perhaps the butter makes it more "stable" (if it is refrigerated and the butter cools???) Just a guess. I just typed it into Mastercook I used a serving size of "8" (just for your info. if you are looking at the nutritional info.)

It is listed as "Buttercream Frosting" in the book "The Neighborhood Bakeshop" by Jill Van Cleave.


* Exported from MasterCook *

Buttercream Frosting (or "Seven Minute Frosting")

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dessert Frosting


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large egg whites -- at room temperature
1/3 cup granulated sugar
1/2 cup granulated sugar
1/4 teaspoon cream of tartar
1/4 cup water -- (plus 1 Tablespoon)
1 1/2 cups unsalted butter -- cut into 24 pieces, room temperature
1 tablespoon vanilla extract

Combine the egg whites, 1/3 cup sugar, cream of tartar, and 1 Tablespoon water in the top of a double boiler over simmering water. Whisk constantly while the mixture heats to a white, thick, foamy mass, about 2 minutes. Transfer the mixture to a mixing bowl.

Combine the 1/2 cup sugar with the 1/4 cup water in a small saucepan. Cook over medium-high heat, stirring, to a syrupy consistency with large bubbles covering the surface, about 3 minutes. (This should be approximately when the syrup will form a "soft ball" if dropped in ice water, or will reach 240 F on a candy thermometer.) Remove the syrup from the heat.

Immediately begin beating the egg white mixture with an electric mixer at medium speed, while pouring in the hot sugar syrup. Beat until the mixture is thick and glossy, about 1 minute.

Add the butter, one piece at a time. By the time all of the butter has been added, the mixture should be thick, smooth and fluffy.

Mix in the vanilla and set aside at room temperature until ready to use. (see note)

Source:
"The Neighbourhood Bakeshop by Jill Van Cleave"

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Per Serving (excluding unknown items): 397 Calories; 34g Fat (77.0% calories from fat); 2g Protein; 21g Carbohydrate; 0g Dietary Fiber; 93mg Cholesterol; 26mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 7 Fat; 1 1/2 Other Carbohydrates.

NOTES : The buttercream can be made a day in advance and stored in the refrigerator in a covered container. Bring back to room temperature before using.
Nutr. Assoc. : 0 0 0 0 0 0 0

This next one is from "The Cooks Bible". It is quite different using whip cream. I like this recipe because I find it isn't as sweet as the usual frosting. Also, the addition of geletin means the frosting "holds up" better than just whipped cream. I don't recall it tasting like meringe though.

* Exported from MasterCook *

Magic Whipped Cream Frosting

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dessert Frosting


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon unflavoured gelatin
2 cups heavy whipping cream
1/4 cup confectioner's sugar
1/2 teaspoon vanilla extract

Chill bowl and beaters of an electric mixer in the freezer for at least 10 minutes.

Sprinkle gelatin over 2 tablespoons water in a small saucepan. Let dissolve for 4 minutes. Over very low heat, melt gelatin mixture, about 3 minutes.

Place heavy cream and melted gelatin in chilled bowl. Beat on low speed for 30 seconds until gelatin is thoroughly mixed into the cream. Increase speed to high and beat until cream just starts to take shape. Add sugar and vanilla and beat until stiff.

Source:
"The Cook's Bible by Christopher Kimball"

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Per Serving (excluding unknown items): 221 Calories; 22g Fat (88.1% calories from fat); 1g Protein; 5g Carbohydrate; 0g Dietary Fiber; 82mg Cholesterol; 22mg Sodium. Exchanges: 0 Non-Fat Milk; 4 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : Makes enough to frost the top and sides of an 8 or 9 inch cake.

Almond, Orange and Lemon Variations:
Use 1/2 tsp of almond extract, orange extract, or lemon extract in place of the vanilla extract.
Nutr. Assoc. : 0 0 0 0

[Chef Cindy]

JulieAnn, I think what you are looking for is called Pastry Pride. Bakeries use it a lot for cakes and fillings. It has the taste and texture similar to that of Cool Whip. People think it is whipped cream but it is non dairy. It comes in a carton like milk. Does this sound like what you are looking for? If it is, I can give you ideas on how to use it and hopefully you'll be able to find it in your area.

[AD]

There are meringue frostings like seven-minute. Cooking Light even had one back in March 1998 called "Fluffy White Frosting." I have also made divinity frosting. It's made a lot like the candy, only it has more of a frosting-like texture. Neither one had cream or dairy though. You may want to check out some stuff from King Arthur (www.kingarthurflour.com) for ideas. They have a lot of professional ingredients and equipment for such things.

[JulieAnn]

You gals are awesome! I can't believe how someone always comes through to help. I wish I had more knowledge to offer everyone. Anyway, all these ideas look promising. I'll pass all the info onto her. Aka, when you mentioned marshmallow frosting the lightbulb came on. That's the flavor it really reminded me of. Chef Cindy, if you have a minute to give me any info on Pastry Pride, I'll pass that along too. My friend thought the frosting might be Cool Whip or whipping cream with something else added.

[Chefmom]

There are a lot of different products out there like Pastry Pride. Bettercreme is one made by Rich's, they make several different kinds.

The downfall of these is a.) they are non-dairy whipped toppings, like Cool Whip. Which means that they are made from tropical oils, the worst oil you can consume.

and b.) they are hard for the home consummer to find. Check out large cake decorating stores, many now sell this kind of icing in cartons. It's simple to whip, just like whipping cream, and some of these products are very stable, even at room temperture.

If your friend wants a great icing, try a Swiss or Italian Meringue Buttercream, they are both "whipped" tasting, not grainy or too sweet, and yet buttery all at the same time. My customers either love the Italian Meringue buttercream or they hate it, it's personal preference. I use the Italian Meringue Buttercream on many of my high end tortes etc. I like how it pairs with fruit based tortes and when I fill a chocolate cake, then finish with chocolate fudge buttercream hubbie says it's just like a Suzy Q Snack cake.

Tami

my recipes: http://RecipeCircus.com/recipes/Chefmom/

[Chef Cindy]

I agree with Chefmom that Pastry Pride type toppings are not very healthy to eat but they are very popular for people who don't want a "too sweet" frosting and it is very versatile. Where I live in Cal. We have a chain of stores called Smart and Final. This store is along the lines of Costco but there is no membership required. Let me know if you can find it and I will give you some ideas on how you can use it.