Whipped Icing

This is my go to for icing cakes and cupcakes because it's so fluffy, easy to use, and also not very sweet. Unlike buttercream, however, you can't do a crumb coat because it won't harden. So it's important that you use clean spatulas and that you clean it every time you lift it off the cake.

Ingredients/Tools:

• any ready to whip icing or topping (Some brands I use are Pastry Pride and Frostin Pride)
• hand mixer
• large bowl
• food coloring (optional)
• flavoring (optional)

Method:

Step 1: Pour about a third of the amount of frosting you want into the bowl. When whipped, the liquid will triple in quantity. (I always make a little more than I think I'll need for cakes to cover up the crumby layer. While it won't harden like buttercream, if you freeze it for 10 minutes, the bottom layer will firm up enough to add a second layer to cover up the crumbs!)

Step 2: Start mixing on medium speed until the liquid seems to get thicker. One you think it's almost done, turn the mixer onto high and whip until soft peaks form. 

Step 3 (optional): Once you've whipped it to the consistency you like, you can add food coloring or flavor. (Warning, taste it first because it already has a pretty strong vanilla flavor)

Step 4: I usually use an angled spatula to spread the frosting, but there are many different tools and techniques you can use to create different patterns and textures!

Hope you enjoy this Whipped Icing and as always let me know what you think!