Whipped Frosting vs Buttercream, which side are you on?

You mean which one do you prefer to eat by itself in a big bowl? Buttercream, if course.

[quote]Buttercream is too heavy and takes away from the cake

Then you are using/making the wrong kind of buttercream. I agree American buttercream takes away from anything it is spread on. Too thick, too sweet. You might as well just spoon the frosting into your mouth. The cake is only a delivery system.

It isn't bad of course, and has uses, but it is not my go to.

Try Swiss or Italian.

I’m team whipped cream or cream cheese.

Ice Box Cakes rule. Team whipped.

I love this very simple frosting for a chocolate cake:

[bold] GREG’S UTTERLY DELICIOUS CREAM CHEESE FROSTING [/bold]

[bold] INGREDIENTS [/bold]

1¼ cups confectioners' sugar - sifted prior to measuring

8-ounces cream cheese at room temperature

2 Tablespoons of heavy cream

++++

[bold] PROCEDURE [/bold]

Using a food processor, stand mixture, or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.

[bold] DELICIOUS! [/bold]

YTF.

Hate whipped

What’s the trouble, Dutchie?

Both depending on the cake

Thanks, Greg, for identifying yourself so I could block you.

I knew this was a fucking stealth Greg thread.

I love simple American-style buttercream frosting. It's what my mom always made.

But, you know, before restaurants and purchasing pre-made foods became the norm, people didn't cook at home the way restaurants and bakeries do.

My mom made a layer cake, a sheet cake or cupcakes with buttercream frosting that was no more than 1/4" thick.

Most of my friends growing up had birthday cakes from grocery store bakeries and that Crisco-style frosting was always like 1-1/2" thick and I thought it was disgusting. And now it's the norm.

My job always orders birthday cupcakes. Usually each one is like 6" across, and I prefer Georgetown Cupcakes because theirs are standard cupcake size and they use buttercream frosting. But the frosting is piled up almost as high as the cupcake itself. It's too much. I don't think people used to slather inches of frosting on top of cakes back when homemade buttercream was the standard.

Greg, I know you’re mostly a foodie but could you also give us some advice on how you manage your debilitating haemorrhoid condition?

TIA!

[quote] I knew this was a fucking stealth Greg thread.

R11, you can quit patting yourself on the back, I never post stealth threads. I like to be known for who I am and for what I post. No desire to be anonymous here.

Go back to whatever it is you might be doing.

R12, I love Georgetown Cupcakes.

[quote] Thanks, Greg, for identifying yourself so I could block you.

I always identify myself. Are you really that slow, R10?

I’m also on Team Whipped.

Saving the world, Greg. I’m saving the world.

I made a buttercream the other day that was light and fluffy. I did not put as much sugar as the recipe called for either. I don't like super sweet icings.

R11 can I suggest just blocking Greg? Threads clean up ever so nicely without him.

Each has its place. It depends on the cake. A strawberry shortcake type of cake: whipped frosting. A multi-layered, precise-looking, fine-crumb cake that you want to slice & hold its shape: buttercream.

Does anyone smell pussy?

Oh, never mind, it’s just R20.

What is "whipped frosting," though?

[quote] What is "whipped frosting," though?

Well, R23, that’s the first giveaway that I am not the author of this post. I’ve never heard of “whipped frosting.” Aren’t they all whipped?

[quote] can I suggest just blocking Greg? Threads clean up ever so nicely without him.

Please do. Since this is not my posting, this “stealth thread” will still be here for poor little R11.

Please block me. It will break my heart, but go ahead.

Whipped cream frosting - the kind of bakery cake that as to be kept refrigerated until you serve it.

Well, how would we know this was about whipped cream frosting?

I do not like whipped cream frosting, but there are more types of frosting than buttercream and whipped cream.

Like all fatties, I prefer buttercream!

I'm more of a syrup cake or dusted with icing sugar kind of guy.

R5 Thank you Greg, I love your recipes

I like both. I prefer frosting to actual cake, but will happily eat both whenever available.

R31 is another Greg sock.🙄

OP thinks (1.) that there is a contest between two of many types of cake icing, frosting, glazing and other surface treatments and flavorings that requires organized sports, and (2.) that there is only one recipe for buttercream (sic).

Ignorance is no excuse.

[quote] Thank you Greg, I love your recipes

Thank you, R31, I’m so happy you do.

[quote] [R31] is another Greg sock.🙄

Whatever you say, R33, whatever you say.

Too bad for Back Bay.

Whipped is revolting

Team Buttercream with an honorable mention of ganache

Whipped cream frosting = “whipped frosting”?

Sorry, but I worked in a bakery for several years and am familiar with all types of frosting (though not necessarily the different recipes, such as Italian or Swiss buttercream), and ‘whipped cream frosting’ was never referred to by employees or even customers as ‘whipped frosting’. OP really blew it with this one. Can’t believe it, but I’m finally Team Greg (?)

Whipped cream frosting means the cake has to be kept refrigerated (or frozen) because it will melt otherwise. So right away, you’re not just changing something about the frosting, you’re changing the way the entire cake is eaten (i.e. it has to be served cold).

I love regular buttercream (not all recipes are the same, of course), but prefer cream cheese frosting. The fat/dairy : sugar ratio is much better with cream cheese frosting. A heavier, more substantial ‘mouth feel’. Like the difference between sucking a 5x4.5” cock and an 8x7” one.

I think the issue is, people have gone overboard with buttercream frosting. It's too much and it's too sweet. I'm no chef, but shouldn't frosting enhance and not overpower? I had a piece of cake the other day and had to scrape off the frosting.

Welcome to Team Greg, R40!

You can expect to receive your membership packet and complimentary “I ❤️ Greg” travel mug in the mail.

We’re glad you’re on board!

Sometimes you guys can be such dicks. There’s no need to get so annoyed by someone who just likes to post recipes.

I put a can of frosting in my backpack to take to school. Don’t tell my father. It was yummy!

I'm on BOTH sides - Give me that frosting!!!

These are stressful times in which you have to choose a side on everything or else get caught in no man’s land. The need to choose a side on cake frosting is one of the bitterest examples of this.

Amen, R46.

I’m going to need to eat a very high-fiber meal before tackling the cake no matter what frosting it has. If I got near a cake when I was hungry I’d eat way too much and hate myself afterward. But a dollop of buttercream on a delivery system of some kind, followed by a nice slow walk, sounds wonderful.

Buttercream frosting, of course. If I wanted whipped cream I'd get a can of Reddi-Whip. Get out of here with that nonsense.

Whipped cream frosting is not frosting of any kind. Let’s be honest.

It must be said, I do love a nice seven-minute frosting.

A couple of weeks ago I had some mini cupcakes that someone brought me from the farmer's market. Two of them had a raspberry frosting that was the most delicious I have ever tasted. It was also the smoothest frosting I have ever had and was like silk. It was tantalizing on the tongue, there is just no way to describe how absolutely smooth it was.. It was topped with one fresh raspberry. The frosting on the other cupcakes was just as smooth so each was flavored separately.

R52, do you know where these cupcakes with the velvety frosting came from?

[quote] But a dollop of buttercream on a delivery system of some kind, followed by a nice slow walk, sounds wonderful.

Mary.

R43 that's not why we are dicks.

[quote] that's not why we are dicks.

Well, it doesn't hurt.

Greg

The person selling them had made them. It is just a very, very small farmer's market. I am in rural PA

Fresh is always going to be best. So fresh whipped cream is amazing. Though it's not the same as storebought whipped frosting, which I can't stand. But fresh-made butter cream is wonderful too, and the one I make more often, due to requests.

I like whipped cream if I'm going to serve the cake quickly. I hate refrigerated cake. If the cake needs to sit for more than an hour, a buttercream frosting is the thing. I like yellow cake with chocolate buttercream more than any other buttercream frosted cake.

[quote] You might as well just spoon the frosting into your mouth.

Music to the average Datalounger's ears.

Eat a handful of turds, pullet snout at r47

Team Buttercream here.

R61 ?? Why the hate for R47?

R46 was an excellent post.

Greg @ R5, When I bake I use scale measurements.

How many grams is in the 1 1/4 C of sifted powdered sugar?

German Buttercream, Ermine frosting and Stabilized Whipped Cream frosting are my three go-tos for cakes.

Cream cheese frosting or a nice silky buttercream. I don’t comprehend the words “too sweet.”