Wegman’s ultimate white cake icing recipe please

[Anonymous]

Any one have the recipe? what kind of icing is that?
I tried their cupcake and the white icing is very different from the ultimate white cake.

[Anonymous]

How is it different? Is it light or sugary and thick?

I love classic thick sugary bakery icing, and so few places use that now -- the trend is all light and whipped and creamy and oily. Gross (to me)!

[Anonymous]

At our store they sell it in tubs to take home.

[Anonymous]

Imho, I didn't think it was anything special. I wanted sooo much for it to be special.

[Anonymous]

It needs to be butter cream
Does anyone still do that?

[Anonymous]

I liked the wegmans whipped icing they can put on their sheet cakes. is it the whipped icing?

[Anonymous]

It is lighter and not as sweet as regular grocery store cake icing

[Anonymous]

Anonymous wrote:I liked the wegmans whipped icing they can put on their sheet cakes. is it the whipped icing?

Love that stuff. It’s better than any bakery’s icing.

[Anonymous]

Anonymous wrote:It needs to be butter cream
Does anyone still do that?

Buttercream is a broad term that includes both frostings that are mostly sugar by weight with butter added, and also frostings that are mostly butter by weight in a meringue base. And it includes a lot of grocery store frostings that are made with other fats (like hydrogenated palm oil), sugar and other stabilizers. They’re all “good,” it’s just a matter of preference. But they all might be reasonably called “butter cream.”

[Anonymous]

Anonymous wrote:

Anonymous wrote:It needs to be butter cream
Does anyone still do that?

Buttercream is a broad term that includes both frostings that are mostly sugar by weight with butter added, and also frostings that are mostly butter by weight in a meringue base. And it includes a lot of grocery store frostings that are made with other fats (like hydrogenated palm oil), sugar and other stabilizers. They’re all “good,” it’s just a matter of preference. But they all might be reasonably called “butter cream.”

+1
There’s also Ermine Frosting, which I wouldn’t consider a butter cream but is mostly butter.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:It needs to be butter cream
Does anyone still do that?

Buttercream is a broad term that includes both frostings that are mostly sugar by weight with butter added, and also frostings that are mostly butter by weight in a meringue base. And it includes a lot of grocery store frostings that are made with other fats (like hydrogenated palm oil), sugar and other stabilizers. They’re all “good,” it’s just a matter of preference. But they all might be reasonably called “butter cream.”

+1
There’s also Ermine Frosting, which I wouldn’t consider a butter cream but is mostly butter.

Ermine frosting starts with a roux, probably originally as a cheaper way to build volume.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I liked the wegmans whipped icing they can put on their sheet cakes. is it the whipped icing?

Love that stuff. It’s better than any bakery’s icing.

Love the whipped icing there.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I liked the wegmans whipped icing they can put on their sheet cakes. is it the whipped icing?

Love that stuff. It’s better than any bakery’s icing.

+1

The whipped icing is delicious.

[Anonymous]

Anonymous wrote:Imho, I didn't think it was anything special. I wanted sooo much for it to be special.

Yeah I agree. The white frosting just tastes like shortening and powdered sugar to me - mostly shortening. I feel like even the Ultimate Chocolate Cake icing has gotten more sugary and less rich chocolate-y - probably a cost-cutting measure.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:It needs to be butter cream
Does anyone still do that?

Buttercream is a broad term that includes both frostings that are mostly sugar by weight with butter added, and also frostings that are mostly butter by weight in a meringue base. And it includes a lot of grocery store frostings that are made with other fats (like hydrogenated palm oil), sugar and other stabilizers. They’re all “good,” it’s just a matter of preference. But they all might be reasonably called “butter cream.”

+1
There’s also Ermine Frosting, which I wouldn’t consider a butter cream but is mostly butter.

Ermine frosting starts with a roux, probably originally as a cheaper way to build volume.

I know what’s in it. It’s still mostly butter by volume.