WHITE FROSTING confusion
(hum Wall of Confusion)
I have a b'day cake to make. Chocolate with White Frosting.
White is not my flavor, so I am torn in many directions.
I have a cake recipe - Very Good Chocolate Cake from The Gift of Southern Cooking
it's very moist and uses coffee
I wish I could cover it in whip cream, but I have to make it in the afternoon and serve it at a restaurant later that night. So it has to be a stable frosting.
Options are a regular buttercreme, or a southern custard frosting I read about here
or a butter/cream cheese mix like you'd use on Red Velvet Cake
or (and this is a bow to the White part) something made out of non-hydrogenated veg shortening, which I understand to be the fluffy cheap frosting bakery way. That grosses me out a little, but
Midwestern bakery birthday cake is the look I'm going for.
problem is: I don't actually know what that is...
Any thoughts for me before I go grocery shopping tonight?
You could make a stabilized whipped cream. I'm sure there's a recipe online somewhere. It's a matter of adding a small amount of activated gelatin to the cream after you've whipped it. The whipped cream maintains its texture (most of its texture--adding the gelatin just gives it some body, but does not affect the flavor, in my opinion). I use stabilized whipped cream on my chocolate pies because it gives them a lilttle more shelf life in the fridge and it makes them easier to cut.
Chocolate cake with cream cheese frosting is great. It really brings out the flavor of both. The chocolate tastes deeper and the cream cheese tastes very tangy.
There is also a classic boiled white frosting you could use. It is stable, light, fluffy and on the sweet side - sort of a meringue-type frosting. If you google on boiled frosting, there's a myriad of recipes out there. It sounds like a bit of work (making a syrup on the stovetop, and folding in the egg whites), but it is actually pretty easy - I've never had a flop with it. It's best with chocolate cake or angel food cake.
I don't know! I had to Google . . .
are you suggesting that as a frosting on it's own? could totally work...
I'm also really into the idea of cream cheese frosting on chocolate cake, but the birthday guest has a white cake ideal in mind . . .
Thanks all for helping me brainstorm this - keep it comin'!
I don't think you could frost a cake using just Fluff on its own. It's a bit too thick to spread. I've made a frosting with it, mixing it with other stuff. I'll try to find the recipe. Or, and this is something you've also probably never heard of out there, but I was thinking of a whoopie-pie filling type frosting, which is fluff, crisco, confectioners' sugar and some vanilla.
If you do a classic vanilla buttercream, you could just ask the restaurant to refrigerate it for you.
Or you could do a white chocolate ganache and pour it over, then let it set in your fridge.