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The MOST stable, non-thrilling frosting

danna May 15, 2007 01:55 PM

I'm taking nominations for this award.

Last week I made the "Mom Mom's" buttercream which was creamed butter and sugar and then a milk/cornstarch custard whipped in. This recipe was pretty good, and I think it will do, but I have an occasion to make one more practice cake this weekend and I would like to try another candidate before I decide on the winner for my parent's anniversary party cake.

I need it to be super stable, I will have to transport this cake a 30 minute drive in South Carolina in late June. I had considered chocolate ganache w/ gold accents, but I have decided my decorating skills are not sufficient to make a chocolate cake look like an elegant wedding-ish cake w/ gold accents. THus I have decided to make the cake an ivory tinted buttercream.

I have considered a recipe from Cake Bible that includes a megingue AND a custard (or creme anglais as she puts it) addition. I have also considered scrapping the idea of traditional buttercream entirely, and going back to the cheater powdered sugar variety that I grew up with. I really thought the Cake Bible Mousseline buttercream was rather greasy tasting. My perfect frosting would be about half way between the powdered sugar variety and the Cake Bible in sweetness. I would like it if it were slightly "fluffier" than the Mom Mom frosting. Oh, and it needs to be pipeable (if that's a word).

Many thanks, let the hand-holding begin!

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  1. Junie D RE: danna May 16, 2007 07:42 AM

    This may not be what you have in mind, but I've had good luck transporting cakes decorated with stabilized whipped cream. I use Oetker Whip It which I buy at Cost Plus. Stabilized whipped cream couldn't be simpler to make, pipes well, is light and fluffy, not greasy or overly sweet.

    1. danna RE: danna May 31, 2007 07:18 AM

      If any one is interested...I used the Cake Bible meringue/creme anglais recipe. It turned out fine, but I didn't think it was quite sweet enough, nor quite stiff enough. So I beat in a little powdered sugar (I know, horrors). Iced the cake. Then with what was left, I beat in even MORE powdered sugar, and used that for piping.

      Worked beautifully and was very popular with my friends. Even though I crumb coated it first, the EPI double choc cake made a ton of crumbs...some got in the icing anyway. Here's a pic... I plan to do the same thing for the parent's party, except w/ 4 layers.

       
      1 Reply
      1. re: danna
        l
        laurendlewis RE: danna May 31, 2007 08:31 AM

        Beautiful! It seems that it tasted as good as it looked!

      2. j
        janeer RE: danna May 31, 2007 12:17 PM

        Hmm: I would say that the very easiest, most stable thing you could do is a ganache, and the very hardest/most work/most risky, an ivory mousseline buttercream! You can make a beautiful, smooth cake with ganache, and could decorate it with fresh flowers or any of the chocolate decorations in Cake Bible and/or make piped buttercream roses (actually pretty easy) with a stablized plain tinted buttercream. It's lovely that you are doing this for your parents.

        www.littlecomptonmornings.blogspot.com

        1. lupaglupa RE: danna May 31, 2007 12:26 PM

          I used the Mousseline Buttercream from Cake Bible for a wedding cake on a super hot July day. I drove it (in an air conditioned car) about 30 minutes and stored it in a refrigerator on site. It held up well. I find that recipe very easy to make and very pipeable. I don't know how it would do if you didn't have some cool place to keep it part of the time.

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