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Jan 25, 2014 07:12 AM

I need a cake frosting with oomph

My grandsons' school has a cakewalk on Monday. Each student brings a cake and everyone bids on them. Little did I know what I was getting myself into when I said "Let's do something different." That was a few years ago and we've moved from rainbow frosted bundt cakes to last years (1) space shuttle with satellite dish and (2) brownie hot tub with marshmallow bubbles and teddy bear bathers!!

This year, since Santa brought them a puppy, it's all about dogs. The older one wants to do their Brittany Spaniel. Not too difficult. The younger boy, though, wants to do his other grandma's Bijon Frise. I need to figure out a frosting that will keep its shape and maybe allow for a little lift. If also has to be something that does not require refrigeration. I thought I might use the same icing we use for gingerbread men (confectioners, milk, vanilla) but it would be so cloyingly sweet that it gives me a headache just thinking about it. I do have a can of meringue powder here but I'm worried that I would end up with something that would dry really fast. Eight year old boys don't tend to work quickly when it comes to kitchen work.

We are making these masterpieces Sunday afternoon so any help will be appreciated!

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  1. For my annual coconut cake, I use a cream cheese frosting that includes sweetened coconut milk (Coco Lopez) and has unsweetened coconut shreds pressed in at the end. Looking a bit like a mangy Bichon if you squint. I like cream cheese frostings because they're durable, have some lift, and often taste less cloyingly sweet to me than other frostings.

    1 Reply
    1. re: tcamp

      Can that sit out without the cream cheese going south?

    2. I bet you've already thought of it, but what about seven-minute frosting? That can be played with for quite a while.

      6 Replies
      1. re: buttertart

        The Swiss meringue shown below has been torched. Looks like it would hold well......

        1. re: soccermom13

          That cake looks fantastic!!! The meringue won't work because Henry (the 8 yo) will insist that the dog is white.

          This cake is in my baking future though! I was emailing the link to myself and instead of typing in my address, I started typing OMG!

        2. re: buttertart

          I had not thought about 7-minute at all! Sure is a possibility, although I haven't made it in DECADES!! I will have to google a recipe.

          1. re: Harts52

            I just made it for the first time and man is it easy to work with. I imagine there's a meringue powder version? Or pasteurized whites?

            1. re: buttertart

              I'll look around and see. If nothing, my meringue powder is Wilton so maybe they'll have a recipe on their site. Really glad you mentioned the 7-min idea!!

              1. re: Harts52

                I made one about a year ago that combined softened cream cheese with marshmallow fluff. That could work.