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The MOST stable, non-thrilling frosting


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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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