Home Cooking


The MOST stable, non-thrilling frosting


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 5

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!

Want to stay up to date with this post?

Recommended From Chowhound