Question for cake bakers. I'm not too fond of buttercreams with the

A

audball

Well-known member
buttery taste. I'm looking for something that is as light tasting as whipped cream but can withstand room temperature storage. Is there anything like that?

 
Interesting idea. It still needs to be stored in the refrigerator though,

does it not? Do you know what the texture and taste is of italian buttercream?

 
There is a product by Rich's called "Bettercreme" it is a non-dairy product that

actually tastes good (at least I think so). I'm not a big non-dairy fan, but the texture and taste of this product are nice. It's not as sweet as buttercream or other frostings/icings.

It comes in vanilla and chocolate, and you can add flavoring to the vanilla. They sell it at Smart and Final, or you can order it online - it's the second listing on this page:

http://www.sugarcraft.com/catalog/misc/icings.htm

 
Yeah, but the stablization allows it to be stored at room temperature longer than regular whipped

cream. Just how long, I really don't know.
No, I haven't tried Italian Buttercream - I hate buttercreams.

 
You might like this torte icing: It stand up well in summer heat

The recipe will sound a little weird, but I've eaten it since I was a child. It's a stable of Serbian desserts.

Sandi in Hawaii adapted it with butter and enjoyed it too.

Torte Icing (Vanilla)

5 T flour
1 C cold water
1 C Crisco
1 C sugar
3 tsp vanilla
pinch salt

Cook flour and water in double boiler until very thick, then let cool.
Mix the remaining ingredients.
Drop flour mixture by spoonfuls into Crisco mixture.
Mix with electric mixer until smooth and creamy.

 
I did come across this type of frosting during my internet search.

It was a type of boiled frosting. Is the consistency similar to whipped cream? I don't for frosting that is sweet and buttery. Also, can this frosting be piped? TIA

 
It's not like 7-minute icing or >>

any icing recipe that is cooked the entire time over the stove. It's more like the first steps of a pate a choux without adding the eggs. You cook the flour in the water to expand it, but that's the end of the cooking.

The crisco and sugar are beaten together with a mixer and then you add the cooled flour paste. The texture is like a heavy whipped cream.

I can't answer about piping, though. Never tried that.

And personally, if I hadn't grown up with this and eaten it on desserts at church socials and family parties for years, I'd have never tried it.

Strange little recipe but it works.

 
Thanks! A couple of questions.

Does it need to be consumed immediately upon frosting and does it need to be refrigerated? Does the frosting change consistency with refrigeration?

 
Just info in general. I wanted to know for entertaining purposes

and what to do with the leftovers. The link that Meryl posted 6041 #with the citrus cake and vanilla white frosting is similar to the one Marilyn posted except with an egg added to it and on the link it says that it could be stored at room temp for days.

 
I love this frosting, and used it on a Red Velvet cake.....

I was making small cakelets to give away at Christmas, and didn't want the recipients to have to refirgerate it right away, so I used this, instead of a cream cheese frosting.

I did use butter instead of the crisco.

It's so light, not so sweet, and yummy. But I think it would be too soft to pipe.

And yes, I was skeptical, cause it sounds kinda different, but you really gotta try it smileys/smile.gif

 
Here are some answers:

I whipped up a half-batch last night since it was so long since I've made this (about 10 years).

Does it need to be consumed immediately upon frosting?
Does it need to be refrigerated?
Does the frosting change consistency with refrigeration?

No.
No.
No.

I grew up with this icing used on a strawberry torte...an egg base genoise, split and layered with sweetened sliced strawberries on top and bottom and then covered with this icing and ground nuts.

It sat out all day in the summer heat with no problem. If there was any left, Mom would put it in the frig , but that was for the strawberries sake, not the icing. I never noticed a difference in texture.

Running my test batch, it took ~15 minutes for the flour to thicken in the double boiler and another 3 minutes to mound on the whisk. It thickens even more as it cools.

The sugar and shortening took ~10 minutes to dissolve the sugar and remove the grittiness. You want to beat it long enough because once you add the flour mixture, you're done.

The icing is light and fluffy, but not overtly sweet. It DOES however tend to leave a slightly greasy taste in your mouth, due to the lower melting point of shortening to butter. I notice this same taste sensation with bakery icing, so they may use some form of shortening in their icing.

I think it would depend on what you were icing. If the cake is very delicate, this might overwhelm it. It held its own with the eggcake/strawberries/nut combo and with chocolate cakes.

I put it in a baggie with a pastry tip and piped out some decorations. It held its shape, but I didn't test it overnight. However, I don't think the piped edges are as crisp as a cold buttercream.

I took photos along the way and then couldn't download them. I'll check tonight and see if I can put them online to document the textures.

 
Actually, the one on the link states that though they stored it @ room temp, they recommend

it be stored in the fridge because of the dairy in the frosting.

 
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