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Re:ermine frosting, like on a traditional red velvet cake.....does it crust??
- Thread starter cheezz
- Start date
Why not use the other traditional frosting made with cream cheese?
Boiled frosting does crust- and I used to use that on red velvet cake- but when I look at the Ermine Frosting recipes that are just whipped I am not convinced you'd be able to write on them. The other pretty traditional frosting for red velvet cake is a cream cheese frosting and it is sturdy enough to take writing.
Boiled frosting does crust- and I used to use that on red velvet cake- but when I look at the Ermine Frosting recipes that are just whipped I am not convinced you'd be able to write on them. The other pretty traditional frosting for red velvet cake is a cream cheese frosting and it is sturdy enough to take writing.
The person I'm doing this for can't eat cream cheese...in fact, upon further questioning...
she doesn't want any milk products in the frosting. Don't quite understand that, but I'll have to re-think the cake also since it's made with buttermilk. Can buttermilk be subbed for something else? Like coconut milk or something?
she doesn't want any milk products in the frosting. Don't quite understand that, but I'll have to re-think the cake also since it's made with buttermilk. Can buttermilk be subbed for something else? Like coconut milk or something?
Why not use vegan cream cheese? If you add enough powdered sugar to it, it will stay firm.
And if she can eat it, a good quality white chocolate works really well and lets you reduce the amount of uber-sweet powdered sugar. Of course, you would have to use a vegan bar there too.
Another option is to only ice the middle layers: split the cake and have three iced layers, then pipe your personalization directly on the top surface (use a bottom layer for the top) with chocolate. That way you don't have to worry about a crumb coat and the visible alternating colored layers will be more vibrant.
And if she can eat it, a good quality white chocolate works really well and lets you reduce the amount of uber-sweet powdered sugar. Of course, you would have to use a vegan bar there too.
Another option is to only ice the middle layers: split the cake and have three iced layers, then pipe your personalization directly on the top surface (use a bottom layer for the top) with chocolate. That way you don't have to worry about a crumb coat and the visible alternating colored layers will be more vibrant.
melissa-dallas
Well-known member
Whatever you sub you will have to add some acid to act with the soda like buttermilk
CHEEZZ, the frosting I have for Red Velvet cake is a thick, thick white flour pudding based . . .
You could use some other sort of non-dairy milk and a vegan margarine or veg shortening in this type of frosting, no? And it might be pretty good using good canned coconut milk, though some what coconutty tasting. You will need to keep the cake cool.
As for being able to write on ermine frosting, check out the link below. I also read that it can be piped, but the frosting is sensitive to heat, so write on it/decorate it quick if you are using a bag and tip.
http://www.yummly.com/recipe/external/1-2-3-4-Cake-with-Chocolate-Ermine-Frosting-1050653
You could use some other sort of non-dairy milk and a vegan margarine or veg shortening in this type of frosting, no? And it might be pretty good using good canned coconut milk, though some what coconutty tasting. You will need to keep the cake cool.
As for being able to write on ermine frosting, check out the link below. I also read that it can be piped, but the frosting is sensitive to heat, so write on it/decorate it quick if you are using a bag and tip.
http://www.yummly.com/recipe/external/1-2-3-4-Cake-with-Chocolate-Ermine-Frosting-1050653
cheezz, sorry, please ignore what I said in the title above--did not know my recipe. . .
was actually called Ermine Frosting! Never knew a name for it! And I have found it best to let the pudding base cool first in the fridge before beating in the butter.
But please read the post above. Thanks.
was actually called Ermine Frosting! Never knew a name for it! And I have found it best to let the pudding base cool first in the fridge before beating in the butter.
But please read the post above. Thanks.