When covering a cake with fondant can I use whipped cream frosting underneath or must it be buttercream?!
When covering a cake with fondant can I use whipped cream frosting underneath or must it be buttercream?
I'm baking a cake that will be covered in fondant. I know I need some kind of frosting underneath but I usually hear of people using buttercream. My recipe is for whipped cream and I wondered if that would hold well especially since once the fondant is on it can't be in the fridge. Should I change to buttercream?
Answers: This is a food safely issue as well as a structural issue. Whipped cream HAS to be kept in the fridge if it's not going to be immediately eaten. Whipped cream frosting is VERY difficult to work with, because if it's overmixed, even slightly, the fat and the liquid will separate, and you'll have butter and a puddle of liquid.
Buttercream is very very stable. You can mix it for 3 days straight and nothing will happen to it. It's got structure that can hold up fondant, because fondant is HEAVY. It's solid sugar dough.
I would not mix whipped cream and buttercream because the raw milk product still needs to be refrigerated, and it's an unstable emulsion.
I would not use whipped cream frosting because it's a) not as stable, b) too risky, c) needs to be refrigerated, d) fondant cannot be refrigerated Source(s):
wedding cake maker, 5 years Whipped cream will not hold up well. Go with the Buttercream Yum! Honestly, I can't bake but this sounds good. Will you invite me over for some? Here is a yummy tip for frosting cakes..... What i do, is buy the Betty Crocker Frosting (which ever flavor that goes with the cake i'm making) and then i get a tub of whipped cream, and i blend them together with a hand blender, untill well blended. It gives it a light, yet sweet and yummy taste. It tastes more like whipped cream, but the flavored frosting just helps keep the whipped cream from melting. I know little about making cakes, but I know all about eating them, and that fondant stuff tastes nasty. Go with just whipped cream frosting with no fondant at all it'll be so much more tasty and wont look like plastic. If you change your mind about covering your cake with fondant, then by all means go with the whipped cream frosting. But, if you plan to cover your cake with fondant, use the buttercream. Fondant is too heavy to sit on whipped cream. It will slide off of your cake or sag. If you use buttercream, it should be fairly stiff at room temperature. http://www.baking911.com/decorating/cake...
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Buttercream is one of the most popular icings used when frosting a cake or using to make designs with on a cake. In general, buttercream is a smooth, creamy icing and filling that stays soft on a cake, so it's easy to cut through. It can be piped, using various consistencies, making it popular for decorating a cake with. Figure piping, flowers, border designs, and lettering are just a few decorating possibilities for this versatile icing. Buttercream can also be used when transferring a design onto a frosted cake.
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Icings, frosting and glazes add flavor and a protective shield that preserve freshness in the cake. Fillings and frostings should compliment the cake inside; one should not overpower the other.
Is it icing or frosting ? It is both. Icing is a more professional term used when talking about frosting that is stiffer and pipes well. But, it is a much debated topic of discussion. Some feel that frosting is considered homespun or creamier and softer than icing. Others feel that frostings are the thickest and creamiest, followed by icings and glazes, which are thinner.
Anytime you use a perishable icing or decoration, the baked good must be refrigerated.
Icing & Filling Choices
How Much Icing or Glaze Do You Need ?
Icing Consistency
How to Frost or Glaze a Cake
How to Apply a Glaze
FONDANT HOMEPAGE
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