Help With Toba Garretts French Vanilla Buttercream

Decorating By kellycat102938 Updated 3 May 2008 , 8:15pm by Sugar_Plum_Fairy

kellycat102938 Posted 3 May 2008 , 5:14pm
post #1 of 8

I hope someone out there knows the answer.
I made the icing, and iced my cake. Is it ok to refrigerate now that it is iced, or will that ruin the taste.
Thanks a whole bunch for replyingicon_smile.gif

7 replies
revel Posted 3 May 2008 , 6:57pm
post #2 of 8

I use this recipe all the time! Yes you can refridgerate it! Just bring it to room temp before serving

Sugar_Plum_Fairy Posted 3 May 2008 , 7:07pm
post #3 of 8

Yep, refrigerate away. I used that icing on my Palm Sunday cake and refrigerated it as the filling was cannoli cream and it was fine and tasted great. Of course it does change the texture a bit, like the difference between room temp butter and refrigerated butter, but the taste is still great. If you want the texture to be softer, just bring it out of the frige a bit earlier than you plan on serving it.

HTH

kellycat102938 Posted 3 May 2008 , 7:53pm
post #4 of 8

THANKS....it's almost dinnertime. You guys saved me

kellycat102938 Posted 3 May 2008 , 7:53pm
post #5 of 8

cannoli cream....that sounds yummy is it a custard?

Sugar_Plum_Fairy Posted 3 May 2008 , 7:58pm
post #6 of 8
Quote:
Originally Posted by kellycat102938

cannoli cream....that sounds yummy is it a custard?




Nope, not a custard. It's a ricotta based cream recipe that I found on cooks.com. HTH

chocolatecake Posted 3 May 2008 , 8:05pm
post #7 of 8

Is the Cannoli Cream a sturdy enough filling for stacked cakes or will they slide around?

Sugar_Plum_Fairy Posted 3 May 2008 , 8:15pm
post #8 of 8

I've yet to have a problem with anything sliding, but then I've only used it in one stacked cake: http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=453263.

The original cake I mentioned (with Toba Garrett's French Vanilla BC) is this one:http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1200098.

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