I'm looking for a new kind of frosting to use under fondant. I'm not a big fan of buttercream because I think its way too sweet. I want something with a lighter flavor.
I've found a few recipes that I'd like to try but I'm concerned that most of what I've seen needs to stay refrigerated. I know its not good to put a fondant-decorated cake in the fridge so I need something that can safely stand out for a day or two like buttercream can. Anyone know of any alternatives?
I found this one but I'm thinking since cool whip needs to stay in the fridge, this frosting probably does too. Has anyone used something like this and left it out?
* 1 (3 1/2 ounce) box sugar-free instant vanilla pudding mix
* 1 cup skim milk
* 1 (8 ounce) container fat-free whipped topping (Cool Whip)
Your Cool Whip frosting most definitely needs to be refrigerated (except when being served).
Also, fondant can be successfully refrigerated. Just remember NOT to touch and spots of condensation that might form when the cake is removed the refrigerator.
These spots will evaporate without leaving marks, if you leave them alone.
If you want a lighter American b/c, I'd recommend either Sugarshack's or CakemanOH's made with hi-ratio shortening:
(Both recipes can be found in this superthread.)
Meringue b/c's compared:
I also was looking for a stable, less sweet icing and finally tried making SMBC. It is not as hard as it may seem, and it is light and fluffy like a whipped icing, and not as sweet as PS based buttercreams.
After watching DyannBakes on You Tube, it was a snap. And it is delicious!
Try it out!
And it can stay out of the fridge for a day or so, I have inquired in a post here and have been assured of it. I also trust when they say you can refrigerate fondant, I tried it and you can!