I am making a cannoli cake that usually I ice in whipped cream. This cake, however, needs to be covered in fondant. Can I crumb coat the cake in whipped cream before covering it with the fondant or, will it not adhere to the cake. I prefer not to use the buttercream as I'm afraid the cake will be too sweet. What are your thoughts?
I did this and I used Swiss Meringue Buttercream. it was not too sweet and very light.
There is a really great whipped cream buttercream in recipes. It's light and I like to use it under fondant. No refrigeration needed. I substitute HR shortening, add a bit of creme bouquet and it's excellent!
Thank you for your help. I can always depend on cc members to come through for me when I'm in a pinch!!