So, my sister's baby shower is coming up and she wants the orange chiffon cake I usually make, in cupcake form but with some sort of frosting as well. Normally when I make my orange chiffon cake we eat it as is because it's so good.
Now for my question:
Since she wants orange chiffon cupcakes with some sort of frosting, I was wondering what type of frosting would be appropriate considering it is a very light & fluffy cake?
Ex: Between Swiss, Italian, & French BC (Say you made a standard vanilla flavor using vanilla extract) which of the three has the lighter/not so thick consistency? I'm assuming French BC would be out of the question considering it contains egg yolks making it rich.
My apologies if this post is confusing/all over the place...
So in your opinion, what kind of frosting would pair up best with a cake that uses the chiffon-method? Standard Chantilly, BC, Icing, Cream Cheese, ETC? I'm speaking in terms of balance of textures, etc.
You could use Swiss Meringue or maybe just a light regular vanilla buttercream frosting. I would just try a couple with it and make sure that it tastes good.
I would do a meringue and maybe add a couple tblsp of orange liquer in the meringues mixture
i'll just do vanilla flavored whipped cream
whipped cream would be really good with it, thats what I always make with my chiffon cakes
This is a very light frosting that would be perfect for your cake:
1 pt heavy whipping cream
1 small box of instant pudding(any flavor to compliment your cake)
1 tbsp extract
Pour cream in mixer bowl, pour in pudding, add extract. Mix for two minutes on medium speed.
awesome, thanks so much for the input!!