Hi, I am trying to find a recipe for a vanilla icing that is not buttercrem. The person I am making the cake for is not a huge fan of buttercream. I was wondering if there was a vanilla frosting that would be good for a filling for a layered cake. Most recipes are buttercream? Please help.
I looked up so many recipes, not sure what to use also covering the cake with fondant and want to leave it out overnight.
What if you used crisco instead of butter?
To me frosting, buttercream and icing are mostly interchangeable.
I'd find out specifically what it is they don't like. American buttercream (powder sugar with crisco/butter) tastes very different from SMBC or IMBC.
Have you looked in to ganache? That is a popular thing under fondant right now.
In addition to IMBC and SMBC (which are yummy, btw!)
you could try the following:
7 minute frosting:
Vintage fluffy vanilla icing:
Oops, sorry...missed the part about the fondant. I am not sure at all about the suitability of these icings under fondant. In fact, I suspect the fluffy icing is altogether too soft. Texas sugar's recommendations are probably your best bet.
Thank you so much, I am not sure what he doesnt like about it because the first layer was chocolate ganche and then half was vanilla buttercream and half was chocolate buttercream. He chose the chocolate ganache with chocolate buttercream which was the same as the vanilla only with melted chocolate and cocoa. But he said just vanilla. Thats why I am going crazy want to find something that is a little stable for the layers like a buttercream is.
That's a real puzzle because you could mix vanilla instant pudding with heavy cream for an extra yummy vanilla filling but it needs to be refrigerated. There are some fillings in sleeves you can buy that have a vanilla flavor (Bavarian cream) but don't need refrigeration. Huge sleeve though so you'd need to use it on other cakes.
Just white chocolate ganache?
My all time favorite vanilla frosting that is stable and crusts beautifully is one I had found on food.com. I was a little hesitant to try it, cause I too had not found a great tasting frosting using only crisco, but this one "takes the cake!"
GRAMMIE BEA"S SPECIL VANILLA FROSTING
1/4 cup solid Crisco shortening
1/2 teaspoon salt
2 teaspoons vanilla
3 cups confectioners' sugar, sift if lumpy
1/4 cup milk
Prep Time: 10 mins
1) In a bowl mix solid Crisco, salt, vanilla, and about 1/3 of the sugar.
2) Add milk and remaining sugar alternately. Mix until smooth and creamy.
3) Add more sugar to thicken, or milk to thin frosting, if needed, for a good spreading consistency.
4) Frosts 2- 8 or 9" layers OR 1 13x9x2" cake.
This is my go to in place of buttercream. Hope this helps!
Maybe is as simple as he doesn't like American buttercream. I know a lot of people who do not.
I hate American buttercream. And also hate anything with Crisco. So if it's not the butter part he doesn't like but the "sugary sweet" part of buttercream, you might be OK going to Swiss Meringue Buttercream or Italian Meringue buttercream.
But you have to really find out what he doesn't like! He might hate confectioner's sugar for all we know.
lol. I actually never made Italian Meringue buttercream or Swiss Meringue buttercream. I do want to try both though. Wasn't sure because he wantd a creamy texture and I was not sure how creamy they were. Sometimes it is hard because I like the buttercream because the cake can stay out overnight. Its confusing with new fillings because some say fondant cake can go in the fridge and some say never do that. I love to try different fillings but I am always worried about leaving them out. Thanks again. I will def try the recipe listed above, need a go to vanilla!