sixinarow Posted 11 Apr 2013 , 1:39am
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I need help!!!! I have a client that doesn't want buttercream or cream cheese frosting on his cake. He doesn't like the "buttery taste of any of those frostings" and doesn't want chocolate, doesn't want a filling...wants frosting. That pretty much cleans out my frosting repertoire -- buttercreams, Swiss meringue buttercreams, cream cheeses and chocolates -can't even do ganache because he doesn't want chocolate. Every suggestion I had for him was shot down --I'm out of ideas..

Anyone have suggestions for a frosting that doesn't taste "buttery" that will still hold up on a 2 tiered cake? UGH.

15 replies
valerieInga Posted 11 Apr 2013 , 2:08am
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A[SPOILER=Warning: Spoiler!][/SPOILER]i used to make what was called a decorators icing, almost same as buttercream but you use Crisco or high ratio shortening, 2 lbs icing sugar , 1 cup Crisco, 1/2 cup milk and 1 tsp vanilla. Beat till smooth but not too high a speed or it will get bubbles in it. It stands up well to make flowers and borders but is quite sweet, so I use Swiss meringue now. Hope this can help you. Hard to find something when he doesn't like any icing. If its just to ice and doesn't have to be too firm, you can also mix a pudding according to directions and whip some cream or Cool Whip ( sounds like Bettercreme in USA) then fold them together. That can give different flavors. I also have cooked recipes that mix flour and milk paste, cook, cool then add to sugar and Crisco, and add vanilla. If you want the amounts let me know and I'll look it up for you, it tastes great but is very fluffy.

AnnieCahill Posted 11 Apr 2013 , 2:11am
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AYeah I recommend a cooked flour icing made with Crisco or something like Bettercreme.

cakebaker3 Posted 11 Apr 2013 , 2:52am
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how about better creme?  It is like whipcreme icing but you can leave it out without melting.

SweetMelissa730 Posted 11 Apr 2013 , 3:02am
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Seems like if he's that picky, bettercreme may be your only option.

kikiandkyle Posted 11 Apr 2013 , 4:28am
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AWhat about 7 minute frosting, it doesn't have butter in it, but you're limited in what you can do with it and how long it lasts. I've piped 1M swirls on cupcakes with it, they help up for a couple of days.

kikiandkyle Posted 11 Apr 2013 , 4:29am
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AOr maybe he can just not eat any of the cake and let his guests enjoy theirs.

kazita Posted 11 Apr 2013 , 5:21am
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AYou can make Buttercream using high ratio shortening not crisco . Thats what I use. He's awful picky isn't he.

erin2345 Posted 11 Apr 2013 , 5:21am
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I would turn him down .... sounds like a headache!

sixinarow Posted 11 Apr 2013 , 1:23pm

Thanks for all the advice guys.

File this under "weird happenings."

He has decided he's not going to go with me because "I cannot meet his tastes." Have to say, not sure he has taste buds but it's a relief  - he was a nightmare to begin with and I'm sure NOTHING I came up with would've been acceptable. He wanted modeling chocolate figures -NOT MADE OUT OF CHOCOLATE....seriously? I told him  it wasn't possible to make chocolate figures without chocolate and he said, "Well, it's obvious you need more experience before I work with you." -- Hm-mm...all the experience or money in the world could not make me entertain the idea of him as a client -- EVER.

 

Thank you again for all the suggestions, I'll look into the bettercreme frosting in case I need to have something different in the future!!

sixinarow Posted 11 Apr 2013 , 1:26pm
Quote:
Originally Posted by kazita View Post

You can make Buttercream using high ratio shortening not crisco . Thats what I use. He's awful picky isn't he.

Would that be similar to Wilton Snow white buttercream? It uses shortening, ps, salt, vanilla, butter and almond flavorings.

sixinarow Posted 11 Apr 2013 , 1:26pm
Quote:
Originally Posted by kikiandkyle View Post

Or maybe he can just not eat any of the cake and let his guests enjoy theirs.

Amen.

kikiandkyle Posted 11 Apr 2013 , 2:36pm

AI wish we could see what he ends up with...

sixinarow Posted 11 Apr 2013 , 8:48pm
Quote:
Originally Posted by kikiandkyle View Post

I wish we could see what he ends up with...

I'm thinking he needs to stick with ice cream...not chocolate of course. icon_biggrin.gif

icer101 Posted 11 Apr 2013 , 8:55pm

I too would go with the cooked flour icing, it is so delicious. you can use half butter and half crisco, or all of one of the other.

sixinarow Posted 11 Apr 2013 , 9:11pm
Quote:
Originally Posted by icer101 View Post

I too would go with the cooked flour icing, it is so delicious. you can use half butter and half crisco, or all of one of the other.

I had never heard of cooked flour frosting before this thread! It's very intriguing! I've been searching recipes on CC and some call for all butter, some for half shortening. What is the difference in the tastes or does one hold up better than another? Also, is the all butter recipe very buttery, like a swiss meringue buttercream? Thanks for all the advice and info! :)

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