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.
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.
AYeah I recommend a cooked flour icing made with Crisco or something like Bettercreme.
how about better creme? It is like whipcreme icing but you can leave it out without melting.
Seems like if he's that picky, bettercreme may be your only option.
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.
AOr maybe he can just not eat any of the cake and let his guests enjoy theirs.
AYou can make Buttercream using high ratio shortening not crisco . Thats what I use. He's awful picky isn't he.
I would turn him down .... sounds like a headache!
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!!
AI wish we could see what he ends up with...
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! :)