Icing Under Fondant..

Decorating By jumbola Updated 28 Oct 2014 , 8:27pm by emy fadel

jumbola Posted 15 May 2014 , 6:20pm
post #1 of 26

Hey guys which icing is best to use under fondant except ganache...I used wiltons buttercream under fondant,,but my cake turned out very sweet..I want something less sweet..

25 replies
FioreCakes Posted 15 May 2014 , 6:39pm
post #2 of 26

Look into Swiss Meringue Buttercream..or any meringue buttercream

jumbola Posted 15 May 2014 , 6:41pm
post #3 of 26

AI am alergic to eggs..so wanted an eggless one :(

FioreCakes Posted 15 May 2014 , 6:46pm
post #4 of 26

Probably should have mentioned that in your first post. There are many many icings out there….do a search. The wilton icing is all crisco so you can sub the crisco for butter…but that won't cut the sweet. You can also try added salted butter instead of unsalted. You could try a whipping cream based icing. Etc. 

idahospaz Posted 15 May 2014 , 7:24pm
post #5 of 26

ATry a flour frosting. Not as sweet and no eggs. Here is a link to one: http://tastykitchen.com/recipes/desserts/thate28099s-the-best-frosting-ie28099ve-ever-had/

jumbola Posted 15 May 2014 , 7:26pm
post #6 of 26

AThank u so much :)

idahospaz Posted 15 May 2014 , 7:34pm
post #7 of 26

A:) There are 2 keys to flour frosting. 1. Make sure the cooked flour and milk is completely cool, and 2. when you put it in the mixer let it go on high or semi high speed for 7-10 minutes. That is where the magic happens. If you try it, let us know how it works for you.

jumbola Posted 15 May 2014 , 8:13pm
post #8 of 26

Sure I ll let you all know how it turns out..

AZCouture Posted 15 May 2014 , 8:36pm
post #9 of 26

AFlour recipe...now that's something I've never tried before. What's the mouth feel like? I only eat meringue buttercream, so if someone is familiar with that...is it similar? Is it grainy? What's it like?

-K8memphis Posted 15 May 2014 , 8:41pm
post #10 of 26

wilton has one they call french buttercream--it is not grainy-- it cooks the granulated sugar in with the milk & flour--cool completely then add the butter & flavor--it's awesome-- i used it exclusively before i changed to smbc

 

http://www.wilton.com/recipe/French-Buttercream-Icing-1

 

idahospaz' cooks the milk and flour then adds the creamed sugar & butter

 

wilton's cooks milk flour and sugar then beats in butter

AZCouture Posted 15 May 2014 , 8:58pm
post #11 of 26

A[IMG]http://cakecentral.com/content/type/61/id/3236522/width/200/height/400[/IMG] Lol...this must be one of my Facebook fan page fans. I get idiotic comments and posts like that almost daily. Hey, I haven't tried this recipe, but I'm going to [B]review[/B] it anyway and give it one star. Yep...makes sense to me.

That's from the recipe K8 just linked to, by the way.

MBalaska Posted 15 May 2014 , 10:05pm
post #12 of 26

Well if you think about it.......

white sauce, macaroni&cheese cheese sauce, some delicious custards and pastry cream fillings are made out of flour. yummy.

Goreti Posted 15 May 2014 , 10:07pm
post #13 of 26

Quote:

Originally Posted by AZCouture 

Flour recipe...now that's something I've never tried before. What's the mouth feel like? I only eat meringue buttercream, so if someone is familiar with that...is it similar? Is it grainy? What's it like?

I tried it for the first time for our family's Easter cake.  We don't like ABC so I usually use SMBC.  Everyone loved it.  To be honest, I was a little reluctant to try it but I was pleasantly surprised.  Made it again for a cake I made recently for my great-nephew because I wanted to try it under fondant.  It worked and no one realized that it was not SMBC.  I used the recipe from here:  http://leelabeanbakes.com/blog/frosting-filling/even-better-cooked-flour-frosting/  So far I have tried the cream cheese, chocolate & vanilla versions.  

mattyeatscakes Posted 15 May 2014 , 10:27pm
post #14 of 26

A

Original message sent by -K8memphis

wilton has one they call french buttercream--it is not grainy-- it cooks the granulated sugar in with the milk & flour--cool completely then add the butter & flavor--it's awesome-- i used it exclusively before i changed to smbc

[URL=http://www.wilton.com/recipe/French-Buttercream-Icing-1]http://www.wilton.com/recipe/French-Buttercream-Icing-1[/URL]

idahospaz' cooks the milk and flour then adds the creamed sugar & butter

wilton's cooks milk flour and sugar then beats in butter

Ohhhhh! Gotta try this wilton french bc icing! Got some questions though:

Ok to use under fondant? Cupcakes? Consistency like SMBC? Should be kept in the fridge? Or ok room temp for a few hours (eg out at a party as frosting for cupcakes?)

Thanks k8 ;)

-K8memphis Posted 15 May 2014 , 11:02pm
post #15 of 26
  • cupcakes yes
  • under fondant -- idk never used it --probably? don't know
  • consistency is like a different fluffly light buttercream--not like abc not like smbc--light and lovely and not 'super sweet'
  • i always fridge my stuff --as far as i know this does not require refrigeration--it's basically a paste that's whipped with butter so nothing to spoil like a pastry cream made with eggs or something--but again i keep my stuff fridged anyhow
  •  

    i have made this once in probably the last decade (or more) where previous to my current smbc phase it was my go to -- 

     

    if you use the wilton recipe--combine the flour & sugar in the saucepan then add the milk to avoid lumps--boil it till it looks like mud boiling kind of a slow boil-- stir it constantly of course-- but it gets thick and after a few of the big lava like bubbles it's done

     

    i would let it cool and fridge this too then beat in the butter & flavor when i was ready to frost

     

    hope you get a chance to try it

idahospaz Posted 21 May 2014 , 1:59pm
post #16 of 26

AI like it when I read reviews on a recipe people give a recipe a bad review and then say I changed this, and this, and substituted this, oh and instead of cake I put it on top of brittle and it was horrible. Um, yeah, that's not really a review for the recipe - LOL :)

Danilou Posted 22 May 2014 , 2:57am
post #17 of 26

AI wonder if this is tastier than the cornflour version. I found that one had a strong cornflour aftertaste and wasn't very heat tolerant.

sweettia Posted 22 May 2014 , 3:33am
post #18 of 26

AI tried the cookie dough cooked flour frosting and it was delist on top of my cupcakes. I used fondant pieces on top of it. Unsure about it being under a fully covered fondant cake though.

Goreti Posted 22 May 2014 , 12:13pm
post #19 of 26

Quote:

Originally Posted by Danilou 

I wonder if this is tastier than the cornflour version. I found that one had a strong cornflour aftertaste and wasn't very heat tolerant.

That was my concern too but I was pleasantly surprised.  The recipe I used I did not notice as flour taste at all.  I used the cream cheese version of this recipe http://leelabeanbakes.com/blog/frosting-filling/even-better-cooked-flour-frosting/ to frost a lemon blueberry cake for our family's Easter cake.  Since then I used it under fondant for a birthday cake and again everyone loved it.

-K8memphis Posted 22 May 2014 , 1:16pm
post #20 of 26
cooked icing thoughts for you --
 
just a thought for anyone trying this--i used it exclusively for all my cakes when i had a home business in the 70's 80's & 90's --before you turn the heat on i placed the sugar in the pot first, then added the flour whisked it all together then added the milk because this automatically eliminates the potential for lumps--
 
and another good reason to switch to this or back to this is because no eggs means no hazardous situations--those meringues i am learning are def food safety hazards--even if they are heated to correct temp they need to be held correctly too -- way too much falderal for tier cakes imo -- variances should be applied for to use this imo and disclaimers need to be printed for guests to understand before eating which would really be rather unsightly at a wedding-- unless all the proper cooking and holding procedures are followed to a t--
 
the texture and quality might be described as how we wish whipped cream would be like if whipped cream would be smoothable and cooperative--
 
also those silicone spatulas now with the straight edges will be wonderful for this icing--i always had a wooden straight edged utensil (bweep bweep bweep food safety hazard food safety hazard) to keep the bottom of the pot scraped off -- i started with a whisk and after a few minutes changed over to the straight edge to keep the bottom of the heavy pot cleaned off--
 
one other thing--the wilton recipe (wilton's french buttercream) says to use super cold butter--but i found it better to get my cooked mixture super cold and used slightly softened butter -- fwiw -- again less lumps --
 
just some random thoughts about this icing --
sweettia Posted 22 May 2014 , 1:29pm
post #21 of 26

A

Original message sent by -K8memphis

I never tried cooling it down in the fridge before adding the butter so I could use softer butter. Definitely gonna be on my to do list when I make more tomorrow. Thanks for the tip!

ropalma Posted 22 May 2014 , 3:27pm
post #22 of 26

I saw this in another thread.

 

2 pounds powdered sugar

1/2 cup cake flour

1 1/2 cups all vegetable shortening

1/3 to 1/2 cup boiling water

2 teaspoons clear vanilla extract

1/2 teaspoon almond extract

 

Sift sugar and cake flour into mixer bowl.

 

Combine shortening with sugar-flour mixture and mix on low until crumbly.

 

Add 1/3 cup boiling water and mix on low to combine, then add additional boiling water a teaspoon at a time until you reach desired consistency. 

 

Add flavorings and mix until smooth.

 

This icing stiffens while it sets, but additional boiling water can be added as needed to get the desired consistency. 

Danilou Posted 24 May 2014 , 3:38am
post #23 of 26

A

Original message sent by Goreti

[QUOTE name="AZCouture" url="/t/776233/icing-under-fondant#post_7516693"] Flour recipe...now that's something I've never tried before. What's the mouth feel like? I only eat meringue buttercream, so if someone is familiar with that...is it similar? Is it grainy? What's it like?[/QUOTE] I tried it for the first time for our family's Easter cake.  We don't like ABC so I usually use SMBC.  Everyone loved it.  To be honest, I was a little reluctant to try it but I was pleasantly surprised.  Made it again for a cake I made recently for my great-nephew because I wanted to try it under fondant.  It worked and no one realized that it was not SMBC.  I used the recipe from here:  [URL=http://leelabeanbakes.com/blog/frosting-filling/even-better-cooked-flour-frosting/]http://leelabeanbakes.com/blog/frosting-filling/even-better-cooked-flour-frosting/[/URL]  So far I have tried the cream cheese, chocolate & vanilla versions.  

I made this yesterday and dare I say I think I like it better than smb that I make all the time. I'm wondering what it's like to ice and smooth cake compared to smb and how it holds up with flavouring added to it, I.e chocolate, caramel or berries. Also with the flour added to it would it be suitable to freeze? I added vbp to this and used it to fill a 12" square cake. Delish!! I admit I did add a little extra sugar to it though.

Goreti Posted 24 May 2014 , 12:06pm
post #24 of 26

Quote:

Originally Posted by Danilou 


I made this yesterday and dare I say I think I like it better than smb that I make all the time. I'm wondering what it's like to ice and smooth cake compared to smb and how it holds up with flavouring added to it, I.e chocolate, caramel or berries. Also with the flour added to it would it be suitable to freeze? I added vbp to this and used it to fill a 12" square cake. Delish!! I admit I did add a little extra sugar to it though.

Don't know about freezing it since I've never had to.  As far as smoothing, I didn't do a very good job the first time.  Found it a little different to work with in comparison to the SMBC.  The second time I was able to get it pretty smooth.  I used under fondant and had no problems.  I did chill it before covering it in fondant.  I used it on this cake Birthday cake for my great-nephew.

-K8memphis Posted 24 May 2014 , 12:51pm
post #25 of 26

Quote:

Originally Posted by Danilou 
 
 I'm wondering what it's like to ice and smooth cake compared to smb and how it holds up with flavouring added to it, I.e chocolate, caramel or berries. 
 

 

smoothing a cake is a breeze--i never used it under fondant though --

 

i'm sucha little stick in the mud i only used it in the vanilla stage--never chocolafied it or anything that i can remember-- should hold up well though--i always use whipped cream for berries though--no reason why it shouldn't be wonderful with the different variations but idk--

 

 

Quote:

Originally Posted by Danilou 
 
Also with the flour added to it would it be suitable to freeze? I added vbp to this and used it to fill a 12" square cake. Delish!! I admit I did add a little extra sugar to it though.

 

 

i froze the flour/sugar/milk mixture then made the icing a la minute--easy peasy to slap it in the mixer and make it up once the flour mixture was all cold -- i like fresh icing myself --in fact i didn't have to  thaw it either -- it mixes up fine with the butter right out of the freezer -- the wilton recipe for fbc

emy fadel Posted 28 Oct 2014 , 8:27pm
post #26 of 26

A

Original message sent by FioreCakes

Probably should have mentioned that in your first post. There are many many icings out there….do a search. The wilton icing is all crisco so you can sub the crisco for butter…but that won't cut the sweet. You can also try added salted butter instead of unsalted. You could try a whipping cream based icing. Etc. 

Can i use whipped cream, or it will make the fondant melt?

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