Originally Posted by BakingIrene
Originally Posted by hieperdepiep
I've heard you can add whipped cream to MBC, but only a 40% fat cream which is very difficult to find.
So I vote (Meringue) buttercream.
If any cream is used then the cake MUST be refrigerated at all times.
Bad idea to add any sort of cream to a frosting on any cake with fondant.
Offcourse a creambased filling/ frosting must be refridgerated, I do tah t all the time. Forgot to mention that. And cannot last that long.
I actually read somewhere that snarkybaker did put a 40% cream in her MBC . I assumed she put in under fondant, but I might be mistaken.
You can add a small amount of liquid to your MBC, even under fondant, just not that much. I don't know her ratio.
O dear, I am getting unsure now.. was it actually whipped cream or just cream?
I just had this post in my mind of snarkybaker where she was talking about MBC and cream 40%, which intriged me.
So maybe you should just forget my fist post .
Only my vote : (M)BC.