Buttercream Substitute Ot Hide Cake Imperfections?
Decorating By oilili Updated 16 Mar 2007 , 12:49pm by oilili
I had posted this in the recipe section but I am not sure if I have done the right ting, so it it goes:
I do cakes for family and friends in France, often covered with rolled fondant or royal icing. I use buttercream to cover cake imperfections before decorating but people here don't really appreciate it, they don't liek the butter feeling on the tongue...
I tried using chocolate guanache instead but it kind of melt the icing and we could see that the cake was not smooth enough.
What can I use instead of buttercream?? A layer of royal icing followed by rolled fondant? too sweet?
Your help will be very much appreciated as I have 3 cakes coming up. 
ps: we do not have vegetable shortening here.
I make cakes with buttercream icing all the time, everyone I know loves it. but if you want to hide imperfections, I would do a very thin layer of buttercream under rolled fondant.
Could you post the Buttercream recipe you use? I fail to understand what the buttery taste they do not like is about?
I think you could use lard (bard de lard ou crepine de porc). Derived from an animal fat versus a plant fat I would think that it performs the same and it does not really have any flavour either.
Good luck
Thank you all. Personally, I don't like marzipan... so I'd hate to quit rolled fondant or royal icing. I am actually writing from the office and the buttercream recipe I use is at home but from memory it only takes butter, confectioner's sugar, some milk and eventually vanilla extract or chocolate. I will try the various "buttercream" recipes I find on this site until I can sort this out - but most of them take Crisco or oth'r shortening and I can not find this here.
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