I have a client who wants a three tiered cake, with one of the layers being carrot cake. I advised against it b/c carrot cake is generally served with cream cheese frosting, not buttercream. I told her that since it is tiered that all the frostings need to be the same or it wouldn't look right. Then I decided that it might be okay if I did carrot cake with a cream cheese frosting in the middle and as the crumb coat, and then did the buttercream as the final coat only. Do you guys think that will be wierd, or do you have any other suggestions? I appreciate any ideas and opinions!! thanks
What are the other two layers going to be? maybe they would want Cream cheese icing on those too? or use the crusting cream cheese icing on the carrot cake and butter cream on the others then you can smooth them all the same.....I dont think you would want to mix the buttercream and cream cheese....
Sometimes I mix a couple of tubs of DH cream cheese with my buttercream for carrot cake. Customers love it and it still pipes well and doesn't need refridgeration as much as real cream cheese icing.
I have a wedding in May that I will be doing the same thing-two tiers white chocolate bc and one tier carrot cake with cream cheese frosting. I'm using the crusting cc icing recipe from here that you can add the tiniest amount of violet to make it whiter. There is a post going on right now about the addition of violet to make icing white (the violet balances the yellow). The recipe from here has lots of sugar to help act as a perservative so I'm not worried about the amount of time the cake will be out. I also finish off the icing with the wilton whitener after I use the violet.
I agree that carrot cake tastes best with cream cheese icing, but it would be fine with buttercream, too! It's not like there are any flavors there that would clash. Do a cream cheese filling for the carrot cake and just ice the outside in buttercream. It will be good!
Thanks everyone, the only problem with using the crusting cc recipe is that I do not use a buttercream that crusts! So that won't do me any good, haha (I use all butter) Thanks anyway, and maybe I will just try the cc in the middle and buttercream on the outside! It is only for a 6" cake, so not that many people will eat it anyway. The other two tiers are chocolate with chocolate mousse and yellow with chantilly cream and strawberries! I hope everyone likes it....and maybe I will get the wedding cake order!! Keep your fingers crossed for me, please
It sounds tasty! Good luck 
Do you use a powdered sugar buttercream with all butter or a meringue buttercream?
I'm curious, because I also use all-butter icing. I used to use only powdered sugar buttercream, but lately I've branched out and tried IMBC and SMBC.
The meringue buttercreams smooth very well, but getting the all-butter powdered sugar buttercream to look smooth is very tricky (for me at least!)
I use swiss meringue buttercream (with granulated sugar). Mainly b/c it is the quickest meringure bc to make (i think) and it tastes great! I still have some trouble smoothing it out and making it perfect....I think mainly b/c of the air bubbles it gets. I have read somewhere to switch to the paddle after it is made and mix on low for a few minutes to help get rid of some of the air bubbles. I haven't tried that yet though.
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