Do You Still Use A Buttercream Dam When...
Decorating By brnrlvr Updated 12 Jun 2007 , 9:04pm by brnrlvr
Do you still use a stiff consistancy buttercream dam when you are using a different flavor frosting? Like cream cheese or chocolate or peanut butter? SO say you're making a lemon curd filling and cream cheese frosting, do you still make the dam from buttercream because of the need for it to hold up and not bulge?
Yes, I always use a dam of whatever icing I'm coating the cake in unless I'm filling the middle with the same icing (which is rare). Not only does it add support, but it will keep the filling from squeezing out and either causing a bulge or showing through the icing.
(Edited for clarity)
I make my dam with whatever icing I am using to ice the cake. I have never had to stiffen the icing with IMBC, it holds well with it's own texture.
Cream cheese icing is softer than standard powdered sugar buttercream though, so am not sure how well it would hold. You might try making a recipe of your buttercream and dividing it up into small containers and freezing it, then just use those for dams alone.
I never use a damn, I cut down into each layer about 1/4" or so around the edge, then use a spoon and take out some on the cake. Then I fill. So basically I am using the cake as a damn! I never get bulge and it always works great for me! Now, I wish I know who told me this on CC so I can give them credit! Maybe this method would work for you if you don't want any buttercream between your layers.
I just realized I kept typing "Damn" instead of "Dam"! My baby needs to sleep at night again so I can get some sleep! Oh, the effects of mommy brain! Carson, hehehehheheheh I didn't even notice, I have the same problem.. but thank God he is now sleepin more... not always but most of the time.... it will come in time, until they start dreaming... so keep on keeping on 
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