If i made a batch of stabilized whipped cream frosting and a batch of BC frosting and then took half of each and mixed them together...would this work for frosting a cake? Has anyone tried it...I'm trying to come up with a frosting that is lighter and less sweet than BC but more stable than whipped cream...
OK...so it's 8 am and my batch of stabilized whipped cream and buttercream dream are now one...One big mess that is...it's way too soft...can i add more PS to it to make it thicker or should I use Merangue powder? The whole point of this concoction was to make a buttercream that was lighter and fluffier and way less sweet, but still be able to work with it as far as icing the cake, piping decorations and i think basically what i got it a lot of whipped cream-like frosting...I spread some on the back and sides of a pan to see if it sets up, or even crusts...i wonder if I put it in the fridge for a while whether this will help...anyone have any thoughts?
I put some in the freezer for about 2 minutes and it stiffens right up...wont that also mean once it hits the outside it will get all melty again???
here is the link from another thread and a picture of the completed cake...
http://www.cakecentral.com/cake-decorating-ftopicp-4929533-.html#4929533
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