Can I Use 7 Minute Frosting Under Mmf Or Would Bc Be Better?

Baking By Roxybc Updated 6 Apr 2010 , 12:24am by dalis4joe

Roxybc Cake Central Cake Decorator Profile
Roxybc Posted 2 Apr 2010 , 11:41am
post #1 of 8

I want to cover a cake with MMF tomorrow, but the original cake recipe calls for 7 muinute frosting - can I go ahead and use the 7 min frosting (I've never tried making it before, so don't know what it's like) or should I just use a buttercreme and then cover with MMF?

7 replies
antonia74 Cake Central Cake Decorator Profile
antonia74 Posted 5 Apr 2010 , 7:19pm
post #2 of 8

I'd use buttercream. Seven-minute frosting is extremely soft/gooey and I can't imagine it would support the weight of fondant well. It does also soften over time/with refrigeration. thumbsdown.gif

Roxybc Cake Central Cake Decorator Profile
Roxybc Posted 5 Apr 2010 , 9:41pm
post #3 of 8

Thanks very much. I ended up using buttercream, and decided to save the 7 min frosting for another day. Perhaps I'll use it this weekend!

aquamom Cake Central Cake Decorator Profile
aquamom Posted 5 Apr 2010 , 10:23pm
post #4 of 8

I Love 7 minute frosting. It's a bit like divinity. It has a hard surface but soft underneath . I've been using it a lot lately. It's anice alternative to buttercream.

aquamom Cake Central Cake Decorator Profile
aquamom Posted 5 Apr 2010 , 10:28pm
post #5 of 8

Sorry not sure if alternative is the right word. It's a nice change.

dalis4joe Cake Central Cake Decorator Profile
dalis4joe Posted 5 Apr 2010 , 11:04pm
post #6 of 8

what is 7 minute frosting??????

aquamom Cake Central Cake Decorator Profile
aquamom Posted 5 Apr 2010 , 11:44pm
post #7 of 8

Basically egg whites, sugar, a bit of water cooked in a double boiler for 7 minutes. Off heat vanilla is added ( and food coloring of desired). I've used on cakes then added a few buttercream decorations. Fall back is it can have a grainy texture the next day. So frost & eat same day. Don't have recipe handy but I'm sure you can google it.

dalis4joe Cake Central Cake Decorator Profile
dalis4joe Posted 6 Apr 2010 , 12:24am
post #8 of 8
Quote:
Originally Posted by aquamom

Basically egg whites, sugar, a bit of water cooked in a double boiler for 7 minutes. Off heat vanilla is added ( and food coloring of desired). I've used on cakes then added a few buttercream decorations. Fall back is it can have a grainy texture the next day. So frost & eat same day. Don't have recipe handy but I'm sure you can google it.


thanks.... UC?!?! u learn something new everyday.... icon_smile.gif

Quote by @%username% on %date%

%body%

 

About

CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.

Privacy Policy Terms Of Use

Newsletter Subscribe

Follow Us On

Contacts

Phone: 866.878.3133
Email: [email protected]
2004 - 2025 © Cake Central Media Corp. All Rights Reserved.