Butter Cream Icing Help
Decorating By supercutetoppers Updated 21 Apr 2017 , 2:32am by bubs1stbirthday
I am making a cake for my friend, she doesn't want the cake to be too sweet, so iv'e used a chinese style light cake
I am worried about using butter cream icing because it requires a lot of icing, so my question is can i get the same consistancy of butter cream without too much sugar?
please can someone answer soon, it;s late in the UK :( i''ve been up all night on the project
thanks guys
Ying
A Swiss or Italian meringue buttercream will be much less sweet than one made from powdered sugar.
If you are happy to keep the cake in the fridge (and depending on what the cake is for this may not be a good option for you) you could use a stabilised whipped cream too.
You can pipe with it and also fill with it and it will hold up well for a couple of days. I actually had someone who was coming over for their birthday yesterday and she ended up not being able to get here, she is coming tonight instead. I piped rosettes on the cake with stabilised whipped cream yesterday mid morning (over a cooked flour frosting crumb coat) and it is still looking the same today as when I first did it yesterday.
It is also my first time doing a rosette style cake and is probably not executed as well as it could be lol but it is still holding strong nonetheless.
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