HI,
So I have to do a cake in about one week and I need a good frosting recipe. I asked about SMBC (eggless) on here before and I actually did try it, but it kinda failed. I will have to use a butter based frosting for this cake as it has to have a clean finish but I was wondering if I added some white chocolate chips (melted) to it, would it taste better and more flavorful than normal plain ABC? What about adding some condensed milk and white chocolate and cutting down on the sugar a little bit. Will it still be stiff enough to frost the cake and set the frosting for a gold drip?
Also, If anyone has any tips for doing a gold drip with white chocolate chips (maybe a ganache?), please share
Thank You sooo much for your time
Thank You for the reply. I do plan on trying that
Quick question, Did the buttercream crust or at least become a little hard after being put in the fridge/freezer
You could try cooked flour icing? It’s my go to icing. I call it the poor mans smbc. Here’s the recipe I use:
https://www.seriouseats.com/recipes/2014/12/flour-buttercream-fluffy-frosting-recipe.html
I do doctor the recipe a bit. After the icing has come together, I add 2 cups of icing sugar with 2 tablespoons of meringue powder. This helps the icing crust faster, and pipe easier. If you wish, you could add room temperature melted chocolate, either white or dark. As for drip, I’ve done white chocolate ganache and royal icing drip. Both will work. There’s lots of drip cake tutorials on YouTube and free on Craftsy.
I've only done two drip cakes, but the second one I did with just Wilton Candy Melts, no cream added, and they worked perfectly.
Thank You so much for the replies. Will definitely let you know how it works for me
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