Does anyone know if a cooked (whipped) frosting holds as well as american buttercream for piping?
i need one layer of a cake to have whipped frosting but it’s going to look like a stump. Don’t know if a swiss would work any better.
it does not hold as well -- although any meringue icing, ermine, or american buttercream would do well as bark and the cut edge of a stump -- no worries -- but of course all icing ahs to be handled carefully so it holds up
Have you considered ganache? It is another good alternative to do the bark texture.
Ganache? Why did I not think of that?!
The groom is really set on a whipped icing so I’ll probably try a cooked one. He doesn’t want it very sweet but it’s foimh to be covered with chocolate.