Update: I was convinced buttercream was the only way to frost a cake

Honestly, I always picked Swiss meringue buttercream for everything because it's so smooth. But for a wedding cake last month, the bride wanted something less sweet, so I tried an ermine frosting recipe from a baker in Portland. Tbh, it was a game changer, super light and held up way better in the heat. Has anyone else switched from buttercream to something else for a big order?

4 comments

4 Comments

hollyl459h ago

I mean, it's just frosting though.

daniel_wood9h agoMost Upvoted

That white chocolate and gelatin trick is smart. I've used just gelatin before and it can get a bit rubbery if you're not careful. Adding the chocolate probably helps the texture a lot, right? What ratio of chocolate to cream do you usually use?

the_elliot9h ago

Yeah, I had a summer wedding cake order where the buttercream just started to weep in the heat. Total panic. I switched to a whipped cream frosting stabilized with white chocolate and a little gelatin. It was way less sweet, held its shape for hours outside, and the couple loved the lighter taste. I was nervous it wouldn't be sturdy enough, but it carved and stacked just fine. I still use buttercream for a lot of things, but for hot weather now, that's my go-to.

the_jordan9h ago

Wait, did you see that article about Italian meringue buttercream being more stable?