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Here are some answers:
Joined: Dec 12, 2005
Posted to Thread #6028 at 11:44 am on Mar 13, 2007
I whipped up a half-batch last night since it was so long since I've made this (about 10 years).
<i>Does it need to be consumed immediately upon frosting?
Does it need to be refrigerated?
Does the frosting change consistency with refrigeration?</i>
I grew up with this icing used on a strawberry torte...an egg base genoise, split and layered with sweetened sliced strawberries on top and bottom and then covered with this icing and ground nuts.
It sat out all day in the summer heat with no problem. If there was any left, Mom would put it in the frig , but that was for the strawberries sake, not the icing. I never noticed a difference in texture.
Running my test batch, it took ~15 minutes for the flour to thicken in the double boiler and another 3 minutes to mound on the whisk. It thickens even more as it cools.
The sugar and shortening took ~10 minutes to dissolve the sugar and remove the grittiness. You want to beat it long enough because once you add the flour mixture, you're done.
The icing is light and fluffy, but not overtly sweet. It DOES however tend to leave a slightly greasy taste in your mouth, due to the lower melting point of shortening to butter. I notice this same taste sensation with bakery icing, so they may use some form of shortening in their icing.
I think it would depend on what you were icing. If the cake is very delicate, this might overwhelm it. It held its own with the eggcake/strawberries/nut combo and with chocolate cakes.
I put it in a baggie with a pastry tip and piped out some decorations. It held its shape, but I didn't test it overnight. However, I don't think the piped edges are as crisp as a cold buttercream.
I took photos along the way and then couldn't download them. I'll check tonight and see if I can put them online to document the textures.
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Other messages in this thread:
- 6028. Question for cake bakers. I'm not too fond of buttercreams with the - audball - 10:54pm on 03/11/07 (22)
- How about stabilized whipped cream? [NT] - Meryl - 11:00pm on 03/11/07
- Interesting idea. It still needs to be stored in the refrigerator though, - audball - 11:07pm on 03/11/07
- Yeah, but the stablization allows it to be stored at room temperature longer than regular whipped - Meryl - 1:11am on 03/12/07
- Typo alert - wasn't using my glasses: Meant "stabilization." [NT] - Meryl - 1:12am on 03/12/07
- There is a product by Rich's called "Bettercreme" it is a non-dairy product that [LINK] - LisainLA - 11:30pm on 03/11/07
- Another idea: A whipped chocolate ganache - this will hold up at room temperature. [NT] - Meryl - 1:22am on 03/12/07
- And if you want a white frosting, I suppose you could make it with white chocolate. [NT] - Meryl - 1:40am on 03/12/07
- You might like this torte icing: It stand up well in summer heat - MarilynFL - 12:12pm on 03/12/07
- I did come across this type of frosting during my internet search. - audball - 4:58pm on 03/12/07
- It's not like 7-minute icing or >> - MarilynFL - 5:23pm on 03/12/07
- Olga has posted a butter version of this in 6039 below. [LINK] - AngAk - 7:27pm on 03/12/07
- Thanks! A couple of questions. - audball - 10:26pm on 03/12/07
- Here are some answers: - MarilynFL - 11:44am on 03/13/07
- Thank you so much, Marilyn. I can't believe you did a test batch :) [NT] - audball - 5:08pm on 03/13/07
- I love this frosting, and used it on a Red Velvet cake..... - Sandi in Hawaii - 7:06am on 03/13/07
- here's a link to a post on frostings and It buttercream. Is this for a special occasion or just [LINK] - AngAk - 11:06pm on 03/12/07
- Just info in general. I wanted to know for entertaining purposes - audball - 12:25am on 03/13/07
- Do you think the egg would make it more perishable? [NT] - AngAk - 12:58am on 03/13/07
- Actually, the one on the link states that though they stored it @ room temp, they recommend - LisainLA - 4:05pm on 03/13/07
- I misread the last sentence, thanks for pointing that out. [NT] - audball - 5:09pm on 03/13/07
- It sounds intriguing, doesn't it? Lavendar and citrus together sounds lovely. [NT] - LisainLA - 10:17pm on 03/13/07
- Great ideas, thanks to everyone. [NT] - audball - 5:22pm on 03/13/07