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Son Doesn't Like Buttercream... What Else Can I Use?

post #1 of 26
Thread Starter 
His party is on Saturday and he's just now telling me he doesn't like buttercream and can I buy frosting at the store. Ewww now that I've been making my own for a while now. What other type frosting can I make at home so that I don't have to buy at the store? His cake, by the way, is going to be strawberry and the design is an army tank with green icing. Thanks for any help!!
post #2 of 26
I have a friend who doesnt like buttercream, usually i do those with some form of whipped cream frosting. sometimes if in a rush i just use cool-whip. but you can get whipped topping ex. Rich's and make it up yourself. its a little light in consistencey so if its going to be used for major decorating it may be difficult
post #3 of 26
What kind of buttercream do you use so we can stay away from that? icon_lol.gif

Edited to say: Geesh I just re-read my post and it sounded off. Excuse my poor command of English. I'm not a native-speaker of it. What I meant was if your BC was shortening- or butter-based etc. so we can maybe give a different twist to it. Also, what does your son not like about BC?
post #4 of 26
I have a friend who uses Pastry Pride only and her cakes rival any buttercream cake!
post #5 of 26
My son doesnt like buttercream also. He thinks its too sweet. So I make an easy frosting using a pint of heavy cream, instant pudding, 1 tsp vanilla and a 1/4c of conf. sugar.
Add all your in ingredients into a bowl and whip until firm. It taste great!
When you make your tank go ahead and color it as usual and either use a straw for your gun and cover it in fondant. I made mine with gumpaste and let it harden. You can see a picture of the one I did in my photos.
post #6 of 26
Thread Starter 
I've used Julie's Less Sweet BC (which I like) and a couple of others that I've found on this site... just your typical PS/Crisco/butter/vanilla combo. For whatever reason, he just doesn't like BC... he says it's too "buttery".
post #7 of 26
Thread Starter 
weirdkd... does your frosting crust or stay soft? That sounds like a good recipe to try.
post #8 of 26
I know what you mean. I make IMBC exclusivily for my cakes and my daughter likes the canned stuff in the store...go figure! Why not try a whipped ganache either chocolate or white chocolate. You could even just pour it on the cake instead of whipping it.
Jacqui
post #9 of 26
Hmmm to tell you the trueth Im not sure. I think it stays soft. I always cover my cakes with fondant after.
post #10 of 26
You can also take a big pretzel stick and cover it in dark choc and use as your gun for the tank...
post #11 of 26
Thread Starter 
Two things...

Fooby... I totally understood your question. No apologies needed at all. You "spoke" well and correct. I usually use a mixture of Crisco/butter in my BC.

Weirkd... I so did not mean to type "weirdkd"... I misread your screen name. I was not subtly insinuating that you are "weird". *smiling* icon_razz.gif
post #12 of 26
Here's a recipe that doesn't taste buttery or greasy, crusts and it's great for high humidity. Instead of 1/2 cup milk, I use flavored coffee creamer (chocolate raspberry and caramel hazelnut and they were both delicious!). You can either use Viva paper towel method of the Melvira method. It turns out great and the kids love it!!

This is a recipe from vrmcc1/Val. She has posted this in the recipe section but for some reason it hasn't come up.

Quote:
Originally Posted by vrmcc1

I use High Humidity Buttercream and have never had a problem even in August when is 100 degrees.

1/2 tsp salt
1 1/2c crisco
3 Tbls. Dream Whip
3 drops butter flavoring
1/2 tsp. Clear Vanilla
3 drops lemon or orange flavoring, optional
1/4 c. flour
1/2 c. milk
2lb 10x confectioner's sugar

Mix salt, crisco, dream whip and flavorings together on high speed 4-7 min. until mix. resembles whipped cream. Add flour, 1/2 of the milk and 1/2 of the sugar, Mix until blended. Add remaining milk and sugar and mix until blended.

This is a crusting buttercream so I keep bowl covered with a damp towel to keep it from crusting while I decorating with it. make enough to ice and decorate a 1/4 sheet cake. I will post this in the recipe section also. Hope this helps.

Val



HTH
post #13 of 26
Thread Starter 
Thanks so very much for that recipe, Fooby. Would this be way too much to frost an 8" square and 6" round? If so, I could half the recipe.
post #14 of 26
i posted something similar recently. my boss doesn't like BC cause of butter or Crisco. But he will eat cream cheese icing, made w/cc, whipping cream and PS.
post #15 of 26
Oh dont worry! Not the first time! I do it myself sometimes. I blame it on my husband having the last name Weir ! Not my fault my middle intial is d!!! I should of used a different screen name. I tried to change it but it didnt work.
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