Hi,
I am desparate for help please. I am in the UK. I only really use fondant, (sugarpaste) to cover and decorate my cakes. I have been reading through the recipe section on CC and some of the recipes for Buttercream and the cake filling are amazing.

I really don't want to go down the road of putting my foundant covered cakes in the fridge. SOOOOOO

WHat buttercream and filling recipes can I use. Can I use choc ganache as a filling?? I need to be able to have the cake out the fridge for say 4 days? Can anyone please help me ??? I have one buttercream recipe, but would love to try others. ANd I can use lemon curd, jam but anything else.

Many many thanks
claire

PS I have used the wilton BC and duff's but they taste terrible

Any of the buttercreams that contain no butter will be fine at room temp. I believe you'd use Trex where it calls for Crisco or shortening.

I leave my 1/2 butter 1/2 shortening buttercream out at room temp. Others may give different advice.

Since you'll be covering your buttercream with fondant, it shouldn't even matter what type of buttercream you use. It's exposure to air that causes butter to go rancid. (BTW, the National Dairy Council says that rancid butter is not unsafe to eat - yuck!)

As for ganache as a filling, there's conflicting information out there, but I've never seen anything that endorses leaving it out for more than 3 days.

hi diane,
thanks for your reply.

I have never tried 1/2 butter 1/2 trex. I really will give that a try.

I assume that anything with cream and eggs (even cooked egg whites) can't be left out of the fridge for a couple of days.

thanks again
claire

the doctored buttercream dream recipe here on this site is delicious... you add dream whip to it.. i tried it this week end.. i normally use the wilton recipe with the butter and crisco and whipping cream instead of water or milk. i also used the whipping cream in the doctored buttercream dream this week end..so delicious...

Hi!
You have to try Indydebi recipe for butter cream. It is the best that I have had. It is listed in the recipe section. HTH. Oh yeah, it will crust very well.


Fillings: I try different jams, custards. Play around with them.
Stephanie

Correct me if I'm wrong, I don't think that it needs to be in the fridge. I don't refridgerate mine and it's fine. Custards on the other hand will have to be put in the fridge. I wouldn't leave it sitting out.

HTH
stephanie

I make IMBC using meringue powder instead of fresh egg whites. I leave it out at room temp all the time. It's fine, even after a week.

prterrell (or anyone else who know)--how do you substitute meringue powder for the egg whites? does the recipe/preparation change or do you make it the same way but use the powder in place of the egg whites?

tia

i've been wanting to try IMBC but have been nervous about the recipe

here's what i've found... it's from baking ###'s site... i just googled "eggs - baking ###". they also have instructions and tips on how to use meringue powder.

For 1 Egg White - use 2 tsp. Just Whites + 2 Tbsp. Warm Water

For 2 Egg Whites - use 4 tsp. Just Whites + 1/4 cup Warm Water

For 3 Egg Whites - use 2 Tbsp. Just Whites + 6 Tbsp. Warm Water

For 6 Egg Whites - use 1/4 cup Just Whites + 3/4 cup Warm Water

For 8 Egg Whites - use 1/3 cup Just Whites + 1 cup Warm Water

For 12 Egg Whites - use 1/2 cup Just Whites + 1-1/2 cups Warm Water

maimai16, thanks for the directions!