the Dutch people tend not to like buttercream at all. It's way too sweet and dense. I wanted to try to make a lighter, almost whipped cream or mouse like, chocolate frosting for my daughter's birthday cake. Does anybody have a recipe? I prefer something from scratch, as a lot of the "premade" products in the US aren't available here (or at a HUGE mark up price!)
What do Dutch people normally use on the outside of their cakes? Would a flavored whipped cream work? From pastry school I seem to remember that the Dutch have a long baking tradition.
And I don't think any of us want a mouse on our cakes. I assume you are asking for mousse.
What do Dutch people normally use on the outside of their cakes? Would a flavored whipped cream work? From pastry school I seem to remember that the Dutch have a long baking tradition.
And I don't think any of us want a mouse on our cakes. I assume you are asking for mousse.
sorry, i didn't get an email saying anybody responded! Dutch usually serve vlaai (pie) for birthdays (at least at work) and when they do serve cakes, it is generally plain whipped cream. I would be fine with a chocolate whipped cream but I want to make sure it's not going to evaporate and would like something a bit sweeter.
and yes, I missed an "s" and meant mousse.
Mija - would you mind posting your chocolate swiss recipe?
i'll google the Sylvia Weinstock's recipe but if it's not online I don't think I'm going to buy a book for just a one time recipe use.
Thanks for your help everybody!
I use Sylvia Weinstock's recipe. It in her books and it's really good. Whimsical bake house also has some good recipes. You might check on line to see if they published it.
hmmm, when I google that I can only find her buttercream recipes, not a whipped version. would you be willing to type it out, from her book?
How about a chocolate cream cheese icing? I just tried this last week for a cake and it was delicious. Also, I sometimes make a chocolate swiss meringue that is always a big hit and everyone thinks it's chocolate mousse.
that sounds wonderful (the cream cheese). Would you be willing to post that recipe and the chocolate swiss meringue? Thanks!
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