I have a bride that wants tiramisu flavors for her wedding cake and she also wants it covered in fondant. I have got the flavors down but my frosting is too soft. I don't want to add any more sugar to thicken it because it will make it too sweet. Any thought to how I can make it thicker and possibly crust without changing the flavors too much? Thank you in advance.
What I used to make the frosting was ~16 oz Mascarpone cheese, 8 oz cream cheese, ½ cup shortening, 1/8th cup coffee liquor, and 1- 2 cups powdered sugar. It has the perfect flavor to go with the cake so I do not want to use less of the liquor or I will loose my flavor.
What I used to make the frosting was ~16 oz Mascarpone cheese, 8 oz cream cheese, ½ cup shortening, 1/8th cup coffee liquor, and 1- 2 cups powdered sugar. It has the perfect flavor to go with the cake so I do not want to use less of the liquor or I will loose my flavor.
although the flavor may be a little different, you could boil down the liquor to more of a syrup and add it in once it cools, but it won't have much of an alcohol after that. The other option is subbing the liquor either using trablit, or by mixing just enough hot water with instant espresso to get a thick coffee extract.
Other than that, I would say cut back on the cream cheese or mascarpone as they tend to make frostings softer.
An 1/8th of a cup is just two tablespoons. I really don't think it is the liquid that is the issue.
Crusting is the result of the sugar to fat ratio. With the cream cheese, mascarpone, and shortening, you'd need a lot more sugar to make it even think about crusting. You are looking at like 3.5 (ish) cups of fat to 1-2 cups powder sugar.
A good ratio in general is usually 1 cup fat to 1lb (about 7.5 cups) powder sugar. That can be adjusted a little, but really I think with that much fat, you are looking at having to add at least 2lbs of sugar to get it to even start to crust but really probably more.
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