I am a cake maker in the UK. I have an American customer who frequently orders cakes from me but she doesn't like the sugarpaste icing we use in the UK, saying it is too hard. I can only assume that she is more used to buttercream used in the States. My first question is: is the most commonly used buttercream for highly decorated, celebration cakes the one that is made using egg white and hot sugar syrup? secondly: how do I convert this for a vegan? (she is vegan). She has also often asked for the filling to be the same as that used in an eclair. In the UK, eclairs are filled with fresh, dairy cream, also not suitable for a vegan. Is there a different filling in the US?
Many thanks for any advice and Happy Christmas to everyone. Steph xx