Frosting Freaks Unite!

Who knew there were so many people in the world who don’t like buttercream? Following Monday’s post on Heritage frosting I’ve received a deluge of emails asking for alternatives to buttercream. Of course I never deny my readers anything (ehem). Hang on while I whip something up.

8 thoughts on “Frosting Freaks Unite!”

  1. Don’t get me wrong – I love buttercream frosting (the first time I tasted the real deal was a revelation!), but I’m all for more frosting recipes. Here’s a question for you: is whipped cream frosting simply whipped cream, applied as a frosting? I’ve heard of this stuff, but have never actually tried it (or seen it, for that matter).

    1. Whipped cream frosting is indeed just whipped cream with a couple of tablespoons of sugar added for stabilization. Chantilly cream, in other words. Of course it doesn’t hold up terribly long, especially in warm weather, but as a last-minute-type affair it’s great.

  2. Went to a baking class last night by Francois Payard and he was incredible. His book is amazing and recipes easy.

  3. I really liked the heritage frosting recipe. Do you have, or plan on sharing, any other heritage recipes? 🙂

    1. I put up some where and when they fit with a theme I’m working on. This one was especially fun. I’ll try to think up some others for the coming weeks, since there are plenty of these sorts of recipes out there. Thanks Andrew!

  4. I never liked buttercream! But—I tried Rose Levy’s Swiss Meringue Buttercream, but doubled the amount of Italian meringue. It’s basically the same as the Italian Meringue buttercream but with creme anglaise. It’s extremely etheral and when combined with a fruit puree (I used mango) it tastes like ice cream!! ^O^

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