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Buttercream Frosting Recipe 9 – Temperature — 1 Comment

  1. Hi there,
    I just found your amazing website and wanted to ask you questions about fillings. Unfortunately I don’t have enough finances to buy you tutorial but just want to know if i can do this.
    I’m a beginner baker, and was asked to make a massive square sheet cake to cater for 100people to celebrate volunteers such as myself. I don’t have a very large freezer or fridge so i’m kinda concerned with the crumb coating stage.
    I have kept the cakes wrapped for a couple days now.
    My question is; i have shop bought buttercream and because the cake are sweet enough i’m going to attempt making a stabilized whipped cream for the filling.
    Can i mix the stabilized whipped cream and buttercream together for the filling?
    And would this make it more sturdy?
    Because the cakes are a little on the heavier side. And it’ll be covered in fondant after.
    I just really want it to hold it shape and look as yours does.
    If i can use this method in the filling. The cakes is at room temp at the moment.
    Can i fill them, freeze for a couple of hours, crumb coat then freeze again then cover with fondant?
    Or after crumb coat place in the fridge, i wouldn’t want the cream filling to curddle or split when back at room temp.

    Thank you so much. I look forward to hearing from you. 🙂

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