BellaOnline Forums Food and Wine Desserts What type of frosting should I use?

I am making a white cake with a whipped cream and raspberry filling. However I don't know what to frost the cake with. I need the frosting to be able to decorate the cake a little, ie... scalloped edging and a cross in th emiddle of the cake. any Suggestions????

Take a paper or cloth doily that is approximate size of the top of the cake or even a bit smaller then lightly dust the top with powdered sugar.

Oh, I almost forgot...REMOVE doily before eating. Hahahahah :Wink:

I agree, that's a great and simple way to decorate the cake and the filling will show also. You can also, and this is, for ease, for sure, mix cool whip with some raspberry jam, frost the cake lightly and then pipe your scalloped edging where you'd like it to be. Maybe put some fresh mint leaves and raspberries around the cross, edging or bottom of cake stand.

You could also frost it with slightly sweetened real whipped cream and garnish with a few sprigs of mint and some fresh raspberries

Oh Please. No CoolWhip. It's so bad for you. It's all chemicals.

You'll have to forgive me on the cool whip. When we lived in the mid-west, everything was cool whip, even when it was made fresh. Wrong choice of words here but same meaning!!

Buttercream? Cooked or not. I had a friend who was in the bakery business, gourmet cakes. One day we were discussing frosting and he told me that most people think Buttercream is just made with butter and powdered sugar, vanilla and a little cream, that's what I always thought. But he said that the original Buttercream frosting was a cooked frosting. He told me how he made it but I forget, sorry. I'm sure we can look it up on-line. It sounded more like he was making mayonaisse.

Not too sweet fluffy? { It's in my recipe box } It's really nice. It stays forever and doesn't harden but it doesn't sit around very long, it's so good. It's part cooked, part not. It's one of my favourites.

Chocolate buttercream?

I think someone already suggest REAL whipped cream. Nothing wrong with that. Especially on chocolate cake. I make a Flourless Chocolate Mousse cake and always have it with real whipped cream. It's an odd little cake. I make it in a 7 inch springform pan. It looks heavy but it's actualy very light.

You know I am talking myself right into baking something now.

I love Cool Whip and use it to make parfaits with pudding or jello. It is good on cakes also, blended with berries, like you suggested, Sue. It has a good flavor and is easy to spread.

Some people cannot have much dairy products or eggs, so, I find that Cool Whip is a good substitute. It does have a little milk-derivative, casein, but, not enough to harm the lactose intolerant folks. I use the whip in the tub, not aerosol.

If you want the filling to show for color, just spread the cool whip on top and drizzle some mashed berries over it.

The recipe for Cooked Buttercream is on the Desserts Site. It is decadent. Here is the URL: http://www.bellaonline.com/articles/art7174.asp

Karen...FYI....I love your real German Chocolate Cake Recipe....4 stars!!!