Boiled frosting versus...

Question

I'm making a 3 tiered cake and i need really thick frosting. I'm planning on making boiled frosting because my grandmother says thats its thicker than regular butter cream frosting. I trust my grandmother since shes been cooking for 50 years, but in any one else's experience is boiled frosting thicker?

Answer 1

she's right...but if your cakes are cold and your frosting is super cold, you should be fine with regular butter cream. soon as my cakes come outta the oven i put them on parchment paper and stick them in the freezer for about 20 minutes. not long enough to freeze them, but definatly chills them out. while they are cooling i make the frosting and the put it in the fridge till i am ready to put the cake together. the colder the cake, the smoother your frosting will be and the easier it will be to frost! good luck!