Does anyone have a frosting alternative?

Question

i'm not a big fan of buttercream and have been looking for a frosting alternative. preferably something that wont have to be refrigerated for too long as cakes and cupcakes that are cold are not that appetizing and possibly something without confectioners sugar but if necessary not a large amount. mostly i'm looking for something that is versatile and i can add different flavorings to it.

in the past i've made whipped cream from heavy cream but it might not be good on a cake/cupcake. i've also made cream cheese frostings and have also heard of whipped ganache. but don't know how well those would hold up. i know there's ganache as well but i'm looking for a frosting other than chocolate if possible. i've found a 7 minute frosting and other versions of it but find it might be a little too labor intensive and sensitive to heat.

Answer 1

only whipped cream frosting needs to be refrigerated as butter-cream contains enough sugar to qualify as a preservative.  I have never in my life refrigerated a cake, too much sugar in it to worry. I don't believe what you are looking for exists as sugar is going to be the basis for anything I have looked up.  The cooked 7 minute frosting my mother made back in the 50's got crispy, like a meringue, but stayed soft long enough for her to make these great dips and swirls and points on the cakes.  Karo Syrup used to promote a recipe that involved egg whites(raw) and syrup that was whipped for a long time.No cooking.  It looked glossy and fluffy but didn't hold up for long, just about long enough to eat it and that too was heat sensitive.  Good luck on your quest.

Answer 2

Whipped cream frosting goes great on cupcakes.  Not as rich (or sweet) as regular frosting:

2 cups whipping cream

2 Tbsp sugar

1 tsp vanilla extract

Combine all ingredients in a medium bowl; beat until firm peaks form. Yields 4 cups

A cream cheese alternative:

1 (8oz) package cream cheese, softened

1 cup white sugar

1/8 tsp salt

1 tsp vanilla extract

1 1/2 cups heavy cream

In a large bowl, beat cream cheese, sugar and salt and vanilla until smooth.  In a large bowl, whip the heavy cream until stiff peaks form.  Fold the whipped cream into the cream cheese mixture.

Whipped cream pudding frosting:

12-oz container of whipped topping (like Cool Whip), stir in 1 small box of instant pudding mix (flavor of choice, 4 or 6 oz. I believe)) and refrigerate until ready to spread. This generously frosts a 2 or 3 layer cake and can stay unrefrigerated at room temp. for a couple of hours without melting.

Answer 3

We only frost cakes in our family one way and that is using Cool Whip and any flavor instant pudding.  It works great because the flavors can be varied.  Your only limit is the flavors available in instant pudding mixes!  I have made bananna, chocolate, vanilla, coconut, white chocolate, Oreo and when available even pumpkin. The problem, in your case, is that it will need to be refrigerated but it does not take away from the taste or texture at all!  Here is what you need to do:

1 sm or lrge. tub of Cool Whip topping (this depends on the size of your cake, if you need a lot than I recommend the larger tub)

1 envelope of Jello Instant Pudding mix, any flavor

1.  Scoop whipped topping into a large mixing bowl.  2.  Add anywhere from 1/2 to 3/4 of the packet of instant pudding powder.  How much you use depends on your personal taste.  3.  Mix with an electric beater until powder mix is completely dissolved and blended into the Cool Whip.  Taste.  You can always add more flavoring at this time.  If needed, add a little more powdered instant pudding and repeat STEP 3.

Once you have tried frosting cake this way you will never want anything else!  Hope this helps :0)