It's all really a matter of taste but what I'm concerned about is the general public's enthusiasm to accept poor quality cake icing. First off let me describe the various types of cake icing.
Real buttercream icing is my favorite. Be aware, if you do not have to refrigerate the cake because of the icing than it is not real buttercream. It stands to reason, that you shouldn't leave butter or cream out. The rule of thumb is less than two hours maximum in a non-refrigerated area. Buttercream icing can be prepared or bought premade. Here are the pros: It tastes great, it can hold vivid colors that couldn't be achieved with a non-dairy whipped topping, and you can make better use of it when cake decorating. The disadvantage is that it has to be refrigerated, and it tends to set up faster than you can ice your cake, so knowledge matters here.
Non-Dairy whipped topping and real whipping cream. These two icings are perhaps the most popular in the world of cake decorating today. The big box stores, grocery stores, and ice cream stores will largely use this type of icing. Whipped cream by itself is not a good idea because it is costly and will not hold the icing color readily. In order to get the flavor of real whipping cream and also have stability, the bakers of today will mix 25% whipping cream with 75% non-dairy. 100% Non-dairy whipped topping can also be applied alone. It can be bought as a frozen liquid that needs to be thawed and whipped. It is also offered frozen pre-whipped but still needs to be thawed before to use.
Piping Gel is a great product that is used to sketch onto the icing. It is available in all colors and has the consistency of a thinned out jelly. Numerous bakers and ice cream makers will use piping gel to draw a design or write an message. I've seen a few ice cream makers use soft serve vanilla as an icing on top of their cakes. It seems to me that the taste of soft serve on an ice cream cake would be really sweet.
The last type of icing that can be used on cakes is becoming rather much in style. I attribute this fame to the various baking shows on TV and magazine articles about Rolled Fondant. The look is beautiful, but the taste is not accepted in the U.S. Rolled Fondant is a confection that looks and rolls out like a pie dough. I also express it as a clay like material. It is not good to use Rolled Fondant on ice cream cakes. My suggestion is to lightly coat your cake with buttercream first and then position the Rolled Fondant onto that. This way the flavor will be suitable.
For more information on a variety of cake icings or cake decorating supplies please e-mail us.
It's all actually a matter of taste but what I'm uneasy about is the general public's enthusiasm to accept inadequate quality cake icing. First off let me describe the various types of cake icing.
For more details on a variety of cake icings or cake decorating supplies please e-mail us at http://www.oasisupply.com
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Robert Kaneff
