Savory frosting for faux cake

[GotGarlic]

I would serve it with plain cornbread, polenta, mashed potatoes, couscous or a rice pilau.

I would save the layer cake idea for another time.

Aunt Bea, it's intended to serve as a an edible sort of prop for a movie-themed dinner. Have you seen or read "The Hunger Games"?

Sammy, what did you think of the bacon-onion dip/frosting idea? I thought it was pretty cool

 

[Aunt Bea]

Aunt Bea, it's intended to serve as a an edible sort of prop for a movie-themed dinner. Have you seen or read "The Hunger Games"?

Sammy, what did you think of the bacon-onion dip/frosting idea? I thought it was pretty cool

I understand the purpose and I think it is a great idea, I just don't think it fits.

Thanks for your concern.

 

[Kayelle]

That juicy recipe certainly needs "polenta, mashed potatoes, couscous or a rice pilau" to go with it.
I too would nix the impractical cake idea, but the "cornbread cupcakes" would still fit as an additional side in keeping with the "nothing as it seems" theme.

 

[Kayelle]

By the way, do you know yet what the other guests are bringing?

 

[Aunt Bea]

That juicy recipe certainly needs "polenta, mashed potatoes, couscous or a rice pilau" to go with it.
I too would nix the impractical cake idea, but the "cornbread cupcakes" would still fit as an additional side in keeping with the "nothing as it seems" theme.

I agree, even keeping the cake idea as an additional side or part of the meal seems like a fine idea, I just don't see it as a starch specifically for the lamb dish.

With the cake idea my mind keeps going back to those awful frosted sandwich loaves my Grandmother served at ladies luncheons.

 

[purple.alien.giraffe]

What about heavy cream and butter whipped together with honey, garlic, and a little chili powder? Add a little corn starch to stiffen it up as needed.

Or what about butter whipped with lemon or lime and pureed green chilis. Maybe a dash of curry powder or a little curry paste? Or even just some smoked paprica and tumeric for color and a hint of "somwthing else". Cornstarch to stiffen as needed.

Sour cream and butter whipped with cornstarch to thicken. Add shredder orange zest and corriander.

I can't see the lamb recipe on my phone so don't know if I'm in the ballpark at all with these.

 

[purple.alien.giraffe]

Here is a recipe for stabelized whip cream http://theitaliandishblog.com/imported-20090913150324/2013/10/8/stabilized-whipped-cream.html

You could try leaving out the sugar and add savory flavors to it instead.

 

[SammyB]

Not sure what the other guests are bringing-- it's a surprise. They are assigned courses but that's all I know.

The butter whipped with green chili is interesting. Will the cornstarch make it more solid? That's kinda along the lines I was thinking if the cornstarch will work to stabilize it. The lamb recipe calls for saffron. Would that work you think?

 

[CWS4322]

For some reason, I want to add salsa verde to cream cheese...or roasted red peppers...

 

[purple.alien.giraffe]

Not sure what the other guests are bringing-- it's a surprise. They are assigned courses but that's all I know.

The butter whipped with green chili is interesting. Will the cornstarch make it more solid? That's kinda along the lines I was thinking if the cornstarch will work to stabilize it. The lamb recipe calls for saffron. Would that work you think?

Well, I know a lot of powdered/confectioners sugars have cornstarch added, and I know I've seen other non-cooked items use corn starch to make them thicker, dips and such, so I think it would work. You could always try fork whipping a teaspoon of butter with a little cornstarch and see what happens.

As for whether it would work with something using saffron, yeah, I think it would. I've made lamb ribs with a rub that had saffron in it and served couscous with green chilis along side it. That was good so I would think it would be good with what you're doing.

 

[PrincessFiona60]

I just can't imagine biting into something frosted in butter...that would be too much I think. Regular buttercream has other ingredients to even out the fat impact. That's why I am leaning towards a cream cheese "frosting".

 

[Dawgluver]

Get back here. Don't you dare leave yet. We haven't beaten this thread to death yet. We have a long way to go.

Addie, that's too funny! And so true.

 

[purple.alien.giraffe]

I just can't imagine biting into something frosted in butter...that would be too much I think. Regular buttercream has other ingredients to even out the fat impact. That's why I am leaning towards a cream cheese "frosting".

The buttercream frosting recipes I've seen use butter, powdered sugar, a small amount of whipping cream or milk, and whatever flavoring. Maybe adding whipping cream or milk to the butter being turned into savory frosting would help?

 

[PrincessFiona60]

The buttercream frosting recipes I've seen use butter, powdered sugar, a small amount of whipping cream or milk, and whatever flavoring. Maybe adding whipping cream or milk to the butter being turned into savory frosting would help?

That's 1 cup of butter to 3-4 cups of powdered sugar...the bulk of the buttercream is powdered sugar...there will have to be something in the savory frosting to add that bulk from the missing ingredient and I don't think that much cornstarch would taste very good.

Easy check, there is a 1:3-4 ratio to try out, try with a tablespoon of butter and go from there, taste and determine if it tastes good.

 

[Kayelle]

Maybe we've beat the subject into the ground enough? lol That was fun.

I just hope he comes back to give us a report on the dinner. I hate not knowing what happened.

 

[Dawgluver]

Ya think?

 

[Kayelle]

Maybe not. It was fun anyway.

 

[purple.alien.giraffe]

Maybe we've beat the subject into the ground enough? lol That was fun.

I just hope he comes back to give us a report on the dinner. I hate not knowing what happened.

I hope the OP reports back to and was able to find something that worked well.