Hello,
I am in the process of making a fruity rainbow cake with white chocolate buttercream (American style). It is going to be a a 6 layer 9 inch cake. I want to use this buttercream recipe for the cake. Should I leave the white chocolate out and make just a plain buttercream (wondering about flavor overload)? Also, can I use powdered egg whites as a substitute for meringue powder? Can I refrigerate the cake after frosting? I don't have enough room to put it in the freezer.
I think the white chocolate will compliment the cake as long as there isn't a wide variation of fruity flavors. If you want to use the powdered whites in place of the meringue powder, you will need to add about 1 tablespoon more sugar to the recipe and about 1/4 teaspoon cream of tartar. ~Amy
June 12, 2013 at 12:14pm