Hello everyone! Just wondering, for those of you that do kosher wedding cakes, what kind of buttercream do you prefer to ice the cake with if doing a non-dairy menu? I have used an all shortening(Sweetex)Italian meringue buttercream if they want it pure white, but all it tastes like is sweet shortening. I have also tried Wilton's meringue buttercream where you whip meringue powder and water to a meringue, add powdered sugar and shortening. I'm not crazy about powdered sugar type of buttercreams but I find somehow that it masked that horrible plastic taste better than the other buttercream did. Gave it a better mouthfeel. I am not using parve margarine since they want it really white. I just added more almond and vanilla extract.

By momoreg on Wednesday, September 20, 2000 - 06:27 am: Edit

I used to do a lot of parve weddings, and I know what you mean. If possible, can you you a margarine buttercream, covered in white fondant? At least that'll taste better than sweetex cream. And just be aware that people who eat kosher all the time are used to those fake flavored non-dairy stuff.