Filling for a Red Velvet Cake covered in fondant

by Val
(Concord, Ca USA)

Hi Can you tell me what filling I could use for a Red Velvet Cake covered in fondant?

The cake will be sitting out for about 24 hours. Also, if I can use a cream cheese filling, would I also "frost" the cake in this before adhering the fondant? Thanks...

From the editor:

Hi Val,

I probably wouldn't use a cream cheese frosting if the cake is sitting out for that long, but many bakeries do, so it's a personal choice really.

A great alternative, which you can store at room temperature is white chocolate buttercream. The white chocolate adds a great texture and flavor, for a change from regular buttercream. You can also add other flavors, like lemon, mint or whatever you like.


You would crumb coat and frost the cake with the buttercream, then cover with the fondant.

Here's the recipe:

3 sticks butter (12 ounces)
12 ounces white chocolate, melted
2 pounds powdered sugar

1. Put the butter in the bowl of a stand mixer and with the paddle attachment, beat at med-high speed until fluffy and lighter in color, about 5 minutes.

2. Add the melted white chocolate and mix to combine.

3. Add about 3 cups of the powdered sugar and mix until smooth. Then add a little at a time, until you like the consistency of the buttercream. Depending on where you live, you may add a little more or a lot more powdered sugar. Things like altitude, heat and humidity all affect the amount you'll use.

Regards,
Michelle (editor)

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