What are the other options then? Butter, cream cheese, and instant white chocolate or vanilla pudding mix. The last one surprised me, but totally makes sense. You just reduce the amount of sugar, and make sure you finish decorating the cake before the gelatin sets up.
The jury's still out on whether I have to make these cakes gelatin-free (kosher/vegetarian), so I'm going with the way that uses something leftover in my fridge. I had about 1/4 of a batch of pipeable cream cheese frosting left. It was too much to fill a 6" cake, but nowhere near enough to do more than fill and a thin crumb coat. My solution was to whip up a pint of heavy whipping cream, then use these leftovers and a bit more powdered sugar (which contains cornstarch) to stabilize it.
This isn't going to hold a piped shape nearly as long as a more solid buttercream, unless you use a pudding mix. You can do a smooth coat and it won't run for several hours. Any design starts to melt after about an hour at room temperature. Remember, this is all dairy and will spoil at room temperature after about four hours. Keep the frosting refrigerated as much as possible. It will still be very soft and usable.
1 pint heavy whipping cream
1/4 batch pipeable cream cheese frosting or 4 oz cream cheese or butter
1/2 C powdered sugar
vanilla to taste
1. In chilled mixing bowl, whip cream to just short of firm peaks. While that's going on, soften stabilizer on the counter and chop into chunks if it's a brick.
2. Beat in leftover frosting or butter/cheese. As soon as it's incorporated, add powdered sugar and vanilla. You don't want to beat this into butter, but it should be firm.
3. Refrigerate if not using immediately. Frosting is best used the same day, and for a cake that will be served within two days.
Makes enough to frost and fill an 8" layer cake
Difficulty rating π
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