Shelf stable cream cheese icing

shelf stable cream cheese filling? what's that? not sure

Are you using this to frost the cake or just as a filling?

I use this for filling and as the frosting. It will crust like buttercream so it is good for decorating.

shelf stable cream cheese filling comes in a 2 pound tube and is available at some local bakery supply stores. You can also purchase it online at sweetwise.com

I've noticed that Philidelphia has started selling tubs of "cheese cake" filling. Would this be the same thing?

So is this Cream Cheese, able to just ice a cake like BC, and also are you able to do Transfer onto it? you said it crust???

I haven't seen the Philadelphia cheese cake filling....is it in the refrigerated section? If so, then no, it would not be shelf stable. The shelf-stable cream cheese filling uses powdered cream cheese.
It does crust, so I assume you could do a transfer onto it. Try it out and let us know!

Do you have to use high ratio shortening?? Have you ever used the shelf stable cream cheese as a filling without adding anything to it?? I didn't know if it would be too sweet..?

You do not have to use high-ratio, I just prefer it. I feel that regular shortening gives a greasy mouthfeel. The shelf stable cream cheese is intended to be used as a filling, so it would work perfectly. I work at a local bakery on the side and we use it for filling. We call it cream cheese mousse.

Can you use Crisco instead of high-ratio shortening?

I think Crisco don't make high-ration shortening anymore. At least that's what the label says in our area.

I'll probably get some negative responses to this, but I'll say it anyway. My niece wanted a red velvet/cream cheese filling cake for her wedding (it's actually the topsy turvy cake that's on my profile pic) and I read many reviews online about how cream cheese filling will actually hold up and not go bad for several days due to the confectioner's sugar being mixed with the cream cheese, acting as a stablizer and not souring. So I did a test run, making a red velvet cake with cream cheese icing, and I let it sit out for a whole day. To my surprise, the cake and the cream cheese filling tasted amazing with not a bit of souring. So I did the same thing for my niece's wedding cake, filling the cakes with the cream cheese icing the day before, covered all five layers with chocolate ganache, and then covering each layer with Fondarific fondant (which tastes absolutely amazing) . The day of the wedding, the cakes still tasted fresh and delicious and the compliments were never ending. So, my advice, do a test run to satisfy your own curiousity, and go for it. You can easily use real cream cheese icing on your cake if you're going to only let it sit out for one day. Side note: I did make sure I kept the cakes in an air conditioned room overnight. I would not suggest leaving them out overnight in a room that's hot. Anyway, good luck. And if you want to critize my advice, I can take it. I've been successful in following this and you can be too. Don't sacrifice an artificial flavor. BTW - if you need a great cream cheese icing recipe, just hit me up. I got it out of a Food Network magazine, and it's pretty awesome!

I'm hitting you up for your cream cheese icing. And I've done the same thing before with a cake by keeping it in a chilly room overnight so no negatives comments from me!

Glad to hear you had great success with your recipe Eddie! You'll get no negativity for me. I have left cream cheese frosting out at home as well. I just needed another option- especially with Oklahoma summers. I'm always looking for new recipes, I'll be sure to hit you up for a copy of yours!

Eddie

Hi Eddie, I would love to get your cream cheese icing recipe too!

Hey guys, I've had many requests for this recipe, so I've decided to just post it here in case anyone else is looking for it. Hope it works for you. This is not intended to crust or be used for piping.
Cream Cheese Frosting:
3 8-ounce packages cream cheese, room temperature
12 tablespoons (1 ½ sticks) unsalted butter, room temperature
3 Cups of confectioners’ sugar
1 Tablespoon fresh lemon juice (squeeze a fresh lemon, don’t use store bought lemon juice)
1 Tablespoon vanilla extract
Pinch of salt
Directions:
Beat the cream cheese and butter in a bowl with a mixer until smooth, scraping down the bowl as needed. Beat in the confectioners’ sugar, lemon juice, vanilla and salt until smooth. Refrigerate until ready to use.
(This recipe makes a lot of icing. It’s actually intended to be used on a three layer cake.)
TIPS:
Whichever ingredients call for “room temperature” you should leave these ingredients out on your counter for at least 3 to 4 hours. Room temperature ingredients are softer and will mix much better than ingredients that are cold.
Also, I like to make this recipe with three layers of cake, so if you want, divide the batter into three equal portions and make three round cakes. Cook two cakes and then cook the third after the first two are done. This way you’ll have more layers and more cream cheese frosting. The layers might seem thin, but once you put them altogether, your cake will be a nice height….

Thank you!!!! Will try this. I am making Red Velvet cupcakes tonight for a function tomorrow. Cant wait. Sounds similar to mine ...but never heard of lemon juice in with cream cheese icing..