I live in a very hot climate, but many brides want cream cheese icing on their cake. I'm so afraid that the decorations will sliiiiiiiiiide down the side if I attempt this. I love the taste of the crusting cream cheese here on CC, but I'm scared it won't hold up well in the heat.

Has anyone tried replacing the butter wih shortening and butter flavoring?

(edited because I wrote buttercream when I meant crusting cream cheese)

I definately had a problem with my cream cheese frosting melting in the heat. I live in the center of CA and I have a swamp cooler so humitity and heat are enemies of cake! When I hear people thinking about getting bc for their july weddings I tell them they should think about having the bakery do fondant...... safer! Have you tried the marshmallow fondant recipe? It tastes really yummy and it is cheap to make!

I tried the Crisco/butter extract cream cheese frosting; I also added some meringue powder for stability. It tasted great--I couldn't tell the difference!

You might consider using the Cheesecake flavoring in your regular buttercream. I have used the Lorann cheesecake flavoring and it was actually surprisingly good.

Marilyn

I have also made a regular BC icing with cream cheese added. It came out great. But it gets really fluffy, not sure if it would give you problems with melting.

Sorry, I don't have an answer, but I'd also like to know the answer to question.

Also, does the regular cream cheese frosting need to be refrigerated?? Like if it's used as a filling for a wedding cake covered with fondant??

Thanks.

To Jenn123.......this is the recipe I use:

8 oz. cream cheese
1/2 cup Crisco
1 pound sifted powdered sugar (appox. 4 cups)
1 teaspoon vanilla
1 teaspoon butter extract
2 tablespoons milk or water
1 tablespoon meringue powder

Cream together until smooth.

I haven't tried this with hi-ratio shortening yet, but I'd start with 1/4 cup if I used it. I understand that the melting point is higher for hi-ratio.