Perhaps I could do like a cream cheese frosting filling and buttercream on the outside?
I'm just worried that if I only use cream cheese frosting that it will fall apart under the fondant.
I am still fairly new to baking and until researching what icing to put on Red Velvet cake, I never heard of the type of buttercream frosting with the flour, etc...only the butter (butter/ shortening), confectioner's sugar, milk, vanilla. So, now when there are people saying, "Yeah, put the buttercream on, it'll taste great!" I'm not sure which kind of buttercream their talking about? I've obviously never made the kind with flour and cooking on the stove -- how does the taste and consistency compare to the other kind? Thanks!
My understanding is that red velvet always used to be served with a cooked frosting anyway until recently, I think I read it on marthastewart.com.
Count me as another one that hates cream cheese. Although I love cheesecake. I also don't like coffee, or worse, wine.