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Why cream cheese frosting isn't good for decorating (LOL) - Page 2

post #16 of 31
Quote:
Originally Posted by margaretb

There is a cream cheese fondant recipe too. I think the gist of it was that you keep adding icing sugar to the cream cheese until you can roll it.


Does it need to be refrigerated after applying to cake? icon_confused.gif
post #17 of 31
Cream cheese--it's the nightmare on Cake street! I tried and tried to get my bride to not have Cream cheese frosting for her July wedding, but she wouldn't have it, so....match an 85 degree day with very soft icing, and 35 miles to the set up, no air conditioning...it was awful. The cake slid off the board enroute! Thankfully I ALWAYS take extra icing and tips--We were able to do some repair, but the icing was melting so we covered areas the best we could with buttercream string work-it looked ok, but it was not the incredible creation I saw at home. I have always called it "the cake from H--L". Never again-and if the bride wants cream cheese, it's only available in the cooler fall, winter and early spring months. Will try the "crusting cream cheese" recipe!
post #18 of 31
Ok ladies...here is THE recipe you should be using if you want a Cream Cheese Icing that is both stable and pipes:

I found this in the Cake Mix Doctor cookbook and altered it to be a nice crusting buttercream to be used with piping. One recipe yielded enough to ice and decorate one 9x13 sheet cake.

1 1/4 cup shortening
4 oz Cream Cheese
1/4 cup Unsalted Butter
8 oz White baking Chocolate (not chips)
3 1/2 cups Powdered Sugar
2 Tbsp Meringue Powder
2 tsp Vanilla
liquid coffee creamer


Cream shortening, Cream Cheese, and Butter together in the mixer. Over a double boiler, melt the white chocolate, and set aside to cool. With the mixer on low, slowly pour the white chocolate into the creamed mixture. Add Vanilla.

Incorporate sifted powdered sugar and meringue powder to form a smoothe buttercream.

As written, the icing is a medium consistancy. I removed 1/2 cup to make roses, then thinned the rest with a splash of hot coffee creamer for easy icing. The icing crusts nicely in the fridge, and is smooth for piping and decorating.

The white chocolate lends an understated decedent taste, whild the addition of the cream cheese cuts the sweetness. The color is a light ivory, but takes gel colors easily.

You can find it here: http://forum.cakecentral.com/cake_recipe-5003-0-Crusting-White-Chocolate-Buttercream.html

*************************
I've used this recipe for an outdoor August 50th Anniversary party with zero issues. Tasted fabulous, no issues at all. I found this recipe in the Cake Doctor, and altered it to suit my tastes.

See, the problem with most cream cheese icings is that they taste too much like cream cheese LOL. I don't like that overwhelming taste. I also don't like them over-sugary. By limiting the cream cheese to 4 oz, and using a combination of unsalted butter and shortening, you get the correct taste without anything being overwhelming.
post #19 of 31
I haven't been making cakes very long, but I've used this recipe on all of my cakes and cupcakes & love it. (I've got pics of all of them in my photos.) I have a hard time breaking away from it because everyone loves the taste of it. I've had soo many requests for the recipe. It crusts nicely, i've never had a problem with it sliding off the cake and I can get it pretty smooth.

http://forum.cakecentral.com/cake_recipe-2047-Crusting-Cream-Cheese-Icing.html
post #20 of 31
the second one looks awesome! lol..
post #21 of 31
i agree with the statement: "nightmare on cake street"

I did this cake in May and it was a horrifying experience! every time i tried to smooth it or make it better, it just got worse. icon_sad.gif

can't get it to attach the picture. it's the sloppy mess in my photos. 3 tiers with a red UC logo on top.
post #22 of 31
Another option is to mix the cream cheese filling (the one in the sleeves) into your regular buttercream recipe.
Amanda, Mommy to Lee Jr (8/14/05)
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Amanda, Mommy to Lee Jr (8/14/05)
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post #23 of 31
I did a grooms cake over the weekend that was red velvet cake with cream cheese icing. I was nervous, I also had to drive over and hour to deliver it, I was sure that by the time I got there, the icing would be sitting beside the cake in a big puddle. However, I used the Decorators Cream Cheese Icing, (recipe on this site) It was great! It crusted, held up all day, and you couldnt even tell it wasnt regular buttercream by looking at it. Everyone loved the taste. I recommend this for decorating!
post #24 of 31
I too used the Decorators Cream cheese icing and it worked really well for a cake that I did this past weekend. That's only one reason why I love this site. I got lots of favorable comments on it! I also would recommend it. It held up really well as well. I will add it to my frosting options
Failure is not an option!!
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Failure is not an option!!
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post #25 of 31
I don't think that i will offer customers cream cheese icing anymore unless it's an undecorated cake or cupcakes. I've tried 2 crusting cream cheese recipes from this site & neither worked for me. They both tasted great, but I had problems with it sliding down the sides of the cake (it was not hot that day). On my last attempt to use it, I ended up scraping it off & using flavored bc instead. I think from now on, I'll crumb coat & fill with cream cheese and use flavored cc bc. It's just not worth the stress for me.
post #26 of 31
I have to agree with it being too stressful and a disaster to work with! I tried adding 1/2lb from the sleeve packaging to crusting buttercream and it did not work for me. I'm with everyone that says they'll use it for a filling, but that's it!
post #27 of 31

I tried the link and seems that it does not exist.  Could you please share the recipe? Please!!! 

Arte en Pastel -Cancun, Mexico
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Arte en Pastel -Cancun, Mexico
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post #28 of 31

Linda, Missmeg gives a recipe near the top of the page.  This thread is 6 years old and I have not seen these people post in the last year or so.

post #29 of 31

I saw it.I did not know it was the same.

 

Thank you very much

 

I wonder if anybody else has tried it.  I live in a very humid and warm weather.  I will try it and post my experience

 

Greetings !!!

Arte en Pastel -Cancun, Mexico
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Arte en Pastel -Cancun, Mexico
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post #30 of 31
Linda2010 I too am on the hunt for a stable cc frosting for under fondant (wedding cake coming up this weekend) and have found several here is one...

You can also make cream cheese Swiss meringue buttercream with half butter and half cream cheese. That holds it's shape a lot better than traditional cream cheese frosting, which, like you said, is soft and tends to slip! This recipe was OK'd for me to use under Utah cottage food law.

8 egg whites
2 cups sugar
1 tablespoon vanilla (I like to use a vanilla bean here instead)
Pinch salt
1 pound unsalted butter, room temperature
1 pound cream cheese, room temperature
1 teaspoon fresh squeezed juice from one lemon

Place egg whites, sugar, vanilla, and salt in your stand mixer bowl and place it over a saucepan of lightly simmering water. Whisk constantly until the mixture reaches 160 F degrees. Place the bowl in your mixer with the wire whip attachment and whip on highest speed until cooled to room temperature, 8-10 minutes. Switch to the paddle attachment and add the butter and cream cheese a tablespoon at a time on medium speed. Increase to medium high speed and beat until it smooths out. Add lemon juice and beat until combined.
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