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Cream Cheese frosting - Page 2

post #16 of 27
Thread Starter 
ok thanks i think i am going to try that last recipe you posted denetteb... just 1 question .... you said 3 1/2-4 # did you mean 3 1/2 - 4 cups??

also in the other recipe posted they mentioned... what is powdered creamer???

sara
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post #17 of 27
Nope, pounds is correct. I made a note that I use around 3#. It makes a really big batch. But I also usually add some liquid, either milk or liquid coffee creamer, depending on the consistency. Powdered creamer is the non-dairy creamer powder people add to their coffee.
post #18 of 27
Thread Starter 
okay denetteb... i tried your recipe this afternoon and it is YUMMY and holds up nicely! I love it... thanks so much for all the tips along the way.

Sara... now i need to master the red velvet cake recipe??? not going so well with that one lol icon_sad.gif
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post #19 of 27
I'm so glad it worked out for you! Thanks for letting me know. I haven't tried making a red velvet cake, they aren't so common in MN. I have only tasted one once when we were in the south, I wasn't so impressed with it. Where are you from?
post #20 of 27
can someone tell me if this icing is OK to leave unrefrigerated at a wedding for hours? I need good advice-so many conflicting stories about cream cheese icing! Help please!
post #21 of 27
Thread Starter 
I have no idea if it could be out for hours but if it were for a wedding i think it should be just fine! as for leaving it out over night i would think that's a no no bc of the cream cheese.

I am from Ontario, Canada... it's not too popular here among the common person but upscale bake shops usually have it on hand.
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post #22 of 27
There have been lots of discussions about refrigerating it or not. If you go to google and type in.....refrigerate cream cheese frosting cake central.....a number of prior CC discussions will give lots of opinions on this. But it will be more conflicting opinions, some cakers won't leave their butter to soften on the counter overnight so of course wouldn't leave cream cheese frosting out of the fridge for more than an hour, others are comfortable with much more room temp time. Personally when I have had cupcakes with cr cheese frosting I have left them out for several days and eaten them myself.
post #23 of 27
denetteb- thank you so much for the recipe. I am making a baby shower cake this weekend and definitely want to try making this icing. I was also concerned about needing to refrigerate the cake once done. I want to avoid that at all costs. If I were to decorate this cake on Friday night, would it be fine in a cake box overnight? The shower is Saturday.
post #24 of 27
Read the other threads about refrigerating cream cheese frosting and decide what you are comfortable with.
post #25 of 27
denetteb - just one question. Can you taste the cream cheese in this icing? The reason I am asking is because I have tried a few "crusting" cream cheese icing recipes and a lot of them taste sooo sweet and you cannot taste the cream cheese at all. (They just taste like VERY SWEET buttercream). I want a recipe where you can TASTE the cream cheese! LOL

TIA
post #26 of 27
I am not the best person to ask that question because in my opinion there is no such thing as too sweet! I think it is a yummy recipe and my friend did also and it won the taste test of 3 different recipes. I think it is really cream cheese tasting also. I have read that the salt in the recipe cuts down the sweetness, so perhaps you could adjust that quantity to get it to your liking if you thought it too sweet. Not sure how much you can add before it tastes salty. Make a half or quarter batch and give it a try. I won't admit how much leftover I have eaten with a spoon, straight from the fridge, never to make it onto a cake.
post #27 of 27
LOL...Thanks for this! I will give it a try!
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