Cake Central › Cake Forums › Cake Talk › Recipes › How to stabilize cream cheese?
New Posts  All Forums:Forum Nav:

How to stabilize cream cheese?

post #1 of 29
Thread Starter 
My friend asked me to make 3 tiers wedding cake with cream cheese frosting. Her wedding reception will be outdoor. I am worrying whether cream cheese can handle heat (Oregon temperature varies daily, I think it will be warm and sunny in July). Do you have any ideas how to keep cream cheese from melting? I have heard about Dr. Oetker Whip it, but will it works for cream cheese? Thanks!
post #2 of 29
It depends on your recipe if the cream cheese icing can even stay outside of refrigeration for more than 4 hours. That's a food science issue which needs to be investigated prior to even worrying about melting.

Lorann cheesecake flavoring is quite good and it's what I use to flavor regular bc after I talk the customer out of cream cheese bc.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #3 of 29
Quote:
Originally Posted by leah_s


Lorann cheesecake flavoring is quite good and it's what I use to flavor regular bc after I talk the customer out of cream cheese bc.



I agree! I use it for a non-dairy version of cream cheese icing all the time, as there are some milk allergies in our family. A few times it has fooled people who thought it was "real" cream cheese icing.
post #4 of 29
Oh this is interesting!!!! I have a bride that wants cream cheese icing swirls on red velvet cupcakes. I initially suggested I fill the cupcake with cream cheese and ice it normally but she insists on cream cheese iced. My normal cream cheese filling is pretty soft, I won't even ice a cake in it.

So I just said okay, but the cream cheese icing will lose a lot of cream cheese flavor in order to make it firm enough to maintain a piped swirl.

BUT if I add cheesecake flavor to it to make the cream cheese flavor come through stronger.....hmmmm....

thumbs_up.gif
post #5 of 29
Thanks Leah, Good to know.
post #6 of 29
I've never tried it, but Earlene's Cream Cheese Buttercream is supposed to be pretty stable.

http://www.earlenescakes.com/icings.htm
post #7 of 29
Quote:
Originally Posted by DSmo

I've never tried it, but Earlene's Cream Cheese Buttercream is supposed to be pretty stable.

http://www.earlenescakes.com/icings.htm



I love that recipe, but it will melt in the summer heat. icon_sad.gif
post #8 of 29
Sangriacupcake, where would I find this lorann's cheesecake flavoring? I have never heard of it. WOuld love to be able to get ahold of it.
I can do everything through Christ which strengtheneth me Phillipians 4:13
Reply
I can do everything through Christ which strengtheneth me Phillipians 4:13
Reply
post #9 of 29
Lots of decorators on this site use, earlenes or the one on designmeacake.com, which is a lot alike. I have made both. True, when you add the crisco to this cream cheese recipe, it takes away the true taste of cream cheese icing.( i make the true all the time for carrot or red velvet, etc. It is not as tangy.(adding the crisco) But to stabilize it, that is what you have to do,(add the crisco.). Hope i am making sense. A true cream cheese icing will not hold up to ice wedding cakes(especially in hot weather, etc. That is why earlene came up with this recipe. Some people add the sleeve of cream cheese icing(like the raspberry, etc,) to their regular buttercream icing. That sounds good also. hth
post #10 of 29
Sangriacupcake, I did not realize that it was you that put Earlene's recipe for creamcheese buttercream icing site on here. thank you again.
I can do everything through Christ which strengtheneth me Phillipians 4:13
Reply
I can do everything through Christ which strengtheneth me Phillipians 4:13
Reply
post #11 of 29
Quote:
Originally Posted by jules5000

Sangriacupcake, where would I find this lorann's cheesecake flavoring? I have never heard of it. WOuld love to be able to get ahold of it.



It's available from lots of cake suppliers. The last time I bought some here: http://cgi.ebay.com/LORANN-OILS-FLAVORING-CHEESECAKE-CAKE-CANDY-1-oz-/220742101101 (be sure to ask for combined shipping if ordering more than 1 item!)

But I've seen it on Amazon, at Global Sugar Art, and even Hobby Lobby.

Oops...corrected the link. icon_redface.gif
post #12 of 29
Sangriacupcake, you have been very helpful and so nice. Thank you and I hope that you have a blessed day.
I can do everything through Christ which strengtheneth me Phillipians 4:13
Reply
I can do everything through Christ which strengtheneth me Phillipians 4:13
Reply
post #13 of 29
I can honestly say that I do NOT like the sleeved cream cheese stuff and I use a lot of sleeved fillings as a base for my version of fillings. Also the chocolate Bavarian Cream is nasty. Even my supplier said not to buy it, unfortunately he didn't mention it until after I had purchased some.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
post #14 of 29
I have used both of these recipes. Both are very stable and have held up to the Florida heat!

Ednas Crusting BC its awesome

Ingredients

1/2 cup of shortening
1/2 cup (one stick) unsalted butter @ room temp
1 8oz bar cream cheese @ room temp
1 tblsp white vanilla extract
2 lbs sifted powder sugar
1/2 tsp salt

or

Mamawrobin's variation of IndyDebi's buttercream on page three of this thread. And it's awesome if you add the white chocolate.

http://cakecentral.com/modules.....&&start=30
post #15 of 29
Leah_s,What sleeved cream cheese stuff are you talking about? also bavarian cream? I would make my own bavarian cream and the cream cheese filling or icing I would probably use this recipe of earlene's that sangria cupcake was talking about. I am a little lost as to what you are referring too?
I can do everything through Christ which strengtheneth me Phillipians 4:13
Reply
I can do everything through Christ which strengtheneth me Phillipians 4:13
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › How to stabilize cream cheese?