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!
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.
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.
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....
I've never tried it, but Earlene's Cream Cheese Buttercream is supposed to be pretty stable.
http://www.earlenescakes.com/icings.htm
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. 
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
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. 
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.
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
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've used Edna's cream cheese icing and love it. I thought that the sugar would stabalize the dairy like I've heard it does with the milk in Indydebbies buttercream. I've left the iced cakes/cupcakes out over night and it still tasted good the next day with no illness. So should it be refrigerated? Was I just lucky we didn't get sick?
I think I will try the cream cheese cake flavoring to the buttercream next time.
Thank you everone for tips and advices. I will experiment several recipes to see which one work the best.
I found Lorann flavoring at my local cake supplies shop.
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
How much white chocolate do I add to this recipe below?
mamarobin's cream cheese version of indydebi's recipe:
1 2/3 cups Crisco
1 8 ounce box cream cheese (softened to room temperature)
4 LB. powdered sugar (SIFTED)
6 tablespoons Dream Whip
2 tablespoons vanilla (clear if you need white icing)
1 to 1 1/3 cups milk (I use half and half)
Put Crisco and cream cheese in mixing bowl and whip for 10-15 minutes.
Add about 1 1/2 pounds of the sifted powdered sugar, about 1/2 the milk and Dream Whip and mix until blended. Incorporate the rest of the powdered sugar, another 1/2 cup milk and vanilla. Let whip for at least 20 minutes. You may need to add up to 1/3 cups more milk...maybe even more. Just have to add until it "looks right". I like my icing pretty thick (still spreadable but thick)
I have also added 6 ounces of melted white chocolate to this icing and it is really, really good. It will require more milk if you add the chocolate, just add a teaspoon at a time until it "looks right". I used the icing with white chocolate added for a red velvet cake and it was a great flavor combination.
You can use half butter and half Crisco...I don't because of the heat and humidity in my area. This icing crust very well and will smooth beautifully using the viva method.
I use indydebi's buttercream and macsmom's white chocolate truffle and mix them equally. It makes a really good white chocolate cream cheese icing.
Karen
I use indydebi's buttercream and macsmom's white chocolate truffle and mix them equally. It makes a really good white chocolate cream cheese icing.
Karen
It has Kaluha though. Is there a different recipe than this?
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.
I'm glad to find I'm not the only one to avoid Cream Cheese frosting.(even though it's a personal favorite) I have found I have to avoid it, particularly, in the summer months. I tried Cream Cheese Buttercream, but in June, at 90* and 80% humidity? It's a wedding cake nightmare! It just didn't work for me on the day I was making a three tier for 150 people and it was pouring rain outside.
I will look for the lorann flavors for sure!
Thanks, Leah!
I use indydebi's buttercream and macsmom's white chocolate truffle and mix them equally. It makes a really good white chocolate cream cheese icing.
Karen
It has Kaluha though. Is there a different recipe than this?
Hmm..the recipe I use doesn't. The white chocolate truffle is basically just white chocolate, butter and cream cheese. Melt the chocolate and butter then whip it with the cream cheese. After it cools, add the BC. Yummy...
You didn't say how much of ea.
Is this the recipe? Just leave out the Kaluha I assume.
Kahlua White Chocolate Truffle Filling - MacsMom
16 oz cream cheese, softened
4 c white chocolate chips (2 bags)
1/3 c butter
2 c PS, sifted
1 dram LoRann Kona Coffee flavor
*Beat the cream cheese. Melt the chocolate and butter together in microwave; beat into cream cheese. Add LoRann and PS; beat well. It thickens as it cools. You can soften it for a few seconds in the microwave if it gets too thick to spread.
Yes, that's it, but I don't put the PS in it since I'm adding BC. I do it with regular chocolate too, and that's ridiculously good!
I've done a wedding cake with cream cheese frosting (in Oregon) in the summer and it held up pretty well. Plus, I was able to use the roller method to make it look like fondant. I used edencakes Crusting Cream Cheese Icing recipe from here.
Crusting Cream Cheese Icing
Ingredients
1 cup butter, softened
1/2 cup solid vegetable shortening
1 pound cream cheese, softened
1 tablespoon clear vanilla extract
3 1/2 pounds sifted confectioners sugar
1/2 teaspoon salt
You can see a picture of it in my photos. It worked great!
I'd love to make a shelf stable cream cheese, but I don't like to use shortening. Can I just make earlene's recipe and replace the shortening with butter? I'm not worried about it melting in the summer heat, since this would just be for friends' birthday parties (indoor).
I saw Earlene's Cream Cheese Icing recipe. But what's butavan?
I saw Earlene's Cream Cheese Icing recipe. But what's butavan?
See: http://cakecentral.com/cake-decorating-ftopict-264373-.html&sid=ef43131c7712ae249a9a6d13e3174351
Quote by @%username% on %date%
%body%