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How to stabilize cream cheese? - Page 2

post #16 of 29
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.
post #17 of 29
Thread Starter 
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.
post #18 of 29
Quote:
Originally Posted by Smokey5266

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.
post #19 of 29
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

"Money can't buy happiness, but it can buy cake and that's almost the same thing!"
www.thecakeboxofjackson.com

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"Money can't buy happiness, but it can buy cake and that's almost the same thing!"
www.thecakeboxofjackson.com

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post #20 of 29
Quote:
Originally Posted by kearniesue

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?
post #21 of 29
Quote:
Originally Posted by leah_s

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!
post #22 of 29
Quote:
Originally Posted by calicopurr

Quote:
Originally Posted by kearniesue

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...

"Money can't buy happiness, but it can buy cake and that's almost the same thing!"
www.thecakeboxofjackson.com

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"Money can't buy happiness, but it can buy cake and that's almost the same thing!"
www.thecakeboxofjackson.com

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post #23 of 29
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.
post #24 of 29
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!

"Money can't buy happiness, but it can buy cake and that's almost the same thing!"
www.thecakeboxofjackson.com

Reply

"Money can't buy happiness, but it can buy cake and that's almost the same thing!"
www.thecakeboxofjackson.com

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post #25 of 29
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!
post #26 of 29
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).
post #27 of 29
I saw Earlene's Cream Cheese Icing recipe. But what's butavan?
post #28 of 29
Quote:
Originally Posted by bjbakeshop

I saw Earlene's Cream Cheese Icing recipe. But what's butavan?


See: http://cakecentral.com/cake-decorating-ftopict-264373-.html&sid=ef43131c7712ae249a9a6d13e3174351

There. Their. They're not the same.

I hope I die before "your" becomes the official contraction of "you are."

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There. Their. They're not the same.

I hope I die before "your" becomes the official contraction of "you are."

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post #29 of 29
Thanks. Where can I buy butavan?
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