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Cream Cheese Frosting that does not need refrigeration - Page 2

post #16 of 26
Thanks Apti...my bad.
NAMASTE
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NAMASTE
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post #17 of 26
nah...you're precious! You were just tired.
post #18 of 26
Apti: I have a question,
(heated up gently to warm, not hot or boiling)- whip till smooth and cool

I have never done any thing like this with buttermilk does this whip up like whipping cream by some chance? this is very interesting. Will wait to hear from you on this. Thank you.
I can do everything through Christ which strengtheneth me Phillipians 4:13
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I can do everything through Christ which strengtheneth me Phillipians 4:13
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post #19 of 26
Oh,,,sorry, now I see the confusion.

It should be buttermilk, I know what that is. I think I will try this recipe this weekend. Sounds good.
Thanks for the help.
post #20 of 26
Thread Starter 
Thank you for the info. I will try the recipe given and also look into getting the flavored oil. I learn something new everyday. icon_smile.gif
post #21 of 26

what is hi-ratio shortening?

post #22 of 26
Quote:
Originally Posted by judypie View Post

what is hi-ratio shortening?

Hi there....I see this is a old thread but they mention high ratio shortening . Its high in fat content ( sp ) anyways it also has other ingredients to make it hold liquid and sugar better it really makes a huge
difference in making buttercream. Its not Crisco crisco is now trans fat free.
You can buy high ratio shortening at a cake supply store a restaurant depot or online.

www.amazon.com/gp/aw/d/B00024WNTU

www.littleladycakes.com/2009/04/high-ratio-shortening.html?m=1

High ratio shortening also is more stable to high temperatures like in the warm summer months
Edited by kazita - 4/19/13 at 11:09am
post #23 of 26

Cream Cheese by "BRILL" that many bakeries use does not need refrigerated.

Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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Debbie - US Army (Retired) --aka "The Cake Sarge"

Good Cake Ain't Cheap! Cheap Cake Ain't Good!
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post #24 of 26

Earlene Moore has a cream cheese frosting that doesn't have to be refrigerated.  Just google her name for her website.

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.
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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.
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post #25 of 26

Just reviving this thread to add something I just found (while studying this thread and the internet!):

 

http://www.eatbydate.com/grains/baked-goods/how-long-do-cupcakes-last-shelf-life/

 

It says that cupcakes with cream cheese icing have a shelf life of 1-2 days. So, the cake I am doing for tomorrow will be fine with cream cheese icing in one tier (bottom tier is ganache filling, which would get too hard if the whole thing was refrigerated) from delivery (morning) to the party (5pm). 

 

I still may delivery it in separate tiers and give instructions on how to take the top tier out of the frig and place on top of the doweled bottom tier. They are friends, so I don't have a problem telling them they should refrigerate the cream cheese icing one for the day.

 

Any thoughts on this?

post #26 of 26
Ok the bakehouse faux buttercream calls for butter is it salted or unsalted? Thanks in advance
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