i recently found a wonderful RV from scratch cake here on cc but it did not include the receipe for cream cheese filling... i previously used boxed rv cake with added ingredients and the frosting i used always came out very loose and watery ... please help i have a cake due in 3 wks and customer is requesting this type of cake for 100.. i am just starting in this wonderful world of cake decorating and can use any advice or input.. thanks so much !!

i help out in a cake shop assisting in classes every now and then and the recipe they use for cream cheese frosting is
600g of icing sugar
100g unsalted butter
240g cream cheese (cold)

they beat the butter first add the sugar and then cream cheese

i have never seen this go watery just don't over beat (no more than 5 minutes after adding cream cheese)

I just used the Wilton recipe and it was yummy and crusted.

Butter/cream cheese/powdered sugar frosting never holds it's shape for me without being sickly sweet.

What I've found works is mostly shortening with a little butter and a little cream cheese (for the flavor) with powdered sugar, almond and vanilla extracts.

Beat with a paddle at medium/low speed for a long time and it becomes fluffy without air bubbles.

For my cream cheese frosting I use 2 sticks of butter, an 8 oz package of cream cheese, a 2 lb bag of powdered sugar, and some vanilla extract. I beat the butter and cream cheese together first and then beat in the powdered sugar and vanilla. It's a crusting recipe. I haven't had a problem with it holding it's shape and I've had people who claimed they hated cream cheese love it.

I normally use Edna's recipe & I love it! I use the crusting one though, never tried the non-crusting..


Crusting:
http://www.designmeacake.com/cccbc.html


Non-crusting:
http://www.designmeacake.com/ccirec.html


HTH

The original recipe of just butter, cream cheese, 10x sugar and little vanilla , taste the best. when you add the crisco or hi-ratio shortening , it takes away the real cream cheese flavor, yes, it is more stable, and most decorator use it on wedding cake for this reason. But it does not have the tang of the original recipe. Lots of decorators use the original recipe for the filling and then the decorators recipes to ice the cake. You cannot put fondant over the original recipe(repeating what i read on this site) but you can, over the decorators cream cheese icing. hth

omg.. thank you so much to you all... i think the last post makes most sense to me... i will use the original receipe for the filling and then the decorators receipe for the outside to decorate as the person i am making this cake for is a true red velvet cake eater...lol.. i would not want to give her something that is not true to the red velvet receipe... i send many thanks to u all for taking time to help me out...

If she's a true RV lover, the shortening one may not work. I have made RV with a full amount of frosting under fondant and it works. Also, just buttercream will work. I'm an artisan baker, which means I never compromise the taste. My suggestion is to go with the traditional butter/cc/sugar/vanilla without the sugar overload. Refrigerate the cake until 45 minutes before the event. The cake will be perfect and everyone will appreciate the attention to the flavor.

This is my absolute favorite cream cheese butter cream. http://cakecentral.com/recipes/2047/crusting-cream-cheese-icing/
I get so many compliments when I use this frosting especially on RV cupcakes.