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Cream cheese filling?

post #1 of 7
5/26/12 at 11:09am
Thread Starter 
Anyone know if you can use the marshmallow/cream cheese fruit dip as a filing? Would it be too "slippery" for stacked cakes? If so, what are your opinions for the best cream cheese filling? Thanks!
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Philippians 4:13
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post #2 of 7
5/26/12 at 2:52pm
You can use just about anything for a filling...just make sure the dam around your cake is stiff enough to hold it in. For fillings you don't want absorbing into your cake, put a thin coat of buttercream on the layers before you top it with the filling.

If it's just a 2-layer cake and I'm still concerned about sliding I will use a dowel in the center.

I've been known to purchase a cheesecake and use that as a filling. You could make your own, but honestly it's cheaper to buy one! I just scoop it out and spread it around. It works great and tastes even better!
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BTW...is your fruit dip just made of marshmallow cream and cream cheese? Or do you add something else?
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post #3 of 7
5/26/12 at 7:26pm
Quote:
Originally Posted by carmijok


I've been known to purchase a cheesecake and use that as a filling. You could make your own, but honestly it's cheaper to buy one! I just scoop it out and spread it around. It works great and tastes even better!
HTH! thumbs_up.gif



What a great idea, will have to give that a try! thumbs_up.gif
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post #4 of 7
5/28/12 at 1:53pm
Thread Starter 
The fruit dip is a jar of marshmallow cream and 1 8 oz cream cheese. I have put conf sugar in it before, too...

I'm doing a groom's cake for my future brother-n-law, and he wants choc cake with cream cheese filling, choc icing, and choc ganache with choco dipped strawberries. I've never done a cream cheese filling, only cream cheese icing. I am just curious as to what would be the best... the cheese cake idea sounds really good... I don't know which to do. The fruit dip is REALLY good, too. Any preferences?
Philippians 4:13
I can do ALL things through Christ who gives me strength!
Reply
Philippians 4:13
I can do ALL things through Christ who gives me strength!
Reply
post #5 of 7
5/28/12 at 7:00pm
Quote:
Originally Posted by knel

The fruit dip is a jar of marshmallow cream and 1 8 oz cream cheese. I have put conf sugar in it before, too...

I'm doing a groom's cake for my future brother-n-law, and he wants choc cake with cream cheese filling, choc icing, and choc ganache with choco dipped strawberries. I've never done a cream cheese filling, only cream cheese icing. I am just curious as to what would be the best... the cheese cake idea sounds really good... I don't know which to do. The fruit dip is REALLY good, too. Any preferences?



Clarify with him what he wants...I bet he's thinking of a cheesecake filling. Oooo....what about a chocolate cheesecake filling? He sounds like he's a choco-holic and that might send him over the moon!
A closed mouth gathers no feet.
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A closed mouth gathers no feet.
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post #6 of 7
5/10/13 at 9:11pm
Quote:
Originally Posted by carmijok View Post

I've been known to purchase a cheesecake and use that as a filling. You could make your own, but honestly it's cheaper to buy one! I just scoop it out and spread it around. It works great and tastes even better!
 

Wow, what a great idea!!! icon_biggrin.gif  I'm gonna have to steal it for a spiced cake filling. Thanks!

After Jesus, there is nothing better to ease the pain than a good piece of cake!!!
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After Jesus, there is nothing better to ease the pain than a good piece of cake!!!
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post #7 of 7
5/11/13 at 6:04am

For cream cheese/cheese cake filling,  I make a Junior's New york style cheesecake every now and then. (the recipe that uses 4 8 oz packs of cream cheese).  It is widely available online. Or get the Junior's cheesecake cookbook which is worth having.  right after baking, I chill it until firm.  (I don't like to leave it sitting out since it may sit out a while later in the cake, and cracks on the top don't matter.)  Slice or scrape of the browned top.  Cut it into quarters, and wrap each quarter well and freeze.  1/4 is just right for filling one layer of a 9 or 10" cake.  When needed, I defrost it until it is room temperature, and mix it in my KA until smooth and creamy.  It is pure delicious cheesecake flavor without being too sweet, and is thicker and sturdier than most buttercreams.  The only problem is that cheesecake in the freezer.  I have it duct taped closed to discourage random snacking!

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I'd rather be baking!
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