AHi I'm making a graduation cake a 12" x 18" sheet cake and the customers want a white cake with cream cheese frosting because BC is to sweet for them and I have to do it by Friday and I just started thinking will the frosting be bad siting outside for the party or should I tell them to sit it on ice while its outside during the party?
Also is decorating with cream cheese hard like with making a border be hard to do with cream cheese icing. Will the border fall flat after a while?
Help!!! Please!!!?!?
Cream cheese is not meant for decorating it will sag. I just made a cream cheese cake and there is conflicting stuff online about if it spoils or not. Some say refrigerate others say the sugar keeps it from perishing. I kept mine in the fridge until I decorated then it was out for about 6 hours in room temp before being devoured. So everyone lived but it also wasn't hot. I'd say keep it in room temp before moving outdoors. Do decorating on outside with BC.
I have used cream cheese frosting with no problems before. If there is enough sugar in it, there will be no problem with it holding up. You could also try adding a bit of lemon juice to cut the sweetness. Someone today actually recommended 1/8 tsp of popcorn salt to balance the sweetness.
AI'd say it depends on where you live and what type of cream cheese decorators vs original. Decorators could be used to decorate. I live in texas with 100 degree weather right now the original would sag big time. But everything sags in 100 degree weather even me Ha.
I teach wilton at michaels. I tell them not to bring cream cheese icing for anything.The room is hot. They do anyway and the icing runs down the cake. Even when they pipe basketweave. I cannot help them when this happens. When you add more powder sugar to a certain recipe. it takes away from what the taste should be. Believe me. i,ve tried it all for the last 18 yrs. We live and learn in all that we do. I tried to use come on cupcakes at michaels for demos. It just melted.
My statement was not referring to putting a cream cheese iced cake out in the hot sun and it not sagging. Of course it will, as will most icings. I was simply stating that you can pipe and make borders with cream cheese icing. Cream cheese icing does not have to be a soft, droopy icing with the right recipe.
Denetteb what recipe do you use, if I may ask?
This is the same as what I use. When I got it it was called Denise's but is the same recipe. http://www.wilton.com/forums/messageview.cfm?catid=7&threadid=122773&FTVAR_MSGDBTABLE=
I teach wilton at michaels. I tell them not to bring cream cheese icing for anything.The room is hot. They do anyway and the icing runs down the cake. Even when they pipe basketweave. I cannot help them when this happens. When you add more powder sugar to a certain recipe. it takes away from what the taste should be. Believe me. i,ve tried it all for the last 18 yrs. We live and learn in all that we do. I tried to use come on cupcakes at michaels for demos. It just melted.
Of course it sags in the heat. So does the Wilton recipe of buttercream. I wasn't saying add a ton of extra sugar but with the right fat to sugar ratio, Cream cheese frosting can work just as well as buttercream. I have used it and it works the same for me.
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