post #1 of 4
Has anyone used this in an attempt to produce a shelf stable cream cheese frosting??? If so, where do you buy it and is it working???
Cakeymom
3
replies
post #2 of 4
AWithout seeing the ingredients involved....my bets are on that it is very similar to powdered milk. Once you mix it with water, it is not shelf stable any longer.
post #4 of 4
AI have not tried it but I have seen cream cheese emulsion when I was purchasing extracts recently.
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