Carrot Cake With Buttercream Anyone????....
Decorating By Jody130 Updated 7 Jun 2011 , 6:46pm by carmijok
Have a request for a carrot cake, and normally it's frosted in cream cheese icing, but they request it to be done in buttercream, has anyone ever tried this combination?? Does it taste ok?? I've never tried carrot cake with anything other than cream cheese frosting, any ideas from anyone??
Thanks in advance
I have done carrot cupcakes with a white chocolate buttercream as well as a white chocolate cream cheese buttercream. Both were awesome.
I have done it before. I agree with the other comment about using all butter buttercream. Add a little vanilla and butter flavoring. It actually works better than cream cheese icing for stabilization purposes, i.e. wedding cake stacking.
Mmmmm cheesecake flavoring...what a fantastic idea!!! I'm stealing that one!
This is my BC recipe. Actually it's the recipe that the bakery I worked for used for everything that called for BC. I use it for all my cakes and everyone loves it. It has cream cheese in it, but it's not a cream cheese icing per se.
1- 8 ounce pkg Cream Cheese
2 sticks real butter (I use salted)
2 lbs powdered sugar
Cream softened Cream cheese and butter in mixer until smooth (use paddle attachment)
Slowly add powdered sugar (make sure it's pure cane PS)
No other extracts or flavorings needed. It's the best! Crusts great. I don't cover cakes with fondant...just this. It's delicious on any cake flavor, but I really love it on carrot cake.
Carmijok does cake need frig. or can it stay out cool room overnight?? thnks. I had a recipe that the baker never refrigerated there creme cheese buttercream and have lost it.
I would hesitate to not refrigerate anything with cream cheese and real butter, because while I don't think it would go bad (sugar is a big preservative), even though it will be crusted it will get very soft inside and any decor you have on it may be compromised. I always keep my cakes cold until delivery and make sure that they have at least an hour or two to come to room temp at the event. I've had cakes out for 5-6 hours at room temp before cutting and everything held up extremely well, but keeping it out overnight and then having another wait at the site is iffy. Plus a cold cake (especially tiered) travels so much better. HTH.
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