Raspberry Cream Cheese Filling For Tiered Cake - Recipe Needed
Baking By anonymous1 Updated 11 Apr 2019 , 3:21pm by anonymous1
Hey,
So I was asked to make a Raspberry cream cheese filling for a cake later this month. I have never made it before and so I was wondering if any of you guys have an easy recipe. I don't want the filling to be too runny because this will be a tiered cake.
Could I put raspberry jam on the cake and then put a cream cheese mixture(cream cheese+whipped cream) on top? Or should I mix the two and then put it?
I prefer something with raspberry jam.
Let me know your thoughts and if you like the taste of raspberry cream cheese filling
Thank you sooooo much for all your help!
I've never heard of raspberry cream cheese filling. If I had to try and invent it, I would mix raspberry jam with cream cheese frosting and maybe some raspberry extract just to boost the flavor. It would probably be wise to make a dam out of a strong buttercream (without cream cheese) to be sure it doesn't leak.
Thanks
so for the buttercream should be just butter+confectioners sugar+flavoring?
Yes, and if need be, enough liquid (water, milk, juice, cream), added one tablespoon at a time, to achieve the correct consistency. For your dam, it should be thicker than what is used for frosting the cake, about the same as for piping flowers.
I have not tried it, but here is a recipe that had a five star rating.
this cake will have to be kept cold or it will become hazardous within four hours of being out of temp -- no, of course no one would probably die if they ate it at 5 hours out of temp but the first to get sick would be the very youngest and the very oldest as well as those that are already ill --
there is another type of bc icing that tastes like cream cheese icing but you would probably have to pitch it to your client if you used it for this -- doesnot require refrigeration and tastes just like it
https://www.cakecentral.com/recipe/61811/white-balsamic-american-buttercream
I completely agree, -K8memphis and LorAnn makes a cream cheese emulsion that I use a lot too. Add a tablespoon of that to your recipe and I bet you could not tell it from the real thing, without requiring refrigeration.
good one, sandra -- real cream cheese icing is very difficult to handle safely for a big event -- i'd tell my brides that the cake "will be delivered late on purpose and to serve it asap"
Thank you so much for all your help.
So I made a dam with the buttercream (American BC with some White chocolate pudding)
Then, I put raspberry jam on the cake. Then I put a creamcheese+whippedcream mixture on the jam. The cake turned out great. It was stable because I refrigerated it and it was a butter cake with buttercream frosting.
Thanks.
It sounds delicious, anonymous1! Woohoo, congrats on a great job!
sounds delicious --
just gently and for the record -- your cake wasn't actually stable it was hazardous which is not a bad thing in and of itself -- it just means it has to be handled very carefully -- because the cream cheese/whipped cream combo breeds bacteria and rapidly multiplies -- and for going forward I'd recommend that you advise the client that the cake needs to be kept refrigerated --
but it sounds beyond lovely good!
Yeah, I let her know to keep it in the fridge until before serving.
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