Hi everyone! I need you help please in answering a question.
I'm making a cake for my niece's baptism. It will be a 3 tier, 10", 8", and 6" cake.
I will be traveling with this cake for about....4-4.5 hrs all ready to go. We live in AZ where its super hot, but we will be traveling at night.
My question is, I have a really good recipe for a whipped icing with cream cheese. But I wanted the cake to have fondant accents (stripes, dots...).
Can I use the whipped cream cheese icing with the fondant accents?
Or am I just better off just using buttercream?
The thing is, I am Mexican and my family is not used to buttercream (just yet, I think I was the one who introduced them to buttercream!) They think its too sweet and of course heavy. They are more used to the whipped kind of icings.
Thanks so much in advance...
I have used cream cheese frosting with fondant accents (flowers, ribbons, etc) with no issues, but it was unrefrigerated for only 3-4 hours tops.
I worried about that too. I'll probably end up using buttercream.
Particularly since you are traveling with the cake, I would be afraid to use the whipped icing. I have used a regular cream cheese under fondant and it worked well. The kind I used crusted well. You could also try the "less sweet" buttercream recipe from CC. It works well and is not nearly as sweet. Good luck!
If you use unsalted butter in your buttercream and then add a pinch of salt, it will cut some of the sweetness.
Cream cheese frosting and fondant would work fine together if it weren't for the traveling.