I am not too used to using crusting butter creams, I am normally a IMBC girl. But I am planning on doing 15 cupcake bouquets with piped flowers which needs to be wrapped in cello bags and then transported so I am looking for something which is does not get smooshed quite as easily as IMBC.
I think I would prefer the flavor of the BC with cream cheese but I don't know how it holds up compared to regular BC (butter with some shortening). It is hot here (90F). The cupcakes will be stored in my fridge, go in a car with AC but at the other end the bouquets will be out of the fridge for a little while.
Which would you choose, cream cheese BC or regular BC?
This is not so much a question of food safety, rather about meltability.
Hope anyone has some good tips for me.
I just made the crusting cream cheese buttercream found in the recipe section and it was sooooo wonderful tasting. It firmed up real well in the fridge, but I waited too long to smooth and it was very crusted. I served the cake to family and let it set out on the counter for about 1-2 hours. It got so soft and creamy (terrible, just terrible LOL) that the last of the 6" high 6" round cake tipped over. Wasn't a trauma as there was only about 2 servings left. I think if I were worried about meltability or sticking to cello, I would use a regular BC. I'm a newbie, but just my humble opinion.
Thank you for your advice tomoatoqeen, it is so useful to hear of other people's experiences.
I just made a Red Velvet cake with Decoraters Crusting cream cheese BC, it not only taste great it crusts as well as normal BC!