Can anyone recommend a cream cheese frosting worthy of a wedding cake? I made the cream cheese/white chocolate recipe from TCB, but it seems to soft to me. I'd prefer a non-crusting recipe and am not crazy about using shortening and 10x sugar, but will consider both if they are my only options... TIA.
Have you searched through the forums here at all? I saw a thread about one of the meringue buttercreams and they said they added cream cheese at the end, can't remember specifics but I know its on here somewhere! maybe someone else knows what i am talking about...good luck!
I have this recipe that is from culinary school:
8 ounces butter
1 pound cream cheese
3 1/2 ounces high-ratio shortening
1 pound 10 ounces sifted confectioner's sugar
1/2 ounce lemon juice.
Soften the butter in the mixing bowl, remove.
Soften the cream cheese in the mixing bowl.
Add the shortening in stages to the sotftened cream cheese. Scrape the bowl well.
Add the softened butter instages and scrape well.
Add the sifted sugar and lemon juice, Mix Only Until Incorporated and remove from Machine. (Smooth by hand if needed)
I don't recall if it crusts.
Hope it helps!
Is this recipe from the culinary school safe enough to be without refrigeration for more than 5 hours?
I woudn't leave any cream cheese frosting with out refrigeration for more than 5 hours!
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