I have an order for a quinceaÃ±era and they want the vanilla cream cheese frosting, I'm just wondering which one is a nice recipe to work with for a smooth decoration in a humid hot area and if I can do it in advance.
So another question is if It's safe to have the Cream Cheese Frosting without refrigeration?
I already have all the flowers and decorations, but my main concern is the frosting.
Thanks in advance.
Cream cheese frosting is notoriously "soft". I wouldn't recommend using it for a cake in a hot & humid area.
Whether your cream cheese frosting requires refrigeration depends on the amount of powdered sugar used in proportion to the cream cheese:
A more dependable approach would be to use an all shortening b/c flavored with either cream cheese or cheesecake flavoring. (More info on flavorings can be found in the above thread.)
Shortening based b/c recipes recommended for heat & humidity:
Thank you very much for the information, I think it'll be better to use the Crisco icing although I don't like it very much, and the Swis BC is not a good alternative I guess, or What would you sugest besides Crisco?
go to earlenes cakes.com she has a cream cheese recipe that i use it holds up very well even in the heat.
I would recommend using a hi-ratio shortening based b/c.
Hi-ratio shortening has more emulsifiers, etc. than Crisco to improve it's performance so that it can absorb more water without breaking down.
Also, if Crisco is used in large amounts (in proportion to the powdered sugar), it can leave a film-like or greasy mouthfeel which doesn't happen with hi-ratio.
Some very nice hi-ratio recipes:
(Puzzlegut makes this all the time WITHOUT the brite white with success.)
Everything you ever wanted to know about hi-ratio shortening:
Another thread on cream cheese icing and refrigeration:
(Has link to Earlene Moore's recipe.)