Cream Cheese Frosting, Help

Decorating By maximaa Updated 28 Jul 2008 , 6:54am by JanH

maximaa Posted 26 Jul 2008 , 3:36pm
post #1 of 5

I have an order for a quinceañera 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.

4 replies
JanH Posted 26 Jul 2008 , 4:10pm
post #2 of 5

Cream cheese frosting is notoriously "soft". icon_sad.gif 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:

http://forum.cakecentral.com/cake-decorating-ftopict-582086-.html

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:

http://www.cakecentral.com/cake_recipe-4123-High-Humidity-Buttercream.html

http://www.cakecentral.com/cake_recipe-6992-Indydebis-Crisco-Based-Buttercream-Icing.html

HTH

maximaa Posted 26 Jul 2008 , 11:15pm
post #3 of 5

Jan:

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?

sammie192 Posted 28 Jul 2008 , 5:43am
post #4 of 5

go to earlenes cakes.com she has a cream cheese recipe that i use it holds up very well even in the heat.

JanH Posted 28 Jul 2008 , 6:54am
post #5 of 5

I would recommend using a hi-ratio shortening based b/c. icon_smile.gif

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:

http://www.cakecentral.com/cake_recipe-5163-Sugarshacks-icing-and-Tips.html

http://www.cakecentral.com/cake_recipe-2375-Brite-White-Buttercream-Icing.html
(Puzzlegut makes this all the time WITHOUT the brite white with success.)

http://www.cakesbygeorge.com/recipes/Recipes/carolyn_lawrence.htm

Everything you ever wanted to know about hi-ratio shortening:

http://forum.cakecentral.com/cake-decorating-ftopict-219731-.html

Another thread on cream cheese icing and refrigeration:

http://forum.cakecentral.com/cake-decorating-ftopict-582086-.html
(Has link to Earlene Moore's recipe.)

HTH

Quote by @%username% on %date%

%body%