If you have tried cream cheese filling in a sleeve, did you like it and would recomend it?
DIdn't like it. It had a tart or sharp taste to me.
I didn't like it either; I tasted it and then threw it away.
When my munchkin daughter (29) did her first wedding cuppie cakethis summer (I don't think I ever posted pictures did I?)--we went with the sleeved cream cheese filling--she added ginger to it for the carrot cuppies and she added lemon & vanilla for the hot fudge cuppies. It was fine.
We used it because of it's stability.
I think it's more stable than regular cream cheese filling--I mean I always thought it was--it is isn't it?
Yes regular cream cheese filling tastes better but this stuff was ok especially since she doctored it.
In my fillings, I use real cream cheese, advise the bride (or whosoever) & time it carefully. Four hours total out of the frige--then it turns into a pumpkin.
Thanks everyone I guess I'm going to have to cut the sleeve open and taste it myself. I don't want to use it if I don't like it either. I was looking for something stable. It is for a birthday party cake for twins. Gal says it's going to be outside. I am making a banana cake and she thought cream cheese frosting would be good. What do you think about using crustin cream cheese? Although I was also leary of any cake that has to be refridgerated because there is fondant detail on the cake. I did't want it to sweat and look shiny.
Any suggestions? Maybe just a vanilla buttercream that uses hi ration shortening like sugarshacks.
Yes and it's disgusting.