I am due to make my first wedding cake (4 tiers!) next month. From out of the four tiers, one tier is requested as carrot cake and another tier is going to be red velvet.
I am looking for a cream cheese filling/frosting recipe that can go WELL with pettinice/bakels fondant. Does anyone have a good recipe or idea that can keep this cream cheese tasty/surviving at room temperature, if it will be made a day or two before the wedding? (I don't want the wedding party to get sick due to the fact I can't put it in the fridge once the fondant is placed on the cakes...
Any tips or recipes is welcome.
Here's a link to Earlene's shelf stable cream cheese. I've never tried it though.
I use Rose Levy's White Chocolate Cream Cheese BC. Pipes like a dream and is wonderful to work with. Keeps at room temp for 24 hours.
Beat till smooth and creamy:
12 oz softened cream cheese
6 oz softened but NOT MELTED butter.
Beat in until smooth
9 oz white chocolate, melted and cooled.
1 1/2 Tbsp lemon juice
1 tsp vanilla (optional)
*for hot days, can reduce butter to 3 oz.
**Best quality white choco is of course the best but I've used compound white choco (something like candy melts) with equally delicious results
***Make sure when you beat in the white choco the butter and creamcheese are no longer cold otherwise you may get seeding.
Here's a large recipe (13 cups) version of Rose's recipe: