I have Earlenes recipe for stable cream cheese frosting and was wondering how it tastes.....Also, has anyone tried adding some butter to it? How does it affect its stability on the cake and can it still stay out over night? I have a big wedding cake (250 servings) and I need to complete the cake the night before. I want a stable cream cheese that won't make the layers slip all over the place, that can also stay on the counter over night, BUT still tastes awesome......anyone?
It's been awhile since I made it, but I remember it didn't really taste like cream cheese. It doesn't have enough of it in there to really taste like cream cheese icing, more like just your standard confectioner's sugar buttercream. It is stable though, and would be fine sitting out overnight.
I've used it a few times, especially recently. It doesn't taste like a true cream cheese frosting, but I can taste the cream cheese in it. I think it tastes really great.