hello cakesters,
i am about to make some icing to cover my cake by using the recipe "decorator's cream cheese frosting" found here on CC. i was wondering if i can flavour it with fresh lemon and white chocolate....
also is it okay to use this particular frosting underneath fondant.
help me...puh-leeze! cake needs to be done soon!!
gracias!
Shirley
well, i would think the acidity in the fresh lemon would make it curdle.
Maybe you should try lemon extract?
I have TONS of white chocolate cream cheese icings. here is one of them
# 2 ounces white chocolate
# 1 (8 ounce) package cream cheese, softened
# 1/2 cup unsalted butter, softened
# 1 teaspoon vanilla extract
# 4 cups confectioners' sugar
# 2 tablespoons heavy cream
well, i would think the acidity in the fresh lemon would make it curdle.
Maybe you should try lemon extract?
I have TONS of white chocolate cream cheese icings. here is one of them
# 2 ounces white chocolate
# 1 (8 ounce) package cream cheese, softened
# 1/2 cup unsalted butter, softened
# 1 teaspoon vanilla extract
# 4 cups confectioners' sugar
# 2 tablespoons heavy cream
Do you have to keep the cake refrigerated once it has this icing on it because of the cream cheese?
Yeah, I'm sure it needs refrigeration. I don't sell refrigerated cakes so only family gets the cream chz iced cakes and I don't refrigerate them all of the time. But for business purposes, yes refrigerate.
I think it would color just as
well as any other buttercream.
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