I've heard that it's not possible to put cream cheese frosting under fondant, because it's not as stabil as buttercream... Is that true?
Cause Im thinking about making a cake with cream cheese frosting and I think it's unnecessary to make both the frosting and the buttercream if I really don't need to...
I've used The Cake Bible's white chocolate cream cheese buttercream with great results. Delicious.
I've used The Cake Bible's white chocolate cream cheese buttercream with great results. Delicious.
Could you pm me that receipe? Sounds too yummy.
I've used The Cake Bible's white chocolate cream cheese buttercream with great results. Delicious.
OHHHHH me to please if it is not to much trouble, sounds yum!!
Here it is for all...
Deliciously easy. From Rose Levy Beranbaum's The Cake Bible. Seriously consider buying this book if you even remotely interested in getting into cakes ($25 on Amazon).
9 oz white chocolate, chopped
12 oz cream cheese @RT (room temperature)
6 oz unsalted butter @RT
1.5 tbsp lemon juice
Melt the chocolate in the microwave (stirring every 15 seconds) or in a double boiler over low heat. Do not over heat the chocolate.
Set the chocolate aside and let cool slightly while you beat the cream cheese.
Beat the cream cheese using the flat beater of your mixer until smooth and creamy. Gradually beat in the chocolate until smoothly incorporated. Beat in the butter and lemon juice.
This buttercream will keep 1 day @RT, 2 weeks refrigerated, or 2 months frozen.
Do not rebeat chilled buttercream until it has reached RT or it may curdle.
If the buttercream gets very warm it may separate slightly. Just set the buttercream in an ice bath and whisk until it comes back together.
Makes about 4 1/2 cups
Please see this post... be very careful what recipe you use for the cream cheese icing...
http://cakecentral.com/cake-decorating-ftopict-648991-.html
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