Cream Cheese Frosting Under Fondant?

Decorating By cawolina Updated 9 Feb 2010 , 9:06pm by snocilla

cawolina Posted 8 Feb 2010 , 9:03pm
post #1 of 10

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...

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9 replies
PinkZiab Posted 9 Feb 2010 , 1:20am
post #2 of 10

not true... I use it all the time. It does need to be refrigerated before the event, but i refrigerate all of my cakes anyway (I use satin ice fondant)

KateLS Posted 9 Feb 2010 , 1:56am
post #3 of 10

When I used cream cheese frosting under my fondant, my husband just can't get enough! Very yummy and holds well.

cawolina Posted 9 Feb 2010 , 6:13pm
post #4 of 10

Okay good icon_biggrin.gificon_biggrin.gif Thank you!

hails Posted 9 Feb 2010 , 6:37pm
post #5 of 10

I use it all the time as well and have never had a problem and it tastes soooooooooooooo goooooooood....lol icon_biggrin.gif

maidofcake Posted 9 Feb 2010 , 6:41pm
post #6 of 10

I've used The Cake Bible's white chocolate cream cheese buttercream with great results. Delicious.

mamawrobin Posted 9 Feb 2010 , 6:55pm
post #7 of 10
Quote:
Originally Posted by maidofcake

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.

hails Posted 9 Feb 2010 , 7:18pm
post #8 of 10
Quote:
Originally Posted by maidofcake

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!!

maidofcake Posted 9 Feb 2010 , 8:49pm
post #9 of 10
Quote:
Originally Posted by hails

Quote:
Originally Posted by maidofcake

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

snocilla Posted 9 Feb 2010 , 9:06pm
post #10 of 10

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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