Have you every made a Buttercream that tastes like Cream Cheese icing?
I was thinking about using Indydebi's BC recipe and trying to flavor it with some Loranns oils? If you have tried this.... how does it taste? I need a Shelf stable BC, that can go under fondant.... but i REALLY dont want to worry with real Cream Cheese. The cake will need to be left out for couple days before the party.
Also is the Henry & Henry Cream Cheese filling shelf stable? I have heard both answers when looking online.
I have made buttercream flavored with Lorann's cheesecake flavoring. It was ok. Not as good as real cream cheese icing, but not bad either. Earlene has a cream cheese icing recipe that she says is safe at room temp. I haven't tried it yet, so I cannot say how it is. Here's a link:
I recently read on here that if you use buttermilk for the liquid it makes a mock cream cheese buttercream. I haven't tried it yet but it sounds good It should be shelf stable since regular milk in BC is stable.
Oh, and here's info about the Henry & Henry filling:
I haven't tried the cream cheese filling yet, but probably will on a red velvet cake I'm doing in January.