Red Velvet Cake W/ Cream Cheese Frosting

Decorating By MissCuteCupcakes Updated 12 Feb 2011 , 6:11am by ceshell

MissCuteCupcakes Posted 20 Jan 2011 , 6:06pm
post #1 of 10

I plan on making a red velvet cake with cream cheese frosting and I have 2 questions:

#1. Whats a good cream cheese frosting recipe, that isnt too runny? I made this a few times and it was waaaay toooo thin. I want something that will hold up like regular buttercream

#2. When using cream cheese frosting as a cake filling, does the cake have to be in the refrigerator at all times? Once I frost and fill a cake I usually let it sit over night on the table until its time for pick up because the cakes wont always fit in my refrigerator.

TIA!

9 replies
mysweetsugar75 Posted 20 Jan 2011 , 6:18pm
post #2 of 10

Search the recipes for crusting cream cheese frosting.
I used that recipe at Thanksgiving and left the cake out of fridge for a few days.
I ate the cake and was just fine.
The PS is like a preservative for the cream cheese, at least that is what I am told.
The frosting set up like a crusting buttercream frosting.

pummy Posted 20 Jan 2011 , 6:25pm
post #3 of 10

toedna has a crusting cream cheese frosting posted on her site designmeacake.com I've used it several times.

Ambar2 Posted 20 Jan 2011 , 6:26pm
post #4 of 10

Well I wouldnt leave it out for more than a few hours, just to be safe. And as far as the frosting you could try a crusting cream cheese.

Crusting Cream cheese Butter cream

Ingredients
1/2 cup of shortening
1/2 cup (one stick) unsalted butter @ room temp
1 8oz bar cream cheese @ room temp
1 tblsp white vanilla extract
2 lbs shifted powder sugar
1/2 tsp salt

Directions
Cream together shortening, butter, and cream cheese until nice and smooth. Add vanilla into mixture and combine. Sift together sugar and salt, and slowly add to shortening, butter & cheese mixture. Make sure that all sugar is incorporated. Enjoy!

*If to stiff of a consistency use less sugar but all the salt or gradually add milk to make the perfect consistency!

Ambar2 Posted 20 Jan 2011 , 6:45pm
post #5 of 10

I think the one I just posted is Edna's

ponderiffic Posted 20 Jan 2011 , 6:50pm
post #6 of 10

I usually use the decorators cream cheese frosting because you can pipe with it too. As far as refridgeration, if it fits in the fridge put it in there. If it doesn't, don't worry too much about it.

MissCuteCupcakes Posted 3 Feb 2011 , 5:52pm
post #7 of 10

Thanks for all the input!

Ambar2, would it be ok for me to frost the cake with this recipe and let it sit overnight?

cakedout Posted 3 Feb 2011 , 7:29pm
post #8 of 10

Once a cake is frosted with the cream cheese you can technically leave it out overnight, although I would suggest refrigeration or keep in a cool place. Since Crm Chse frosting can be soft, keeping it refrigerated firms it up for easier, stress-free delivery.

MissCuteCupcakes Posted 3 Feb 2011 , 9:54pm
post #9 of 10

what if its covered in fondant

ceshell Posted 12 Feb 2011 , 6:11am
post #10 of 10

Try Earlene's - she has a shelf-stable cc icing recipe. http://earlenescakes.com/icings.htm

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