Help With Frosting Red Velvet Cake And Fondant

Decorating By BreakfastCake Updated 22 Jun 2011 , 9:38pm by dchinda

BreakfastCake Posted 20 Jun 2011 , 11:41pm
post #1 of 8

I've never made a red velvet cake, but am making one this week with cream cheese frosting. What kind of cream cheese frosting do I need to use in order to be able to cover it in MMF? Does cream cheese frosting have to be refrigerated? TIA

7 replies
cakification Posted 20 Jun 2011 , 11:52pm
post #2 of 8

This needs to be refrigerated, but it works well

BreakfastCake Posted 22 Jun 2011 , 3:34pm
post #3 of 8

Thanks for the recipe! Have you used it under MMF? My worry is needing to refrigerate the cake after it's decorated--any tips?

sweettreat101 Posted 22 Jun 2011 , 4:00pm
post #4 of 8

This is the recipe I use. It crusts nicely and is easy to work with.
1 cup butter, softened
1/2 cup shortening
16 ounces cream cheese, softened
3 1/2 pounds powdered sugar
1 tablespoon pure vanilla
1/2 teaspoon salt

BreakfastCake Posted 22 Jun 2011 , 8:54pm
post #5 of 8

Thanks for the recipe!

Does anyone have any info. on covering cc frosting with mmf? I'm worried about refrigeration and what it will do to the fondant???? Thanks!

sweettreat101 Posted 22 Jun 2011 , 9:15pm
post #6 of 8

This is a crusting cream cheese frosting. Works the same as a regular crusting butter cream it will be fine covered in fondant.

sweettreat101 Posted 22 Jun 2011 , 9:18pm
post #7 of 8

From what I was told by the creator of this recipe is that it doesn't need to be refrigerated that the sugar ratio preserves the frosting. I usually always refrigerate my cakes because I use fillings that require refrigeration.

dchinda Posted 22 Jun 2011 , 9:38pm
post #8 of 8

I used Edna De La Cruz' crusting cream cheese recipe for my 60th birthday book cake in my gallery. It crusts pretty well & it tastes yummy! Her website is

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