i am looking for a good cream cheese icing that would stand up well to decorate the cakes as well..... i am trying out a whole bunch of recipes as i want to try and sell cakes but i am having trouble finding a cream cheese icing that is not too soft or not vey cream cheesy!!! please send me any good recipes you know of....... thanks so much in advance!
When I have a cake with cream cheese icing, I always decorate with buttercream.
But here's the recipe I use for cream cheese icing:
4 c powdered sugar
1 stick butter
1 package cream cheese
1 tsp. vanilla
I am so glad I found this thread! I have a cream cheese wedding cake in September and need to find a good icing. Thanks!
splymale... do you not have any trouble with it being too soft to pipe or decorate your cake with this recipe??? it is very close to the one i made ...the recipe i took from the cake boss web site...i thought it tasted wonderful but was wayyyy too soft to even think of putting it in a bag to decorate with... the only difference is a Tbsp of vanilla instead of tsp.... what do you do when you make it so it's not too soft? do you refrigerate it first? and how does it keep?
This is the one I use and it crusts so it can be smoothed very well. I always get so many compliments on it.
roxy, i decorate with buttercream when I use cream cheese icing.
If it is very hot & humid out and is not setting, i throw it in the fridge periodically while I'm working on it.
Lorann oils makes a cheesecake flavoring. You could ice with cream cheese and add cheesecake flavoring to the buttercream for decorations.
msladybug, I have used that recipe - keeping in mind that I'm a bit inexperienced - it is always soft and I end up with a series of cracks like a broken winshield - but tasted very good. Definitely a family favorite. There was crusting on a very thin top layer but it was like a thicker pudding underneath. As soon as I put any fondant decorations on top it was not very attractive. Refrigerating did help in the short term but as soon as it started warming to room temp, I had condensation and the same softening over and over.
I did go to the bc for any piping or decorating but I believe mine would have just flowed off the side of the cake if it had been anything but sheet cakes.
Would more ps make a difference? Frosting in a thinner layer? Any thoughts on corrections I could make to use more often? Maybe this would help the OP as well.