I just had a request for cream cheese frosting for wedding cupcakes. I know it melts at a lower temperature than buttercream with shortening. Does anyone do cream cheese frosting? If so, what do you do so it doesn't melt and still tastes good? I did one a few weeks ago, but it was an indoor wedding in December and I subbed the butter for shortening and it worked alright, but this wedding is in June, so I don't know if it will make any difference. Any tips? Thank you!
I always refused CC icing because of the food safety factor. But I looked up Earlene's recipe and there's very little cream cheese in it, but it's tastes good and seems to keep.