Anyone Have A Good Cream Cheese Buttercream Recipe For Wedding Cake?

Baking By datalore Updated 16 Nov 2013 , 2:05pm by AZCouture

datalore Posted 29 May 2013 , 2:36am
post #1 of 11

I am making a 4 tier red velvet wedding cake and would like a tried and tested recipe for cream cheese buttercream.  I recently tried to make a cream cheese SMBC, but it wouldnt come together and stayed separated and broken.  I really want something that will hold up in such a large cake.  Any recipes out there?

10 replies
datalore Posted 29 May 2013 , 2:52am
post #2 of 11

anyone? please!

Evoir Posted 29 May 2013 , 2:53am
post #3 of 11

Have you checked the recipe folders? They have star ratings and reviews...

carmijok Posted 29 May 2013 , 7:56am
post #4 of 11

AThis is the recipe I use all the time and it's the recipe the bakery I worked for used for all their cakes--especially weddings. It's a crusting bc and very delicious. 8 ounces of real butter, 8 ounces of cream cheese, and 2 lbs of powdered sugar. Cream the softened butter and cream cheese until very creamy, then slowly add the ps. You don't need vanilla or other flavoring unless you want. Add liquid ONLY if it needs it...most of the time it doesn't.

Crumb coat your cake then let it cool in the fridge for a minute before smoothing your frosting on. I always let my cake cool in the fridge between layers of frosting. It creates a very smooth firm base. HTH!

jlee25 Posted 27 Jul 2013 , 4:55am
post #5 of 11

AI tried the CCSMBC last year for a wedding cake and had the same problem. I ended up using a cream cheese recipe I found on the Internet that was delicious but didn't hold up under fondant. It was 2- 8 ounce pkg cream cheese, 1/2cup butter and 2 cups powdered sugar, 1 tsp vanilla. The bride and groom loved it but I wasn't happy with it. I just finished making their anniversary cake and made the same filling but used the white chocolate cream cheese butter cream recipe from the wicked kitchen website. It turned out GREAT! The only difference being the WC. I think it made it even better! There is no powdered sugar in it which means it isn't too sweet, and the white chocolate which is solid at room temp meant it held up well, similar to a SMBC which is what I usually use.

icer101 Posted 27 Jul 2013 , 4:59am
post #6 of 11

I too use carmijoks recipe . It is delicious. I also add white chocolate or dark chocolate(expensive kind) to this recipe also. and different pure extracts for different cake flavors. You have to try it. you will also love it.

daryll Posted 27 Jul 2013 , 5:04am
post #7 of 11

AI use a recipe I found on the internet...it is my most requested icing! 250g cream cheese 250g butter 2tsp vanilla and 4 cups of icing sugar. Mix butter till light and fluffy add vanilla and cream cheese and mix till smooth then add sugar 1 cup at a time till smooth until all combined...delish!!!

jujuju Posted 15 Nov 2013 , 7:50pm
post #8 of 11

AAfton Romero

shanter Posted 16 Nov 2013 , 12:21am
post #9 of 11
Quote:
Originally Posted by jlee25 

I just finished making their anniversary cake and made the same filling but used the white chocolate cream cheese buttercream recipe from the wicked kitchen website. It turned out GREAT! The only difference being the WC. I think it made it even better! There is no powdered sugar in it which means it isn't too sweet, and the white chocolate which is solid at room temp meant it held up well, similar to a SMBC which is what I usually use.


The recipe with no powdered sugar (icing sugar) is on the site of Wicked Good Kitchen:

http://wickedgoodkitchen.com/white-chocolate-cream-cheese-buttercream/

jlee25 Posted 16 Nov 2013 , 5:45am
post #10 of 11

AHere is the link to the wickedgoodkitchen website where I found the recipe for the white chocolate cream cheese butter cream that held up under fondant. http://wickedgoodkitchen.com/white-chocolate-cream-cheese-buttercream/

AZCouture Posted 16 Nov 2013 , 2:05pm
post #11 of 11

A

Original message sent by datalore

I am making a 4 tier red velvet wedding cake and would like a tried and tested recipe for cream cheese buttercream.  I recently tried to make a cream cheese SMBC, but it wouldnt come together and stayed separated and broken.  I really want something that will hold up in such a large cake.  Any recipes out there?

I make cc smbc all the time, but as a filling only. I would never ice a cake with it, it's too unpredictable.

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