Hello all you Cakers!
I am having the HARDEST time finding a straight answer to my Cream Cheese Question!
If I make a cake with Cream Cheese Frosting filling but want to cover it in fondant (Homemade MMF) does it absolutely have to be refrigerated? And if so, how to I keep my fondant from getting droopy and sweaty after I take it out of the refrigerator?
There has been a high demand for Cream Cheese Frosting lately and I love making it but I worry any time its on a Cake/Cupcakes that it will spoil if I leave it out.
-When I make the CCF it is typically the Crusted CCF so I am using a bit more powdered sugar. Which I have heard "preserves" the CCF and keeps it from spoiling. True or False?
My next question is, if I want to use Cream Cheese Frosting on cupcakes and want to do fondant toppers or accents how to I keep them from getting ruined if I have to put them in the refrigerator? I know I could wait to decorate them until the due date but sometimes that's not an option if it needs to be delivered first thing in the morning.
I have had the worst time trying to figure this CCF dilemma out and have looked everywhere for answers!!! I'm sick of my beautiful cakes falling apart because I have to stick them in the fridge!
ANY tips/advice is greatly appreciated!
AI found a non refridgeratable cream cheese frosting from wilton. Hope this helps!
1 cup (2 sticks) butter, softened 2 packages (8 oz. each) cream cheese, softened 8 cups sifted confectioners' sugar (about 2 lbs.) 2 tablespoons milk 1 tablespoon orange juice 1 teaspoon orange zest Instructions:
In medium mixer bowl, cream butter and cream cheese together until smooth. Add sugar one cup at a time and milk. Mix well. Beat on high until smooth (only 30 seconds to 1 minute). Thin to ice cake smooth; use full strength for piping borders.
NOTE: Do not use light cream cheese or butter substitute. If margarine is used, icing will be softer.