Cream Cheese Frosting Questions?

Baking By rissagnicole Updated 4 May 2014 , 2:56am by mattyeatscakes

rissagnicole Posted 1 Apr 2014 , 5:01am
post #1 of 11

AI'm doing my first big order for my nieces birthday party. It's 120 cupcakes with pink cream cheese frosting plus a giant cupcake as a smash cake. I want to know how coloring works with cream cheese frosting, I plan on using liquid food coloring but I don't know if the coloring will bleed or not blend properly as I've never colored cream cheese frosting before. The recipe I use is on the bottom. Also the party is going to be at a park but the weather should be under 80 degrees just wonder if it's safe to have cream cheese frosting sitting out that long I'm expecting 2 hours before cake is served. I would also like to know if this recipe Is supposed to frost 24 cupcakes would it be okay to just multiply the recipe by 5 to get how much frosting I need or should i multiply it a little more. I do plan on using a piping bag.

Any thing helps! I've made small orders before like around 30 cupcakes so I'm really nervous about such a big order.

Cream Cheese Frosting: 1 pound cream cheese, softened 2 sticks butter, softened 1 teaspoon vanilla extract 4 cups sifted confectioners’ sugar

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

10 replies
thecakewitch Posted 1 Apr 2014 , 7:00am
post #2 of 11

AI am assuming you're a legal home business if you're accepting 'orders'. You do know that cream cheese frosting is not on the list of allowed foods. And i don't use liquid food color, but you can try it on a small batch.

drea88 Posted 1 Apr 2014 , 7:51am
post #3 of 11

AWould strawberry cream cheese frosting work? I've made strawberry cream cheese frosting, which was a beautiful pink color and didn't require using food color.

rissagnicole Posted 1 Apr 2014 , 7:56pm
post #4 of 11

AI'm sorry, I'm not getting paid for it. They buy the ingredients and I make them. I've only done it for family members but I do plan on expanding later so this is something I will keep in mind thank you

Original message sent by thecakewitch

I am assuming you're a legal home business if you're accepting 'orders'. You do know that cream cheese frosting is not on the list of allowed foods. And i don't use liquid food color, but you can try it on a small batch.

annagon Posted 28 Apr 2014 , 6:52pm
post #5 of 11

Wouldn't this vary by state?  Food and small business regulations are determined at the state or local level.

thecakewitch Posted 28 Apr 2014 , 7:35pm
post #6 of 11

Quote:

Originally Posted by annagon 
 

Wouldn't this vary by state?  Food and small business regulations are determined at the state or local level.

Yes, and CA Cottage Food Law does not allow CC Frosting. Of any kind! Anyway, the OP said she's not CFO.

annagon Posted 28 Apr 2014 , 7:40pm
post #7 of 11

Gotcha.  Didn't think about seeing the location.  I certainly hope this isn't a widely used restriction.  I've contemplated making a go at getting paid for baked goods (now only family and friends and they just pay for supplies).  Cream cheese frosting is so delicious (and as easy as American buttercream without being so sweet), seems a crime NOT to allow it :)

Rudd Posted 28 Apr 2014 , 8:34pm
post #8 of 11

I tried my hand at a Rosette cake for the first time using cream cheese frosting last weekend... it drooped & didn't hold the shape of the tip on the icing bag very easily. I asked another friend of mine that does cakes & she refuses to pipe anything with cream cheese, she insists on vanilla buttercream because of the drooping. I definitely wouldn't use liquid food colors because you would just be adding more liquid, I'd try to get some gel food colors if you can. I believe me, for pink frosting, a little food color goes a long way when you use the gel colors.

mattyeatscakes Posted 1 May 2014 , 7:46pm
post #9 of 11

AOhhh i would't leave cupcakes iced with creamcheese frosting outside for too long, that would be too risky especially for little kids.. Also if you want a sturdier creamcheese frosting that can hold up its shape after piping or icing on the cake, i would recommend the crusting creamcheese recipe. It's here on CC, just use the search bar. It has shortening and a pinch of salt. It still taste good but a whole lot sturdier! :) goodluck :)

Also you can colour your creamcheese frosting but i alwas use the wilton gel food colours. And i don't know why, but tinted creamcheese frosting isn't as vibrant as regular buttercreams.

HeathersHeaven Posted 4 May 2014 , 12:25am
post #10 of 11

AI have tried to color cream cheese frosting but it had little flecks of white that didnt color. Possibly i didnt beat it ling enough. I assumed it was the cream cheese. I did use wilton gel colors also.

mattyeatscakes Posted 4 May 2014 , 2:56am
post #11 of 11

A

Original message sent by HeathersHeaven

I have tried to color cream cheese frosting but it had little flecks of white that didnt color. Possibly i didnt beat it ling enough. I assumed it was the cream cheese. I did use wilton gel colors also.

Yes! That's true! It does have specks of white :(

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