I really need a good recipe for a cream cheese icing. If non dairy, that would be awesome. I would like to avoid having to put it in the fridge. I need something that will hold up nicely under fondant for a red velvet tier.
Well if you are using cream cheese it will be a little hard to make it non dairy, just saying.
I know. I did make a tester cake using a base wilton buttercream icing with a cream cheese and also butter flavoring. The feedback was that the icing was good, but not overly rich.
Personally, I can't eat cream cheese icing, makes me sick. ;( So, honeslty I really don't know how rich it should taste. Not sure if i can achieve that with a nondairy version.
I can't put fondant in my fridge. It's too hot in TN and causes too much condensation. Plus this layer will have a gumpaste plaque on in its side.
even soy cream cheese has to be kept refrigerated--there's a shelf stable cream cheese filling in a sleeve--but it's not icing-
you could also use a cream cheese flavoring in some regular buttercream-- lorann oils makes one