I'm doing a red velvet cake (and will be using the Red Velvet Emulsion) and ideally the customer would like cream cheese frosting. As the weather is warm and humid here at the moment (well, warm and humid by UK standards!) I've told her that it would be more sensible to have buttercream (we don't refrigerate cakes here!).
But I thought if this has a nice taste, it would be a good compromise.
As I thinks it's a US product, I thought someone here may have experience of it.
AI use it all the time. I do RV cake with SMBC with the cream cheese emulsion along with a bit of vanilla
I have used it as well to make shelf stable cream cheese frosting. I'm not sure it makes it taste like real cream cheese frosting, but it does give it a different flavor than using just vanilla.