I have a client who has requested a red velvet/cream cheese cake with fondant. As we all know, fondant hates the fridge and cream cheese can’t stay out for more than a few hours. I came up with this recipe to meet the needs of this client. I got rave reviews and no one could tell the difference (although I could slightly). This may have been done before, but hopefully this helps someone.
|1 cup||hi ratio shortening|
|1.5 cups||shelf stable cream cheese filling|
|2 lbs||powdered sugar|
|2 Tbsp||meringue powder|
|1.5 tsp||vanilla extract|
Cream shortening and cream cheese filling together. Add powdered sugar and beat for 2 minutes or so. Add meringue and vanilla.