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.


Amount Ingredient
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.


jenscreativity Says... 25 Oct 2012 , 3:46pm

shelf stable cream cheese filling? what's that? not sure

All4Show Says... 25 Oct 2012 , 6:58pm

Are you using this to frost the cake or just as a filling?

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