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.
shelf stable cream cheese filling? what's that? not sure
Are you using this to frost the cake or just as a filling?
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