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.
hi ratio shortening
shelf stable cream cheese filling
Cream shortening and cream cheese filling together. Add powdered sugar and beat for 2 minutes or so. Add meringue and vanilla.