Has anyone ever tried a Cream Cheese Buttercream Icing? I think I saw one here somewhere. I know Earlene has one on her site. Has anyone ever tried hers?

It is possibly for a wedding cake. Just want to get some feedback.

Thanks!

Wanda

I tried a recipe I found on this site. It didn't work very well though. I followed the directions EXACTLY as listed, but the frosting kept sliding down the side of the cake (imagine a mudslide on a mountain.) I tried adding more sugar to make it thicker, but that only seemed to make it worse. I've never tried Earlene's recipe. IF you try it and it works, please let me know. I love cream cheese frosting.

i also wondered about using a cream cheese frosting on a fondant covered cake and leaving it out at room temperaturs? Is that safe to do since it's a dairy product?? Or am I just being overly paranoid?

I've used the recipe for crusting cream cheese icing many times now and it has worked great for me every time except the first time, when I accidentally left out an entire pound of sugar. The key to this is make sure your cream cheese is really and truly at room temperature and don't add any liquid until it is. If it's even the least bit chilly and you start thinning your icing, it will continue to soften as it stands, leading to a mudslide.

Also, since it contains butter, and the moisture content of butter varies and humidity varies, all liquid should be as needed, not necessarily the amount in the recipe.

Tanya - I recently used this on a carrot cake that took more than a week to eat and left it on the counter. Nobody got sick, but since it was in a cake carrier, the fondant started to get soft after a couple of days.

I wouldn't leave it out. I've heard that sugar is a preservative, and the amount of sugar vs. dairy in the frosting would keep it safe at room temperature. But IMHO, I'd rather be accused of being too safe than risk getting anyone sick.

Just really want to be safe with it.

I put cream cheese under fondant for a wedding cake and it took me a solid week to finish it and it was fine. I also use nothing but cream cheese icing for cakes i make for my family and i always leave it out with no problems.

I actually mix 1 part Crusting Cream Cheese Icing and 1 part Martha's Italian Meringue Buttercream a few weeks ago for a cake. It was awesome!!

I have never used it under fondant though, but I think it would be okay overnight...but 2 days unrefrigerated might be pushing it? There is no air in there...but Lord knows what's happening inside until you cut it!

I recently made a carrot cake with cream cheese icing- I used the crusting cream cheese icing recipe found here and it worked out great! I used a little less powdered sugar than it called for because I didn't want it quite so thick but it worked well for decorating and tasted delicious!

..no more than 4 hours?? I buy the 3# blocks to make cheesecakes with and I put mine on the counter the night before so that it is nice and soft in the morning! Hmmm..maybe I should rethink that idea!

I also just made a carrot cake with the crusting cream cheese icing for thanksgiving. It was great I had no problem decorating with it and it tasted fabulous everyone was raving about it.

Just in case you are interested, here is a link to the Crusting Cream Cheese Icing:

http://www.cakecentral.com/cake-decorating-ftopict-1541-.html