Roses - Cream Cheese Icing???
Decorating By Steady2Hands Updated 20 May 2007 , 2:18am by Steady2Hands
Is there a "cream cheese" recipe you all know of that is stable for making roses?
Bumping ya in hopes that someone has had some luck with cream cheese frosting and roses=) Jen
I've not tried making roses with this, but in the recipe section, I found a really good crusting cream cheese icing. It's by edencakes. I'll try to post the link if I can figure out how. no luck, just go to recipes, put in crusting cream cheese click search and there you will find it. I decorate with it all the time and it is a stiff consistancy.
Hope this helps,
Amy
Here is a great one. I can't remember where I got this one from. You need to refrigerate it and keep it thick for roses. I ice my roses with cold icing. I tried to attach the pic so you can see what cream cheese can do but it's not working. So, I copy pasted the link. If the link doesn't work, it's in my gallery - it's the cupcake bouquet.
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=516573
CRUSTING CREAM CHEESE ICING
1 cup butter, softened
1/2 cup solid vegetable shortening
1 pound cream cheese, softened (this is a very important step, make sure that cream cheese and butter are at room temp.)
1 tablespoon clear vanilla extract
3 1/2 pounds sifted confectioner's sugar
1/2 teaspoon salt
Cream butter, shortening, cream cheese and extracts. Gradually add confectioner's sugar and salt. Beat on low speed until nice and creamy. If you want whiter icing, try to use butter without dyes available at most health food stores.
This recipe is for a stiff consistency, should it not be stiff enough though..climates differ...add more sugar till stiff enough to pipe. For a thinner consistency, use 3 pounds or less of powdered sugar instead.
If you want a very smooth cake, let the cake sit for 15 minutes after icing. Then smooth with the non-printed side of a Viva paper towel.
Good luck!
Hookste got it! That's the recipe I was talking about.
Here is a great one. I can't remember where I got this one from. You need to refrigerate it and keep it thick for roses. I ice my roses with cold icing. I tried to attach the pic so you can see what cream cheese can do but it's not working. So, I copy pasted the link. If the link doesn't work, it's in my gallery - it's the cupcake bouquet.
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=516573
CRUSTING CREAM CHEESE ICING
1 cup butter, softened
1/2 cup solid vegetable shortening
1 pound cream cheese, softened (this is a very important step, make sure that cream cheese and butter are at room temp.)
1 tablespoon clear vanilla extract
3 1/2 pounds sifted confectioner's sugar
1/2 teaspoon salt
Cream butter, shortening, cream cheese and extracts. Gradually add confectioner's sugar and salt. Beat on low speed until nice and creamy. If you want whiter icing, try to use butter without dyes available at most health food stores.
This recipe is for a stiff consistency, should it not be stiff enough though..climates differ...add more sugar till stiff enough to pipe. For a thinner consistency, use 3 pounds or less of powdered sugar instead.
If you want a very smooth cake, let the cake sit for 15 minutes after icing. Then smooth with the non-printed side of a Viva paper towel.
Good luck!
Thank you for the recipe. Could you please advise what tip did you use to get such a large rose?
Wow ~ thanks you all! I want to make a Carrot Cake but I also wanted to make it look pretty 
. Hookste and Debster ~ your cream cheese roses are beautiful!
Quote by @%username% on %date%
%body%