Chocolate Cream Cheese 'buttercream'?????

Decorating By Bobbiejay Updated 8 Sep 2006 , 3:21pm by Wendoger

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Bobbiejay Posted 31 Aug 2006 , 3:07pm
post #1 of 9

Does anyone have a good chocolate cream cheese icing recipe? I need enough for a wedding cake, floating tiers, 6", 10" & 14". I'm not very familiar with cream cheese 'buttercream' at all - the only creamcheese frosting I've ever had was the standard icing on a carrot cake! I'm worried about it holding up for a couple of days, and how long can it sit out? Can you freeze it?

I would really appreciate any advice or tips someone might have!

Thanks so much
icon_smile.gif Bobbie

8 replies
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mug Posted 31 Aug 2006 , 3:18pm
post #2 of 9

I just used this recipe two weeks ago and got rave reviews!! It's from earlenescakes.com (she provides full instructions on her website). For the cocoa I used half dark and half light and I substituted some espresso for part of the water (approx 1/4). It was delish and easy to work with...

Cream Cheese Chocolate Buttercream Icing
Maximum for 5 Qt. Mixing bowl
5 lbs. of powdered sugar
16 oz. can of cocoa
1 3/8 C of warm water
1 T. Butavan
12 oz. warm cream cheese
1 1/4 lb. of solid Crisco
1 1/2 t. salt

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Joannah Posted 31 Aug 2006 , 5:26pm
post #3 of 9

I've used the one in the Cake Mix Doctor book before for a grooms cake and it worked really well. Just had to make quite a few batches.

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JMama3 Posted 31 Aug 2006 , 7:23pm
post #4 of 9

Ok,What is butavan in the recipe?Maybe I should have "googled" it.But I am sure you all can answer me just fine.THank you,J icon_redface.gif

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JMama3 Posted 31 Aug 2006 , 9:37pm
post #5 of 9

Oh yeah,right,I looked it up cuz I couldn't wait...Simple simple me icon_cool.gif

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Bobbiejay Posted 7 Sep 2006 , 10:20pm
post #6 of 9

icon_smile.gif Thanks a lot - I will be trying it for sure.

While I think of it does anyone have any idea HOW MUCH ganache one would need for a 6", 10" & 14" cake??

BJ icon_smile.gif

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Wendoger Posted 8 Sep 2006 , 4:09am
post #7 of 9

I didnt know what it was either, so here it is...
Butavan is rich "Buttery/Vanilla Plus" emulsion that is a thick and very strong flavoring. It adds richness to all your cake, cookies, icing and pudding flavors. Use instead of vanilla in all your recipes. This flavoring does have a very long shelf life. I have use this flavoring for about 20 years now and have never had any go bad storing it at room temperature.

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Bobbiejay Posted 8 Sep 2006 , 2:51pm
post #8 of 9

I first saw that in a recipe I got from Earlene's cake site and I emailed her about it. She said 'Butavan" is no longer being made but there IS another one called Buttrnilla or something like that... icon_biggrin.gif ...anyway I ordered some and it is as you describe the Butavan - a strong flavoring. I used it and it is very good! thumbs_up.gif

Does anyone ever use liqueurs in their ganache recipes?

Thanks
Bobbie

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Wendoger Posted 8 Sep 2006 , 3:21pm
post #9 of 9

I have not, at least not yet. What kind would you use?

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