I am making a red velvet cake and normally the frosting you use for that is a cream cheese frosting, but in the AZ heat I am too scared on it melting so I would rather have something that would still "crust" a little and would stand up to the heat. I was thinking of doing the regular buttercream frosting with crisco but use half and half cream cheese. Does that sound like something I could color and use?
I am sorry I cannot answer your questions regarding the recipe you talk about but I can tell you that I have used cream cheese flavoring in regular buttercream and had it taste great. I made a red velvet cake that was being served at a BBQ and was also afraid b/c of the heat and humidity, all turned out well!
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