Can Someone Answer Questions About Cream Cheese Icing?
Decorating By andi_nicole Updated 13 Jun 2009 , 12:44am by andi_nicole
Hey everyone, I need some help!
I have to make a baby shower cake and my friend wants cream cheese icing, which I have already made... but these are my questions:
once I ice the cake with the cream cheese icing, do I have to store it in the refrigerator?
can I use food coloring in cream cheese icing?
if yes, will my colors bleed once I take it out of the refrigerator?
if i use a basketweave tip, will my lines stay in my icing or will they melt away at room temperature?
It depends on the recipe.
I used Edna's recipe and it was fine in room temp (with AC) for 24 hours. I suggest you refrigerate it though.
Yes you can tint it with any color. Use the gel ones.
Never had experience with bleeding.
Again it depends on the recipe. The ones I use stays on perfectly fine.
once I ice the cake with the cream cheese icing, do I have to store it in the refrigerator?
can I use food coloring in cream cheese icing?
if yes, will my colors bleed once I take it out of the refrigerator?
if i use a basketweave tip, will my lines stay in my icing or will they melt away at room temperature?
***not necessarily...depends on when you're giving the cake. i use cream cheese icing almost exclusively, and i've decorated and then delivered the next day, without refrigerating, thanks to the ver high sugar content.
***you can use any color you want to make whatever shade you need! if making a darker or primary color, you'll need to make the icing pretty stiff to compensate for the liquid of the color you'll be adding.
***your colors will not bleed, since it's mixed in with the cream cheese...it's never bled on me.
***if the icing is done stiffly enough, you shouldn't have any problems with it not keeping it's basketweave shape.
***MOST IMPORTANTLY>>>KEEP AWAY FROM HUMIDITY...THIS IS THE KILLER OF ALL THINGS CREAM CHEESE!
My experience with Cream Cheese Icing has been that as long as it is a freshly made batch it holds up fine. Once I refrigerate it the consistency is very difficult to work with.
Depends on temperature if I refrigerate after icing the cake.
You can tint cream cheese, but I usually have to add a little more powdered sugar for it to be stiff enough to decorate with.
thanks so much for all the answers.... what an awesome help you all are.. I knew cakecentral could help me out in no time!
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