No sounds good. Stiffen or stabilize the cream cheese frosting with meringue powder, so the layers don't slide apart. I just did a red velvet w/cream cheese frosting for a graduation dinner today
if the customer wants cream cheese icing on the red velvet (i typically only offer the cooked frosting - i don't do buttercream on red velvet) i use the crusting cream cheese icing that is in the recipe section here on CC. It taste good, and still has the stiffer consistency of buttercream, plus it crust so I can use all of my normal smoothing methods on it.
CC crusting cream cheese recipes:
http://cakecentral.com/recipes/6817/wedding-crusting-cream-cheese-frosting
http://cakecentral.com/recipes/2047/crusting-cream-cheese-icing
HTH
I've done red velvet cake several times with cream cheese icing as a filling and SMBC as the frosting. Works great!
I've done red velvet cake several times with cream cheese icing as a filling and SMBC as the frosting. Works great!
i should have clarified, my buttercream is a crusting american buttercream. I haven't found anyone yet that likes it since it's so sweet. I can see that smbc would be better since it's not so sweet.
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