Which Frosting Can Be Left Out Longer For Red Velvet?
Decorating By JacobR Updated 5 Nov 2010 , 6:05pm by leily
I am making a 3 tiered birthday cake. The top tier is red velvet, the middle tier is WASC, and the third bottom tier is red velvet. I was going to just do a simple buttercream icing for the middle tier, but I am stumped on the two red velvet tiers. They will have fondant on it, and I do not want to refrigerate the fondant. So, I would need it to be able to be left out for a couple of hours.
Should I use a buttercream frosting, a cream cheese frosting, or a buttercream crusting cream cheese frosting? Which one would allow me to leave it out longer and taste great with the red velvet?
Thanks!
oh if it's at cooler room temp leaving cream cheese frosting out for a couple of hrs is fine. BUT that's not your biggest problem, a normal cream cheese frosting recipe will not hold up for long, I can't even get a border on a 1/4 sheet it has to go back into the fridge to cool down. I'd try the crusting BC CC frosting, but I can't tell you anything about it. I do know that Lorann's makes a cream chesse flavoring that can be added to BC.
I used the crusting cream cheese recipe here on CC under fondant and it worked fine. It can be left out for several days. And I used at the beginning of Sept here in Florida when it was hot & humid and it held up fine
Edit: Here is the link:
http://cakecentral.com/recipes/2047/crusting-cream-cheese-icing
I used the crusting cream cheese recipe here on CC under fondant and it worked fine. It can be left out for several days. And I used at the beginning of Sept here in Florida when it was hot & humid and it held up fine
Edit: Here is the link:
http://cakecentral.com/recipes/2047/crusting-cream-cheese-icing
This is the same one I use and never have issues with it, it works just like my regular buttercream.
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