Hey guys! I have an order for a cake with strawberry cream cheese icing with NO strawberries... HOW?!
I use strawberry jello for fondant, but can I use it for frosting some way?

THANKS

I used some strawberry extract the other day in my regular Crusting Cream Cheese recipe and it tasted really good.

I used LorAnn Strawberry flavor Oil in my cream cheese...I got it at a local supply shop you don't need a lot it is concentrated & it didn't change the consistency I've even used this oil to flavor fondant. If you can't find it locally you can get it at GSA

http://www.globalsugarart.com/product.php?id=24595&name=Strawberry%20Flavor%20%20by%20LorAnn%20Oils

Can you use a gourmet strawberry jam and extract?

Jan, I must completely disagree.

I add jam to my buttercream all the time. I have a wholesaler that has won numerous gourmet food awards and I use her jams in my european and cream cheese icings. I can add a large amount and maintain structure. Sometimes I add natural extracts for color or a burst of flavor along with the jams. I own an artisan bakery and the icings are never sloppy. They also keep their shape piped on a cake or swirled with a large star tip on a cupcake.

scp1127 I agree ... The outcome would definitely depend on your cream cheese recipe. The one I use crust just like BC. So yes it can be added to cream cheese without a problem. Just depends what the customer wants

The jams I found are incredible. They are from Bittersweet Herb Farm. They have a great wholesale program. I don't use purees anymore. I pair the jams with Olive Nation extracts.

I agree with SPC, the Olive Nations Strawberry flavoring is awesome. I liked their flavoring so much i am going to try some of the other flavors.

Laurelj, I have raspberry, key lime, lemon, and a few more. You can put a drop on your finger and it tastes so good. The raspberry is strong in the bottle. I called the company and asked if it was ok. He said, "Yes, we just made that batch". He explained that the raspberry did smell stronger. It's a small company with great customer service. I like it that the person answering the phone is well educated on the products. Get on their email list and they have great specials.

Jan, I don't have the recipe in front of me, but it is cream cheese and more butter than most recipes. Maybe the butter keeps it stiffer. I do not bring those two ingredients to room temp, I let the KA do it until it is ready to add other ingredients, but still stiff. I add the powdered sugar, less than most recipes. Then I add the jam. I don't use the watery part of the jam and it may be stiffer than other jams, as I have never tried any other brand. I frost the cake or cupcakes with the icing at the best temp for frosting. I have added the syrup from Bananas Foster to this recipe and it works ok too, just don't add too much. My rooms are cool. I lightly refrigerate the cake to set it. I am not one to leave my cream cheese cakes out of the refrigerator and I do not get any drying. My cakes are very moist to begin with.

FromScratchSF shared her cream cheese SMBC. For my next cake with cream cheese, I will be trying hers. All of the european buttercreams hold up well to added ingredients.

I think it comes down to controlling the temperature. If it needs to sit out, make sure it is cold to begin with. Put it in the refrigerator when not serving, and take it back out a half hour before re-serving. If people have problems with the cake drying in the refrigerator, they may need another recipe to balance the cake and icing needs.

Thanks so much for all the great info, scp1127!

Have yet to make a SMBC, but I do have that as one of the goals on my bucket list.