Nonperishable Cheesecake Frosting? Anyone Ever Tried This?
Decorating By Takeelah Updated 2 May 2011 , 1:15am by Kristie925
I am a bit uneasy about using cream cheese frosting for my wedding cupcakes. (They would be in an air conditioned room about 12 hours.) So, I was wondering if anyone has ever tried this. I bought LorAnn's cheesecake oil and used it in my buttercream, expecting it to taste like cream cheese frosting, but it didn't. It was good...but not the same.
So, I thought I might try making a buttercream and adding the cheesecake flavoring, but also adding either cheesecake pudding mix, or Jello no-bake cheesecake mix to it. Have you guys tried this?
Just do the cream cheese frosting, it will be fine and it will taste a lot better than adding all that artificial stuff to it!
I haven't done any of that, but I do make a cream cheese frosting that doesn't need to be refrigerated. I use a recipe very similar Indydeby's frosting and replace half of the shortening with cream cheese. Very, good, very easy to make, and has stayed out for a few days without any problems.
yep... check out www.earlenescakes.com (Mod edited to provide working link.)
She has recipes on there too!
I did two wedding cakes today that had cream cheese icing for fillings. I don't do it for the outside of wedding cakes because it's too hard to smooth out, but I'd do it for the "rustic" look if somebody wanted that.
You can use your favorite cream cheese frosting. The high amount of sugar stablizes it and makes it non perishable for a few days. There's a thread on that somewhere here on CC.
You can use your favorite cream cheese frosting. The high amount of sugar stablizes it and makes it non perishable for a few days. There's a thread on that somewhere here on CC.
Yes, your favorite recipe may be shelf stable if it's a cream cheese flavored American buttercream recipe . 
http://cakecentral.com/cake-decorating-ftopict-582086-.html
(Includes shelf stable cream cheese flavored American b/c recipes.)
American buttercreams are shelf stable because the large amount of sugar (which is hygroscopic) controls the water activity in the small amount of liquid used:
Water activity & microbial growth:
(Prolonging Bakery Product Life.)
http://tinyurl.com/ya8po4z
WJ Scott in 1953 first established that it was water activity, not water content that correlated with bacterial growth:
http://tinyurl.com/bmsato
Formulating for increased shelf life:
(Decreasing water activity results in hostile environment for bacteria.)
http://tinyurl.com/csu2b9
HTH
I wouldn't leave it out for a few days, but I wouldn't have a problem with the time that it took to set up and have a reception!
I mixed cheesecake pudding in my buttercream for a couple to taste with the red velvet and they LOVED it. They didn't realize it wasn't real cream cheese icing. So, that is what I use now if someone wants cream cheese icing.
I'm so trying this!
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