It just fell/flowed off the cake! Thankfully it was another tester cake. I really wanted a cream cheese frosting - is it possible to find a recipe that I can smooth?? And that will hold up?
Or should I just stick with a regular buttercream?
I used:
1/2C Shortening
1/2C butter
8 oz cream cheese
1T vanilla
2 lbs powdered sugar
I use Mamwrobin's Cream Cheese variation of IndyDebi's crusting buttercream. It's about halfway down on the 3rd page.
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=685989&postdays=0&postorder=asc&&start=30
I add the white chocolate for my red velvet cake, but you don't have to.
You're welcome!
I don't think so. I'd never heard of it before trying IndyDebi's recipes either. I find it in my baking aisle at the grocery. It's a powdered dessert topping mix made by Kraft. The link will show you what the package looks like.
http://www.kraftcanada.com/en/products/d-f/dreamwhip.aspx
This is my go-to buttercream. I use it for all my cakes and smooth to resemble fondant. You must refrigerate it though. It holds up well through events that take hours, but I always deliver a cold cake and let it come to room temp slowly (usually takes about an hour).
1 box of cream cheese (8 ounces)
2 sticks of real butter (I use salted)
2 lbs of powdered sugar (I use C&H)
Cream softened butter and cream cheese until smooth and creamy then slowly add PS while mixer is running. That's it! Makes the best tasting frosting you can imagine.
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