Has anyone out there tried Bakehouse Faux Cream Cheese Buttercream icing? If so, what was the result...did it taste like actual cream cheese icing? Here is the recipe, but I haven't tried it:
6 cup powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla
Use whip attachment and add:
1 cup warm buttermilk (heated up gently to warm, not hot or boiling)- whip till smooth and cool
add: 2-2/3 cup hi-ratio shortening
1-1/2 sticks butter in 1 inch pieces, slightly chilled
Whip till light and fluffy.
Hi btc806: I happened to find the recipe on another cake central forum, but there were few follow-up replyies to it. I need a cream cheese icing/filling that does not need refrigeration and the person who posted the recipe said that he uses this recipe all the time, that it requires no refrigeration and that people are always surprised that there is no cream cheese in it.
I use Loranns cream cheese emulsion with either IMBC or Buttercream Dream
It's a recipe that was suggested on here. It uses some salted butter to cut some of the sweetness of traditional AB...
Hi btc806: I happened to find the recipe on another cake central forum, but there were few follow-up replyies to it. I need a cream cheese icing/filling that does not need refrigeration and the person who posted the recipe said that he uses this recipe all the time, that it requires no refrigeration and that people are always surprised that there is no cream cheese in it
Gotcha. Yeah. The heat here is absolutely awful!
I really don't see any difference in using buttermilk and cream cheese. Both are dairy. That said the cream cheese frosting on Earlene's site is very good and she claims it dons not need refrigeration.
PS Use the recipe and stay far, far away from the serving chart.
Hi, is this the whimsical bakehouse buttercream recipe. I have that and made it. It calls for boiling water, the directions are the same except this is using warm buttermilk. Is this a different persons recipe that is like the whimsical bakehouse b/c recipe
Quote by @%username% on %date%
%body%