I know. I did make a tester cake using a base wilton buttercream icing with a cream cheese and also butter flavoring. The feedback was that the icing was good, but not overly rich.
Personally, I can't eat cream cheese icing, makes me sick. ;( So, honeslty I really don't know how rich it should taste. Not sure if i can achieve that with a nondairy version.
I can't put fondant in my fridge. It's too hot in TN and causes too much condensation. Plus this layer will have a gumpaste plaque on in its side.
even soy cream cheese has to be kept refrigerated--there's a shelf stable cream cheese filling in a sleeve--but it's not icing-
you could also use a cream cheese flavoring in some regular buttercream-- lorann oils makes one
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