Crusting Cream Cheese Frosting?

Decorating By MichelleDW Updated 18 Feb 2015 , 11:59pm by pinchofsweetener

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MichelleDW Posted 18 Feb 2015 , 6:50am
post #1 of 3

AI'm suppose to be making a pregnant belly cake and they want red velvet and cream cheese filling. I have a wonderful cream cheese filling but the belly of the cake is going to be piped roses all over. Should I use cream cheese frosting? Or regular buttercream? I don't think the filling/frosting I have is crusting and I want my roses to hold up. I don't really have time to experiment. Please give me some advice!

2 replies
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LeanneW Posted 18 Feb 2015 , 8:53am
post #2 of 3

Here are a couple recipes with lots of comments you should be able to get an idea how it worked for others:


I would do a test first, but when in doubt stick with the BC you know will work.

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pinchofsweetener Posted 18 Feb 2015 , 11:59pm
post #3 of 3

For cream cheese frosting, I usually just sub some of the butter in my usual quick, go-to buttercream for cream cheese and it holds up and pipes just as well.

Where I normally use 3 sticks of softened butter, I instead use 2 sticks and replace the third with 8oz softened cream cheese.

Mix the butter and cream cheese with about 7 cups of powdered sugar until it's really creamy.  Then add about a tablespoon of heavy whipping cream (or more for consistency preference) and a teaspoon of vanilla extract and mix it for another couple minutes.

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