Cream Cheese Icing For Under Fondant
Decorating By kstevens Updated 31 Jul 2017 , 2:52am by kstevens
Hi everyone :-)
I have request for a carrot cake next week that will be covered in fondant. I have a carrot cake recipe that is always a hit but I find the cream cheese icing is really soft and I'm not sure how well it will work under fondant. I have tried adding extra icing sugar to it before to make it firmer but I just find it gets too sweet. Does anyone have a recipe that they have successfully used under fondant and that they are willing to share?
Kelly
@kstevens , I like to use Lorann's Cream Cheese emulsion in my buttercream, along with vanilla. It gives a nice, cream cheese flavor.
Thank you @SandraSmiley . I'll keep that in mind for another time as I do not have access to that product locally and would not receive it in time if I order it.
@kakeladi , it is light. When I make a batch of buttercream, which is the same recipe you use, only doubled, I use about three tablespoons of emulsion, 1-1/2 each of cream cheese and vanilla. If that is not enough to give me the flavor I want, I add more. I use a lot of flavoring.
@SandraSmiley I was in Michaels this afternoon to have a look as they had a 55% off coupon and they had the emulsion so score for me! I guess because I've never used emulsions before I had not noticed them there.
@MBalaska I plan on making the cake two layers so that is a good idea to have the icing in between the layers and then just a thin coat on the outside.
Thank you all for your help :-) It's always much appreciated!
Kelly
You can make a good "mock" cream cheese icing by adding a bit of white balsamic vinegar to your regular buttercream. Start small..1/4 teaspoon at a time until you get the flavor you want.
@Jeff_Arnett that sounds interesting. Maybe I'll try that out on a cake for my own family. My dad loves my carrot cake and has a birthday in September. He's a little "fussy" so if it passes with him it should pass with everyone :-) Thank you for the suggestion.
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