No Cream Cheese, Cream Cheese Frosting!
Decorating By MBalaska Updated 7 Aug 2017 , 10:15pm by TruCake
@-K8memphis your recipe is featured on the home page this week and I'm fascinated with it. How does this icing spread & hold up? Does it crust? You can't really pipe and decorate with CC icing as it's too soft. What more can you tell us about this recipe please & thank you. 
mb -- first things first-- if i make it my husband and i eat it on a spoon -- it reminds us of cream cheese mints from by gone days -- it's allure is irresistible --
yes it crusts -- it's a work horse icing -- it's a "not as sweet" american buttercream -- so often cake peeps pooh pooh american bc -- i mean if you make it right with butter and cream it is amazing -- holds up great, spreads well but not like a meringue icing of course -- this would need a method like a hot knife, viva or misted with water like any other american bc --
and the balsamic tangs it up similar to cream cheese without the heavy lifting required -- no refrigeration necessary --
you're so welcome -- thanks for asking -- i think you'll like it --
I am so glad that this recipe was featured! I am in the process of making a wedding cake and the customer wants the cream cheese icing in August! I usually work with fondant but am excited about using this recipe! I will post a photo of the cake when it is complete! By the way, I have not added all the ingredients up to see how many cups it makes. Can I cheat and ask you?
thank you!
Dee Baker
cups i'm not sure -- but enough to fill and frost an eight or nine inch cake -- hope you enjoy
here in recipes called "white balsamic american buttercream":
http://www.cakecentral.com/recipe/61811/white-balsamic-american-buttercream
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