
Hey guys
i got an order of wedding cake and bride wants a red velvet cake. So i was wondering if creamcheese frosting is stable enough for wedding cake ( 1 tier) ? Or i should just fill the cake layers with cream cheese frosting and ice the outside with buttercream?
Any suggestions? And please i need some best frosting recipes for wedding cake.

When I am doing a cake that will leave my home, I always use a buttercream strongly flavored with LorAnn Gourmet Cream Cheese Emulsion instead of using real cream cheese. I am a coward and would rather be safe than sorry, ha! The taste is very close to the real cream cheese frosting and I don't think anyone has ever known the difference but me.


The difference in crusting and non-crusting frosting is the ratio of sugar to fat, the higher the sugar content, to more it crusts. The recipe I most commonly use is: 2 cups unsalted butter, 2 cups shortening (Sweetex or Crisco type), 4 pounds of powdered sugar, 1/2 teaspoon popcorn salt, 1 tablespoon each Vanilla Extract, Butter Flavoring and Cream Cheese Flavoring (Note: I add flavoring until I get the taste I like) Enough water, added one tablespoon at a time, to reach the desired consistency. I used to use cream instead of water, but I can tell no difference in taste or consistency and the water makes for a more stable frosting.
I use this same basic recipe for all my American Buttercream and just vary the flavorings to suit the cake flavor and my mood at the moment.

Well Sandra posted while I was writting my reply.......then it got lost in cyber space :( :( Sure hope this message goes through! Very frustrating......almost lost this........
This is one of the best icing recipes and one I used in my bakery: https://www.cakecentral.com/recipe/22469/2-icing


Wafa2012, please notice that the recipe posted by kakeladi and the one I posted are exactly alike except for the amount of confectioners sugar. Her recipe is non-crusting, mine is crusting. Anywhere between the two works, as well.
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