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.

Thanks SandraSmiley. I was just thinking about that

and one more question.

Its my first wedding cake, so iam confused,  what buttercream recipe you use for wedding cakes? And whats the difference between regular drosting and crusting frosting?

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

Thankyou Sandra. It really helps me out

And thanks Kakeladi for sharing the link. Thats also going to help me 

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.

Ok.  Thank-you dear. ☺️