I am making a 4 tier red velvet wedding cake and would like a tried and tested recipe for cream cheese buttercream. I recently tried to make a cream cheese SMBC, but it wouldnt come together and stayed separated and broken. I really want something that will hold up in such a large cake. Any recipes out there?
AThis is the recipe I use all the time and it's the recipe the bakery I worked for used for all their cakes--especially weddings. It's a crusting bc and very delicious. 8 ounces of real butter, 8 ounces of cream cheese, and 2 lbs of powdered sugar. Cream the softened butter and cream cheese until very creamy, then slowly add the ps. You don't need vanilla or other flavoring unless you want. Add liquid ONLY if it needs it...most of the time it doesn't.
Crumb coat your cake then let it cool in the fridge for a minute before smoothing your frosting on. I always let my cake cool in the fridge between layers of frosting. It creates a very smooth firm base. HTH!
AI tried the CCSMBC last year for a wedding cake and had the same problem. I ended up using a cream cheese recipe I found on the Internet that was delicious but didn't hold up under fondant. It was 2- 8 ounce pkg cream cheese, 1/2cup butter and 2 cups powdered sugar, 1 tsp vanilla. The bride and groom loved it but I wasn't happy with it. I just finished making their anniversary cake and made the same filling but used the white chocolate cream cheese butter cream recipe from the wicked kitchen website. It turned out GREAT! The only difference being the WC. I think it made it even better! There is no powdered sugar in it which means it isn't too sweet, and the white chocolate which is solid at room temp meant it held up well, similar to a SMBC which is what I usually use.
AI use a recipe I found on the internet...it is my most requested icing! 250g cream cheese 250g butter 2tsp vanilla and 4 cups of icing sugar. Mix butter till light and fluffy add vanilla and cream cheese and mix till smooth then add sugar 1 cup at a time till smooth until all combined...delish!!!
I just finished making their anniversary cake and made the same filling but used the white chocolate cream cheese buttercream recipe from the wicked kitchen website. It turned out GREAT! The only difference being the WC. I think it made it even better! There is no powdered sugar in it which means it isn't too sweet, and the white chocolate which is solid at room temp meant it held up well, similar to a SMBC which is what I usually use.
The recipe with no powdered sugar (icing sugar) is on the site of Wicked Good Kitchen:
http://wickedgoodkitchen.com/white-chocolate-cream-cheese-buttercream/
AHere is the link to the wickedgoodkitchen website where I found the recipe for the white chocolate cream cheese butter cream that held up under fondant. http://wickedgoodkitchen.com/white-chocolate-cream-cheese-buttercream/
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Original message sent by datalore
I am making a 4 tier red velvet wedding cake and would like a tried and tested recipe for cream cheese buttercream. I recently tried to make a cream cheese SMBC, but it wouldnt come together and stayed separated and broken. I really want something that will hold up in such a large cake. Any recipes out there?
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