I wanted to ask if anyone knows how to stabilize cream cheese?
I have an inquiry to individually box a red velvet cupcake w/ cream cheese icing. My concern is how the cream cheese icing will hold up in a nice swirl!
The boxes will be a cool place indoors, but probably for a few hours before they are even eaten.
Any thoughts or tried recipes?
Any help would be great!
Thanks June! Did you try piping with it at all? Just wondering how it holds...
Also was your cake left outdoors?
I can't elaborate much on what June has already said, but one thing I will add is that it is important to use a really full fat cream cheese - it has more substance than the lighter versions.