Stabilizing Cream Cheese

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Permalink Reply by June Kowalczyk on May 29, 2014 at 11:53am

Here's a recipe I basically use Mizztry. I usually make flour icing and add cream cheese. But I stumbled upon this recipe. Used it for my last all bc covered red velvet cake. It was a big hit. It's a bit of work & planning, but not hard. Best thing, it's not cloyingly sweet like most cream cheese icings. Give it a wirl.
Magical Cream Cheese Frosting - Baking A Moment
bakingamoment.com/magical-cream-cheese-frosting/

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Permalink Reply by Mizztry on May 29, 2014 at 12:52pm

Thanks June! Did you try piping with it at all? Just wondering how it holds...

Also was your cake left outdoors?

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Permalink Reply by June Kowalczyk on May 29, 2014 at 1:38pm

Yes....I'ved piped with it. I forgot to say that I also add 1 cup of icing sugar and a heaping tblsp of meringue powder. Helps ii crust and "set". And as far as being outside, no cake was not. I would try and find a shady spot to place it. Is this for summer ?? I would keep cake indoors until the last possible moment, if you can, if not...perhaps sitting on a cold slab of some sort.

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Permalink Reply by Katy Nott on May 29, 2014 at 1:56pm

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.

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Permalink Reply by June Kowalczyk on May 29, 2014 at 2:25pm

Thanks Katy. Should have mentioned that. No light cream cheese....full fat for sure.

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