A recipe for Cream Cheese IMBC anyone?
I would like to surprise a good friend/coworker of mine with a redvelvet cake iced in IMBC, but I would like cream cheese flavor IMBC icing. Can it be done?
Replies to This Discussion
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Permalink Reply by Karen Marie on
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Wendy I dont know all the acronyms yet so what is IMBC?
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Permalink Reply by Windy Jimenez on
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Italian Merengue Butter Cream
Karen Marie said:Wendy I dont know all the acronyms yet so what is IMBC?
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Ah OK got it..never saw that one...well yes you can substitute very soft cream cheese for the butter...probably not all of it but try half....use the full fat kind...not low or nonfat....
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Permalink Reply by Gretchen Belsome on
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Would the Italian Meringue make Cream Cheese icing a little more crustinger (is that a word??) You know what I mean right. I have done cream cheese icing for a couple of cakes, it is so good, but so hard to make it smooth and neat. It looks so messy since it is so soft. I have never made IMBC and really not a big fan of meringue, is there another way to do that with cream cheese???
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Well one of the reasons you may have a problem getting the icing smooth is too many air bubbles....after you mix it (with a paddle not the whip attachment) turn the mixer on low and let it mix about 2 minutes to break up any bubbles that have formed. Or just mix the icing on medium speed insted of high. It will take longer but you wont get as many air bubbles.
Here is a recipe I think I got it from Edna's site..havent tried it yet but I am sure it is a good one:
Crusting Cream cheese Buttercream
Ingredients
1/2 cup of shortening
1/2 cup (one stick) unsalted butter @ room temp
1- 8oz bar cream cheese @ room temp
1 tbsp clear vanilla extract
2 lbs sifted powder sugar
1/2 tsp salt
Directions
Cream together the shortening, butter, and cream cheese until nice and smooth. Add vanilla into mixture and combine. Sift together sugar and salt, and slowly add to shortening, butter & cheese mixture. Make sure that all sugar is incorporated. Enjoy!
*If too stiff of a consistency use less sugar but all the salt or gradually add milk to make the perfect consistency!
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This seems to be my recipe.... but I used salted butter. Should I always use unsalted for all the icing recipes? I am confused now. I watched Edna tutorial on icing and thought she said salted, I guess I heard wrong. I am going back to unsalted. Man there are some many things to learn and know.... Overload, but I love it and thanks!!!!
Karen Marie said:Well one of the reasons you may have a problem getting the icing smooth is too many air bubbles....after you mix it (with a paddle not the whip attachment) turn the mixer on low and let it mix about 2 minutes to break up any bubbles that have formed. Or just mix the icing on medium speed insted of high. It will take longer but you wont get as many air bubbles.
Here is a recipe I think I got it from Edna's site..havent tried it yet but I am sure it is a good one:
Crusting Cream cheese Buttercream
Ingredients
1/2 cup of shortening
1/2 cup (one stick) unsalted butter @ room temp
1- 8oz bar cream cheese @ room temp
1 tbsp clear vanilla extract
2 lbs sifted powder sugar
1/2 tsp salt
Directions
Cream together the shortening, butter, and cream cheese until nice and smooth. Add vanilla into mixture and combine. Sift together sugar and salt, and slowly add to shortening, butter & cheese mixture. Make sure that all sugar is incorporated. Enjoy!
*If too stiff of a consistency use less sugar but all the salt or gradually add milk to make the perfect consistency!
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I always use unsalted butter when I bake anything...salted butter can have anywhere from 1-5% salt which is a huge difference...so you cant really control the salt unless you use unsalted. Plus you can tell whether the butter is fresh or not without the salt...the salt masks the flavor and acts as a preservative.
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Thanks I will use unsalted for now on!
Karen Marie said:I always use unsalted butter when I bake anything...salted butter can have anywhere from 1-5% salt which is a huge difference...so you cant really control the salt unless you use unsalted. Plus you can tell whether the butter is fresh or not without the salt...the salt masks the flavor and acts as a preservative.
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Permalink Reply by Mizztry on
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Hi there,
Gretchen did you happen to try the receipe above then? If so, how was it? I'm also looking for a cream cheese filling.
What about your red velvet cake? Any receipes?
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Permalink Reply by amanda marshall on
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i used salted butter, cos ran out unsalted butter and you could see it in the finish result,
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Permalink Reply by Goreti on
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I have used Edna's cream cheese recipe and it was a big hit. It crusted well and I was able to get a pretty smooth finish on the cake. This cake was made using that frosting.
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