Baking block) of cold cream cheese into the chilled mixing bowl and mix on a medium low speed until smooth. meringue powder So, how long does frosting last? I have a "fairly" stable CC Frosting recipe, but would like to find one even more stable if possible because I'd like to bring the cake into work which means travelling on the train and bus in London rush hour traffic! Lisa, I am so glad this was such a success! I managed to frost all 3 layers and had enough to eat and store for later. OMG, this is the best Whipped Cream Frosting I’ve ever eaten! It’s going to be an Oreo cake, so my question is, do you think I could fold Oreo crumbs into this frosting, or do you think the frosting is too delicate? All of the frostings and fillings are below 0.850 which means these cookies and cakes can be considered shelf-stable, but for only 3 days for the following products: the vanilla cream cheese, classic buttercream and the clothespin cookies. It is a lot less concentrated than gel food coloring, and the extra liquid can cause this frosting to break or look streaky. It’s the perfect topping for cakes, cupcakes, pies, cookies and even ice cream!! !JUST GOT AN ORDER FOR 3TIERED MONSTER THEMED CAKE.I GOTTA START BAKING FAST!! Back to the drawing table. I have used it in a thin coating under fondant before,though, and it was ok. block) of cold cream cheese into the chilled mixing bowl and mix on a medium low speed until smooth. The recipe makes the best sweetened, stabilized whipped cream frosting with cream cheese. It will become soupy and sadly you won't be able to fix it. I made a double batch as I have three 8″ cakes. 2 cups sugar This recipe was OK'd for me to use under Utah cottage food law. The frosting will keep its shape and consistency for up to 3 days. Copyright © 2012 EatByDate LLC. This whipped cream frosting can be colored easily with a few drops of gel food coloring. I’ve had countless comments left on social media and this website raving about it and I’m so glad everyone else agrees that this is SO DANG TASTY! Swiss meringue buttercream with cream cheese stays a bit too soft at cold temperatures, so it's not ideal for fondant. All rights reserved. by In determining how long Frosting lasts, our content incorporates research from multiple resources, including the United States Department of Agriculture and the United States Food & Drug Administration. what's that? Simple, delicious and a favorite of ours! I added freeze dried strawberry powder to frosting. This post may contain affiliate links. You can also make cream cheese Swiss meringue buttercream with half butter and half cream cheese. One trick that works well for me is that after I make the frosting (when I’m doing it for cupcakes) I put my frosting in the fridge for 30 minutes before piping it onto my cupcakes. The cream cheese and heavy cream are both perishable! This is the type of whipping cream most grocery stores in the US sell. So, the can with code G082120 was produced on July 31st, 2008 and retains full flavor until July 31st, 2010 but can be used beyond that with diminished quality. THE BOTTOM LINE: Cake with cream cheese frosting does need to be refrigerated—and generally within 2 hours after you’ve made it. Yes it does make it much more stable but it also makes it taste disgusting. Kristen, so happy that this turned out for you! Gelatin might be best for you instead of whipped cream. So happy that you love it too! Chill your mixing bowl and whisk attachment in the freezer for 30 minutes to help this whipped cream frosting whip up better. I have a client who has requested a red velvet/cream cheese cake with fondant. The shelf life of frosting, or icing, depends on the best before date and how the frosting or icing is stored. This requirement makes me cautious of leaving cream cheese That holds it's shape a lot better than traditional cream cheese frosting, which, like you said, is soft and tends to slip! This site uses Akismet to reduce spam. Frosting will be light be very sturdy. This will also minimize any food safety risks. Or what should be the specifications for the cream cheese to get the perfect frosting? When frosting (icing) turns bad there is a very slight change in the color (darker), texture (thicker) and aroma (not pleasant anymore) of the product - but a taste will tell you for sure (bad)! Stefie, I love this cream cheese frosting recipe! Buttercream would work, but is just too sweet. Super good cream cheese frosting! Is this frosting suitable for piping flowers? shelf stable cream cheese filling? Ingredient I find buttercream does not stick well to ice cream and whipped cream sets up too fast before getting it smooth leaving the cake looking pretty ugly! Now you can always add in an extra one to thin it out if it’s too thick and I prefer heavy whipping cream personally. This will be my go-to recipe from here on out.” – Rachel R. One of my greatest weaknesses and biggest pet peeves is junk frosting on cinnamon rolls. 2 Responses. If it doesn't, continue to mix the frosting on a medium high speed for 30 second intervals until it does. They didn't say. I don't have it with me, but I think it uses a 50/50 butter & shortening mix, combined with cream cheese, a bit of vanilla, a dash of salt and icing sugar. Whisk constantly until the mixture reaches 160 F degrees. Add powdered sugar and beat for 2 minutes or so. While those methods work too, I prefer the taste and texture of stabilized whipped cream frosting made with cream cheese. This recipe is inspired by Beyond Frosting’s Mascarpone whipped cream frosting. It’s a must have for any cinnamon roll or cinnamon roll bread! I’m making a layer cake, and want the frosting to be able to harden in the fridge so I can paint on it. When you purchase a digital subscription to Cake Central Magazine, you will get an instant and automatic download of the most recent issue. Both will work, but I recommend using heavy cream if you can find it! I used 4 tsp of buttermilk (too lazy to wash my tablespoon), my rolls were sweet so I lessened the sugar to 1 1/2 cups, all other ingredients the same – thick and yummy! A 1:1 ratio means equal amounts of each element (example: 10 oz or each element or one pound of each element). Scrape the bowl with a rubber spatula as needed throughout this process. One batch of this whipped cream frosting with cream cheese makes about 6 cups of frosting. The best way to store a frosting or icing is in its original unopened container in the pantry. Asked June 21, 2016, 12:12 PM EDT. Am I allowed to use Cream Cheese Frosting on a cake or cupcakes if the recipe is proven to be Shelf Stable (without refrigeration) for at least 3-7 days? This recipe can be made with a stand mixer or electric hand mixer. I didn’t cook the initial ingredients enough and it came out lumpy! My cream cheese was a smidge short of a full package. Amount Ingredient 1 cup hi ratio shortening 1.5 cups shelf stable cream cheese filling 2 lbs powdered sugar 2 Tbsp meringue powder 1.5 tsp vanilla extract Directions. I just did a red velvet cake yesterday, 8-inch, baked in 3 layers, split into 6, and filled with cream cheese SMB (I made many layers for maximum cream cheese frosting to cake ratio, since that's really why people eat red velvet - for the frosting!) This whipped cream frosting recipe makes about 6 cups of frosting. 3. This requirement makes me cautious of leaving cream cheese frostings unrefrigerated. Thank you for the great recipe, I do almost the same to my cream cheese frosting so that it can hold its shape. I made your Best Vanilla Cake, and was planning to make my childhood frosting. Are you using this to frost the cake or just as a filling? I'm pretty sure the cream cheese frosting recipe I use is originally from Cake Central. 12 ounces white chocolate and 4 ounces heavy cream will frost the outside of an 8 inch by 4 inch tall tier. Add meringue and vanilla. It’s stable enough to fill and frost cakes, top cupcakes, and can also be used as a garnish on pies and fresh fruit!