Post # 1
Hoping to DIY a wedding cake. I’m looking for a cream cheese recipe that’s rich, almost cheesecake-like, but not too sweet. And I want it to be white, not off-white like the cream cheese frostings usually are. And I want it to be at least a little bit fluffy (I want the cake to look like clouds, as my cake topper is 2 adorable little angels kissing!).
Is this possible?? I’ve heard of Wilton’s frosting whitener (I think it’s called White-White Color – you add it into the frosting). Anybody ever use this? (Or have other suggestions?)
Thank you! 🙂
Post # 4
If you want your frosting to be ultra white you can substitute vegetable shortening for the butter, it won’r be as rich but it will be a lot whiter anf fluffier than if you keep the butter in. Also if you don’t have to worry about nut allergies you should substitute almond extract for the vanilla. I have used Wilton’s frosting whitener for clients when I do wedding cakes and I have no complaints about it. Make sure that you really whip the cream cheese and the butter together before you mix in the icing sugar (you can whip it unti lit turns an off white colour. If you find the recipe too stiff for your needs I suggest adding some whipping cream (real whipping cream 35%) and it will make all the difference. Good luck! feel free to pm me if you have any other questions 🙂
Post # 5
Just an FYI, I was talked out of a cream cheese frosting d/t possible spoilage if cake is left unfridgerated. Since our venue did not have space to keep it chilled during the reception, I opted for a traditional buttercream/ I am not a pro baker, so do not know if the warning was true or not, but didn’t want to risk it. Maybe a question to ask.
Post # 6
You have a six hour window before you have to worry about spoilage. Most cake designers will advise again’st cream cheese icing because it doesn’t hold up as well as buttercream especially if your venue doesn’t have AC. That and the set up and final details are a bit harder to do. Over all thought you shouldn’t have too many problems.