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Posted: Wednesday November 11, 2009 11:46 AM
Cakeace, this is one of my absolute favorite recipes and really like both the taste and performance. DH does not care for regular buttercream but loves this.
Am attaching a picture of one of my cakes using the Crusting Creamcheese Buttercream ... if you look closely, you'll see where I cracked the icing on this cake because my cake board was insufficient for the weight of the cake.
This cake was the first cake iced completely with this Crusting Creamcheese Buttercream ... from crumb coat to final icing. thined with Karo for crumb coat.
After crumb coating, I slid my hands under the cake baord to move the cake. Duh, the cake needed three boards taped together; had only covered one. Quickly clid another board under the cake, but had already cracked the crumb coat.
The crumb coat crusted nicely in short order. After letting the cake sit awhile, came back and iced with nice layer of icing .. it crusted nicely. Again, in moving the cake from my turntable to flat surface, I cracked the cake. The cake board was too flimsy for the weight of the cake.
I did not thin this icing to pipe the borders.
Cake and borders iced with Crusting Creamcheese Buttercream
Writing, leaves and deco piping is RI
Flower Decos: Callas and roses are gumpaste.
White Easter Lillies are RI flowers
I posted this Crusting Creamcheese Buttercream Recipe on another thread.
Crusting Creamcheese Buttercream - 2 Pound Bag; Recipe may easily be doubled or halved.
1/2 cup of shortening
1/2 cup (one stick) unsalted butter @ room temp
1 8oz bar cream cheese @ room temp
1 tblsp white vanilla extract
2 lbs shifted powder sugar
1/2 tsp salt
Cream together 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!