Crusting Cream Cheese Buttercream!

by Colleen | January 24, 2009 12:16 pm

Crusting cream cheese buttercream on a red velvet birthday cake with gumpaste stars and edible decorations Once people find out you make cakes, look out! I recently made this cake for a friend’s daughter who was turning 17. She wanted a red velvet cake and her favourite colour is turquoise. Those were the sum of the instructions I got. I have daughters so it was pretty easy to come up with a design I thought she’d like. Firstly, I had to research just what was this red velvet cake which has lately become a bit of a National obsession and just what flavour is RED? 😉 After scouring books and asking questions it became apparent that red velvet cake and cream cheese icing are quite often a popular and successful pairing. But I wanted the look of fondant and the taste of cream cheese. As luck would have it I found this fabulous recipe for “Crusting Cream Cheese Buttercream” on the RecipeZaar website courtesy of one of their members. THANKS!

Recipe – Crusting Cream Cheese Buttercream

SERVES 1 , 4-5 cups (change servings and units)

Ingredients :

1 cup butter, softened
1/2 cup vegetable shortening
1 lb cream cheese, softened
1 tablespoon clear vanilla extract
3 1/2 lbs sifted confectioners’ sugar
1/2 teaspoon salt

Directions:

1.   Cream butter, shortening, cream cheese and extracts. Gradually add confectioner’s sugar and salt. Beat on low speed until nice and creamy. If you want whiter icing, try to use butter without dyes available at most health food stores.

2.   This recipe is for a stiff consistency. For a thinner consistency, use 3 pounds of powdered sugar instead.

3.   If you want a very smooth cake, let the cake sit for 15 minutes after icing (longer for a thinner icing). Then using your spatula or fondant smoothing tool (this works best)and smooth it with a plain, non-patterned Viva paper towel. To do this, take your paper towel and lay it on your icing (after it crusts) and lightly rub over the paper towel with your hand, spatula or fondant smoothing tool to get a smooth surface. If the icing sticks to the paper towel, you didn’t let it “crust” long enough. Stick it in the fridge for 20 minutes or so to let it “crust” then try again. If you let it dry too long it will get harder to achieve the smooth look.

4.   This recipe will ice, fill and decorate an 8″ double layer cake with icing left over.


When a buttercream is called “crusting” it means that it dries out and hardens enough to be smoothed with a paper towel and/or your smoothing tool. It doesn’t get as hard as royal icing but hard enough to handle. If your room is warm or the icing starts to get sticky you can pop the cake back in the refrigerator or freezer for a few minutes until it firms up again. If you like the look of fondant but not the taste this can be smoothed to achieve the same visual appeal. I made the first red velvet cake but it just wasn’t “red” enough. It looked more like chocolate cake that had a red tint to it. So I remade both the 12×12 and the 6×6 cakes again and this time they were RED! They also turned out to be very moist and tasty. I made some gumpaste from a Nicholas Lodge recipe and then proceeded to make various sized stars to which I inserted wires and painted with edible silver and edible turquoise glitter. Then I coloured some gumpaste to a turquoise shade, made a plaque for her name and a few more stars for good measure. I sprinkled the top of the cake with a little more glitter and called it done. My friend Susan was so happy with the cake I made for her daughter she cried. 🙂 HAPPY BIRTHDAY MORGAN! Things I learned from this cake adventure… RED velvet cake gets on EVERYTHING and leaves a stain – be warned! Stick wired objects into the cake AFTER you drive across town to deliver it – they wobble a LOT! Happy baking! ~ Colleen 🙂

Source URL: http://cakeartisan.com/2009/01/crusting-cream-cheese-buttercream/