I searched the internet for a crusting butter cream, cream cheese recipe and found a delicious one. I made it an extra day in advance so that if something happened, I had some time to make some changes. It tasted delicious. Once the decorating began, I was very frustrated. Because it is a completely different texture, it doesn't hold well, tends to get glossy and melty-looking, and was generally not covering well. I just kept it in the refrigerator and hoped for the best.
All-in-all, it was a very cute cake. Delicious to eat, might I say. Did I mention that Audrey is precious?? See for yourself!
Hey girly, I didnt think about this before but when I read it again tonight I was thinking if you ever have this problem again and need buttercream when someone has requested cream cheese for a frosting, they make a cream cheese flavor that works well. It actually really tastes like cream cheese, and then you can still have buttercream consistency and usability!!!
ReplyDeleteOH AWESOME! I made this absolutely delish buttern cream/cream cheese for this...and I would love to use it one something that I don't have to attach fondant to. I will probably use it for Josh's birthday as he LOVES red velvet.
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