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I’m making a sugarpaste covered red velvet wedding cake. I’ve seen a BBC Good Food Recipe which uses cream cheese buttercream – I’m nervous about this because of not being able to chill the cake. Does anyone have any experience of this?
Thanks,
Lynda

Not a good idea because of using cream cheese it cannot be out of the fridge for more than four hours and you can’t put it in the fridge because of the sugarpaste.
Have you tried to make white chocolate buttercream it goes well with the red velvet cake or carrot cake.
Paul has a recipe on the site for chocolate buttercream using galaxy chocolate I follow than but put in white chocolate.
Jackie

Hi Lynda

Leaving cream cheese unrefrigerated is a big no no. My local enviromental health departments recommend two hours maximum. although Jackie has given four hours, so it must change from council to council. Cream cheese contains a lot of water. The amount of sugar which it contains is not suffcient to bind it. Water encourages microbial growth in the cream cheese if it is left out for extended period of time. Even if you could keep it chilled at home, recommended storage would be out of your hands once delivered to the customer.
Like Jackie, I too would recommend white chocolate buttercream. Add vanilla extract and it tastes like icecream!
If you type in the site’s search box ‘cream cheese’ there are many other related answers which may also help.
For easy white chocolate buttercream, scroll down to the picture of the layered cake to see the recipe in the following blog:

How to Make an Egg Free Cake + Vanilla Extract

Hope this helps

Thanks both. Confirmed what I thought, will stick to buttercream