Which recipe?

[2sdae]

Which recipe do you use for a crusting cream cheese butter cream?
I have one I use but it's really just adding a 8oz. package of cream cheese for every 1# of powdered sugar...it's ok but I want a more creamy tasting one but it still has to crust and be usable for piping.

[Rose]

Hmmm... I don't usually make the crusting type, but I wonder if you use real white chocolate in the recipe, it would give it that creamy melt in your mouth consistency??

[2sdae]

I dunno, it might make it more creamy tasting, but the added fat /milk solids might make it less durable piping wise. I know chocolate firms but this would be room temp.
But then again cream cheese has to be refrigerated so it would be kept coolers longer......so I may have to do a trial batch.

[Rose]

I'm all about the trials!!!

[2sdae]

I just found a crusting white chocolate cream cheese recipe in Rose levy's Cake Bible!!! LOL!! Too funny hu?

[Rose]

Really? What page? I've made one in the book, but I don't remember it crusting??? Then again, I used it as a filling so I wouldn't know, duh

[2sdae]

Page 237!!! And it sounds heavenly and just what we were discussing too!

[Rose]

Let me tell you, evreyone that has tasted it just loves it!!! But try it out first because it contains no added raw sugar so it might not crust. Try adding powdered sugar if it doesn't crust. I once made it with the "fake" white chocolate and didn't work very well so use the kind with cocoa butter in it. However, i did make another similar recipe from Dede Wilson's book with the fake white chocolate and came out good, maybe hers had more butter, I don;t know.
Nonetheless, I did notice the one made with real white chocolate had a more pronounced cheesecake flavor whick is what I was looking for but wilth the silkiness of the cocoabutter in the chocolate.

[2sdae]

I can do that and add a tad of meringue powder also.

[Rose]

Meringue powder, never thougth of that and I even have some. I'm trying that out next time too!!!