Wedding cake cream cheese frosting

cream cheese frosting

Hi about what size cake would this amount of icing frost.  I have to make a square wedding cake.  Pans size are 16, 12, 8,.  Thanks so much for your recipe. 

I am in the process of attempting to make my own wedding cake, we are renewing our vows next year and was wondering if store bought cake mixes are a good choice for a 4 tier cake

you will need 30 cups of frosting that is the same size im using on mine wedding cake

I'm new to making frosting and recently made a cream cheese/mascarpone recipe that was very good but I had to add a lot of powdered sugar to get it to stiffen up.  You mentioned "whipping" it longer.  I made in in a stand mixer with a paddle.  Is there a better approach.  It didn't seem to get any lighter/whippier the longer I mixed it.  Is there something else that can be used as a thickening agent without adding so much sweetness?

Use a whip attachment. This is a tiramisu cream, mascarpone, cream cheese sugar etc. Cream cheese/mascarpone aren't like egg whites (or even butter for that matter), don't expect them to triple in volume, but switching to the whip will at least get a 50% - 100% volume increase. Maybe you can make a buttercream 86 the butter and use mascarpone and cream cheese. If it doesn't work, at least you tried, if it does, you've just discovered something amazing.

Sorry to be so slow in replying - i hope it's not too late - i was away off and on for the past couple of months and very busy. 

There is no flavor of chocolate and she recommends putting some lemon juice in it to enhance the tartness of the cream cheese

this is from Rose Beranbaum's cake bible pg. 237

enough to fill and frost two 9 inch by 1 1/2 layers or three 9-inch layers.  She has a note to reduce the butter if the cake is going to be made where it is hot

9 ounces or 255 grams good quality white chocolate

12 oz (340 gms) cream cheese softened

3/4 cup (6 oz) (23 gm) butter softened\

1 1/2 tbsp lemon juice

Put some water in the bottom of a double boiler and make sure it won;t touch the bottom of the upper part of the double boiler.  Bring to a boil.  Then break the white chocolate into  the top of adouble boiler, and take it off the heat. 

stir till melted.  put back on the heat if the water has cooled too much, but be very careful because it can burn.  It can take about ten minutes

stir till smooth

let it cool

in mixing bowl beat the cream cheese till smooth and creamy.  gradually beat in the cooled white chocolate till smoothly incorporated.  Beat in the butter and lemon juice (or vanilla, which i prefer)

If you refrigerate it bring it to room temperature and beat it again to prepare it to use for frosting a cake.  DON'T heat it though. Let it get to room temp. 

This can hold up well and can be used to decorate.  The white chocolate give it body. 

you'll need to adjust quantities to cover the wedding cake, depending on how big it is. 

Wood dowels mold. Straws are really not strong enough > Cream cheese icing is heavy asis the cake. Any plastic dowe  l can be used . I have seen plastic disposeable knife blades used . Also how many guest , this determines cake size.

Has anyone tried using plastic straws, inserted perfectly vertically and had the cake collapse???

I used them for a big wedding cake - heavy chocolate butter cake (very dense and thick) - 6 one and a half inch layers, 3 tiers, covered with the white chocolate cream cheese buttercream and filled with dark chocolate ganache, and covered in home-made fondant.  I used straws.  the cake held up wonderfully.  Rose Beranbaum uses straws, and makes cakes professionally, and they don;t collapse.  So I'm wondering why many people say they're not going to hold.  Since straws are easier to cut and easier to find, I'd want to really know the risks from actual practice before going looking for something that i would have trouble finding and then cutting. 

As I see it, it's a question of engineering.  They use I beams (or H-beams as they call them here) in building because they're strong, and hollow columns not subjected to sideways stress are also very strong.  The straw gets filled with cake when you put it in the cake, and is surrounded by cake, so it is not going to go sideways, if you insert it perfectly vertically. 

Just curious - not likely to be making many wedding cakes - maybe one more when/if my son marries.   

I just made my daughter's wedding cake using straws, also 6 layers, 3 tiers, covered with white chocolate buttercream. I used separator plates for space I filled with fresh flowers. It held up beautifully as well, and in temperatures over 90. The straws I used were for Boba drinks, extra large in thickness and diameter.

Thank you for the recipe, Siduri.  Sounds wonderful!

HI, you can purchase the thicker, bigger straws from a restaurant supplier store (restaurant depot, etc.). they work perfectly and are easier to cut than the thick plastic dowels and wood ones. Use them all the time and never had a problem in many years! Good luck

I never use straws,  UNLESS your are talking a two layer and two teir cake.  But even though  I never use straws..  Use the plastic tubes where you can add dowels in the center.

I just do not trust straws.  They are soft plastic.

When I made my cream cheese frosting,  I added Marshmallow fluff and only whipped it until it was just incorporated.  Over mixing cream cheese frosting will make it too soft and the sugar tends to separate.

I have always used 1/4 in. wooden dowels which I cut with floral shears. They are easy to mark, and you can cut all you need for one tier at a time. ( ALL the supports for one tier MUST be the same length!)  Long dowels can also be sharpened to pierce through multiple tiers for added stability when pre-stacking tiers to save set-up time (which I have come to find indespensible in eliminating last minute stress!) I use foamboard to separate up to three tiers and have never had any structural problems. As with most anything, there is more than one path to success.  

can you please share your recipes using the marshmallows?