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Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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Stable Cream Cheese Frosting
Is there any recipe out there in baking land for stable cream cheese
frosting?? I really don't want to use that "false" cream cheese. While I know it does have shelf life there must be a recipe that incorporates real cream cheese and has some stability. Thank you in advance for your responses. |
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"Diane W. Saunders" > wrote in message om... > Is there any recipe out there in baking land for stable cream cheese > frosting?? I really don't want to use that "false" cream cheese. > While I know it does have shelf life there must be a recipe that > incorporates real cream cheese and has some stability. Thank you in > advance for your responses. I don't understand what you want - something that won't melt in the heat, something that doesn't need to be refrigerated, something that you can mix up and keep in the refrigerator of 6 weeks? |
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"Diane W. Saunders" > wrote in message om... > Is there any recipe out there in baking land for stable cream cheese > frosting?? I really don't want to use that "false" cream cheese. > While I know it does have shelf life there must be a recipe that > incorporates real cream cheese and has some stability. Thank you in > advance for your responses. I don't understand what you want - something that won't melt in the heat, something that doesn't need to be refrigerated, something that you can mix up and keep in the refrigerator of 6 weeks? |
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"Vox Humana" > wrote in message >. ..
> "Diane W. Saunders" > wrote in message > om... > > Is there any recipe out there in baking land for stable cream cheese > > frosting?? I really don't want to use that "false" cream cheese. > > While I know it does have shelf life there must be a recipe that > > incorporates real cream cheese and has some stability. Thank you in > > advance for your responses. > > I don't understand what you want - something that won't melt in the heat, > something that doesn't need to be refrigerated, something that you can mix > up and keep in the refrigerator of 6 weeks? My apologies, I was unclear. A frosting that needs to be refrigerated that will hold up. A bonus would be not melting in the heat. Thanks again. |
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