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Restaurants & Bars 16

cream cheese crisis

frenchgirl | Feb 7, 201002:58 AM

I'm so tired of not being able to find an American type cream cheese that will work properly in a cake frosting. St. Moritz is too thin, and I've been using Kiri but it's just not the same. It's passable on a rectangle cake but I tried to use it on a 3 layer red velvet cake last night and it was a real disaster, actually sliding off the cake. Does anyone have any suggestions? I live an hour from Paris in a small village so anything that can be found in a supermarche would be great.

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