Cream Cheese Glaze for Pumpkin Poundcake--Does Cream Cheese Glaze Exist?
I just baked two batches of the Pumpkin Poundcake featured on this website over the past few weeks. Does anyone have a recipe or an idea for a recipe for a cream cheese glaze for these cakes? Basically, I need something that will hold up at room temperature and not require refrigeration, as I am bringing the poundcakes as a host gift for Thanksgiving, and the reason that I choose the poundcakes was because they wouldn't require heating or cooling, and they wouldn't have to be eaten on Thanksgiving day. To me, these cakes scream, "bathe us in cream cheese icing," but unfortunately I don't trust that a cream cheese icing (basically a buttercream of sorts) could hold up being without refrigeration for hours and more likely days on end. Any and all suggestions would be much appreciated. Thanks in advance!
On the Crisco Web site I found this cream cheese glaze (to go on a carrot bundt cake):
1 ounce cream cheese, softened
1/2 cup confectioners' sugar
2 to 3 teaspoons milk
1 teaspoon vanilla
Combine cream cheese, confectioners' sugar and milk, beating until smooth and of desired consistency. Drizzle over cooled cake.
How table-stable this is I don't know, but since it's a lot thinner than icing I wouldn't sweat it too much. Wrap them tightly in plastic wrap (just like a brownie or piece of cake you'd buy in a sandwich shop) and your host can leave them sealed on the counter until ready to eat!