Cake Central › Recipes › Cream Cheese Buttercream

Cream Cheese Buttercream

I used this buttercream recipe for red velvet cake, it's not too sweet and it turned out very yummy! :) if you want your frosting to be sweeter, just add more powdered sugar


  • 1 cup butter 1/2 cup Crisco 16 oz. cream cheese about 1/4 lbs powdered sugar 1 T vanilla 1/2 tsp salt


mix butter, crisco, cream cheese, vanilla, and salt until all mixed together and looks smooth. add powdered sugar until desired sweetness.

Comments (35)

Does this icing need to be kept in the refrigerator? Sounds great, want to try it!! Thanks for sharing.
I just made this and it is WONDERFUL!!! I love that it isnt too sweet, but if I had needed it to be, I could have fixed that easily! Thanks for sharing it is now my go to cream cheese bc! :)
Can someone please tell me what Crisco is? I live in Botswana and have not heard of it. I am making a carrot cake and would like to try this recipe. Thanks.
Crisco is vegetable shortening. It is usually is sold in the baking section in most grocery stores. It is white and most people grease a pan with it when they make a cake to keep the cake from sticking. I hope this helps but it's the best way I can describ it. Vegetable shortening also comes with other name brands but Crisco is the best brand of vegetable shortening sold here in the United States.
Does this cream cheese bc recipe crust? My current recipe is too soft to decorate with, and I am looking for a new one! Thanks!
Thanks very much for the info. Crisco brand is not available here but there are alternatives.
To answer cakin-mommy_2. I don't know the answer to this one, but I found a recipe that does it is called: Crusting Cream Cheese Buttercream SERVES 4-5 cups 1 cup butter, softened 1/2 cup vegetable shortening 1 lb cream cheese, softened 1 tablespoon clear vanilla extract 3 1/2 lbs sifted confectioners’ sugar 1/2 teaspoon salt Directions: 1. Cream butter, shortening, cream cheese and extracts. Gradually add confectioner’s sugar and salt. Beat on low speed until nice and creamy. If you want whiter icing, try to use butter without dyes available at most health food stores. 2. This recipe is for a stiff consistency. For a thinner consistency, use 3 pounds of powdered sugar instead. 3. If you want a very smooth cake, let the cake sit for 15 minutes after icing (longer for a thinner icing). Then using your spatula or fondant smoothing tool (this works best)and smooth it with a plain, non-patterned Viva paper towel. To do this, take your paper towel and lay it on your icing (after it crusts) and lightly rub over the paper towel with your hand, spatula or fondant smoothing tool to get a smooth surface. If the icing sticks to the paper towel, you didn’t let it “crust” long enough. Stick it in the fridge for 20 minutes or so to let it “crust” then try again. If you let it dry too long it will get harder to achieve the smooth look. 4. This recipe will ice, fill and decorate an 8? double layer cake with icing left over.
what would happen if you sub the crisco for butter instead? using crisco kind of gives me an icky feeling
if u make the icing without the crisco, it will be to decorate with
I don't use Crisco. I use equal parts of butter and cream cheese. It crusts just fine. To speed crusting, I place the cake in the refrigerator for 15 minutes or more. Easy to decorate with, additional Confectioner's/Powdered Sugar makes a stiffer frosting to decorate with. I use the Wilton Buttercream recipe, but substitute cream cheese for shortening\Crisco. Not only does this frosting taste better and leaves no greasy feel in the mouth, clean up of my supplies is a lot easier!
Does the cake need to be refrigerated?
Does 1/4 pound of powdered sugar equal to a 2lb bag?
Inquiring minds want to know......Does it have to be refrigerated?
A quarter pound of sugar needs to be weighed out or I think it is equal to 1 cup of sugar. 1/4 pound does not equal 2 pounds. The 2 lb bag is ~8 cups so 1/4 pound should be ~ 1 cup. HTH.
Yes, cream cheese is a dairy product that requires refrigeration. So if using cream cheese, of course it needs to be refrigerated.
OMG this is sooooooooooo good! thank u :)
Hi, I am from South Africa. The Crisco in These parts are being sold as Holsum. try looking for that. maybe its available in Botswana.
I need to find a cream cheese filling for a red velvet cake that i am doing that is due Saturday. The filling I tried is way too soft and will not supprt a stacked cake. Does this icing set up just like regular buttercream when refrigerated (only with a cream cheese flavor)? Thanks SO much :)
This was delicious! I was making for a chocolate cake so I didn't want to taste quite so much cream cheese and more sweetness. I used 5.5 oz. powdered sugar!
Cake Central › Recipes › Cream Cheese Buttercream