Has anyone made cream cheese icing with hi-ration shortening? If so, does it seem to make a difference in the amount of liquid added or taste? Thanks
I never have, for this i use butter. Cream the butter and creamcheese, add vinilla and ps.
but when i make butter cream, i just use shortning, no butter.
i am guessing you could use the high ratio but dont know for sure
I definitely cut down on the water or milk (whatever liquid you use) when adding cream cheese, especially if you want it stronger or thicker. I actually cut down my hi-ratio by 1/3 when adding the cream cheese. It would depend on how much you want your icing to fluff up.. high ratio fluffs up a lot if whipped. Very yummy. Hope this helps.
I've never seen shortening in cream cheese icing before.
Hi-ratio cream cheese frosting:
(Recipes, hints & tips.)
(Cream cheese variation.)
Cream cheese frosting recipes:
(Shortening as an ingredient.)
Toba Garrett's cream cheese b/c recipe:
Sourdough carrot cake w/cream cheese frosting:
Thank you all for your suggestions. I love using the coffee creamer/water mix instead of milk in all my icings. It gives such a creamy texture and flavor. Discovered it when I started using Sugarshack's Buttercream.
I use the Wedding - Crusting Cream Cheese from CC:
I can't remember where I read to cut down the amount of shorting when using hi ratio, but I do by 1/3 cup... I do it with this recipe and with my buttercream and they both work great! And yes, I think I will always use the creamer instead of water...
That is the one I was going to use "Wedding Crusting Cream Cheese", but wanted to substitute hi-ratio shortening for regular. Thanks