Cream Cheese Icing With Hi-Ratio Shortening

Decorating By pjaycakes Updated 15 Mar 2008 , 1:55pm by pjaycakes

pjaycakes Posted 13 Mar 2008 , 12:57pm
post #1 of 8

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

7 replies
LetThereBeCake07 Posted 13 Mar 2008 , 1:08pm
post #2 of 8

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

toshaw Posted 13 Mar 2008 , 1:14pm
post #3 of 8

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.

LoriMc Posted 13 Mar 2008 , 2:46pm
post #4 of 8

I've never seen shortening in cream cheese icing before.

JanH Posted 13 Mar 2008 , 3:48pm
post #5 of 8

Hi-ratio cream cheese frosting:
(Recipes, hints & tips.)

http://forum.cakecentral.com/forum-looking-for-a-fluffy-cream-ftopict-190631.html

http://www.cakecentral.com/cake_recipe-2375-Brite-White-Buttercream-Icing.html
(Cream cheese variation.)

Cream cheese frosting recipes:
(Shortening as an ingredient.)

Toba Garrett's cream cheese b/c recipe:

http://forum.cakecentral.com/cake-decorating-ftopict-564232-.html

Aunt Marianne's:

http://www.recipezaar.com/291051

Sourdough carrot cake w/cream cheese frosting:

http://baking-decorating-cakes.suite101.com/article.cfm/sourdough_carrot_cake_recipe

HTH

pjaycakes Posted 13 Mar 2008 , 5:49pm
post #6 of 8

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.

plbennett_8 Posted 15 Mar 2008 , 7:07am
post #7 of 8

I use the Wedding - Crusting Cream Cheese from CC:

http://www.cakecentral.com/cake_recipe-6817-Wedding---Crusting-Cream-Cheese-Frosting.html

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! icon_biggrin.gif And yes, I think I will always use the creamer instead of water... icon_smile.gif

Good luck,
Pat

pjaycakes Posted 15 Mar 2008 , 1:55pm
post #8 of 8

That is the one I was going to use "Wedding Crusting Cream Cheese", but wanted to substitute hi-ratio shortening for regular. Thanks

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