I've never made cream cheese icing before and I just had a request to put it with banana cake.. any recipe someone would like to recommend??!!

As long as you dont need to have it crust I always use the one my mom gave me for carrot cake.
You use four blocks of cream cheese, 2 tbs butter, 1 tsp vanilla and 2 cups of confectionary sugar.
Let the cream cheese sit out until its room temp and also the butter. Then cream them together, add the vanilla and then slowly add the confectionary sugar until combined. If you want, you can add a tsp of cinnomin or pumpkin pie spice to it to "kick it up a notch!"

I always use one stick of butter one pack of cream cheese and 2 pounds of powdered sugar and a tsp of vanilla.

http://forum.cakecentral.com/cake_recipe-2047-Crusting-Cream-Cheese-Icing.html

I tried Toba's cream cheese icing recipe which had the best flavor but the worst consistency -- go figure!

Ive never tried any other recipe because this one tastes so good. Its really creamy and not overly sweet. You should definetly try it!

weirkd, you cannot mean 2 cups of sugar... can you?

Yes, that is what I wrote, 2 cups of confectionary sugar. Karema said 2 pounds of sugar to one block of cream cheese on her recipe. I think that is a bit much!!!

I use Toba Garret's recipe and I love the taste.

We just tried a new version with red velvet cupcakes. It was yummy! Here it is:

1. Cream 1/2 stick butter with 8 oz cream cheese.
2. Add 1 tsp vanilla extract.
3. Add 1 1/2 cups confectioner's sugar a 1/2 cup at a time.

It went into the piping bag nicely and yielded 36 regular-sized cupcakes (72 mini cupcakes).

The only difference is a half a cup of confectionary sugar and tbsp of butter to the one I use.

I use 2 eight oz. packages of cream cheese .... 1/2 stick of butter...Wilton's clear vanilla and two pounds powdered sugar. It tastes great!

My cream cheese icing is the same as weirkd's. I've been using it with my carrot cake for years and years. It has a great flavor and consistency but it doesn't crust. If crusting isn't an issue then I strongly recommend it. Everyone has always raved about it.

I just use the recipe on the back of the Domino sugar bag, minus the milk. Its one block of cheese, one stick of butter, vanilla, and one lb of sugar I think. The milk makes it too soft IMO. I use it as filling....I probably would not pipe with it.

I had to ice a cake once with CC and I iced it and then mixed the rest of the CC icing with more sugar so that it would be stiffer for piping. Didn't lose the flavor for most of the cake, but easier to pipe nice borders.

Hope this isn't too late. My recipe is a tad different from the ones I have seen posted, so I thought I would put it out there.

1.5 lbs cream cheese (3 blocks)
4 oz. butter (1 stick)
1/2 lb. confectioner's sugar
Lemon juice to taste for contrast.

I fill and crumb coat carrot cakes and red velvet cakes with this and then cover with vanilla buttercream.

that was my other question cakebaker.. do u need to refrig with this type of icing??

I always refrigerate anything with cream cheese in it. So the short answer is "yes."

earlene has a great tasting recipe on her site under the icing recipe section...larger batch version and a small one also.

This recipe always works great. It is crusting and you can decorate with it too.

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

Pat

White chocolate cream cheese buttercream is my favorite. I typed out the recipe on the thread requesting a good frosting for spice cake. No better cream cheese frosting as far as im concerned.

thanks for the info, guys