mybabiesarebest Posted 8 Apr 2009 , 7:04pm
post #1 of

Cream cheese frosting that nummy, firm and won't melt?

3 replies
clovely Posted 8 Apr 2009 , 7:26pm
post #2 of

I don't even know where I got this but I've used it for years. I actually prefer it to plain buttercream. It's so yummy and holds up very well. It's softer but works just about the same as buttercream...

If you use my recipe it will...it works just like buttercream and it crusts too.

You can add a teaspoon or two of clear vanilla for added taste, but then that diminishes the lemon extract. You can then increase the lemon extract by a few drops. Personally I think that lemon enhances the taste of cream cheese.

Kristels Cream Cheese Icing

8 ounce bar cream cheese
¾ cup Crisco (5.25 ounces)
¼ cup salted butter (2 ounces)
2 pounds confectioners sugar
¼ teaspoon salt
¼ teaspoon lemon extract

And yes, I use both salted butter and salt in the recipe because I don't like a sickeningly sweet icing.

Marmette Posted 8 Apr 2009 , 9:57pm
post #3 of

did you try this mybabiesarethebest. Because i have a cream cheese order and i have the same problem with it. it comes out way to soft.

does anyone else have any other suggestions

Win Posted 8 Apr 2009 , 10:02pm
post #4 of

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