Cream Cheese Icing

Baking By Busybee2203 Updated 29 Nov 2010 , 1:46am by cakeythings1961

Busybee2203 Posted 16 Nov 2010 , 10:02pm
post #1 of 10

Hi, I need a cream cheese icing recipe that can hold to be piped and not melt so fast, I made the Wilton one but it was tooooooo soft.
Any suggestions?
Thank you icon_sad.gif

9 replies
KatsSuiteCakes Posted 16 Nov 2010 , 10:37pm
post #2 of 10

Try Edna's. I've had great result with it icon_smile.gif

http://www.designmeacake.com/cccbc.html

Busybee2203 Posted 29 Nov 2010 , 12:11am
post #3 of 10

thank you, I will try it icon_biggrin.gif

cakeythings1961 Posted 29 Nov 2010 , 12:17am
post #4 of 10
Quote:
Originally Posted by KatsSuiteCakes

Try Edna's. I've had great result with it icon_smile.gif

http://www.designmeacake.com/cccbc.html




I agree! This is my go-to cream cheese icing.

Balusekc Posted 29 Nov 2010 , 12:56am
post #5 of 10

Can I use this under my fondant?

icer101 Posted 29 Nov 2010 , 1:11am
post #6 of 10

Hi, the original cream cheese icing does not have CRISCO OR HI-RATIO SHORTENING IN IT. The one that decorators use adding, the crisco or hi-ratio shortening helps it to crust. That makes it easier to apply fondant over it. Earlend Moore came out with this recipe of the crisco being added to make wedding cakes, because of it being more sturdy icing. It taste pretty good, but not as good as the original. We have to make adjustments for what we need it for. The original is soft , but taste much better, because the cream cheese gives it a twang!!! lol! NO REALLY!!

cakeythings1961 Posted 29 Nov 2010 , 1:19am
post #7 of 10
Quote:
Originally Posted by Balusekc

Can I use this under my fondant?




Yes, it handles just like buttercream.

Balusekc Posted 29 Nov 2010 , 1:36am
post #8 of 10

One more question. Would I need to refridgerate it?

tokazodo Posted 29 Nov 2010 , 1:41am
post #9 of 10
Quote:
Originally Posted by cakeythings1961

Quote:
Originally Posted by KatsSuiteCakes

Try Edna's. I've had great result with it icon_smile.gif

http://www.designmeacake.com/cccbc.html



I agree! This is my go-to cream cheese icing.




My favorite Cream Cheese Icing too and no it doesn't need to be refrigerated.
It acts just like regular buttercream.

cakeythings1961 Posted 29 Nov 2010 , 1:46am
post #10 of 10
Quote:
Originally Posted by icer101

Hi, the original cream cheese icing does not have CRISCO OR HI-RATIO SHORTENING IN IT. The one that decorators use adding, the crisco or hi-ratio shortening helps it to crust. That makes it easier to apply fondant over it. Earlend Moore came out with this recipe of the crisco being added to make wedding cakes, because of it being more sturdy icing. It taste pretty good, but not as good as the original. We have to make adjustments for what we need it for. The original is soft , but taste much better, because the cream cheese gives it a twang!!! lol! NO REALLY!!




Actually, some people have liked Edna's better than the "original" cream cheese icing I used to make. It's a lighter flavor, but still has the tang of cream cheese. icon_smile.gif

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