I am looking for a cream cheese icing recipe to put on top of my red velvet cupcakes. I tried a recipe that uses 2-8 oz. cream cheese sticks and 1/2 cup of butter but it came out too runny and didn't hold it's nice piped swirl shape on top of the cucpake. Am I using too much butter? Should I switch to shortening? Not sure how that would taste though.
Does anyone know of a good, stiff, cream cheese icing recipe? All the recipes I found are for inside or top layering of cakes, none that require to hold it's shape.
Here is my favorite that I've used numerous times:
It's wonderful! Good luck!
Thank you so much abra526!
I just tried it out and it's perfect! Wish I had found this sooner.
I make mine with 2 sticks of butter, an 8oz package of cream cheese, 2 lbs of powdered sugar, vanilla, and a little milk. I just used it to make 2D swirls on some cupcakes last week and the swirls held their shape just fine. I can't stand shortening in my frosting so I always use all butter. But that's just a personal preference.
Thanks for the recipe links and advice.
I have a bake sale this saturday and want to have my red velvet cupcakes out without worrying about a melted mess! I tried the shortening and butter recipe this morning and it came out wonderful, but I think I will also try the all-butter recipe too and see how that one turns out!