pummy Posted 20 Mar 2012 , 6:17pm

Can I replace some of the shortening with cream cheese without making it too soft and still workable? Does anyone have a ratio that they successfully use? Thanks.

1 reply
ycknits Posted 27 Mar 2012 , 4:34am

I've messed around with a number of cream cheese buttercream recipes, and finally found the one on CC for Decorator's Cream Cheese Buttercream. It's now my standard. You might want to compare that to your standard buttercream recipe to get some direction. Good luck!

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