Wilton Cream Cheese Buttercream

Baking By Nalgh3 Updated 6 Jul 2013 , 2:23am by icer101

Nalgh3 Posted 5 Jul 2013 , 12:59pm
post #1 of 5


I know many people have their own cream cheese buttercream recipes but I was wondering if it would be possible to turn the Wilton Class buttercream recipe into cream cheese and what additions/subtractions I would have to make to the recipe


This is the recipe

1 cup solid vegetable shortening
1 teaspoon Wilton Flavor (vanilla, almond or butter)
7-8 teaspoons milk or water
1 lb. confectioners' sugar

pinch of salt (optional)


I have my final class next week and I made a red velvet cake for it, I would like to fill and ice it with cream cheese frosting and as a beginner I really don't want to deviate from the classic recipe I was given as so far it has worked so well for me and I can trust that it will crust so well. Suggestions on adding the cream cheese, please?



4 replies
manddi Posted 5 Jul 2013 , 1:25pm
post #2 of 5

AEdna De La Cruz's cream cheese icing recipe is probably the closest to what you're looking for. You can find it at designmeacake.com.

Btw, if you like wilton's "buttercream" (icing is not buttercream unless it has butter in it), you'll love Edna's buttercream recipe. It behaves similar to wilton's icing but tastes so much better and can actually be called buttercream.

Rosie93095 Posted 5 Jul 2013 , 1:36pm
post #3 of 5

Edna's is my go to recipe. It is very tasty and easy to make, just make sure you follow her directions closely so you do not get air into it...beat on low in your mixer with a paddle attachment.

Nalgh3 Posted 6 Jul 2013 , 12:19am
post #4 of 5

Thank you both for the help!!!


Will try this soon and let you know how it works out

icer101 Posted 6 Jul 2013 , 2:23am
post #5 of 5

Please try this c/c recipe from carmijok. She was so gracious to share it. I like it better than what i have always used. It is much sturdier. Please do not add more powder sugar or crisco, etc. and take away from the cream cheese taste . Sometimes i use vanilla bean paste. sometimes i use lime flavoring for my lime cakes, etc. This is truly a great tasting recipe and it WILL CRUST. hth




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