I made lemon cupcakes for work the night before. I wanted my cream cheese frosting to hold up at a 70 F so....
I made these frosting but toss in the trash....
1. Swiss Meringue Cream Cheese frosting... too runny
2. 8oz cream cheese, powdered sugar, pure lemon extract.... too sweet
3. White chocolate, 1/2 cup powdered sugar, cream cheese... white chocolate could not melt (too dry)
This was the recipe I finally used...
8oz cream cheese
1/2 cup Crisco (white)
1/2 powdered sugar
1/2 meringue powder
a pinch of salt
1/2 tsp. pure lemon extract
Is Crisco okay to use in substitute of butter (don't like the taste of butter)?