I used this buttercream recipe for red velvet cake, it’s not too sweet and it turned out very yummy! :)

if you want your frosting to be sweeter, just add more powdered sugar


  • 1 cup butter
  • 1/2 cup Crisco
  • 16 oz. cream cheese
  • about 1/4 lbs powdered sugar
  • 1 T vanilla
  • 1/2 tsp salt


    mix butter, crisco, cream cheese, vanilla, and salt until all mixed together and looks smooth. add powdered sugar until desired sweetness.


leanne1972 Says... 25 Aug 2010 , 8:23am

Does this icing need to be kept in the refrigerator? Sounds great, want to try it!! Thanks for sharing.

tallgirl333 Says... 25 Aug 2010 , 10:38am

I just made this and it is WONDERFUL!!! I love that it isnt too sweet, but if I had needed it to be, I could have fixed that easily! Thanks for sharing it is now my go to cream cheese bc! :)

SheilaS Says... 29 Aug 2010 , 4:01am

Can someone please tell me what Crisco is? I live in Botswana and have not heard of it. I am making a carrot cake and would like to try this recipe. Thanks.

bk111057 Says... 29 Aug 2010 , 4:26am

Crisco is vegetable shortening. It is usually is sold in the baking section in most grocery stores. It is white and most people grease a pan with it when they make a cake to keep the cake from sticking. I hope this helps but it's the best way I can describ it. Vegetable shortening also comes with other name brands but Crisco is the best brand of vegetable shortening sold here in the United States.

cakin-mommy_2 Says... 29 Aug 2010 , 12:13pm

Does this cream cheese bc recipe crust? My current recipe is too soft to decorate with, and I am looking for a new one! Thanks!

SheilaS Says... 30 Aug 2010 , 10:21am

Thanks very much for the info. Crisco brand is not available here but there are alternatives.

Letty79 Says... 30 Aug 2010 , 5:17pm

To answer cakin-mommy_2. I don't know the answer to this one, but I found a recipe that does it is called: Crusting Cream Cheese Buttercream SERVES 4-5 cups 1 cup butter, softened 1/2 cup vegetable shortening 1 lb cream cheese, softened 1 tablespoon clear vanilla extract 3 1/2 lbs sifted confectioners’ sugar 1/2 teaspoon salt Directions: 1. Cream butter, shortening, cream cheese and extracts. Gradually add confectioner’s sugar and salt. Beat on low speed until nice and creamy. If you want whiter icing, try to use butter without dyes available at most health food stores. 2. This recipe is for a stiff consistency. For a thinner consistency, use 3 pounds of powdered sugar instead. 3. If you want a very smooth cake, let the cake sit for 15 minutes after icing (longer for a thinner icing). Then using your spatula or fondant smoothing tool (this works best)and smooth it with a plain, non-patterned Viva paper towel. To do this, take your paper towel and lay it on your icing (after it crusts) and lightly rub over the paper towel with your hand, spatula or fondant smoothing tool to get a smooth surface. If the icing sticks to the paper towel, you didn’t let it “crust” long enough. Stick it in the fridge for 20 minutes or so to let it “crust” then try again. If you let it dry too long it will get harder to achieve the smooth look. 4. This recipe will ice, fill and decorate an 8″ double layer cake with icing left over.

wahine016 Says... 1 Sep 2010 , 8:43am

what would happen if you sub the crisco for butter instead? using crisco kind of gives me an icky feeling

MARA79 Says... 2 Sep 2010 , 12:14pm

if u make the icing without the crisco, it will be to decorate with

cakemom57 Says... 5 Sep 2010 , 5:22am

I don't use Crisco. I use equal parts of butter and cream cheese. It crusts just fine. To speed crusting, I place the cake in the refrigerator for 15 minutes or more. Easy to decorate with, additional Confectioner's/Powdered Sugar makes a stiffer frosting to decorate with. I use the Wilton Buttercream recipe, but substitute cream cheese for shortening\Crisco. Not only does this frosting taste better and leaves no greasy feel in the mouth, clean up of my supplies is a lot easier!

mballen60 Says... 5 Sep 2010 , 6:39am

Does the cake need to be refrigerated?

tndjld Says... 5 Sep 2010 , 6:43am

Does 1/4 pound of powdered sugar equal to a 2lb bag?

nickir0108 Says... 5 Sep 2010 , 7:33am

Inquiring minds want to know......Does it have to be refrigerated?

SweetMelissa2007 Says... 5 Sep 2010 , 3:57pm

A quarter pound of sugar needs to be weighed out or I think it is equal to 1 cup of sugar. 1/4 pound does not equal 2 pounds. The 2 lb bag is ~8 cups so 1/4 pound should be ~ 1 cup. HTH.

healeymom Says... 5 Sep 2010 , 4:04pm

Yes, cream cheese is a dairy product that requires refrigeration. So if using cream cheese, of course it needs to be refrigerated.

anavillatoro1 Says... 5 Sep 2010 , 7:52pm

Tks for shareing

CakesByMiMi Says... 6 Sep 2010 , 9:52am

OMG this is sooooooooooo good! thank u :)

zorrogirl Says... 7 Sep 2010 , 1:36am

Hi, I am from South Africa. The Crisco in These parts are being sold as Holsum. try looking for that. maybe its available in Botswana.

BellesMom Says... 8 Sep 2010 , 5:41am

I need to find a cream cheese filling for a red velvet cake that i am doing that is due Saturday. The filling I tried is way too soft and will not supprt a stacked cake. Does this icing set up just like regular buttercream when refrigerated (only with a cream cheese flavor)? Thanks SO much :)

jlangel99 Says... 9 Sep 2010 , 9:35pm

This was delicious! I was making for a chocolate cake so I didn't want to taste quite so much cream cheese and more sweetness. I used 5.5 oz. powdered sugar!

bigbuttymama_001 Says... 11 Sep 2010 , 7:09am

Can you replace the crisco with sweetex does anyone know?????

misslele70 Says... 13 Sep 2010 , 6:48pm

I used this for a chocolate cake, it was not good d tasted too much cream cheese . I don't know if I should have added more powdered sugar to make it more sweet, I used 1lb. Any suggestions?

coreymiller21 Says... 16 Sep 2010 , 4:07am

I really appreciate this recipe, thanks. Previously, I used a butter-flavored vegetable shortening instead of butter, which turned out a lot better. With this recipe I found that I had to use 4 cups of sugar to get a better taste; it was too bland. The 4 cups didn't make it too sweet at all.

Lschneider Says... 17 Sep 2010 , 1:58pm

Thanks to you all! I have a request for a chocolate cake with cream cheese frosting with fresh strawberries in the filling. I hope this will be it. Gonna do a trial run today.

clemsoncook Says... 26 Sep 2010 , 6:36pm

Doe anyone know if you can you add color to this recipe?

Sweetpea1108 Says... 21 Oct 2010 , 6:02pm

1 lb = 16oz = 2 cp 1/4 lb = 4oz = 1/2 cp

sweetoccasions72 Says... 23 Oct 2010 , 9:04pm

Does anyone have a cream cheese icing that I can decorate a cake with to make borders, flowers etc.

akahoney Says... 22 May 2011 , 3:01pm

I have made this recipe with my last couple of cakes. except I half everything and add 2 pounds of sugar and about 1/4 cup of cream... I also add a teaspoon of meringue powder. I have had nothing but praised reviews. I altered the recipe because it seemed like too much cream cheese and not enough powder sugar. If I was making a larger order I would probably follow everything except add more sugar and cream to the recipe... All in all great recipe...

Cosima Says... 25 May 2011 , 6:34pm

Do you think that this frosting and be put in the freezer and used at a later date. I used it on a cake I recently made and had a lot leftover.

magpie14 Says... 7 Jul 2011 , 6:59pm

Has anyone tried using this to ice under fondant? It is my first time making a red velvet cake and the client wants cream cheese frosting. Do you suggest to use this as a replacement for buttercream or should I use a cream cheese icing as a filling and dirty ice in a normal buttercream? Thanks!

Mrs_Guy Says... 17 Aug 2011 , 3:09pm

I made Cream Cheese Frosting for the 1st time today... I used this recipe! It taste Great But..... It began to try to ... I guess separate almost like little air bubbles in it .... I placed in fridge thinking it was getting warm! it helped .... but I added another 8oz package of cream cheese! Well it taste even better.... I iced the cake(Red Velvet) and it just melted off the cake (the cake was cooled) I just realized that I only put about 1 lb of powered sugar do you think that could have made a difference??? Help!!! I have to make this for a shower next weekend! Thank you so Much!!!!

justkist Says... 14 Nov 2011 , 9:47am

I am sooo excited to try this. Just found aRed Velvet recipe I like and need a CC frosting that can hold up under fondant. Fingers crossed this one will go better than the one I tried last night (Martha Stewart). it was soooo delicious but completely useless for decorating.

Tinarie Says... 30 Jan 2012 , 5:24pm

After a long search I found my favorite recipe. It's the best of both worlds cream cheese and buttercream. I made the recipe today and piped it onto cupcakes. It tastes great and the texture is just like normal buttercream. I did not add any liquid because I live in Florida and always use a thicker buttercream. I used the 4 oz cream cheese option and this is my new go to buttercream. So good and very easy. glorioustreats.blogspot.com/2011/08/american-buttercream-frosting-recipe.html

tediver Says... 18 Feb 2012 , 9:24pm

Did you use salted butter? I did and it was too salty.

stephiecakes Says... 5 Jun 2012 , 8:13am

FYI... I am in South Africa as well and I have been using Wooden Spoon margarine instead of Crisco. They have yellow and white. Works great!

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