This is a smooth Italian Cream Cheese Icing. Can be piped and used for decorating.
8 oz (227 g)
4 oz (114 g)
white vegetable or hi-ratio shortening
10 oz (283 g)
cream cheese (regular or mascarpone)
1½ lb (680 g)
1 Tbsp (8 g)
2 Tbsp (30 ml or 28 g)
1 tsp (5 ml)
1 Tbsp (15 ml)
fresh lemon juice
Cream the butter, shortening, and cream cheese together for 3 minutes. Stop and scrape the
bowl. Cream for another minute.
Slowly add the sugar to the cream mixture. Add the meringue powder, heavy cream, vanilla, and
lemon juice. Beat for 1 minute on low speed to incorporate the ingredients and then beat on
medium-high speed for 3 minutes.
Stop and scrape the bowl and then beat for 2 more minutes. Don’t overbeat as the buttercream
will become too soft for icing and piping.
Store the buttercream in an airtight container for 1 week in the fridge or freeze for up to 2
NOTE: This recipe may be multiplied several times.