This is a smooth Italian Cream Cheese Icing. Can be piped and used for decorating.

Ingredients:


Amount Ingredient
8 oz (227 g) unsalted butter
4 oz (114 g) white vegetable or hi-ratio shortening
10 oz (283 g) cream cheese (regular or mascarpone)
1½ lb (680 g) confectioners’ sugar
1 Tbsp (8 g) meringue powder
2 Tbsp (30 ml or 28 g) heavy cream
1 tsp (5 ml) vanilla extract
1 Tbsp (15 ml) fresh lemon juice


Directions:

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
months.
NOTE: This recipe may be multiplied several times.


Comments

Dizzymaiden Says... 23 Jan 2012 , 11:48am

What brand hi-ratio do you use?

DesignGirlinMO Says... 23 Jan 2012 , 10:49pm

Is this a crusting buttercream?


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