This is a creamier tasting version of Buttercream, made with cream cheese. Everyone loves it.
I give my butter and cream cheese a few hours to soften at room temp. If I try to do it in the microwave, I liquify it.
Recipe can be cut in half for a smaller cake.
Creamy B/C Frosting
Instructions
- Cream butter, cream cheese and shortening with electric mixer. Add butter, vanilla, almond flavorings and salt. I also add the milk now to fully incorporate it. Gradually add sugar, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, if icing seems dry add more milk. If its too soft, add more sugar. Continue to beat medium speed until light and fluffy.
- Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use.
- Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
- *Substitute all-vegetable shortening and 1/2 tsp Wilton No-Color Butter Flavor for pure white icing and stiffer consistency.
- **Add 2 tablespoons light corn syrup per recipe to thin for icing cake.
- ***For extra crusting, add a bit of merinque powder when mixing.
This is a creamy, tasty frosting. It does not crust. If you need the crusting cream cheese recipe .....it is called Wedding-Crusting Cream cheese icing. Thanks
I want to use this as filling with a twist of choc. chips for choc. cake and cover with ganache before fondant. Is is necessary to refrigerate the cake after filling with this frosting. I have never put cakes in fridge before or after fondant.
No Penelope, you shouldn't have to.
no you do not have to refrigerate. At least before serving.
I think I have tried 10 different BC frostings BUT this one is everyone's favorite by far!
This will likely crust if the flavorings are cut back. I'll try it and let you know.
While I'M sure it's very tasty, 6 teaspoons of flavoring in 5 cups to 6 cups of icing has to impact the consistency and I believe it's ability to crust..