Christeena's Cream Cheese Icing

I came up with this version of Crusting Cream Cheese icing after playing around with Earlene’s. It will crust after about 15 minutes and is my most requested icing.

Christeena’s Cream Cheese Icing

Ingredients

  • 1 – 8 oz brick of cream cheese
  • 1 cup hi-ratio shortening or crisco
  • 1 TBS. Magic Line Butter Vanilla Flavoring (or 1 tsp. each vanilla and butter extracts)
  • 1 – 2 lb. bag powdered sugar
  • 1 tsp. popcorn salt
  • 4-6 TBS. your choice of liquid ( I use 1/2 & 1/2)

Instructions

  1. In mixer bowl fitted with paddle, beat the cream cheese and shortening at med. speed until fluffly, about 3-5 minutes. Add flavoring and beat 1 more minute. Add the popcorn salt to the powdered sugar and then to the mixer bowl alternating with your liquid at low speed until you get the consistency you want. After it’s combined, turn mixer up to med. hi speed and beat for 5 more minutes. The longer you whip it, the whiter it will get! Crusts after 15 minutes so you can roll or smooth with Viva. Store in fridge for up to two weeks or freeze until needed.

Comments (8)

on

How long can this icing sit out without refridgeration? I'm delivering a large cake that may be too big for the client's refridgerator. Just wanting to know how long before the party it will be able to sit out if it is indoors.

on

Sorry, I did not realize I had any comments. I haven't tried cocoa in it and I have let it sit out for up to 4 hours. The sugar to cream cheese ratio is so high that I do not worry about it. It has sat on my counter for up to 5 days and hubby has eaten it with no ill effects! You can find white popcorn salt in the popcorn area at the stores.

on

Made this recipe yesterday and I love love love that way it tastes (and so did everyone else!) but it really didn't crust at all for me so it was very difficult to get smooth. I followed the recipe exactly except I used regular salt instead of popcorn salt. Could that have affected it?

on

LaurenBaker, I use Sweetex and have never not had it crust so I'm wondering what type of shortening you used. I really wish we would get e-mail notifications when people respond to these recipe threads!! Sorry!


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