Cream Cheese Frosting (crusting)

Very easy, very tasty! This recipe will crust over after about 10 mins. For a stiffer frosting add an extra 1/2 c.- 1 c. powdered sugar.

Cream Cheese Frosting (crusting)

Ingredients

  • 1/2 c. shortening (I used crisco)
  • 1/2 c. salted butter (1 stick)
  • 2 8oz. packages cream cheese, softened
  • 2 lbs. (8 cups) powdered sugar
  • 1 tsp. vanilla
  • 1/4 tsp. salt

Instructions

  1. Blend together shortening, butter and cream cheese. Add powdered sugar a cup at a time until all incorporated, then add vanilla and salt.

Comments (21)

on

By the amounts (if the ingredients) listed in the recipe, it sure looks to me like this recipe would most certainly cover a double layer carrot cake.

on

LOVE LOVE LOVE the taste, did not crust well took two days to crust...EVERYONE LOVED the taste. Covers A LOT! first time I made it I made 4 batches and ended up covering 5 batches of (24 count) cupcakes and 1 -8 each double layer cake. As a matter of fact I had planned to make 4 batches for two batches of cupcakes and the one-eight inch cake thinking that if I laid it on thick this would work but I had SO much left over I made the three batches of extra cupcakes that I donated to my daughter's school for a fundraiser. It colored and piped WONDERFULLY and in one of my extra cupcakes I added a capful of lemon extract to compliment the lemon cake I made and adding that little bit of flavor did not take anything away. I have been asked to make this again, And I will! :)

on

many of you mentioned that it didn't crust. I found when I made this that you HAVE to use the salted ingredients (butter and the 1/4 tsp). If I used unsalted butter, mine was pretty soft. Also - I do not use Crisco - I use IGA brand, which does have trans fats (for now!)

on

I love the taste! I just made it. I will be putting it on a red velvet cake in the morning. Does it need to be refridgerated? I have it in there for now but was wondering for after I ice the cake. Thanks! I used the salted ingredients so I'm hoping it will crust for me :) Thanks for sharing!

on

I followed this recipe to a T and mine is definitely not looking like it will crust at all???? Do I need to refrigerate it to get it to crust or will it crust unrefrigerated??

on

I always add meringue powder to cream cheese frosting even if it supposed to crust. It helps. I wouldn't use margarine the taste will not be the same as with butter

on

I would assume this should be refrigerated, as it has cream cheese and butter in it. Not necessarily short term (set-up and display) but if you are going to store it over night or for an extended period of time, as well as if it will be exposed to high heat, I would definitely refrigerate it.

on

I just made a supper cute ruffle cake with this recipe! making sure everything was salted and adding a pinch of salt really did the trick. I posted it to my gallery! so fun! and tasty!


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