Does anyone have a Cream Cheese Icing that is not overwhelmingly rich? I just made a Red Velvet Cake and between the Cream Cheese and the Butter, this icing is almost way too rich to finish eating the whole slice of cake. Don't get me wrong. It tastes great! But it starts to give you that queazy feeling towards the end of it. I need a not so rich Cream Cheese Icing.

Thanks everyone!!!!
Lazy_Susan

This one might not be any better:

* Exported from MasterCook *

Cream Cheese Icing

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Icing

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces Unsalted butter -- softened
1 1/2 pounds Cream cheese -- softened
6 ounces Margarine
1/2 fluid ounce Vanilla extract
3 pounds Powdered sugar -- sifted

Cream the butter and cream cheese until smooth. Add the margarine and beat well.

Beat in the vanilla extract. Slowly add the sugar, scraping down the bowl frequently. Beat until smooth.

Yield: 5 lb. 4 oz.

Source:
"Syrups, Icings and Sauces"
Copyright:
"© 2005 by Prentice-Hall, Inc."
Yield:
"84 ounces"
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Per Serving (excluding unknown items): 10155 Calories; 514g Fat (44.6% calories from fat); 54g Protein; 1379g Carbohydrate; 0g Dietary Fiber; 1119mg Cholesterol; 3649mg Sodium. Exchanges: 7 1/2 Lean Meat; 98 1/2 Fat; 91 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0

Might be a little much for you but I can go into MasterCook and reduce the size if you want to use it. I went in and tried to scale it down but its has low as it can go. If I scale it up it would make 10 pounds of icing.

Thank you SugarCreations But that is pretty much close to the one I made. Maybe it is just me and my tastebuds. If my hubby gets up enough courage to try the cake he might like it.

Its been my experience that cream cheese icing is rather rich. Too me it is overpowering to some extent. But you are right might be a good idea to get an objective view other than your own thats what I do when I am in doubt.

How do y'all think it would taste if I replaced half of the Cream Cheese with Crisco? I think maybe it is all the Cream Cheese that is making it so rich.

I cut my cream cheese frosting and Martha's Italian Meringue Buttercream in a 1:1 ratio and gave rave reviews! It gives the tangy taste of the CC, but in a light fluffy version. Not too sweet at all.

Ratio 1 cup to 1 cup, or whatever you are measuring. Ratio 4:1 say All purpose flour and cake flour. Thats 4 cups AP Flour to 1 cup cake flour just an example, simply really. Thats a ratio for pastry flour...

Thank you but I guess I don't understand what to cut it with? With the crisco that I was talking about doing? *embarrassed - not only a newbie but also naturally blonde* LOL

I agree on cream cheese icing sometimes being a little too rich. I've cut it with unsweetened whipped cream before, as well as Cool Whip...both made a huge difference on that heavy, super rich taste. Though, the Cool Whip did add a little extra sweetness to it. And it does make it a little softer consistency, but not so much that I couldn't do some borders and basic decoration. I really like the idea of antonia74's method of using IMBC to cut it....have to try that sometime!

How much cream cheese does the recipe call for I will see if I can help you?

It calls for 1 lb. of cream cheese and 1 cup of butter. Thank you for your help

I really hate how sweet the cream cheese frosting is, but if you don't put all the sugar in it, it gets drippy on a cake. So I avoid using it to frost the outside, but instead, make it less sweet and use it as a filling.

Antonia, I use the Swiss Meringue buttercream....would cutting the cream cheese into that work the same way as the ITalian?

With that recipe you have a 2:1 ratio 16oz cream cheese and 8oz butter see what I mean? I would try 1:1 ratio, 8oz cream cheese and 8 oz butter see if that works. In the meantime I have a recipe from Kraft foods that I will post in a few that might be a little less sweet than what you have...

www.addicted2coffeerecipes.com/quick__n__easy_coffee_cake_recipes42.htm

Try this link above. I could not find my recipe I don't know what I did with it. They are adding pineapple juice which is slightly acidic and may cut some of the sweetness. In the meantime I will keep looking for you....

Should bother it that I know of. All food coloring is is basically water anyway thats all pineapple juice is just has sugar in it...