Hey there my sister gave me a recipe i had asked her for a while back. She does not decorate cakes and she got the reciepe out of some cookbook. SHe puts this icing on cupcakes alls he does it use her spatula and covers the cupcakes nothing fancy. So when i asked her how its pipes she had no clue as to what i was talking about. I am pretty sure it wont crust andi know it must be kept in the fridge. I was wondering if anyone has used anything similar to this and if you have does it pipe well? What could i add to it to make it crust or is that even possible. here is the recipe

WHIPPED CREAM CREAM CHEESE BUTTERCREAM ICING
3/4 cup heavy cream
8 oz cream cheese
1/2 cup crisco
2 cups powdered sugar
(optional) 1/2 teaspoon vanilla or what ever falvoring you wish.

you whip the heavy cream to stiff peaks my sis adds granulated sugar to it to sweeten it a little i dont think you really need to but she does it
set the whiopped cream aside and you cream the crisco and cream cheese together once its smooth you mix the PS in 1/4 cup at a time on low about 1 minute for each addition. once PS is mixed in you add your flavoring and mixed and additional minute or 2 on medium speed. once all is mixed together you fold in the whipped cream. its says to use right away and keep finished cake in the fridge.

i guess they say buttercream because of the crisco im not sure. PLEASE IF ANY ONE HAS USED THIS RECIEPE BEFORE LET ME KNOW WHAT YOU THOUGHT ABOUT IT.

thanks Susan

I have not heard of this recipe. It sounds like it would taste good.

Bumping up.

Let us know how it turns out if you try it.

i want to try it for my sons cake in april. I am in east texas so there is no telling how the weather will be as far as how hot or cold or the humidity. DO you think this icing would be ok out for an hour or 2???


thanks again
Susan

With the whipped cream and cream cheese, if it is hot, this icing will melt. If you could keep it very cold until serving, it would be OK for a very short time before melting.