I came upon this recipe in the archive, does anyone know if it can be made successfully with crisco instead of cream cheese?

http://www.cakecentral.com/cake_recipe-1970-264-Sugar-free-cream-cheese-icing.html

TIA!!

No, you can't substitute crisco for cream cheese, but if this is for your health conscious bride, I would be very wary of Crisco, since trans-fats are implicated in over 30% of heart attack deaths.

Here is a recipe for a dairy-free, fat free frosting. It will pipe borders but nor flowers. You can use royal icing for decos, which is also fat free and dairy free.

Where's the recipe?

ooops!

Seven Minute Frosting with Variations
This is the best of the traditional American fluffy white frostings, billowy and sweet - and miraculously fat free. For this recipe a stainless-steel bowl is recommended because crockery and glass are so slow to heat that the top of the meringue cools down before it is adequately heated. Be sure to rinse the stem of the thermometer in the simmering skillet water between readings to avoid contaminating the egg whites. Have the egg whites at room temperature.

Yields: About 4 cups

Ingredients:

* 5 tablespoons water
* 1/4 teaspoon cream of tartar
* 1 1/3 cups sugar
* 2 large egg whites
* 1 tablespoon light corn syrup
* 1 teaspoon vanilla
* 1/2 to 1 cup chopped nuts or shredded sweetened dried coconut (optional)

Whisk water, cream of tartar, sugar, egg whites and corn syrup together in a large stainless-steel bowl. Set the bowl in a wide, deep skillet filled with about 1 inch of simmering water. Make sure the water level is at least as high as the depth of the egg whites in the bowl. Beat the egg whites on low speed until the mixture reaches 140 degrees F on an instant-read thermometer. Do not stop beating while the bowl is in the skillet, or the egg whiles will be overcooked. If you cannot hold the thermometer stem in the egg whites while continuing to beat, remove the bowl from the skillet just to read the thermometer, then return the bowl to the skillet. Beat on high speed for exactly 5 minutes. Remove the bowl from the skillet and add the vanilla. Beat on high speed for 2 to 3 more minutes to cool. Stir in the nuts or coconut if desired.

Use immediately.

Variations:
Seven Minute Lemon Frosting
Prepare frosting , above, substituting 2 to 3 tablespoons fresh lemon juice for 2 to 3 tablespoons of the water and adding 1/4 teaspoon grated lemon zest.

Seven Minute Orange Frosting
Prepare frosting , above, substituting 1/4 cup fresh orange juice for all of the water and adding 1/2 teaspoon grated orange zest.

Seven Minute Penuche or Brown Sugar Frosting
Prepare frosting , above, substituting 1 1/3 Cups packed light or dark brown sugar for the sugar. Add 1/2 teaspoon maple, walnut, or pecan extract with the vanilla if desired.

Thank you for your kind replies!

Dairy is not the only problem here, it's also refined sugar. I'm trying to eliminate both if possble. Honestly - I don't think it's possible. So I think I'm going to ice the cake with the sugar free cream-cheese based recipe, and do my borders and flowers in regular BC. People with aversions can scrape!

Lightbulb moment!!!

Tofu cream cheese!

I bought some to try it out....if anyone in the next 60 minutes thinks it's not worth my time (not to mention the $3 per 8-oz price tag) to try it, speak up!!!!

It's very soft and ver difficult to work with.