Ok so I have tried cream cheese icing a few times now. Didn't work out so well. Too sweet. Help!!! I have a cake coming up this weekend and the customer wants cream cheese icing to go with her strawberry cake. I don't want to disappoint, please help!

I use 1 stick of butter, 1 pk cream cheese and 2 lbs of powder sugar and 2 tsp of vanilla extract and a pinch of salt. I usually dont use this for decorating cakes just to frost like carrot cake or red velvet. If you need it stiffer add more powdered sugar. I hope that helps.

Karema

Look in the recipe section for decorator's cream cheese frosting. It is really good.

Thank you for those tips...any other suggestions out there?

Here are a few more on this thread. I am interested to try the last one (white chocolate cream cheese, that sounds interesting!) http://cakecentral.com/cake-decorating-ftopict-620758.html

What recipes did you use that were "too sweet"?

I like this recipe from SugarShack's blog. I can use it for filling a cake and it can be used to decorate with since it crusts very nicely.

Here is the link:
http://sugaredblog.blogspot.com/2008/12/few-of-my-favorite-things.html

You will need to scroll down to the recipe titled: Kathy Finholt's Crusting Cream Cheese Icing

It has a nice tang to it and not terribly sweet in my opinion, but as always, everyone tastes are different.

Try adding sour cream. For every 8 oz of butter and 8 oz of cream cheese, I add 1 tablespoon of real sour cream (I prefer Daisy brand). I use between 6 and 8 cups of sifted powdered sugar. Generally I only use the 6 cups for filling and icing and add more to stiffen if I need to pipe a border with it. I don't use cream cheese icing to decorate with other than basic borders.

the white chocolate cream cheese is my fav. I like that it sets a bit firmer and adds so much more comlexity to the flavor. Not over the top, but yummmiieeeeeeeeeeeee!

Try this one it's easy to make... Good Luck

8 oz. (1 pkg.) cream cheese
1/2 c. (1 stick) butter
1 tsp. vanilla
1 lb. confectioner's sugar
2 - 4 Tbsp. milk(according to desired consistency)

Place cream cheese and butter in the bowl of an electric mixer. Beat on low speed until combined. Add vanilla. Gradually add confectioner's sugar. Scrape down beater and bowl. Add milk slowly while beating. Continue beating on medium speed until icing is smooth.

This works great...

8 ounce bar cream cheese
¾ cup Crisco (5.25 ounces)
¼ cup salted butter (2 ounces)
2 pounds confectioners sugar
¼ teaspoon salt
¼ teaspoon lemon extract