Cake Central › Cake Forums › Cake Talk › Cake Decorating › Looking for Crusting Cream Cheese Frosting recipe!!
New Posts  All Forums:Forum Nav:

Looking for Crusting Cream Cheese Frosting recipe!! - Page 2

post #16 of 24

Thank you very much for your quick response!!
 

post #17 of 24

Your welcome, it is wonderful.
 

post #18 of 24

I am making a two tiered 7.5 octagon shaped cake, a UFC ring. It is going to be pretty small. How do I cut down this recipe for this cake? I def don't need 6 cups of frosting haha

I just like to feed people
Reply
I just like to feed people
Reply
post #19 of 24

You could just divide all of the ingredients in half to make a half batch.  Or make a full batch so you  make sure you have enough and freeze the extra.  Or you can do as I do and refrigerate or freeze the rest intending to use it for the next cake and end up eating the whole thing over a period of days a spoon (or two or three or four...) at a time.  Shhh, dont tell anyone my confession.

post #20 of 24
Ahh I see my mistake on Tuesday I made a cream cheese icing that stayed to thin. The recipe I used had 1/4 cup butter to one 8 oz. package of butter. Will be checking around cake central before I try anything new again. Cake turn out nice. Could have been much better with a better icing
post #21 of 24

denetteb that is EXACTLY why I can't make more frosting than is needed at the time, I EAT IT! hahaha

I just like to feed people
Reply
I just like to feed people
Reply
post #22 of 24

Wedding - Crusting Cream Cheese Frosting

Just made a 3-tiered wedding cake with the cake flavors: red velvet, chocolate and pumpkin spice. The bride of course chose cream cheese frosting but wanted a fondant look without fondant. Called for a nice crusting cream cheese icing. So after trial and error, here's what I came up with. She wanted a cream colored icing, so I did add a dab of brown coloring to the mixture.

Wedding - Crusting Cream Cheese Frosting

Ingredients

  • 1 + 1/3 cup veg shortening 16 oz cream cheese softened at room temp (2 8oz blocks) 3 tsp clear vanilla extract 3 tsp clear butter extract 2 tsp clear almond extract or creme bouquet (or you can use 1 tsp of both - yum) 3 tbs meringue powder 1/3 tsp fine popcorn salt (or reg salt) 3 - 3.5 lbs powdered sugar 1/4c plain powdered creamer dissolved in 1/4 c very hot water (you may use flavored creamers, if you want to infuse a flavoring) You may not need to use all of the liquid.

Instructions

  1. Cream shortening, softened cr. cheese and extracts, then mix in meringue powder and salt then add 3 tbs creamer mixture.
  2. Once everything is smooth, slowly add 3 lbs of your powdered sugar with your mixer set on a low setting. Mix on setting six or med-high for 6 minutes or so.
  3. If you need a thicker icing add more p. sugar. If you 'd like it thinner add more of your liquid. You probably know what consistency you are comfortable with.
  4. For crumb coating, take a few cups out and add more of the liquid to thin it out for your first coat. Let dry before applying your top layer of frosting.
  5. Once iced you can smooth the cake with a hot but dry spatula.(Dip in a very hot water and dry it before use). Let crust for about 20 minutes. I have been able to use the Melvira method with this icing utilizing both the roller and viva towels.
  6. You can see how this smoothed for me in my pictures it is the fall wedding cake with black ribbon and fall roses.
  7. This recipe will make a very white icing perfect for wedding cakes. If you want a more ivory cream cheese icing, substitute 1/2 cup butter for 1/2 cup shortening. Then the recipe will call for approx 3/4 c shortening, 1/2 c butter and 16oz of cream cheese.
post #23 of 24

Hello,

I noticed you wrote that you use this cream chees frosting for decorating....I have used this recipe too and everyone seems to love it. But for decorating and edging out the cake with the viva napkin it can get a little tricky. Mine never ends up as smooth as when i use buttercream frosting. Is there a reason why? Am i not letting it dry enough. Also If i color the frosting will it hold up just the same? Because like i said everyone loves this frosting and i get request for nothing but this one all the time, and i would hate to stop using it. Its just it takes so long because i am having to go back and fix it where the napkin gets stuck. Please advise.

post #24 of 24

If it isn't crusted yet, wait a little while longer until it is crusted.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Looking for Crusting Cream Cheese Frosting recipe!!