I'm looking for a good cream cheese frosting recipe, something a little closer to buttercream than a heavy cream cheese frosting. I haven't had much luck with the recipes I have.

Thanks, I'll try that. I need a pretty big batch too and all the other recipes seem like they wouldn't make enough. Thanks again

Do you leave out anything or do you just add the cream cheese? Basically, what is your recipe? Please, and thank you.

Aimee A

I do the same thing. Just add cream cheese to your buttercream.

Debbie

Is the cream cheese used INSTEAD of any of the shortening the bc recipe normally calls for? Perhaps 1/2 shortening, 1/2 cream cheese? I really liked the flavor of a Wilton cream cheese frosting I tried but I was hoping it would've held up a little better-that recipe was cream cheese & butter, etc., no shortening.

I used cream cheese in addition to the regular buttercream.

Deb

Deb, will this crust like the regular icing does w/the cream cheese in it? I have to make an Italian Cream Cheese cake with Cream Cheese icing for a groom's cake next month... I wanted to use an impression mat that I have on it ... from what I can understand about impression mats, you have to wait for the icing to crust to use them.. so I was wondering by adding the cream cheese to the regular buttercream icing recipe, would it crust?

I've gotten rave reviews from this crusting cream cheese recipe. I haven't made it yet but several others from here have and they love it. I got the recipe form someone on the wilton site.

Ok here is the recipe:

CRUSTING CREAM CHEESE ICING

1 cup butter, softened
1/2 cup solid vegetable shortening
1 pound cream cheese, softened
1 tablespoon clear vanilla extract
3 1/2 pounds sifted confectioner's sugar
1/2 teaspoon salt


Cream butter, shortening, cream cheese and extracts. Gradually add confectioner's sugar and salt. Beat on low speed until nice and creamy. If you want whiter icing, try to use butter without dyes available at most health food stores.

This recipe is for a stiff consistency. For a thinner consistency, use 3 pounds of powdered sugar instead.

If you want a very smooth cake, let the cake sit for 15 minutes after icing. Then smooth with the non-printed side of a Viva paper towel.

Would there be any problem using all shortening? Or maybe the butter flavored kind if the color change wasn't an issue?

I was wondering the same thing because I really don't like butter. I use the faux fondant recipe so that I don't have to use butter in it.