I am making a red velvet cake with cream cheese icing. How do you get the cream cheese icing to crust? I put a half a cup of crisco but it seems like it is to soft. Any suggestions would be greatly appreciated. Deona
This is what I tried from CC and it's great it crusts and it makes beautiful flowers. I don't know how to get you there so here's the recipe..............Sorry.
Crusting Cream Cheese Icing
Serves/Yields:
Prep. Time:
Cook Time:
Category: Frostings
Difficulty: Easy
This is a recipe for a crusting cream cheese icing that I've seen floating around this site in the forums. People are constantly looking for it and it wasn't in the recipes, so I thought I would post it. It's not mine, Kathy Finholt from Iowa is the original creator.
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.
Source: Kathy Finholt from Iowa
Contributed by: edencakes on Monday, October 17. 2005 at 10:17:36
The round cake in my photos that says congratulations is with this recipe, worked great I loved it !!!!!!!!!!!!!!!!!!! 
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