Do a search for Italian Cream Cake filling. I posted this request a couple of weeks ago. In that post is a recipe for Crusting Cream Cheese Icing. It is excellant!!!! Very smooth to work with and pipes great! I used it on my cake in my gallery that has Jerry written on it. It takes color really good, too. I won't even go into the taste!!!!! Let me put it this way - my family is still trying to come down from the sugar high!
I have a recipe that I altered to get it a little thicker consistency. Not sure that it is still thick enough to spread smooth; but it's definitely thicker than the original recipe. Piping borders would work; piping roses probably won't.
1 1/2 bricks cream cheese
1 stick butter (softened to room temp)
1 (2 lb.) bag confectioners sugar
1 ts. vanilla extract
The problem to me is that if you add too much sugar to thicken it up; the taste isn't as good. I think I saw a recipe on here somewhere where crisco was added as well; that one might be the answer.
This is a nice recipe for a Crusting Cream Cheese icing. You can pipe simple borders with it. I've never tried anything too elaborate, like roses. HTH
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.
I have used the crusting cream chees recipe. Just wanted to let you now it's awesome! Taste great, smooths after crusting even w/ the viva method. The only troble is it makes a ton of icing. I haven't halfed it because I read a thread where halfing it botched the batch. I made it last week on a lemon cake and it was YUMM-O
Here's a photo and a recipe for vanilla bean cream cheese icing:
http://chockylit.blogspot.com/2005/10/red-velvet-cupcakes-with-vanilla-bean.html
You can add more powdered sugar to make it thick enough to pipe.
On a different note....
In Cake Bible (Rose's book) she has a recipe for a white chocolate cream cheese buttercream....very yummy and has a different taste than traditional.
Word of caution..make sure the buttter and cream cheese are both at room temp, beat well before adding the melted yet cooled white chocolate, or you may get little lumps of cream cheese/fat in the icing...it smooths out well
Here;s a couple of pics
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