Cream Cheese Frosting To Make Roses???
Decorating By sweet-tooth Updated 20 Apr 2007 , 2:12pm by debster
Can anyone help me out with a recipe? I need a cream cheese frosting that I can use to make a large rose to go in top of a cupcake. Any help would be greatly appreciated. thanks!
try this. it crusts nicely and tastes great.
2.5 lbs of powdered sugar
1 stick of butter
1 8oz packeage of creamcheese
4 tblsp crisco
1/2 tsp vanilla
1/4 tsp salt
let butter and creamcheese soften then mix together butter, creamcheese, vanilla, crisco, and salt.
then mix in sugar 1 cup at a time until everything is mixed completely.
try this. it crusts nicely and tastes great.
2.5 lbs of powdered sugar
1 stick of butter
1 8oz packeage of creamcheese
4 tblsp crisco
1/2 tsp vanilla
1/4 tsp salt
let butter and creamcheese soften then mix together butter, creamcheese, vanilla, crisco, and salt.
then mix in sugar 1 cup at a time until everything is mixed completely.
i find that most cream cheese recipes are soft and runny...is this one nice and stable...somewhat like a butter cream???
Sweet-Tooth..........Earlene Moore has an excellent Cream Cheese Buttercream frosting recipe on her website, www.earlenescakes.com
I have used this recipe on several occasions to make roses and other buttercream flowers. The taste is awesome too! If you can't find the recipe let me know through PM and I'll get it for you.
This is a nice crusting cc frosting.
Thanks everyone!!
Teekakes-I found the recipe, do you use the butavan or just vanilla flavoring? I am wondering if I use vanilla extract will it come out too runny?
I learned that if you use whole fat cream chees the icing is more stable. something in the low fat ones makes it more runny.
Jus use les vanilla than called for int he butavan. It is like a thick liqiuid so the same amount of vanilla would make it more runy.
Julia
Thanks everyone!!
Teekakes-I found the recipe, do you use the butavan or just vanilla flavoring? I am wondering if I use vanilla extract will it come out too runny?
I have used Butavan, Vanilla, Almond, and Creme Bouquet and love them all! Just use your preference or what you have on hand. The Butavan and Creme Bouquet are my all time favorite flavorings. 
I was shocked to find that the crusting cream cheese frosting on CC made beautiful roses and borders. I swear by it, check out the round congratualtions cake in my pictures, it was made with that the first time. Try it......................... 
I've used the Butavan in it also ...........yummo
Crusting Cream Cheese Icing
Serves/Yields:
Prep. Time:
Cook Time:
Category: Frostings
Difficulty: Easy
Introduction
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.
Ingredients
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
Directions
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
This recipe comes from CakeCentral.com http://www.cakecentral.com
The URL for this recipe is:http://www.cakecentral.com/cake_recipe-2047-Crusting-Cream-Cheese-Icing.html
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Debster, I looked at your round cake and the recipe does make nice roses. Earlene's crusting cream cheese is the same way. I was very surprised at how beautifully the roses piped with Earlenes the first time I tried it.
You really need to sample an Italian Cream cake, if you have not done so by now. They are delicious if made right. The grocery store ones are crap but a good scratch IC is so divine!!
Teecakes, it's funny you said that, Italian Cream cake, that's what this one was . I had never heard of of it and someone here gave me an excellent recipe the woman loved it. She said she couldn't find one and wanted a small one just for the Mom to be. Gotta love CC !!!!!
You made reference in the cake description that is was an IC and you had never tried one yet so my comment came from that. 
Is the recipe you made on file here at CC? I swear! This is going to make me whip up an IC just for me to eat! I love them with a passion! Egads! 
Teekakes, "I" have never tried one YET, I made it for this lady the first and only one and I couldn't try it........it was sold ............. I've yet to do another, no time for Me. Let me see about the recipe the lady gave me. BRB Ok here goes this recipe came from "Sugarlaced"
Italian Cream Cake
1 cup buttermilk + 1 tsp baking soda
Combine and let stand a few minutes.
5 eggs, separated
2 cups sugar
1 stick butter
1/2 cup shortening
2 cups sifted all-purpose flour
1 tsp vanilla extract
1 cup chopped pecans
1/4 cup coconut
Preheat oven to 325. Beat egg whites until stiff (set aside). Cream the sugar, butter, and shortening and then add one egg yolk at a time with all five yolks.
Add butermilk alternately with flour to creamed mixture. Stir in vanilla, fold in egg whites. Gently stir in pecans and coconut. Bake in 3-9" greased and floured cake pans for 25 minutes or until done. Cool before frosting.
I usually just use a Cream Cheese Frosting to torte my cakes, but this weekend I will be trying the Butter Pecan Recipe (found on this site). I used it in something else this past week and it was fabulous!!
HTH
Eeeeeeeeeewwwwwwweeeeeeeeeyooooooowwww! I can tell this is a good IC recipe and guess what I am going to bake this afternoon! I'll give this recipe a try and see how I like it compared to the one I have been using, although they look nearly identical.
Thank you so much for taking the time to find the recipe and post it!!!
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