To whom it may concern:
I can not remember who sent me the Crusting Cream Cheese Frosting recipe...but I finally had a order for Cream Cheese frosting and it was so good I nearly ate a cup of it...without cake! Thank you so much for this recipe!!!! It crusted and tasted great!
Thank you...Thank you...Thank you 
marknrox,
Would you mind sending me the recipe? I make a few carrott cakes and would love to try this icing. Thank you so much for your time!
~Luraleigh~
You can email me at [email protected]
Again thanks!!
hello everyone!(smile)
I am new to this club but think it is a great site. I am a beginner in the cake making but hope to get better as time go on. That Crusting Cream Cheese Frosting recipe sound great! Would love to have it, (please!) If you have time marknrox, please send to [email protected] Thank you
Are you Debbie? If so, it was me who sent it to you. I agree with you that it is goooooood!!! I love the taste of it! It crusts well too. It's not my recipe, but I believe Dawn's.
Hey!!! i would like that recipe too!! LOL!!
[email protected]!
TIA!!
Can I get the recipe too?
[email protected]
Thanks!!
I'd love the recipe, as well. My email is [email protected]
Thanks,
junebuggey[/code]
I'd love to get it too .. [email protected]
Thanks so much!
I would really like to have the recipe also. [email protected].
Thanks in advance
http://cakecentral.com/cake-decorating-ftopict-1810-crusting.html+cream+cheese
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.
woooooooohoooooooooooo!! Thanks Lisa !! I added it to my growing list of recipes lol
Hi, I'm the one that posted this recipe. I got it from a lady on the wilton board who said it was great! I'm so glad it worked for you. I haven't tried it yet, but plan to soon!
. I can't wait to try this on them.
Good morning all, peacockplace I have used this recipe many, many times and it is truely AWESOME. It makes a lot though and I finally cut the recipe in half and still have icing left. And I just love doing borders with it, thanks
You are so welcome! I wish I could remember who gave it to me on the wilton site. it was so long ago, but I have heard so many great comments on it! I'm so glad that all of you have enjoyed it!
Quote:
http://cakecentral.com/cake-decorating-ftopict-1810-crusting.html+cream+cheese
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.
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