Crusting Cream Cheese Icing
Decorating By CakePrincessHolly Updated 30 Aug 2006 , 12:33pm by cakesbyjess
Can you color crusting cream cheese icing? Also, if I wanted to make drop flowers ahead of time can you do that with crusting cream cheese?
I tried using the crusting cream cheese icing for a character cake (since I don't like all the shortening in the regular BC). And I took the advice of my Wilton instructor and added 1 Tbls of merainge (sp?) powder too. It didn't look awful....but the crusting cream cheese icing is just too soft and doesn't make well defined shapes. Here's a photo of the cake....
Lorri
cupcake ... would you mind sharing the recipe that you use? Thanks! 
This is the one I use - it is posted here on CC under the recipe section as "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.
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."
It will be softer than a regular buttercream due to the cream cheese, but I usually let the cake sit in the fridge for about 10 minutes after frosting it before I start to decorate and it holds up just fine! Here in Houston, though, I can't use it for something like a wedding cake, not with the humidity here!! But it works fine for smaller cakes!!
Good luck, hope this helps!
Marilyn
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