Does anyone have a good recipe for cream cheese frosting that you could ice a cake smooth and do borders with it and does it get a little crust so that you can use the viva papertowel method to smooth it.
Thanks I am becoming extremely addicted to CC.
Hi , I've got a recipe for cream cheese icing from this web site and its good, if you type in Crusting Cream Cheese Icing into the recipe bar it should come up.
HTH
I concur! The Crusting Cream Cheese frosting on CC is fabulous! I have even added cocoa powder to it to make chocolate cream cheese -- yum! You can see a lighter choco version in my HB swirl cake and a darker choco version in my choco basket weave in my pics. The plain version adorns the baby shower cake I made BEFORE I started taking classes...so don't look at the decor too closely...
Have fun...
Not sure if the cream cheese recipe here at cake central is Earlene Moore's cream cheese recipe or not but I use hers and it is the best I have ever made to date and have been using it for several months now. It never fails, is easy to smooth, tastes great and makes nice borders and flowers. It is posted on her website, www.earlenescakes.com
This is the one I use, off of CC, and it crusts nicely and makes decorations beautifully. I love the way it tastes and have had many compliments from it also.It's by: azeboi2005
Decorator Cream Cheese
Serves/Yields: about 4 cups
Prep. Time: 10 min
Cook Time: 20 min
Category: Frostings
Difficulty: Easy
This is a great cream cheese frosting that allows to be used for deocorating as well. Almost the consistency of a buttercream but with that great cream cheese frosting taste.
1/2 c. shortening
1/2 c. butter (one stick) @ room temp
8 oz bar of creaam cheese @ room temp
1 tbsp. clear vanilla extract
2 lbs. sifted powder sugar
1/2 tsp. salt
Cream together butter, shortening, and cream cheese. Add vanilla and mix. Sift sugar and salt, gradually add to mixture and work it in until all incorporated. Holds up well in the fridge for about 2 weeks.
If the consistency is to stiff add a tsp of milk until you acheive the perfect consistency or use less sugar.
HTH
Here ya go.....the link to Earlene Moore's Cream Cheese frosting, regular and chocolate, large and small batches.
http://www.earlenescakes.com/icings.htm
This may seem like a stupid question but here it goes.... We are making a red velvet cake for someone. We usually just use a basic frosting but think that with the red velvet a cream cheese frosting would probably be better. My question is if we do use this does the cake need to stay in the refrigerator. I'm figuring it would but we cover our cakes with mmf and I know this doesn't usually do well in the fridge. Any suggestions would be greatly appreciated! Thanks.... 
khadley, first off there are no stupid questions! 
If you are using Earlene Moore's recipe, posted link above, there is no need whatsoever to keep the cake in the fridge. You can click on the link and not only get a great recipe but she also tells you about not having to refridgerate the cream cheese frosting. HTH's! 
I'm very new at baking & decorating cakes, but the sound of cream cheese frosting sounds yummy. I want to make my sister a cake for her baby shower at the end of October and was thinking of doing a two tier cake from scratch... one layer a pumpkin flavor cake (since it is fall) and the other a white cake probably. Do you think the cream cheese frosting would be good on both? And could I use that for the filling if I torted the layers or does someone have a suggestion for a good filling that would match either pumpkin or white. THanks!
pumpkin flavor cake (since it is fall) and the other a white cake probably. Do you think the cream cheese frosting would be good on both? And could I use that for the filling if I torted the layers or does someone have a suggestion for a good filling that would match either pumpkin or white. THanks!
Welcome to CC and cake decorating, you are SURE to love both!
Yes it would be delicious on both cakes as frosting and filling. Personally, it is my favorite frosting to use on cakes I make for my family.
A carmel filling would be good on your pumpkin cake with cream cheese frosting if you wanted to make the filling different. The white cake you could fill with about anything you like.....raspberry, strawberry, etc.. but the cream cheese would be just fine.
There are so many possibilities for combined flavors so use your imagination and don't be afraid to try something that sounds like it might be good to you.
Have fun!
THANK YOU! The caramel sounds super good so I'll have to search for a recipe!
Cream Cheese + Pumpkin anything = the epitome of fall.
I think a cinnamon cream cheese filling would go good w/ either the pumpkin or white cake.
Yum, I might have to make one for myself.
You are welcome! The carmel would be excellent with the pumpkin spice cake and I think you can find a recipe here at CC.....but here is the Carmel frosting/filling I have used and like and it is easy to make;
Carmel Frosting/Filling
1/2 cup butter
1 cup brown sugar
3 to 5 tablespoons heavy cream or milk, I prefer heavy cream
1 pound of powdered sugar, about 4 cups
In a heavy saucepan cook butter and sugar together until well blended and sugar is dissolved. Remove from heat. Add cream or milk, stir, add powdered sugar. Beat with mixer and thin with additional cream or milk if needed.
**Thicker for frosting a cake, thinner for using as a filling and thinner yet for using as a drizzle.
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