Does Anyone Not Offer Cream Cheese Icing?

Decorating By pjaycakes Updated 30 Apr 2008 , 2:49pm by plbennett_8

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pjaycakes Posted 30 Apr 2008 , 9:52am
post #1 of 16

I absolutely despise working with cream cheese icing (and I'm being very nice saying that). I have tried every recipe I can find. Kathy F's is the closest to being usable for me, but it always cracks when I move the cake. I would love to not offer it as an icing choice, but my carrot cake is a big hit and everyone always wants cream cheese with carrot cake.

It really makes me mad, because my cakes don't look bad, but when I do one with cream cheese they look horrible. I can deal with every other kind of icing (choc, whipped cream, bc, fondant), but cream cheese is just not happening on a good looking cake in my house.

Does anyone else not like working with cream cheese icing? Does anyone just not offer it for that reason?

15 replies
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mixinvixen Posted 30 Apr 2008 , 10:26am
post #2 of 16

hmmmm...that's my favorite one, taste and all. it's also my popular choice winner with clients.

mine never cracks...maybe it's the support, not the icing? i use foam boards. it also could be where you're at...didn't see where you are, but i'm in middle tn.

i hate when i have a problem with something that everyone else is raving about! i can't get little fondant people to resemble anything but little "blobby" things straight out of a horror movie! icon_redface.gif

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pjaycakes Posted 30 Apr 2008 , 10:45am
post #3 of 16

Don't get me wrong I love the taste of cream cheese, just the consistency irks me. It probably is my board, I use tuffboards and the 10x14s are really flexible especially with heavy carrot cake.

I just can't seem to get a good looking cake with cream cheese. Guess I just need to keep practicing. At least they taste good. I'll just push how good it's going to taste to the lady when she picks it up. icon_twisted.gif

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grama_j Posted 30 Apr 2008 , 11:10am
post #4 of 16

Patty..... I think it is your board.... you need something more stable....

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MessiET Posted 30 Apr 2008 , 11:35am
post #5 of 16
Originally Posted by pjaycakes

Kathy F's is the closest to being usable for me,

Is this in the recipe section? I would love to try this recipe...

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pjaycakes Posted 30 Apr 2008 , 11:51am
post #6 of 16

I'm not sure if it is in CC's recipes or not. I have had this recipe for a long time. I use 1 1/2 cups of crisco and no butter, but add butter extract. I find it doesn't get as soft as quick.

1 cup butter
1/2 cup Crisco
16 oz. cream cheese
3 1/2 lbs powdered sugar
1 T vanilla
1/2 tsp salt

Mix on low speed for a couple of minutes.

This makes a fairly stiff icing. For a softer one you can use 3 lbs. of powdered sugar.

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MessiET Posted 30 Apr 2008 , 11:55am
post #7 of 16


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indydebi Posted 30 Apr 2008 , 12:06pm
post #8 of 16

I use it as a filling on carrot cake, but when we talk about the outer icing, most brides go with regular BC on the entire cake. They are good with a hint of cream cheese between the layers.

I did have one bride ask if she could have the whole cake iced in cream cheese icing. I told her, "Not for an outdoor wedding, you can't." (She was planning an outdoor wedding in July!)

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Katie-Bug Posted 30 Apr 2008 , 12:31pm
post #9 of 16

By far, cream cheese is my most popular as well for the bakery I used to work at.

The recipe I use is
3- 8oz pkg cream cheese
1 1/2 sticks butter
vanilla- I don't measure
2 - 2lbs bags of powdered sugar

Throw the butter in the mixer and let it whip an then add the vanilla and then the cream cheese. I let this mix a bit, till it all comes together and then add the powdered sugar, mixing after each addition. After everything is added, if you let it mix for a couple of miutes it gets whiter.

Also, I found that the longer it mixes the more air, which equalls more problems smoothing. My soultion is to make it ahead of time and let it sit, and then I take small batches and stir it really good before putting it on the cake. This way I get quite a bit of the air out and then I use a hot knife for my final smoothing.

This is same as what we used at the bakery, and they never used hot knifes to smooth theirs. She is good!! I on the other hand have to... icon_redface.gif

Maybe you can get things to work for you and cream cheese. For me, it is just such a huge seller, I can't imagine if I stoped using it. Good Luck!!! thumbs_up.gif

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Petit-four Posted 30 Apr 2008 , 12:58pm
post #10 of 16

I too am not happy with the way cream cheese handles for formal cakes. But, yes, if you have to do the exterior of the cake, the crisco-based recipes will work a little better (but then you get less cream-cheese taste).

I offer it as a filling, made with 16 oz of cream cheese, 2 T of butter, and no crisco (2 lbs of p. sugar). It has a real cream cheese taste (which I love, too) and if I torte the cakes an extra layer, people get lots of cream cheese taste, and I get the ease of working with butter-cream on the outside.

When you serve a wedding cake, you always taste more filling than icing except for those few corner pieces. Perhaps, as Indydebi mentioned, that might be a way to solve the issue. icon_rolleyes.gif

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lovetofrost Posted 30 Apr 2008 , 1:16pm
post #11 of 16

Maybe your cakes are very moist and not as sturdy? Which usually isn't a bad thing, but in transportation a light cake and the board could cause cracks. Just an observation.

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pjaycakes Posted 30 Apr 2008 , 1:24pm
post #12 of 16

I believe it was definitely the board. Guess I just need an extra foamcore under the cake itself. As for the ugly decorated cakes I won't throw in the cream cheese just yet. Maybe some more practice will help. I had a bad night last night with a cake in which everything that could go wrong did. I didn't even take a picture because it is so ugly. I almost called the lady and told her to get her cake at Walmart.

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mom2spunkynbug Posted 30 Apr 2008 , 1:26pm
post #13 of 16

I HATE CREAM CHEESE ICING!!! I love the way it tastes though! LOL So yes, I am with you! I'm almost ready to say that I only offer it as a filling! I just did a cake with cream cheese icing (the last one I posted) and it didn't come out too bad. But the one before that (the Tweety one) was horrible. But I had let that sit for a day, then rewhipped it and it was just bad looking in the mixing bowl! So I make it RIGHT before I'm ready to frost the cake now.

As for the cracking, that is probably your cake board. I use the Wilton cake drums/cake bases.

I noticed your cream cheese icing recipe is close to the one that I have...but I use 6 cups of powdered sugar. Maybe you could try may work a little easier for you.

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pjaycakes Posted 30 Apr 2008 , 1:43pm
post #14 of 16

OMG! I remember that the one that did come out good, I mixed the icing right before I used it. Everytime I make it ahead of time, it gets kind of stretchy (rubbery) and is hard to spread. Maybe that is my solution. I'll have to do a test next time. Thanks for sparking my puny brain. icon_lol.gif

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chocolatecake Posted 30 Apr 2008 , 1:50pm
post #15 of 16

Cream Cheese Frosting is the most popular choice

When I need to frost the outside- I use meringue powder dissolved in hot water and the whipped to peak and add that to the basic Cream Cheese Recipe. It firms up enough

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