So I am a super newbie and I made Cream Cheese Frosting to ice a red velvet cake and cover it with fondant. Well the recipe I made only used butter, cream cheese, powdered sugar and vanilla. I noticed it is pretty thick and most recipes on here have crisco in them. Can I use the stuff I have or add crisco to it to get it to a softer consistancy?? I am frosting the cake tomorrow so any feedback will be appreciated. Thanks!!
From what I have found most cream cheese icing is pretty soft. When you add the shortening it makes it more stable and easier to decorate with. I use cream cheese in all of my butter cream even the chocolate. You can add it if you like or just soften it with a bit of milk.
Thanks so much. I am going to try that!