Cream Cheese Frosting Help..
Baking By jenscreativity Updated 26 Oct 2009 , 4:18am by jenscreativity
HOW DO I MAKE CREAM CHEESE FROSTING SMOOTH OUT NICELY?? ANYONE HAVE A GREAT RECIPE FOR THIS? I USE CRISCO, CREAM CHEESE AND SUGAR FOR MINE, BUT IT WON'T SMOOTH OUT AND ALSO, IT IS TOO RUNNY. HELP!
If it's too runny I would think adding a little more conf. sugar would help. Also, I use a bench scraper for all frostings to get them as smooth as possible. If you have lumps and bumps in it then I would think you aren't letting the cream cheese warm up enough before you mix it in.
My icing is not too runny, only with the warmer climate. Also, it is not lumpy or cold either. what's a bench scraper? thanks so much
a bench scraper is sort of like a large metal (or plastic) spatula without a handle. You hold it vertically against the side of your cake after frosting it and go all the way around. I NEVER got smooth frosting with a regular or off-set spatula and wouldn't trade my scraper for anything!
Yuck! Crisco in cream cheese icing?!? 
I have never heard of such a combination. I make mine with 1 c butter, 8 oz cream cheese, 2 tblsp sour cream, and 8 c pwdrd sgr. If your icing is liquidy, either you don't have enough PS in it or it is too warm. Crch icing is very difficult to smooth. It helps to chill it and then use a scraper (I use a plastic bowl scraper) to smooth it.
The icing is great actually..can't taste the crisco...and I didn't want to use butter due to this for decorating a cake. Butter just makes it really liquidy. Thanks anyways...
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