Need Help With Cream Cheese Frosting Asap!!

Baking By LeeBD Updated 27 Dec 2009 , 10:26am by LateBloomer

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LeeBD Posted 21 Nov 2009 , 2:45am
post #1 of 14

Can anyone help me with a cream cheese frosting recipe or give advice on icing a cake with it. Once I start icing the cake it becomes too soft and it is very difficult to ice the sides of the cake and I can't seem to get it to look smooth. I have added extra 10X sugar and let it set in the fridge a bit, but that hasn't seemed to help any. I have 4 pumpkin cake orders for Thanksgiving!!

Thanks...

13 replies
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bethola Posted 21 Nov 2009 , 2:58am
post #2 of 14

What is your recipe?

Beth in KY

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LeeBD Posted 21 Nov 2009 , 3:35am
post #3 of 14

1 lb 10X
1/2 stick butter
2tsp vanilla
milk(which I don't use)

I usually double or triple recipe depending on cake size

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LeeBD Posted 21 Nov 2009 , 3:37am
post #4 of 14

oops forgot Cream cheese!

and 8 oz cream cheese

-K8memphis Cake Central Cake Decorator Profile
-K8memphis Posted 21 Nov 2009 , 3:38am
post #5 of 14
Quote:
Originally Posted by LeeBD

1 lb 10X
1/2 stick butter
2tsp vanilla
milk(which I don't use)

I usually double or triple recipe depending on cake size




Where's the cream cheese?

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conb Posted 21 Nov 2009 , 3:53am
post #6 of 14

I use this same recipe, but I use a whole stick of butter. The icing comes out very soft and is very difficult to decorate with. I use it for my pineapple coconut cake. I saw a recipe on here that was called cream cheese buttercream icing. I believe you add shortening. This should help to stiffen it. HTH icon_smile.gif

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bethola Posted 21 Nov 2009 , 4:00am
post #7 of 14

This is the recipe I use. The recipe IS soft and I don't use it to decorate. I'm wondering what would happen if you used 1/2 butter and 1/2 shortening. Other than that....sorry....I don't know.

GOOD LUCK!

Beth in KY

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-K8memphis Posted 21 Nov 2009 , 4:11am
post #8 of 14

I think you should use 3-4 oz cream cheese to that recipe, no liquid.

That's how I would do it.

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Elise87 Posted 27 Dec 2009 , 8:48am
post #9 of 14

Hey i have a similar recipe that is cream cheese, icing sugar, butter and lemon juice and just wondering does it crust?

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JanH Posted 27 Dec 2009 , 9:43am
post #10 of 14
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Elise87 Posted 27 Dec 2009 , 9:55am
post #11 of 14

thanks jan i'v had a look at the crusting ones on here but i don't use shortening and they all do so just wondering if it just has the butter in it should it still crust?

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JanH Posted 27 Dec 2009 , 10:05am
post #12 of 14

Sure, butter buttercreams can crust but shortening is used to made a more stable and decorator friendly icing which can't be achieved using all butter. icon_smile.gif

HTH

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Elise87 Posted 27 Dec 2009 , 10:13am
post #13 of 14

great thank-u, I do use all buttercream frosting all the time and it crusts but wanted to double check it works the same for cream cheese frosting icon_smile.gif

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LateBloomer Posted 27 Dec 2009 , 10:26am
post #14 of 14

I use 1/2 cup (125ml) butter
4 cups icing sugar
200 gms cream cheese

In SA we get cottage cheese and cream cheese. I use cream cheese which is a thicker. You can add 1 t of vanilla. Cream the butter and sugar first and then add the cc a little at a time.

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