I have been searching everywhere for a cream cheese icing for red velvet cakes that will have some stability. I have tried recopies with crisco in them and nothing makes even semi stiff icing. I would love to be able to fine an icing that is still enough to decorate on. Thanks for any help

I used this recipe last night and it is fantastic...

1/2 C butter at room temp.
1/2 C shortening (Kroger brand)
16oz. of cream cheese at room temp.
1 pkg (just the powder) of dream whip (about 3 to 4 T)
1 tsp vanilla
1/2 tsp lemon flavor
4 lbs powdered sugar
1/2 tsp salt

I whipped the room temp butter, shortening, cream cheese with the vanilla, lemon, and dream for 15 minutes. Added the powdered sugar and salt and whipped for another 20. It was very stiff at first but ended up like a whipped dream.

Light and fluffy and wonderful on red velvet.

I have made this before (often!) and leave it on the counter top (on the cake or cupcakes) in tupperware and never had a problem. Usually a week is as long as it lasts before it gets eaten. I freeze the extras-if there is any.


This is stiff/stable but would not do detailed decorations, I put it on cupcakes and it did do the 1M swirl and held it though.