cream cheese icing is definitetly different to work with than regular buttercream. I personally struggle with it. I have done much better with is since I started adding a block of cream cheese to my regular buttercream recipe. There is a crusting buttercream recipe on here that is good... other than those two recipes... I stay away.. too hard for me to smooth, etc...
I used this recipe the other day, it tasted great, smoothed well, and crusted nicely.
It comes from
www.sugaredblog.blogspot.com/2008/12/few-of-my-favorite-things.html
Kathy Finholt's Crusting Cream Cheese Icing:
1 cup butter
1/2 cup Crisco
16 oz. cream cheese
3 lbs powdered sugar
1 T vanilla
1/2 tsp salt
Kathy says:
Mix on low speed for a couple of minutes.
This makes a fairly stiff icing if you use 3-1/2 lb. Powdered sugar. For a softer one you can use 3 lbs. of powdered sugar. Can stay out of fridge for several days. Freezes well.
It comes from
www.sugaredblog.blogspot.com/2008/12/few-of-my-favorite-things.html
I have used the crusting cream cheese recipe from this site and have been able to smooth it out just fine.
Christy
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