I Need A Stiff Cream Cheese Icing Please!
Baking By doramoreno62 Updated 11 Apr 2011 , 2:48pm by Kaybaby
I like the recipe I use but it's not stiff enough and the more sugar I add the more "glue like" it gets. Anyone have a stiff and delicious recipe out there??
This is the one I use:
16 oz cream cheese
4 cups powdered sugar
1-2 tsp clear vanilla
Thanks so much!
This is the crusting cream cheese recipe that I use(if that's what you mean by "stiff"). It is delicious, very light and not as sweet as Buttercream. I suggest using this instead of buttercream to all my customers.
1 1/3 Hi ratio Shortening
2- 8oz cream cheese(I always add just a little more, maybe another 2 oz)
3 tsp clear vanilla
3TBS Meringue powder
2 tsp butter flavoring
*1/2 tsp lorann flavoring of choice(opt)
or 2tsp of extract of choice
3.5 to 4lbs Confects sugar
Cream
This recipe makes alot, I just used it to dirty ice a 4 tier wedding cake-12" 8", 6" and 4"-so cut it in half for smaller jobs.
Cream shortening, cream cheese and flavorings 'til smooth-add meringue and 3TBS cream, continue to mix 'til blended-slowly add confect sugar beating on low. Once all sugar is in beat on med-high 6 mins. Add more confect sugar for thicker frosting. It will have a very light fluffy consistenecy but will crust. It's delicious.
As far as flavorings go...if you want an almond flavor add 2tsp almond extract. When I make Pina colada cake I add 1/2 tsp lorann pina colada. Last week I made a choc cake with nutella filling so to the icing I added lorann choc hazlenut flavoring. It was fantastic!
I make the cream cheese frosting from The Joy of Cooking and everyone loves it. It's also very simple to make:
75g butter at room temperature
225g cream cheese cold from the fridge
2 tsp vanilla extract.
Mix these together...don't overbeat but make sure the butter and cheese are mixed properly.
Add 1/3 at a time, 360g - 450g icing sugar (powdered sugar I think you call it)
The amount of sugar you use depends on how stiff you want the mix.
This is the crusting cream cheese recipe that I use(if that's what you mean by "stiff"). It is delicious, very light and not as sweet as Buttercream. I suggest using this instead of buttercream to all my customers.
1 1/3 Hi ratio Shortening
2- 8oz cream cheese(I always add just a little more, maybe another 2 oz)
3 tsp clear vanilla
3TBS Meringue powder
2 tsp butter flavoring
*1/2 tsp lorann flavoring of choice(opt)
or 2tsp of extract of choice
3.5 to 4lbs Confects sugar
Cream
This recipe makes alot, I just used it to dirty ice a 4 tier wedding cake-12" 8", 6" and 4"-so cut it in half for smaller jobs.
Cream shortening, cream cheese and flavorings 'til smooth-add meringue and 3TBS cream, continue to mix 'til blended-slowly add confect sugar beating on low. Once all sugar is in beat on med-high 6 mins. Add more confect sugar for thicker frosting. It will have a very light fluffy consistenecy but will crust. It's delicious.
As far as flavorings go...if you want an almond flavor add 2tsp almond extract. When I make Pina colada cake I add 1/2 tsp lorann pina colada. Last week I made a choc cake with nutella filling so to the icing I added lorann choc hazlenut flavoring. It was fantastic!
I'm going to have to try this, I'm sick of making Cream cheese soup!! 
Thanks for sharing!! I'm glad this was posted. I make red velvet cakes and make the standard cream cheese icing.
1/2 cup butter
2 - 8 oz packs of cream cheese
1 tsp vanilla
4 - cups confectioners sugar
It makes great swirl patters when doing a dessert cake, but not good for decorating.
Thanks for posting this. I think I will try LeeBD's recipe and see how it works.
Cream Cheese Swiss Meringue Buttercream:
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=711181&postdays=0&postorder=asc&&start=0
Hey i have a question to LeeBD is this frosting stiff enough to make decorations and flowers for a cake?? This recipe sounds great ive been looking for one instead of buttercream is too sweet.. Is this recipe sweet as buttercream?
This one is perfect for piping, nice and firm. You can find it in the recipes under Crusting Cream Cheese Icing by edencakes.
This is a recipe for a crusting cream cheese icing that Ive seen floating around this site in the forums. People are constantly looking for it and it wasnt in the recipes, so I thought I would post it. Its not mine, Kathy Finholt from Iowa is the original creator.
Crusting Cream Cheese Icing
Ingredients
1 cup butter, softened
1/2 cup solid vegetable shortening
1 pound cream cheese, softened
1 tablespoon clear vanilla extract
3 1/2 pounds sifted confectioners sugar
1/2 teaspoon salt
Instructions
1. Cream butter, shortening, cream cheese and extracts. Gradually add confectioners sugar and salt. Beat on low speed until nice and creamy. If you want whiter icing, try to use butter without dyes available at most health food stores.
2. This recipe is for a stiff consistency. For a thinner consistency, use 3 pounds of powdered sugar instead.
3.
4. If you want a very smooth cake, let the cake sit for 15 minutes after icing. Then smooth with the non-printed side of a Viva paper towel.
Quote by @%username% on %date%
%body%