Cream Cheese Icing Good For Decorating As Well

Baking By roxygoar Updated 24 Jul 2011 , 1:15pm by rpaige

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roxygoar Posted 19 Jul 2011 , 9:06pm
post #1 of 8

i am looking for a good cream cheese icing that would stand up well to decorate the cakes as well..... i am trying out a whole bunch of recipes as i want to try and sell cakes but i am having trouble finding a cream cheese icing that is not too soft or not vey cream cheesy!!! please send me any good recipes you know of....... icon_smile.gif thanks so much in advance!

7 replies
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splymale Posted 20 Jul 2011 , 7:57pm
post #2 of 8

When I have a cake with cream cheese icing, I always decorate with buttercream.
But here's the recipe I use for cream cheese icing:
4 c powdered sugar
1 stick butter
1 package cream cheese
1 tsp. vanilla
Good luck!

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fedra Posted 20 Jul 2011 , 8:23pm
post #3 of 8

I am so glad I found this thread! I have a cream cheese wedding cake in September and need to find a good icing. Thanks!

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roxygoar Posted 24 Jul 2011 , 12:26am
post #4 of 8

splymale... do you not have any trouble with it being too soft to pipe or decorate your cake with this recipe??? it is very close to the one i made ...the recipe i took from the cake boss web site...i thought it tasted wonderful but was wayyyy too soft to even think of putting it in a bag to decorate with... the only difference is a Tbsp of vanilla instead of tsp.... what do you do when you make it so it's not too soft? do you refrigerate it first? and how does it keep?

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msladybug Posted 24 Jul 2011 , 2:44am
post #5 of 8

This is the one I use and it crusts so it can be smoothed very well. I always get so many compliments on it.

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splymale Posted 24 Jul 2011 , 12:38pm
post #6 of 8

roxy, i decorate with buttercream when I use cream cheese icing.
If it is very hot & humid out and is not setting, i throw it in the fridge periodically while I'm working on it.

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Occther Posted 24 Jul 2011 , 1:00pm
post #7 of 8

Lorann oils makes a cheesecake flavoring. You could ice with cream cheese and add cheesecake flavoring to the buttercream for decorations.

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rpaige Posted 24 Jul 2011 , 1:15pm
post #8 of 8

msladybug, I have used that recipe - keeping in mind that I'm a bit inexperienced - it is always soft and I end up with a series of cracks like a broken winshield - but tasted very good. Definitely a family favorite. There was crusting on a very thin top layer but it was like a thicker pudding underneath. As soon as I put any fondant decorations on top it was not very attractive. Refrigerating did help in the short term but as soon as it started warming to room temp, I had condensation and the same softening over and over.

I did go to the bc for any piping or decorating but I believe mine would have just flowed off the side of the cake if it had been anything but sheet cakes.

Would more ps make a difference? Frosting in a thinner layer? Any thoughts on corrections I could make to use more often? Maybe this would help the OP as well.

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