Cream Cheese Frosting, Can You Decorate With It Like Bc?

Decorating By shelli38 Updated 5 Nov 2011 , 3:32am by Heather_bakes

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shelli38 Posted 4 Nov 2011 , 10:29am
post #1 of 7

I haven't ever used cream cheese frosting. I always use buttercream. I have to do a cake tonight and they want cream cheese. Is there a recipe for this or a technique that will make it work like buttercream? I want to be able to smooth it and pipe with it. Does it need to be refrigerated?

6 replies
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AnnieCahill Posted 4 Nov 2011 , 10:52am
post #2 of 7

I have never used it but there are a lot of good reviews.

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jamieq Posted 5 Nov 2011 , 2:30am
post #3 of 7

Also, you can also add in some meringue powder too if you would like to ensure crusting. Hi-ratio shortening too, if you have it.

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CakesByTheSugarCains Posted 5 Nov 2011 , 3:14am
post #4 of 7

I have used the recipe posted above, without the salt. It was great and will crust, but meringue would always make it nicer to frost! Good luck!

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NanaSandy Posted 5 Nov 2011 , 3:21am
post #5 of 7

I use the recipe listed above all the time. Tastes great and pipes great! My family loves it, and it will crust all on its own.

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platinumlady Posted 5 Nov 2011 , 3:22am
post #6 of 7

Here's another just to have a back up. It's great in humid environment. It's not my recipe & I didn't write down the name of the young that gave it too us

Crusting cream cheese icing base off Indydebi's buttercream variation.

1 2/3 cups Crisco
1 8 ounce box cream cheese (softened to room temperature)
4 LB. powdered sugar (SIFTED)
6 tablespoons Dream Whip
2 tablespoons vanilla (clear if you need white icing)
1 to 1 1/3 cups milk (I use half and half)

Put Crisco and cream cheese in mixing bowl and whip for 10-15 minutes.
Add about 1 1/2 pounds of the sifted powdered sugar, about 1/2 the milk and Dream Whip and mix until blended. Incorporate the rest of the powdered sugar, another 1/2 cup milk and vanilla. Let whip for at least 20 minutes. You may need to add up to 1/3 cups more milk...maybe even more. Just have to add until it "looks right". I like my icing pretty thick (still spreadable but thick)
I have also added 6 ounces of melted white chocolate to this icing and it is really, really good. It will require more milk if you add the chocolate, just add a teaspoon at a time until it "looks right". I used the icing with white chocolate added for a red velvet cake and it was a great flavor combination.

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Heather_bakes Posted 5 Nov 2011 , 3:32am
post #7 of 7

i used this and it worked well icon_smile.gif

Originally Posted by AnnieCahill

I have never used it but there are a lot of good reviews.

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