Problems With Crusting Cream Cheese

Decorating By novakern Updated 16 Mar 2014 , 1:53pm by jgifford

novakern Cake Central Cake Decorator Profile
novakern Posted 16 Mar 2014 , 1:27pm
post #1 of 2

I made this recipe that everyone on here seems to like. Not sure what went wrong...I've had more luck with a regular cream cheese frosting

 cup butter, softened

1/2 cup solid vegetable shortening
1 pound cream cheese, softened
1 tablespoon clear vanilla extract
3 1/2 pounds sifted confectioner's sugar
1/2 teaspoon salt


texture was great when I first mixed it up. Put in on a double layer strawberry cake with strawberry filling. Not sure if maybe the cake was a little too moist. I definitely used too much filling. I spread on the crumb coat. was ok but the layers kept shifting so I put it in the fridge. was better. then when doing the other coats went on ok and crusted but when I worked it to smooth, it either cracked or slid off. I put fondant decorations on top and only held after keeping in the fridge for awhile. after 10 minutes out of the fridge everything starts to slide.


help! I just need a simple, smooth, tasty vanilla frosting recipe I can rely on to put fondant décor on.


have another cake next week. am losing confidence. egg please due to allergies


1 reply
jgifford Cake Central Cake Decorator Profile
jgifford Posted 16 Mar 2014 , 1:53pm
post #2 of 2

AJust as a point of information, when I use cream cheese, I have found that if it isn't room temperature or even a little warm, it will never hold its shape. It crusts beautifully, but never gets firm. I could beat it until 2 o'clock next summer but it won't help.

Quote by @%username% on %date%