Cream Cheese Frosting

Baking By islandgirl808

islandgirl808 Cake Central Cake Decorator Profile
islandgirl808 Posted 18 May 2014 , 7:17am
post #1 of 1

I made lemon cupcakes for work the night before. I wanted my cream cheese frosting to hold up at a 70 F so....

I made these frosting but toss in the trash....

1. Swiss Meringue Cream Cheese frosting... too runny

2. 8oz cream cheese, powdered sugar, pure lemon extract.... too sweet

3. White chocolate, 1/2 cup powdered sugar, cream cheese... white chocolate could not melt (too dry)


This was the recipe I finally used...  


8oz cream cheese

1/2 cup Crisco (white)

1/2 powdered sugar

1/2 meringue powder

a pinch of salt

1/2 tsp. pure lemon extract


Is Crisco okay to use in substitute of butter (don't like the taste of butter)?

0 replies

Quote by @%username% on %date%