What's your cream cheese recipe? Every time I've tried cream cheese icing it's always really gooey and sticky and shiny, and doesn't hold any shape very well. I've tried adding more sugar, but then I have to stir it more, and tehn I think the protiens in teh cheese start breaking up and it gets even softer. So anyway, tell me what you use.
three 8oz pkg of the regular (not fat free) philadelphia cream cheese at room temperature, 1 cup of crisco shortening. 10-12 cups of confectioners sugar, 1/4 cup of evaporated milk,. 1 teaspoon of vanilla or any flavoring of your choice. Cream the cheese and crisco until light and creamy (if using a kitchenaid this would be on speed 6). Then add 3 cups of icing sugar alternating with the milk on low speed or speed 2 on kitchenaid until completely blended .
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