Crusting Cream Cheese Icing

Posted 08/31/09 • Last updated 10/17/05 • 8573 views • 64 comments

This is a recipe for a crusting cream cheese icing that I've seen floating around this site in the forums. People are constantly looking for it and it wasn't in the recipes, so I thought I would post it. It's not mine, Kathy Finholt from Iowa is the original creator.

Crusting Cream Cheese Icing

Ingredients

1 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

Instructions

Cream butter, shortening, cream cheese and extracts. Gradually add confectioner's sugar and salt. Beat on low speed until nice and creamy. If you want whiter icing, try to use butter without dyes available at most health food stores.
This recipe is for a stiff consistency. For a thinner consistency, use 3 pounds of powdered sugar instead.
If you want a very smooth cake, let the cake sit for 15 minutes after icing. Then smooth with the non-printed side of a Viva paper towel.

Comments (64)

Chickydie 9/1/09 at 5:42pm

Thank you for going to the trouble of posting the recipe, I want to know if I can use high ratio shortening instead of the vegetable shortening since it has a fatty not so good taste. Thanks.

kellyhoffer 9/8/09 at 5:59am

Can anyone tell me if this is more stiff than the regular buttercream recipe. I want to icing a cake but not sure how stiff this will be...

klynne 9/18/09 at 11:42am

This icing is absolutely wonderful and FINALLY a cream cheese icing thats stiff enough to decorate with AND even has the same color as my buttercream. THANK YOU SOOO MUCH!!!

mykidscakemaker 9/26/09 at 11:30am

This is Perfect!!! The flavour is perfect, the consistency is easy to work with, the texture is lovely. Thank you so much for posting this!!

amynf1 11/20/09 at 4:07pm

Great icing, best cr cheese icing I have ever tasted.

Bettycrockermommy 11/22/09 at 1:11pm

I have used this recipe many times, and I love it!!

KDSteach 12/27/09 at 8:04am

This recipe was a huge hit. I did add a teaspoon of meringe powder to make sure it would crust well enough to use a paper towel to smooth. It worked perfectly. Thanks for posting it!

LoriMc 1/4/10 at 6:06pm

Does this need to be refrigerated?

ChrisPA 1/28/10 at 4:19pm

I made this earlier today and totally forgot to add the shortening. Is there any way I can add it after the fact? I am testing this recipe for a cake I need to make next week and wanted to taste it with a red velvet cake that my customer wants.

HRVzD 2/24/10 at 6:16am

I highly recommend this icing! The flavor is amazing and it crusted so well. I used 3 cups of powdered sugar instead of 3.5 and it smoothed well and crusted perfectly. Thanks!!!

Aeropanda 3/16/10 at 6:47pm

was just wondering if someone can share approximately how many cups of icing this recipe yields. I have a wedding cake at the end of April, and the bride wants red velvet cake. This sounds like it would make a great fit.

Mrsnoodle 3/20/10 at 1:32pm

I just used this recipe and comfortably filled and frosted a 12" round cake and had a bit more than a cup left over. I also added a few drops of orange oil and it was delicious!

jklcooper 3/25/10 at 5:40pm

Does anyone know if this icing needs to be refrigerated? Would it be okay to leave out overnight?

Aeropanda 3/28/10 at 6:11pm

Thanks Mrsnoodle! I also wonder if anyone has tried to paint designs like swirls on the side of a cake iced with this. I have a bride who picked out her cake and wants the clean sharp edges for a square cake,(not like the softer edges with the fondant covered cakes) but wants the painted swirls.

QueenDisney20 4/3/10 at 3:45pm

Hi all!! Ok, I was looking at this recipe, and if anyone can please clarify for me. The recipe calls for 3.5 POUNDS of powdered sugar. That would equal to about 12.25 cups of sifted confectioner's sugar. Did the recipe mean 3.5 cups of powdered sugar? I want to make this frosting for an Easter cake and was wondering if someone can reply. Thanks so much!!! :)

ErikaK 4/16/10 at 8:48am

QueenDisney20- this is a bit late for you, I just now saw this post. Generally a lb. of powdered (or confectioner's) sugar is equal to 8 cups, so this recipe would need 28 cups for the 31/2 lbs of sugar. You can always make half of the recipe if it is too large of a batch for your cake. Hope this helps for the future! And edencakes- this is a wonderful recipe! I used it for my husband's birthday cake (a cake shaped like a woman's torso in an Atlanta Braves jersey) and using this recipe with the Viva method turned out beautifully! Thanks for sharing!

erinrouse 4/29/10 at 3:38am

actually 1lb of powdered sugar is equal to only 4 cups... not 8!