16
May
Posted by azeboi2005 in Frostings
VN:R_U [1.6.8_931]
Rating: 9.8/10 (69 votes cast)
I have been blessed to have this incredible cream cheese frosting that forms a nice crust so it is ideal for decorating cakes. It tastes so good that i’ve been using this recipe more than any other frosting recipe i have.
Decorator’s Cream Cheese Frosting
Ingredients
- 1/2 cup of shortening
1/2 cup (one stick) unsalted butter @ room temp
1 8oz bar cream cheese @ room temp
1 tblsp white vanilla extract
2 lbs shifted powder sugar
1/2 tsp salt
Instructions
Cream together shortening, butter, and cream cheese until nice and smooth. Add vanilla into mixture and combine. Sift together sugar and salt, and slowly add to shortening, butter & cheese mixture. Make sure that all sugar is incorporated. Enjoy!
-
- *If to stiff of a consistency use less sugar but all the salt or gradually add milk to make the perfect consistency!
16 Responses
chefjennalee
September 10th, 2009 at 4:58 am
How much does it make?
dkelly
September 23rd, 2009 at 1:17 pm
This is very delicious. I added about 1T of milk and about 1 dropper full of Lorann’s Vanilla Butternut flavoring.
Chefjennalee it makes approx 6 cups of icing.
RisasCakes
October 8th, 2009 at 8:14 am
WOW! This turned out great, thank you for the wonderful recipe!
chefjennalee
October 21st, 2009 at 7:55 pm
very yummy on the pumpkin spice recipe listed on this site!
fairestoneofall
October 26th, 2009 at 11:38 am
Love this one! Thanks for sharing. I use it ALL the time with minor tweaks!
ksmith1012
November 7th, 2009 at 9:13 pm
does this need to be refrigerated?
katielb
November 8th, 2009 at 12:08 am
can u substitute the shortening? we dont have it here in Australia
mom2abc
November 10th, 2009 at 10:24 am
I also am wondering if this needs to be refrigerated? I wanted to make these for a bake sale for the school but they will be sitting on a table for a few hours.
mimisunshine
November 11th, 2009 at 10:43 am
Does it need to be refrigerated? How long can it safely stay out?
Missellyt
November 11th, 2009 at 12:20 pm
Fantastic mix I love it with a bit of nutmeg sooo festive!
I left these out for a while on a buffet and they tasted jst as good after a few hours…but it wasn’t over hot in the room.
meri1028
November 11th, 2009 at 12:58 pm
Sounds great! Does it need to be refrigerated?
cupcakediva82
November 16th, 2009 at 9:12 pm
Hi there, is white vanilla extract the same as clear vanilla extract? Thanks!
lildutch10
November 19th, 2009 at 7:31 am
cupcakediva82: I used clear vanilla extract and this frosting came out amazing!!! I am not sure if the white is the same as clear or not, but it is sooooo good! I am not a fan of eating cake/frosting (strange I know… I just like to make them!!) but this frosting I always make extra so I can eat it straight out of the bowl… YUMMY!!!!! I was also wondering if it needs to be refrigerated?
sandy5491
November 21st, 2009 at 6:27 am
Hi there, I have one similar but I use sweetex for the shortening and regular white butter. and then I use cream bouqut.
leslie2748
November 21st, 2009 at 9:39 am
Same question….refrigeration?
calicopurr
November 21st, 2009 at 10:39 pm
Sandy5491
Can you PM the recipe? I have Sweetex and Cream Bouguet in my pantry.
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