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Just made a 3-tiered wedding cake with the cake flavors: red velvet, chocolate and pumpkin spice. The bride of course chose cream cheese frosting but wanted a fondant look without fondant. Called for a nice crusting cream cheese icing. So after trial and error, here’s what I came up with. She wanted a cream colored icing, so I did add a dab of brown coloring to the mixture.

Wedding – Crusting Cream Cheese Frosting

Ingredients

  • 1 + 1/3 cup veg shortening
    16 oz cream cheese softened at room temp (2 8oz blocks)
    3 tsp clear vanilla extract
    3 tsp clear butter extract
    2 tsp clear almond extract or creme bouquet
    (or you can use 1 tsp of both – yum)
    3 tbs meringue powder
    1/3 tsp fine popcorn salt (or reg salt)

    3 – 3.5 lbs powdered sugar

    1/4c plain powdered creamer dissolved in 1/4 c very hot water
    (you may use flavored creamers, if you want to infuse a flavoring) You may not need to use all of the liquid.

Instructions

    Cream shortening, softened cr. cheese and extracts, then mix in meringue powder and salt then add 3 tbs creamer mixture.

  2. Once everything is smooth, slowly add 3 lbs of your powdered sugar with your mixer set on a low setting. Mix on setting six or med-high for 6 minutes or so.
  4. If you need a thicker icing add more p. sugar. If you ‘d like it thinner add more of your liquid. You probably know what consistency you are comfortable with.
  6. For crumb coating, take a few cups out and add more of the liquid to thin it out for your first coat. Let dry before applying your top layer of frosting.
  8. Once iced you can smooth the cake with a hot but dry spatula.(Dip in a very hot water and dry it before use). Let crust for about 20 minutes. I have been able to use the Melvira method with this icing utilizing both the roller and viva towels.
  10. You can see how this smoothed for me in my pictures it is the fall wedding cake with black ribbon and fall roses.
  12. This recipe will make a very white icing perfect for wedding cakes. If you want a more ivory cream cheese icing, substitute 1/2 cup butter for 1/2 cup shortening. Then the recipe will call for approx 3/4 c shortening, 1/2 c butter and 16oz of cream cheese.