I was recently asked to make a birthday cake for Christmas day. They want a spice cake with cream cheese frosting. This is for my coworker's family and I want it to look and taste very nice. They want it kept somewhat simple with roses, writing, etc.

The last cream cheese icing that I made was for the deer cake and I don't think that it would have held the shape of a rose for more than 30 seconds.

Help?? Please???

TIA

This is a Crusting cream cheese Icing I got off of this site.

1 c butter, softened
1/2 c solid veg. shortening
1# cream cheese
1T clear van. extract
3 1/2 # sifted confectioner's sugar
1/2 t salt

Cream butter, shortening, cream cheese and extracts. Gradually add sugar and salt. Beat on low speed until nice and creamy. This recipe is for s stiff consistency. For a thinner consistency, use 3 # of sugar instead. If you want a very smooth cake, let the cake sit for 15 min. after icing. Then smooth w/ paper towel.

I have used this. It tastes good, and pipes well. Good Luck with your cake.

I love the recipe from here too!! One very important thing someone here told me-Make sure everything is perfectly room temp when you start or it won't crust. Once I learned that it worked perfect!!! I made a pumpkin spice cake and added a little cinnamon to the cream cheese icing. It tasted great and gave it a really pretty "antique" color.

I will agree too. That's the best recipe. Just make sure and don't thin it too much b/c if you have to go back to add more powdered sugar to thicken it I think it takes away from the cream cheesy-ness of it, if that makes sense?!