Hello. I was wondering if anyone has a cream cheese icing recipe that would also be good for decorating, piping borders, etc. Also, if possible, not too sweet....thanks!

I made this yesterday for red velvet cupcakes and it tasted AWESOME!! Everyone was raving over the icing.

1 Stick Salted Butter
1/4C Shortening
1 Package of cream cheese (8oz- Softened)
1/2 TBSP Vanilla
2lbs powdered sugar

Cream the butter, shortening, cream cheese & vanilla... add the powdered sugar... very easy... it was a little thick for what I wanted so I added a few TBSP of milk here and there to get the right consitancy.

This recipe sounds like it might be what you're looking for.

http://www.cakecentral.com/cake_recipe-2231-10-Cream-Cheese-Icing.html

I use the crusting cream cheese recipe from the recipe section. Don't forget to add the salt - that helps to cut any over sweetening! I also taste the icing after adding about 2 1/2 - 3 lbs of the powdered sugar to make sure it's not going to end up too sweet. It's one of my favorites! HTH

Here's the link:
http://www.cakecentral.com/cake_recipe-2047-0-Crusting-Cream-Cheese-Icing.html

Thank you so much. I didn't even know I had replies. Not sure why I am not getting notices.... I used to....

Would any of these be better for basketweave than another? I had trouble with Wilton BC getting too hard. My weave looked a bit frayed and it got so hard that when we served it it cracked off a bit. It was the poinsettia one in my pictures.

Was it because the Wilton was crusting? Do I not want crusting for basketweave? I don't know... thanks.

I'd like to know too. I'm going to be making a carrot cake that looks like a Easter basket and would like to do it with cream cheese icing. Maybe someone can help us out.

Jopalis, thank you for starting this topic. I would also like to know because I am planning on doing a basketweave for my carrot cake.

darkchocolate

Jopalis, I also forgot to mention that sometimes I get email notices and sometimes I don't. I wonder why? I haven't bothered to email Heath or Jackie because they stay busy enough, but I need to.

darkchocolate

I've used the crusting cream cheese recipe to do a basketweave and it works fine. It takes me so long to do a basketweave that it started to soften a lot as I was working but it will crust back up. It's pretty yummy too.

Thank you! Again. Looks like a lot of us want to do a basketweave on a carrot cake for Easter. LOL. Me too! I am just going to do the basketweave on top of a 10" round. Give it a basket look. 1/3 or so basket weave. Rope trim. I am going to do the basketweave in yellow and lavender with white rounded verticals. Trying to decide on RI flowers or BC. I wanted to try and do the basketweave on top sides and bottom for a total basket look but think I may just do the top this time. Not sure if it would be difficult to get it to all weave together. Guess I will try the crusting cream cheese one.... Maybe we could tell which one we tried and how it worked out. Hmm?

Do you think you could do flowers with the crusting cream cheese one?

I want to use my regular cream cheese frosting because my family likes the tanginess of the cream cheese. Then I want to add a thin layer of basketweave of a crusting cream cheese on top of my regular frosting. I will use my regular cream cheese frosting in between the layers. I am trying to get the best of both worlds.

darkchocolate

I am not sure how to make a link to the recipe, but I got this from here and everyone loved it!


Got it from the crusting cream cheese icing and modified it so I could use it to decorate the cake (borders and designs, etc.)

1 stick (1/2 cup) butter
8 ounces of cream cheese
2 lb. confectioner's sugar
1/4 cup of solid shortening (I use Crisco)
1/2 tsp. vanilla
1/4 tsp. salt

Mix butter, cheese, shortening, salt and vanilla until creamy. Add sugar 1 cup at a time and beat at low speed.

For glaze consistency, use only 1 3/4 lb. of sugar.

Thanks D77... I actually think the cream cheese icing and the crusting cream cheese icing are pretty much the same. Seems to be 1/2 the recipe and has a little more xxx and a little less extract. Just a little stiffer.... Thanks!