I know I saw a thread recently on this topic so I apologize for rehashing, but I can't seem to find where I saw it. I am making a guitar cake for DH's birthday, and cream cheese frosting is his favorite. Can I use it to decorate as well as crumb coat?

Do a search for crusting cream cheese icing. I've posted this question before. There is a recipe (can't remember by who right now) that is excellant and crusts really well. The taste is phenominal.

Gilson, thanks so much! I found it. You brought up another question (I'm new to cake decorating). Why do decorators prefer crusting frostings? What is the purpose vs. non-crusting. Thanks for your help

When the icing crusts it makes it easier to smooth after it sits for about 10-15 minutes.

FYI - the crusting cream cheese icing colors very easily too.

Oh I just love the crusting cream cheese! The first time I tried it I was afraid that the different consistency from regular cream cheese icing would make it weird...oh it was delicious. I can get my cakes as smooth as my bc cakes, I just love it, love it! Whoever came up with that recipe is just pure genius!

I agree- I used the crusting cream cheese on my wedding cake, and the flavor was excellent and it was just like decorating with buttercream!

Not sure if you were looking for a recipe but this is the one I found on here & loved it - i added a little more confectioner's sugar to get the constancy where i needed ---- hope you like it!


Crusting Cream Cheese Icing

Serves/Yields:
Prep. Time:
Cook Time:
Category: Frostings
Difficulty: Easy


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.

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

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.
Source: Kathy Finholt from Iowa
Contributed by: edencakes on Monday, October 17. 2005 at 10:17:36

More Recipes of edencakes

Thank you, all. That's the recipe I am going to use! Does anyone know how much it makes?

And now I know the purpose behind crusting frosting - smoother look. Thanks!

I made this recipe and it iced 48 cupcakes with a little bit left over. I used the big star tip, I think tip 85 so there was a big hunk of icing on top of each cupcake. In other words, it makes a ton of icing!!

It does make a lot! I did a 6in & 10in round double layer & had some left over. Good luck & have fun!!!

Thank you, everyone! I will be using the recipe to decorate a guitar cake tonight and tomorrow for DH. I'll try to post a picture if it turns out ok

Well, I'm sure Pam227 that it will turn out okay, but if for some reason it doesn't, please post the pic in the cake disasters, so that we may learn what happened and why. Good luck! ~Josie

Here's the final cake. It's not perfect, but I had fun doing it. The pic is kind of dark so there are some shadows. The cream cheese icing was a breeze to work with, and it tasted great. Thanks for all of your help!!

Wow, It turned out great!!! I'm glad the Cream Cheese icing worked so well. Thanks for posting a pic!