Quote:
Originally Posted by kraziboutkakes
Thanks mamawrobin for for posting your cream cheese/indydebi buttercream as you know I made some this weekend , I played with indydebis buttercream , I made mine a little diffrent I used more cream cheese but for the first time I feel it turned out well, I will try yours next time I make it.
Quote:
Originally Posted by mamawrobin
Here is my version of Crusting cream cheese icing/Indydebi's buttercream variation.
1 2/3 cups Crisco
1 8 ounce box cream cheese (softened to room temperature)
4 LB. powdered sugar (SIFTED)
6 tablespoons Dream Whip
2 tablespoons vanilla (clear if you need white icing)
1 to 1 1/3 cups milk (I use half and half)
Put Crisco and cream cheese in mixing bowl and whip for 10-15 minutes.
Add about 1 1/2 pounds of the sifted powdered sugar, about 1/2 the milk and Dream Whip and mix until blended. Incorporate the rest of the powdered sugar, another 1/2 cup milk and vanilla. Let whip for at least 20 minutes. You may need to add up to 1/3 cups more milk...maybe even more. Just have to add until it "looks right". I like my icing pretty thick (still spreadable but thick)
I have also added 6 ounces of melted white chocolate to this icing and it is really, really good. It will require more milk if you add the chocolate, just add a teaspoon at a time until it "looks right". I used the icing with white chocolate added for a red velvet cake and it was a great flavor combination.
You can use half butter and half Crisco...I don't because of the heat and humidity in my area. This icing crust very well and will smooth beautifully using the viva method.
Here is my version of Crusting cream cheese icing/Indydebi's buttercream variation.
1 2/3 cups Crisco
1 8 ounce box cream cheese (softened to room temperature)
4 LB. powdered sugar (SIFTED)
6 tablespoons Dream Whip
2 tablespoons vanilla (clear if you need white icing)
1 to 1 1/3 cups milk (I use half and half)
Put Crisco and cream cheese in mixing bowl and whip for 10-15 minutes.
Add about 1 1/2 pounds of the sifted powdered sugar, about 1/2 the milk and Dream Whip and mix until blended. Incorporate the rest of the powdered sugar, another 1/2 cup milk and vanilla. Let whip for at least 20 minutes. You may need to add up to 1/3 cups more milk...maybe even more. Just have to add until it "looks right". I like my icing pretty thick (still spreadable but thick)
I have also added 6 ounces of melted white chocolate to this icing and it is really, really good. It will require more milk if you add the chocolate, just add a teaspoon at a time until it "looks right". I used the icing with white chocolate added for a red velvet cake and it was a great flavor combination.
You can use half butter and half Crisco...I don't because of the heat and humidity in my area. This icing crust very well and will smooth beautifully using the viva method.
Thanks mamawrobin for for posting your cream cheese/indydebi buttercream as you know I made some this weekend , I played with indydebis buttercream , I made mine a little diffrent I used more cream cheese but for the first time I feel it turned out well, I will try yours next time I make it.
I have made it with more cream cheese but preferred the way it "behaved" better with less.....if that makes sense. It was just a little less soft and more "stable" with the lesser amount of cream cheese. Plus I'm just not crazy about cream cheese icing and the lesser amount suited me better
I have to say that I prefer the taste of the variation with the white chocolate added to the cream cheese. It had a very good flavor with the same "crusting and smoothing" abilities as her original recipe.everyday is a good day, some are just better than others.
everyday is a good day, some are just better than others.
SORRY I didnt see or reply to this on time...
