Originally Posted by mamawrobin
Here's my White Chocolate Cream Cheese Icing using Indydebi's recipe. Just thought I'd share in case you needed an icing that will hold up to heat and humidity.
1 1/3 cup Crisco
1 8 ounce package cream cheese (softened)
6 tablespoons Dream Whip
1 + cups half and half (or milk)
1 tablespoon vanilla
4 pounds Sifted powdered sugar
6 ounces Baker's White Chocolate squares (melted and cooled)
Beat Crisco for 10 minutes then add softened cream cheese and beat for and additional 5 minutes. Add Dream Whip, 1 cup half and half (or milk), vanilla and half the sifted powdered sugar. With the mixer running add a cup of powdered sugar at a time until the full 4 pounds has been added. Let mixer run for at least 15 minutes. Add melted, cooled white chocolate and let mixer run another 5 minutes. This is when you'll need to add extra half and half (or milk). Just add until it's the consistency you need. The chocolate thickens the buttercream and I never measure how much more I add. I just add about a teaspoon at a time until I 'get it right'. This icing crust, can be used under fondant and doesn't require refrigeration.
Be sure to use Baker's white chocolate (or any other brand)....the 'white premier chips' that come in the bag like chocolate chips are NOT white chocolate. They are like candy melts. The Baker's has cocoa butter the white baking chips are like candy melts...they aren't chocolate. Whatever brand you use look at the ingredients label....if it doesn't list cocoa butter then it isn't white chocolate.
ohhhhh as good as the other one looked, i think i may use THIS one, you had me at "holds up to heat and humidity" having to deal with this texas weather SUCKS and im guessing since it also crust well, i could use some of it to make flowers or borders or something... any idea as to how many cups of frosting this makes?