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Looking for Crusting Cream Cheese Frosting recipe!!

post #1 of 24
Thread Starter 
I am making my very first wedding cake on June 8th for my little sister's wedding. Last week, I found a "Crusting Cream Cheese Frosting" recipe on this website from "aztomcat", but when I went back to write down the recipe, it now says "page not found, error 404". YIPES!

Can anyone help me out here? I'm making a 2 tiered dense carrot cake so this frosting seemed perfect as the bride and groom are not fondant fans.

Thank you in advance for any replies!
post #2 of 24
It's not just the recipe you're looking for...it would appear that you can't open any recipes in the recipe section. They are having some sort of issue because I noticed over a week ago that all my "saved recipes" were gone. So I tried to start saving them again and couldn't. So I started saving them as favorites in my browser and now every recipe I saved is coming up with a 404 error message. icon_cry.gif

This is a recipe I saved in my own documents, however I haven't tried it as of yet. Hope this might help.

Crusting Cream Cheese Icing
BY: EDENCAKES
Rating: 8.8/10 (124 votes cast)

This is a recipe for a crusting cream cheese icing that Ive seen floating around this site in the forums. People are constantly looking for it and it wasnt in the recipes, so I thought I would post it. Its not mine, Kathy Finholt from Iowa is the original creator.

Crusting Cream Cheese Icing
Ingredients

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 confectioners sugar
1/2 teaspoon salt

Instructions
Cream butter, shortening, cream cheese and extracts. Gradually add confectioners 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.
post #3 of 24
Thread Starter 
I really appreciate you taking the time to let me know about the recipes, that is just too strange. Hope they get it figured out soon! I wrote down the recipe you shared and I may give that one a try instead!
Thanks again!
post #4 of 24
This is the same recipe I use (called another name though) except for flavoring it uses 2 tsp vanilla and 1 tsp butter flavor. It crusts, tastes fabulous,is able to make scrolls, shells, etc for decorating.
post #5 of 24
Perhaps if you pm atoztomcat, s/he will give you the recipe directly.
post #6 of 24
I once made a Cheese Cake and its just a normal cheese cake and I wanted to have the same idea of your cake. So, I decided to try this at home your Crusting Cream Cheese Icing and I will share my experience in preparing and the taste of this dessert.

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post #7 of 24
The recipe I use is the same above but I use real vanilla.
1 cup butter, softened
1/2 cup shortening
16 ounces cream cheese, softened
3 1/2 pounds powdered sugar
1 tablespoon pure vanilla
1/2 teaspoon salt
I love this recipe. It doesn't require refrigeration. I haven't tried clear vanilla in this recipe yet. Most people know that cream cheese frosting will be off white in color.
post #8 of 24
Thread Starter 
Yes! I don't mind using real vanilla, I'm actually hoping for a off-white tone since my sister's dress is ivory.

My goal with my cake, is to achieve a look I found off pinterest. 2 tiers (10in and 8 in), homemade dense carrot cake for each, crumb frosted with this Crusting Cream Cheese frosting and then frosting again with the same but with a almost "bark or whipped" look to the frosting. I wish I could explain a bit better.

I just attached a photo of what I'm trying to do with the frosting. I don't own any rights to the photo, I hope it's ok to add it here, I found it on the web.

Could you guys let me know if you think this frosting can hold up to this styling?

Thanks!
LL
post #9 of 24
It should be fine, it performs just like regular buttercream. Of course since it has butter and cream cheese in it you need to not have it sitting out in the blazing sun. But then most buttercreams wouldn't like that either. Your look should be a piece of cake. I don't know if you would really need to do the crumb coat. I think if you did a halfways neat job with an icer tip or a big star tip to get an even coat, then use your spatula to spread you would be done. Certainly no need to be fussy and do any real smoothing with your crumb coat.
post #10 of 24
This is my regular BC frosting. It crusts great and tastes even better;

1 -8 ounce box of cream cheese
2 sticks (8 ounces) of real butter
2 lbs powdered sugar

You don't need vanilla. Just cream the cream cheese and butter together until well combined and slowly add the powdered sugar.

This is the recipe the bakery I worked for use and it's what I use now for everything.

If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

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If I am ever on life support, unplug me...

Then plug me back in.  See if that works!

Reply
post #11 of 24
I always use Edna DelaCruz's recipe from her website and it never fails for me. Here is the link:
http://designmeacake.com/cccbc.html
post #12 of 24
Thread Starter 
Denetteb (Oh I hope I got your nickname right)

Do you think this recipe (with your flavoring changes as well), will be alright if I make it the day before the wedding and refrigerate it till the morning of the wedding?

Thank you!
post #13 of 24
It will be fabulous! I used it for a friends wedding cake. It used to be my CC avatar but somehow not there anymore. I decorated the day before and refrigerated until the wedding, just like you are planning on. But go ahead and make your icing now and refrigerate it and you can get that part out of the way ahead of time. Same with the cakes if you want. Denette
post #14 of 24
Quote:
Originally Posted by srkmilklady View Post

It's not just the recipe you're looking for...it would appear that you can't open any recipes in the recipe section. They are having some sort of issue because I noticed over a week ago that all my "saved recipes" were gone. So I tried to start saving them again and couldn't. So I started saving them as favorites in my browser and now every recipe I saved is coming up with a 404 error message. icon_cry.gif

This is a recipe I saved in my own documents, however I haven't tried it as of yet. Hope this might help.

Crusting Cream Cheese Icing
BY: EDENCAKES
Rating: 8.8/10 (124 votes cast)

This is a recipe for a crusting cream cheese icing that Ive seen floating around this site in the forums. People are constantly looking for it and it wasnt in the recipes, so I thought I would post it. Its not mine, Kathy Finholt from Iowa is the original creator.

Crusting Cream Cheese Icing
Ingredients

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 confectioners sugar
1/2 teaspoon salt

Instructions
Cream butter, shortening, cream cheese and extracts. Gradually add confectioners 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.


how many cups does this recipe yield?

post #15 of 24

I have in my notes on my recipe card that it makes around 6 cups.

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