This is a recipe that Carmijok from CC posted that I have used a couple of times now with great success. I added flavoring to it also and it is so nice to work with and even crusts also. Hope you like it as much as I do...
Carmijok's cream cheese icing
2 sticks of real butter (salted) (8 ounces)
1 8 ounce box of cream cheese
2 lbs powdered sugar.
Cream the softened butter and cream cheese together well, then slowly add the powdered sugar. Mix well. That's it. It tastes great and is my go-to buttercream on all my cakes.
This is a wonderful cream cheese butter cream. Pipes beautifully and crust too.
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
Works well with the paper towel method once crusted.
I blogged a cream cheese icing recipe, you can check it out.
This is what it basically said.
I make a very thick buttercream with butter, vanilla, and powdered sugar, thicker than you would want to spread almost to the point of crumbly. When that is completely mixed, I add the softened cream cheese (don't use the microwave, let sit at room temp until soft), and mix on low speed just until the cheese is incorporated, scraping the bowl if needed.
My theory is that over beating the cream cheese causes it to break down making soupy icing. I know that most people think that whipping the tar out of icing is a good thing to do, but when it comes to cream cheese and real butter, less is more. When the icing starts to break down, you have to keep adding sugar making it too sweet and it is still soft.
http://bakingbetter.com/2012/05/30/cream-cheese-icing-that-doesnt-suck/
My theory is that over beating the cream cheese causes it to break down making soupy icing. I know that most people think that whipping the tar out of icing is a good thing to do, but when it comes to cream cheese and real butter, less is more. When the icing starts to break down, you have to keep adding sugar making it too sweet and it is still soft.
http://bakingbetter.com/2012/05/30/cream-cheese-icing-that-doesnt-suck/
I totally agree!!! The less you beat the cream cheese, the better! I always make my cream cheese icing the nite before I want to use it, and keep it in the fridge overnite. I use Ina Garten's recipe (the one on the same page as her coconut cupcakes) and it has a very thick texture. I think having a lot of butter in the recipe is key.
I blogged a cream cheese icing recipe, you can check it out.
This is what it basically said.
I make a very thick buttercream with butter, vanilla, and powdered sugar, thicker than you would want to spread almost to the point of crumbly. When that is completely mixed, I add the softened cream cheese (don't use the microwave, let sit at room temp until soft), and mix on low speed just until the cheese is incorporated, scraping the bowl if needed.
My theory is that over beating the cream cheese causes it to break down making soupy icing. I know that most people think that whipping the tar out of icing is a good thing to do, but when it comes to cream cheese and real butter, less is more. When the icing starts to break down, you have to keep adding sugar making it too sweet and it is still soft.
http://bakingbetter.com/2012/05/30/cream-cheese-icing-that-doesnt-suck/
AMEN!
This is the recipe I use. I like it because the real star of the recipe is cream cheese. NOT sugar, and NOT butter...
Beat 8 oz. cold cream cheese (not rock solid, but it means you can use it straight out of the refrigerator) with 5 Tbsp. softened butter and 2 tsp. vanilla until combined. Gradually add 2 c. powdered sugar that has been sifted after measuring. Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste.
A
Original message sent by srkmilklady
This is a recipe that Carmijok from CC posted that I have used a couple of times now with great success. I added flavoring to it also and it is so nice to work with and even crusts also. Hope you like it as much as I do...
Carmijok's cream cheese icing
2 sticks of real butter (salted) (8 ounces)
1 8 ounce box of cream cheese
2 lbs powdered sugar.
Cream the softened butter and cream cheese together well, then slowly add the powdered sugar. Mix well. That's it. It tastes great and is my go-to buttercream on all my cakes.
I made a cream cheese frosting that was very stiff, and kept its piped shape on the cupcake despite sitting at room temperature. I beat a cold stick of butter piece by piece, then added pieces of cream cheese (cold too) little by little until it looked cumbly. Then I added my sifted powdered sugar slowly, and added my vanilla. I added a bit of salt at the end, and experienced no clumps. The frosting was delicious. It seems my method is different. Just thought I'd contribute that.
I used carmijok's cream cheese recipe as well and I really liked it. I didn't add in any vanilla because I just forgot to..and it was so tasty without it already..but I may try that next time just to see..but it's not required.. It piped well and nice and thick- no problems at all. I'll keep using this one...it was nice and cream cheesy- not over butter tasting at all.
thank you!
This is a wonderful cream cheese butter cream. Pipes beautifully and crust too.
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
Works well with the paper towel method once crusted.
How many cups of icing do you get from this? TIA
Hi miny,
I get that you want help making a cream cheese filling of some sort, but maybe you'll get better results starting a new thread and then members who are currently active might be able to help you. Dredging up old threads and asking questions of people who may not be here anymore mightn't get the results you're after.
I make a very thick buttercream with butter, vanilla, and powdered sugar, thicker than you would want to spread almost to the point of crumbly.
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