What's The Best Cream Cheese Icing Recipe?!?!
Decorating By doublecz1103 Updated 11 Oct 2008 , 1:02pm by daranaco
I've never made cream cheese icing before and I just had a request to put it with banana cake.. any recipe someone would like to recommend??!!
As long as you dont need to have it crust I always use the one my mom gave me for carrot cake.
You use four blocks of cream cheese, 2 tbs butter, 1 tsp vanilla and 2 cups of confectionary sugar.
Let the cream cheese sit out until its room temp and also the butter. Then cream them together, add the vanilla and then slowly add the confectionary sugar until combined. If you want, you can add a tsp of cinnomin or pumpkin pie spice to it to "kick it up a notch!"
I tried Toba's cream cheese icing recipe which had the best flavor but the worst consistency -- go figure!
We just tried a new version with red velvet cupcakes. It was yummy! Here it is:
1. Cream 1/2 stick butter with 8 oz cream cheese.
2. Add 1 tsp vanilla extract.
3. Add 1 1/2 cups confectioner's sugar a 1/2 cup at a time.
It went into the piping bag nicely and yielded 36 regular-sized cupcakes (72 mini cupcakes).
I tried Toba's cream cheese icing recipe which had the best flavor but the worst consistency -- go figure!
I agree, so have you tried to fix the consistency problem? I tried more powdered sugar but to no avail. It tastes fab but it slid off my cakes.
My cream cheese icing is the same as weirkd's. I've been using it with my carrot cake for years and years. It has a great flavor and consistency but it doesn't crust. If crusting isn't an issue then I strongly recommend it. Everyone has always raved about it.
I just use the recipe on the back of the Domino sugar bag, minus the milk. Its one block of cheese, one stick of butter, vanilla, and one lb of sugar I think. The milk makes it too soft IMO. I use it as filling....I probably would not pipe with it.
I had to ice a cake once with CC and I iced it and then mixed the rest of the CC icing with more sugar so that it would be stiffer for piping. Didn't lose the flavor for most of the cake, but easier to pipe nice borders.
I tried Toba's cream cheese icing recipe which had the best flavor but the worst consistency -- go figure!
I agree, so have you tried to fix the consistency problem? I tried more powdered sugar but to no avail. It tastes fab but it slid off my cakes.
Nope, I was never able to fix the consistency problem without altering the taste. That seems to be par for her recipes though, great taste, lousy consistency. Guess I have to more experimenting! 
As long as you dont need to have it crust I always use the one my mom gave me for carrot cake.
You use four blocks of cream cheese, 2 tbs butter, 1 tsp vanilla and 2 cups of confectionary sugar.
Let the cream cheese sit out until its room temp and also the butter. Then cream them together, add the vanilla and then slowly add the confectionary sugar until combined. If you want, you can add a tsp of cinnomin or pumpkin pie spice to it to "kick it up a notch!"
sorry to jump in here but do you have to refrigerate the cake if icing it with the Cream cheese??
Hope this isn't too late. My recipe is a tad different from the ones I have seen posted, so I thought I would put it out there.
1.5 lbs cream cheese (3 blocks)
4 oz. butter (1 stick)
1/2 lb. confectioner's sugar
Lemon juice to taste for contrast.
I fill and crumb coat carrot cakes and red velvet cakes with this and then cover with vanilla buttercream.
that was my other question cakebaker.. do u need to refrig with this type of icing??
earlene has a great tasting recipe on her site under the icing recipe section...larger batch version and a small one also.
This recipe always works great. It is crusting and you can decorate with it too. 
http://www.cakecentral.com/cake_recipe-6817-Wedding---Crusting-Cream-Cheese-Frosting.html
Pat
that was my other question cakebaker.. do u need to refrig with this type of icing??
I have gotten replys both way's , some said no you didnt have to and some said yes so to be on the safe side i did refrigerate mine . i think one post here said food save is no more that 4hrs from time you icing it until you eat it hope this helps
White Chocolate Cream Cheese Buttercream
9 ounces white chocolate
1 1/2 pkgs cream cheese (room temp)
5 tblsp butter (room temp)
1 lb confectioners sugar
Melt white chocolate either over a double boiler or in the microwave (30 seconds at a time) While chocolate cools slightly cream butter and cream cheese until fluffly. Add melted chocolate to cream cheese and butter mix. Add, slowly, 1 lb confectioners sugar. If you beat this mixture on too high a level it will get air bubbles in it so beware. It is soooo yummy. Hope you enjoy
Here's the recipe from the other thread. Can't wait to try it, momma28!
Quote by @%username% on %date%
%body%
