Cream Cheese Buttercream Frosting
Crusting Cream Cheese Buttercream Recipe {Great for Decorating} – crusting buttercream with amazing cream cheese flavor & stiff enough for cake decorating!
A million times over the years, I’ve been asked for a good Crusting Cream Cheese Buttercream Frosting Recipe that would work well for decorating. Well – this is it! If you’re a cake decorator, this is the cream cheese buttercream frosting recipe that you’ve been looking for!
I’ve been using this recipe since the very beginning of my cake decorating business way back in 2010 and it’s never failed me. This frosting holds up for piping. The frosting will crust. And it’s delicious!
I pair this frosting with every flavor of cake you can imagine – vanilla cake, wedding cake, red velvet cake, chocolate cake… all of them. And it’s perfection! It’s not as soft as many cream cheese frosting recipes – it can’t be if you’re going to pipe it.
It also might be a little sweeter than you prefer – but it’s still not too sweet in my opinion and the cream cheese is still the star!
Mostly though, it’s just delicious and great for decorating! That’s what’s important, right? 😉
Cream Cheese Buttercream Frosting Recipe
You can see from the piped roses on the 50th birthday cake above how well the frosting holds up for piping!
Now let me tell you a bit more about the cake. This sheet cake was huge! I baked 2 layers of 10×14 sheet cake – stacked and filled with the cream cheese buttercream frosting. That’s 70 servings of cake!! And it was made for a 50th birthday party!
The cake itself was white almond sour cream cake (aka wedding cake) – which perfectly pairs with this frosting. I used an Ateco #826 tip to pipe the roses.
Since the order was taken somewhat short notice, the banner on top was printed on regular paper. Then I used bamboo skewers to stand it up on the cake. Normally I’d have preferred to do something in gum paste or fondant, but time didn’t allow.
Anywho… back to the frosting. The printable recipe for the Cream Cheese Buttercream Frosting is below! And if you have any questions, leave me a comment!
Happy Caking!
Cream Cheese Buttercream Frosting {Great for Decorating}
- Total Time: 10 minutes
- Yield: 4.5 cups 1x
Description
This cream cheese frosting is perfect for decorating. It holds its shape well and forms a nice crust!
Ingredients
- 1 cup salted butter (2 sticks), at room temperature
- 1/2 cup Crisco* shortening (just under 4 oz. on a kitchen scale)
- 8 oz. cream cheese, at room temperature
- 3 lbs powdered sugar
- 1 Tablespoon of vanilla extract
- 2–4 Tablespoons of milk (add to get consistency to pipe or spread)
Instructions
- First, cream the butter and Crisco in a mixing bowl. Mix on low speed for a couple of minutes until smooth and creamy. Add in the vanilla and cream cheese and mix again until very smooth. Gradually add the powdered sugar until it’s all combined. It will be very stiff! Then begin adding milk until you reach the desired consistency for decorating (2-3 tablespoons works well for me!)
- *I am generally satisfied using generic ingredients, but I’ve found that Crisco shortening has a much better texture and seems to make smoother, yummier icing than when I make it with generic…just my opinion, if anyone is interested =)
- This recipe yields about 4 1/2 cups of frosting (~4 lbs when weighed). Yes, it’s sweet. Yes, it’s a lot of powdered sugar. But I’ve made this recipe more times than I can count, so I know it does work!
- Prep Time: 10 mins
- Category: Dessert
Thank you!!! I can't wait to try it out! P
Thanks for posting this! I've been taking the Wilton classes and I love cream cheese icing but I get frustrated because it is so thin. Now I can decorate with one of my favorite icings!
You're welcome! I hope you both enjoy it!!
Rose, Thank you for this recipe, I have been looking for one! two off topic questions: what color combination did you use to make that gorgeous frosting and secondly, which tip? Thanks so much!
Dawn
It’s been awhile but I think I used Americolor Soft Pink. For the tip, it was either a Wilton 2D or Ateco #825.
3 lbs of powered sugar?
Yes!
How many cups does that work out to be. And can heavy cream be used instead of milk
I don’t know the final volume, sorry. Yes, you can sub cream for milk.
hi. i’m just wondering how much frosting this actually makes?…..a batch? lol…
i’m decorating a 9inch round cake, stacked probably 3 or 4 high….would it be enough? thanks, carrie
Rose noted in the instructions that it yields 4.5 cups of frosting. 🙂
It is one cup short of a pound. 4 cups of powdered sugar is one pound
The recipe calls for 3#, not 3 cups.
It’d be about 96 oz. or 12 cups
3# equals 3X16, or 48 oz.
3# is about 12 cups. 1# is close to 4 cups.
How would you incorporate fresh fruit into your recipe?
Can you add flavoring to the icing such as strawberry or lemon?
Yes! 🙂
Hi Rose! We made this last night. I did replaced a 1/4 cup 10x (measured correctly with a scale) with dark cocoa. However I had the hardest time piping it. Help! What kind of piping bag do you use.
Thanks!
Liz ~
I use disposable plastic bags. Are you saying it was too stiff to pipe? If so, add more milk (a teaspoon at a time) until it’s a good piping consistency.
Sounds yummy definitely goi g to try it but the quantity is so much can it be halved
Absolutely!
Do you need to refrigerate this cake once frosted bc of cream cheese?
Yes!
Thanks, I too am taking the Wilton classes and this sounds yummy! Can you give tips on coloring the icing? The Wilton colors take so much to turn dark. And I tried to color brown for a horse and then added the piping gel for writing, and the mixture actually started to separate. Any tips?
For dark colors (red, brown, black), it *does* take alot of gel coloring to get them dark. However, those colors often darker after they sit for awhile, so sometimes I make them a day ahead and let them rest over night to see if they're dark enough. If not, I add more. I recently purchased some Ateco gel coloring. I really like it alot and it seems to get darker faster, but it still takes more than I wish I had to use.
One tip I've found for brown (assuming you don't mind chocolate) is to make chocolate buttercream (with cocoa powder), then darken it more with brown gel coloring if needed. However, if you want vanilla buttercream colored brown, then you just have to keep adding the gel.
This is the Ateco I got: http://www.amazon.com/gp/product/B00004S1C6?ie=UTF8&tag=adveninsavin-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B00004S1C6
First of this recipe is delicious and second Does this frosting need to be refrigerated? Can you freeze it as well?
Yes, it needs to be refrigerated and I haven’t tried freezing it.
Sounds delicious!!! Could I use this like a tradtional buttercream to go under fondant?
Yes Trina, it's perfect to use underneath fondant! Thanks for stopping by!
Thanks so much for sharing your recipes and pictures! I've been looking for a good cream cheese recipe that I can use for decorating! I need to make enough to ice a 9×13 cake and make 10 roses, a few rosebuds, vines and borders. Your recipe would be way too much for this. Have you tried cutting this recipe in half? Thanks again!
I'm sure it would be just fine cut in half! Frosting is one of the few things in the world of baking that is very forgiving!
Glad you visited and I know you'll enjoy the recipe! Be sure to like my Facebook page: http://www.facebook.com/RoseBakes!
How long will this frosting last and can you freeze for a latter date thank you☺
At least a few days. I’ve never tried freezing it but I suspect it would hold up just fine.
I freeze frostings all the time and I have never had any that wasn’t good .
I made your crusting cream cheese buttercream Did a crumb coat and refrigerated all of it overnight. How do I get the frosting back to a smooth consistency to finish frosting. Thx
Just let it sit at room temp to soften, then remix it.
I finally had a reason to make your crusting cream cheese icing recipe. YUM! It made enough to ice 2 10 inch layers, a border and a dozen cupcakes! It worked great for the shell border and for the 1M swirl for the cupcakes! This icing was sweet, but not as sweet as other cream cheese icings which I think are too sweet. I wish I had had the time to make some roses to see if this icing would hold up or not. I made my first fondant figures-my "dad" sitting in his chair while "watching" (sleeping really) tv. My 18 yr old don came home while I was making them and asked if he could make an end table and cup to go with mine! It was so much fun making them especially with my son! I was excited that he was interested in something that I enjoy doing! That rarely happens with teenagers!
I'm so glad it you liked it Angelia! It's my favorite frosting! It sounds like you had some great quality time with your son too!
Thanks for this one! I was wondering how to get more consistency in cream cheese frosting. 🙁 and i love the messy ruffle tutorial.
Glad to help Denise!! Let me know if you ever have questions 🙂
Rose, is the Crisco absolutely necessary for the cream cheese buttercream frosting? My buttercream frosting crusts very nicely, and I use all butter in mine. With the addition of the cream cheese, is the lard necessary to make it stiff, or can I get away with all butter?
thanks, Rose!
Hmmm, I’m not sure. I know that crusting is based on the ratio of fat to sugar, so theoretically, if you get the right ratio without shortening, it should still crust – but I’ve never tried it. I use shortening in all of my recipes because it’s a stabilizer and has a higher melting temperature. I live way down south where it’s hot more often than not and the shortening keeps my frosting from being so soft and melty. The one time I made all butter frosting, it was sooo soft. Just taking my cakes from my house to my car in the stifling heat and they start to sag if I use all butter.
OKay, Thanks! Since I’m living in Toronto, Canada and it’s November, heat won’t be an issue. 🙂 I will stick to my usual recipe and add the cream cheese…can’t wait.
Thank you, Rose!
Hi Rose, is tje butter unsaltwd? Or just regular butter in stick?
I use salted butter in all of my recipes!
Hi Rose,
Thanks for your recipe. I’m a beginner cake decorator. I need enough cream cheese buttercream frosting for (2) 10×2″ & (2) 8×2″ round cakes (stacked) & want to do rosettes on (2) 10×2″ layers. Should I double your recipe?
I’m sorry – it’s hard to say with certainty how much you’ll need. We all use different amounts in the filling and thickness on the outside and I honestly never measure – I just make big batches and refrigerate leftovers for next time!
Can I let This icing sit at room temperature over night & decorate the next day?
Hi there. Is this frosting stable enough to travel 45 minutes in the summertime?
I’m afraid to say… probably not.
Probably too late for your needs, but I use an ice chest and create a barrier. Put the cake above the barrier, ice below. Just make sure the barrier is stable like a table top.
Hi Rose, I live in Serbia, Belgrade, and we don’t have Crisco, what can I use instead of it? Thanks
I have a post here with some possible options. See it here –> https://rosebakes.com/shortening-substitutes-butter/
I’m going to try your recipe…I’m sure the cream cheese is beaten with the butter and crisco?
Does this icing need to be refrigerated (after decorating the cake)? I need to make a cake and transport from Ohio to NY….I wanted to ice cake one morning and deliver the next, but can’t refrigerate it. Thanks for the recipe!
Yes, I would recommend refrigerating the cream cheese icing!
About how much frosting does this recipe make?
I haven’t actually every measured, but it’s quite a bit. Probably 6-8 cups?! Or more?
alrighty! thank you! 🙂
Referencing your Crusting Cream Cheese Buttercream…do 3lbs of powder sugar equal 3 cups of sifted powder sugar?..also how long can I store in fridge? love, love the messy ruffles using tip 104…Thank you for sharing.
No, 3 pounds is not equal to 3 cups sifted. One pound is approximately 4 cups, but I usually go by weight and not measured cups. I think it would be good in the frig for probably 2-3 weeks, although I’ve never kept it that long… it’s just too good 😉
You can also use 3-one pound boxes, right?? Easier and no measuring.
Yeah, you could! It’s a little cheaper to buy the bigger bags, but do what’s best for YOU!
Hi Rose! With regards to the cream cheese b/c recipe, can it be left unrefrigerated? I am using it with fondant, and that’s not supposed to be refrigerated, so I’m unsure what to tell my customer! Thanks for any help!
Making my 1st wedding cake & this sounds perfect since the bride wants Carrot Cake. Do you have a Carrot Cake recipe that is dense enough to tier & travel well? Love your website; have spent the past 4 days looking at all you have offered. Very, informative. Actually thinking of trying your marshmallow fondant, also.
I only have one carrot cake recipe and I don’t think I’d use it for a wedding cake… it’s just so soft. Sorry!
I make my Tropical Carrot Cake all the time for wedding cake tiers. It’s a blue ribbon recipe. If you’d like the recipe, please send me an email.
Hello Bunny. If you wouldn’t mind sharing I would love to get your tropical carrot cake recipe. Thanks.
Hi Bunny! I just saw your comment on this page and I was wondering if I could have a copy of your tropical carrot cake? That sounds so delicious!
Rose, just had to tell you I did a red velvet wedding cake & did your cream cheese recipe & it was perfect! I have always tried to find a recipe that would crust & this was perfect! Thank you sooo much!
for a 12″ round double stack at 2″ each and an 8″ round double stack at 2″ each, how many batches would it take to frost a cake this size. Thanks for your help
Suzanne
It’s me again…A bride has requested a red velvet cake with cream cheese icing. This will be my first RV wedding cake, and I plan to use your cake and icing recipe. (Thank you!) The reception is in July, outside under a tent, in South GA. How does this icing hold up outside?
Thank you! Lee
Personally I try to not have cream cheese frosting outside but if you must, I’d have it out there as short of a time as possible.
Hi Lee,
I was wondering how this wedding cake turned out. I have the same kind of cake with exact same circumstances & it’s my 1st wedding cake!
Thank you!
Amy
Hi, I’m wondering if this cream cheese frosting will work fine under a fondant?
Yes! I use it all the time!
Thanks! I’m having problems with cream cheese frosting that are too thin to use under a fondant. Hope this will work out. I’ll use it on a wedding cake on Saturday.
Do you think there would be an issue adding some lemon zest to this recipe for use on carrot cake? And would you still apply a crumb coat with the same frosting?
Thanks!
I add orange zest to my buttercream, add cream cheese to it, and it’s yummy.
That sounds incredible!
Hello, I will be making a cupcake bouquet (using this butter cream frosting recipe). I was wondering whether or not mounting the Styrofoam ball the night before, with the cupcakes already iced, is too early. I would not want the icing to fall off (due to gravity).
Thanks in advance for the help!
Hi! I’ve never made a cupcake bouquet so I’m not sure how that would work. I would probably wait and put them them on closer to delivery time.
DELICIOUS!!! Thanks! Just made this to frost my sons birthday cake – trying your tractor cake. Easy to make and a dream to eat!!! Thanks for super clear instructions! (Oh an d I used all butter not crisco because I’m in the UK and couldn’t find it – it still tastes delicious).
Just wondering if you use salted or unsalted butter sticks? Thanks
I use salted butter. 🙂
Does the butter cream cream cheese frosting need to be refrigerated once it’s on the cake or can it sit out over night
Hi Rose,
Why do you use salted butter?
Also is this recipe good for just the decorations or for frosty in the whole cake?
I use salted butter for everything. I never even buy unsalted. And I use this frosting for filling, frosting and decorating (although I dont’ do a lot of frosting decorations).
Hi Rose,
Can I add white chocolate to this recipe? If so, how much and when would I add? Thanks
Hello do you have to sift the powder sugar?
No, I don’t sift.
Hello can u use butter flavor instead of butter in this recipe. Thanks in advance
I don’t think that would work very well.
Hi. I was just wondering if you still used Crisco in all your buttercream recipes even though Crisco doesn’t have the fat in it like it use too?
Thanks.
Yes!
Thank you for the quick reply. 🙂
Thanks for the quick reply. Can’t wait to try your recipe.
Hi Rose, very happy to find your website, I love it, lots of recipes and DIY cake decorating tips. I have a question in two weeks I’ll be doing my daughter’s sweet sixteen birthday cake, cupcakes with lavender color frosting and a round cake with covered fondant and fondant roses on top, Even I crafted 3 tier stand, the bottom two tiers for cupcakes and the top one for the fondant cake. When should I frost the cupcakes, a day before or the same day. and when should I make the fondant flowers, I’m a little bit nervous. Thank you in advance and God bless you.
You can make the flowers days or more in advance. I sometimes frost cupcakes a day ahead and have no trouble!
Thank you very much Rose for your prompt respond, I appreciate.
Does this crust enough to use the Viva method on it to get a smooth finish?
Yes!
Thanks for sharing your recipe!!! I am going to be making a red velvet baby shower cake with a zoo theme. I was thinking about icing it with this, then not covering it with fondant, but making animals and other fondant decorations. Do you think the fondant will hold up in the fridge, just being pieces? I used fondant decorations on a whip cream icing before, and after being taken out of the fridge they slid around. I make my own MMF would there be a different fondant recipe that might work better? Thanks for any advice!
I never refrigerate fondant figures. I keep them in a cool, dry place out of sunlight!
Hi Rose
I’m from the UK and love your website! Keen to try to cream cheese buttercream and understand the cake goes in the fridge because of the cream cheese, but how do you store the cake when you add fondant icing ?
I don’t refrigerate after covering with fondant and I’ve never had a problem.
How much does 1 recipe yield?
I’m also wondering this as well?
DAWN says
April 30, 2015 at 10:31 am
Hi Rose
I’m from the UK and love your website! Keen to try to cream cheese buttercream and understand the cake goes in the fridge because of the cream cheese, but how do you store the cake when you add fondant icing ?
I don’t refrigerate after covering with fondant and it’s never been a problem.
I will be making a wedding cake and cupcakes for my grand daughter in July. I’m planning on buying edible lace to put on the cake. The info says the icing must have a dry base or the lace will dissolve. Will this recipe with the cream cheese be stiff enough. I’d love to use this recipe, it sounds
delicious!
I would lean against doing the lace on any kind of buttercream. If you think you might want to – I’d do a practice run!
Does this need to be refrigerated? How long does it take for the icing to crust up?
It will begin to crust within 10 minutes. As far as refrigeration, the general consensus is that any recipe with cream cheese must be refrigerated.
I have used this numerous times. It is just perfect. Thank you for sharing. So tired of a runny cream cheese frosting that is not decorator quality. It takes color well too.
THank you!
Doesn’t say when to add the vanilla…in with the milk or when you put in cream cheese?
I usually add it sometime before the powdered sugar… I’m not sure it matters exactly when.
I made this icing last week for my m-I-l’s birthday cake and it did beautifully. I was a little disappointed that it tasted more like buttercream than my traditional cream cheese icing. I tried a second batch, reducing the butter to one stick and increasing the cream cheese to two 8-oz. blocks, and it held up just as well with more of the cream cheese flavor.
I’m glad you found a combo that works for you! This is definitely less cream-cheesy than some other recipes but I really need it to hold up well under fondant and for decorating! Thanks for commenting!
Just FYI, I tried this variation of the recipe (2 packages of cream cheese, 1 stick of butter.); it still crusted sufficient for my cupcakes, but I had plans to decorate my round layer cake with ruffles and it did not hold up. I think it was a combination of the cream cheese making it a softer frosting (even though there was a certain amount of crusting) and the summer AZ heat melted it before it could get any crusting going on. Not sure if the variation is what caused the problem or if it would have happened either way.
Lesson learned, next time I want to do something that complex in the dead of summer I’ll use my super crusty frosting recipe. The taste of the frosting was so so good though! Two thumbs up in that respect!
Looks great! Will try it next time. Thank you for linking up with us @ #HomeMattersParty . We would love to have you again next week.
How should I adjust this recipe if I wanted to add cocoa powder to make it chocolate? Just add maybe 3/4 cup or should I subtract some of the powdered sugar? Add a bit more milk?
You know, I’ve never made chocolate cream cheese frosting, but yeah – I’d add cocoa, then adjust the liquid to get the desired consistency.
Hi Rose, I’m going to use your recipe for a carrot cake. I’ve just been reading about hi-ratio shortenings like Sweetex. (It’s available locally in SoCal from a bakery supply store in 2 lb. containers.) There is much info on the internet that says hi-ratio shortenings taste better than Criso in icing recipes. What do you think about substitution in your recipe and the taste difference? Thanks so much! Pat
Hi Pat! Honestly, I’ve never tried Sweetex because it’s not available anywhere near where I live (rural MS) and shipping is expensive, but I imagine it would work great! I have tried off-brand shortenings and they’re awful but Crisco has severed me well for several years now!
I just made the icing and it made 8 cups for me. Taste good.
I used your recipe for my mama’s 75th Birthday party last night – my sis and I were able to pull off a surprise and she was so very happy! This was my first time to make anything from scratch, so I was pretty nervous! It turned out really well, in spite of me. Lol. I have over half of it left in the fridge because it was for cupcakes and since I’m a newbie – I had no idea how much it would make. Haha! Things that stressed me a little were: 1) not being sure how much would the recipe yield, 2) how much it clung to the mixer as more and more sugar was added (I guess that was normal?), 3) didn’t know when to add the vanilla and didn’t know when to add food coloring. Ended up adding both in with the milk. Had to use quite a bit more milk than you said works for you. I probably used around 9 TBSPs total. What would make the difference for that? Without more milk, it was too course. On the last TBSP, I felt like it might have started to make it a little too thin, so I sprinkled in a little more powdered sugar. It still was a washed out kind of pink, so I threw caution to the wind and started adding in more food coloring straight to the final product-fingers crossed that it all blended in still. It did and I got the color exactly as I wanted it to be!! 🙂
Thanks for posting and I look forward to trying my hand more from scratch.
When do you add the extract? When you add the milk?
Sorry – I usually add it in the beginning, with the butter and Crisco.
When do you add the extract?
Sorry – I usually add it in the beginning, with the butter and Crisco.
How many cupcakes would I be able to do? Piped in a swirl. Thank you
It’s really hard to say – a lot though! Probably 5 dozen or more.
Hi Rose, I’m wanting to use this frosting for a cake for my daughter’s birthday (your best-ever strawberry cake recipe, actually). Thing is, we’re expecting a baby in May and I’m wanting to make/crumb-coat and freeze the cake so I can just defrost it and do a final coat of frosting for the party. I’d like to be able to freeze the frosting–have you ever tried that, and how did it work out? Thanks so much!
I have done it. The biggest problem I’ve had is condensation on the cake as it thaws – it’s really hard to do another layer of frosting over that when it’s “wet”.
Thanks so much for your reply! I’ll be sure to give the cake time to acclimate after I defrost it. I had a 6″ single layer leftover, and it was so delicious, so thanks for the wonderful recipes!
Hi!
I am doing an ombre ruffle cake tomorrow and my customer would like cream cheese frosting with the red velvet cake. In your opinion, do you think the ruffles would hold up okay with this icing? I’m thinking it would but thought I would ask anyway! Also, if it’s in the fridge, I worry that the ruffles would get heavy and fall once taken out? I’ve used a recipe like this before but only for swirls on cupcakes.. The ruffles make me nervous! Thank you so much!
I’ve had really great success with this recipe, but I’ve also had one mishap where they fell. I have no idea what I did differently/wrong that time but it made me nervous to use it again for heavy ruffles. So I guess my advice would be proceed with caution. It should work great, but there’s a possibility they might not stay. 🙁
Thank you so much for your response and your honesty! I think I’ll mention it to my customer and see if regular buttercream is okay and maybe a cream cheese filling.. Thanks again! 🙂
That sounds like a great plan!!
I am going to be making a 2 teir carrot cake for my daughters bday. She wants a cream cheese frosting and swirls like you have above in your picture. It will be an outdoor party in south Texas in May. Probably about 90 degrees. Do you think it is doable? Does it need to be refrigerated if I do it the night before ?
I wouldn’t recommend it – sorry!
Hi Rose! I’m so excited to have found this recipe and can’t wait to try it. I’ve recently been trying my hand at making buttercream transfers to put on my cakes. I like that I can make a transfer or two ahead of time and freeze it (upwards of a week) until I’m ready to make the cake. Do you know if a transfer made with your cream cheese recipe will hold up in the freezer?
I haven’t tried it but I think it would!
Hi Rose!
I am making a graduation cake and they would like me to put a phrase on the cake that I will be cutting out of fondant to place on top of the cream cheese frosting… In maroon… Do you ever have trouble with colored fondant bleeding onto your frosting? Thanks!
No, I’ve never had that happen!
I loved this recipe! It worked perfectly! It is really hard to get a good decorators frosting. It tasted like half buttercream/half cream cheese, perfect for a birthday cake! I have passed it on to friends who like to decorate cakes also. Thank you!
You’re very welcome! I’m so glad you came back and let me know 🙂 Happy Caking!
So very excited to try this recipe, thank you so much for posting. I’m baking and will be decorating mini cupcakes for a wedding next weekend and this will be perfect to “top” some of the cupcakes. Thanks Again.
You’re welcome 🙂
thank you thank you thank you, I just made this yesterday and love it. it will be my go to for all cakes with cream cheese icing.
Hi Rose
Love your great advice. I have a question. I’m making a giant cupcake for a Saturday party I want to make a chocolate shell to put the base in for a neater look. My question is can I take the completed cake with shell and buttercream cream cheese frosting and keep in the fridge for at least a day or two Until the party ? Wondering if the chocolate shell will hold up to the fridge. Any advice will be greatly appreciated
Thank you soo much.
Yvonne
I think it would do just fine in the frig!
ROSE THANK YOU. THANK YOU. YOUR THR BEST!!!
Since this recipe has cream cheese in it how long can it be left out? Or do you have a crusting recipe like this but without the cream cheese?
Hi Rosemarie, thanks for stopping by the blog. The cake frosted with cream cheese frosting will be ok at room temp for a day or two if your home is cool. If you’ll be eating on it longer than that I’d recommend refrigerating it. If you’d like to skip the cream cheese, you could use this crusting frosting recipe: http://rosebakes.com/crusting-buttercream-frosting-for-decorating/
Hello and thanks for the recipe. I’m making a cake for my mum’s 99th birthday and can’t find Criso here in my corner of the UK. Any suggestions are welcome. I also like a strong cream cheese flavor so would prefer to substitute some more cream cheese for butter. Will this affect the stiffness? I want to pipe decorate the cake and cupcakes with swirls and flowers so don’t want a semi- runny frosting.
Many thanks!
You might be able to find Copha or Trex. If not, I would be careful adding extra cream cheese because it will make the frosting softer!
Many thanks for taking the time to reply. I can certainly find Trex here and am looking forward to trying the recipe and having a great decorating day.
Hi Rose,
I’m making a cake with your frosting. After decorating the cake can I freeze it. Will it affect the icing after returning to room temp? I also love in Houston and have to transport a hour away do you recommend the icing period?
I tried this today and it was great . Made plenty for a 3 layer cake plus decorating .
Hi, is the Crisco you use the All vegetable one or the Butter Flavour?
Many Thanks 🙂
I only use original (plain) Crisco.
Hi Rose, for the Crisco, is it the all vegetable one or the butter flavour?
Many Thanks
Victoria xxx
I never use the butter flavor!
Hi Rose! I am making cupcakes for a bridal shower that’s roughly 3hours drive away from my kitchen. I’m wondering, should I frost the cupcakes the night before and leave them out in a cool place? Then put them in an ice chest for the drive? Or would you suggest refrigerating them after icing that night? I’m nervous that the condensation when taking them from the fridge to room temp will melt down the piping definition… What would you do?
Thanks!
Brittany
Unless the frosting was cream cheese or something perishable, I’d leave them at room temp in boxes overnight and for the drive.
Sorry! I’m confused… Your recipe does have cream cheese… How would you go ab handling a cream cheese frosting? Ice chest? Overnight fridge? Frost in the morning?
Thanks!
I’m so sorry! I had a bunch of comments so I answered them on the backend of my website, where they’re in list form. I didn’t even notice which post you commented on (I’m so embarrassed!!). If possible, I’d frost them the morning of and they’ll be okay at room temp for a few hours. If you don’t have time for that, you could refrigerate them overnight. I don’t think I’d stress over packing them in a cooler for the drive unless you’re getting there really early and they’ll sit out several hours after arriving.
So you can leave them at room temperature for a few hours?
I have with no problems.
Hi there! I am excited to try this recipe as I have not had luck with crusting buttercreams in the past. They all still seem to be way to thin/soft. I am making an Oktoberfest cake for a friend’s birthday. How many cups of frosting does one batch make?
Thanks,
Jaime
You know, I should really know the answer to that, but I don’t. I’m sorry! I’ll try to remember to measure it out next time and add the info to the post!
Hi there! Really wanting to try this recipe, sounds great! One question….should the butter be salted or unsalted??
I always use salted butter.
Hi Rose…Was curious if you could use Palm Shortening in this recipe instead of Crisco…Thanks for your feedback… Angie
I always use Crisco!
Hi Rose…Looks like this Frosting would be great on Red Velvet Cake… You agree …Thanks
Rose, I just found this recipe and it looks like the perfect balance of taste and workability. I sometimes use either cherry or raspberry preserves in my buttercream for color and flavor. Is that possible with this recipe, and how much do you think I should use?
I haven’t tried it but I do think it would work. I’d just add maybe a couple of tablespoons and mix it up – check flavor and texture and go from there. Too much will start to mess with the texture so I’d try a little at a time.
Dear Rose, Do you use all vegetable Crisco? Seems that all the Crisco my store carries is labeled “All Vegetable”. I read other reviews stating to use a “hi-ratio” shortening with the trans fats if you want a smooth not grainy frosting. Do I need a stiffer buttercream frosting if I need to make decorations like roses? or can I use this to frost my cake and decorate?Thank you.
I only use Crisco and have never tried the high-ratio shortening.
hi,
Love your site/blog.
I want to try this to my cake on baby shower party this
Sunday, when to put the blue colour, is it in the middle part? Can I use gel, paste, powder or liquid colouring.
Thanks,
Joan
Hi ! Looks great! Making it tomorrow for my sisters Sprinkle.
Silly question- no one asked after reading all of your posts (lol)…
What kind of milk did you use? 🙂
Thank you!
Usually whatever I have on hand… sometimes whole milk, sometimes 2%. I’ve even used water or heavy cream if I didn’t have milk!
Rose, I’m kind of new to this, but I made this recipe and my cupcakes were beautiful. I made the Rose ones ☺️ I was wondering if there’s a way to make this in a lemon flavor without messing up the consistency.
You could add lemon extract in small amounts until you get the flavor you want!
Thank you for responding so quickly! Would you still add the vanilla extract or just the lemon?☺️
You could add both or just the lemon.
Thank you! I added the lemon only and they were delicious. Added a little yellow coloring too!! Great recipe!!!
Hi,
Can i use it for chiffon cake?
Could this be used to decorate cookies? Does it get stiff enough for stacking?
In my opinion it doesn’t get stiff enough for you to stack cookies covered in it.
Hi wanting to try your frosting but not sure the conversion from pounds of icing to cups or grams as in Australia as on internet says many different things need to try this weekend thanking you in advance
I’m sorry but I don’t know anything about converting to grams. 🙁
I just wanted to give you 2 thumbs up!!!!!! I used this recipe today for my daughter’s birthday and it was a huge hit, it was so easy to make colored well the taste was excellent, this will be my go to frosting recipe from now on
Oh, Rose! Unfortunately, this was a miss for me! I followed the recipe to a “T” – no creative dash of this or a pinch of that.
It tasted just like plain old crusting buttercream to me and my usual taste testers. ?? I was hoping for so much more, too! Excited, actually! So next time, as I am not giving up on this recipe, I am going to add more cream cheese.
Unless……….I am missing something here, and you are not supposed to taste the cream cheese and it is supposed to taste like buttercream??
Hi there
is this unsalted butter you use?
I use salted butter.
How much is 3lbs of powered suger
How much is 3lbs of powered sugar and I’ll be making cupcakes can I add color gels
Made this frosting today it was alright but way to sweet
Can I use almond extract instead of vanilla?
Hi Jessica! Thanks for stopping by the blog. Yes, you can use any flavoring of your choosing!
Planning a table of pastries for my granddaughter’s wedding….. tested this ….. perfect for my needs
About how much frosting does this make?
A lot! I didn’t measure it but I’d guess 3 cups. Plenty to frost two 9 inch cakes.
Can u use this frosting for sugar cookies and decorating
Yes!
Yes! It won’t crust super hard like royal icing, so cookies couldn’t be stacked but it’s delicious on sugar cookies!
So when u when stacked on sugar cookies what r u referring too
I’m excited to try this buttercream cream cheese icing recipe! I’m wondering… would you use the “butter flavored” Crisco shortening, or just the good old regular Crisco shortening? Thank you!!
Personally I don’t like the butter flavored Crisco at all – I always use regular Crisco.
I agree I don’t like the butter flavored at all
Just my opinion & it does taste funny. Lol
This recipe said 3 lbs of powdered sugar. Are you sure you don’t mean 3 TBS and not 3 pounds????
Yes!
Hi Rose. Thank you for the recipe! I am now converted to using Crisco for frosting. I tried this for the first time with your best strawberry cake recipe. We all loved the strawberry cake (5⭐️) but thought the frosting was too sweet – and I only used 2 lbs of powdered sugar!
Also I live in Houston TX and when I took the cake to my friend, the two layers were sliding off of each other!!! Do you have any advice on how long to let the frosting set in areas of high heat/humidity? I’m wondering if I have to put it in the freezer next time after frosting the cake!!!
If you refrigerate it for a couple of hours, it should set up and not slide.
I’m thinking about using lemon juice instead of vanilla for a lemon cream cheese frosting. Would you recommend this?
I’m sure it would be delicious!
Rose~
Any suggestions on how to make this frosting chocolate? Thank you!
Add cocoa powder and adjust your liquid until you get the desired texture.
Hi – I made this recipe and it was a disaster. I’ve made so many buttercreams in the past and never had such issues. The thing was a curdled mess no matter what I did. I tried e v e r y t h i n g
I made this icing today. AWESOME. I’ve been looking for a great icing that holds together well & this one does. Thank you. I’ll be making this often.
Mary
Does this frosting hold up well enough to make flowers?
Yes, it can be.
I made this with 16 oz. cream cheese and 4 lbs. powdered sugar, skipped the milk – toned down the sweetness and upped the cream cheese flavor a bit. So delightful! Piped the most beautiful rosettes! Thank you Rose!
Since Crisco has changed their ingrediants would you suggest useing a HighRatio Shortning instead?
I still only use Crisco.
Hi Rose, if I don’t have the shortening, can I just use the vegetable oil instead?
Thank you!
I am super new to baking and I am gonna follow your blog daily to learn from you!
No, sorry, oil won’t work.
Have you changed this to be a different flavor such as lemon? I’m wondering if substituting the vanilla extract with lemon would be enough? I wouldn’t want to change the consistency & I am horrible at experimenting!
I tend to just experiment and taste as I go when I want to change flavors. I have added lemon to this and it worked beautifully! I have a recipe here: Lemon Kissed Cupcakes with Lemon Cream Cheese Frosting.
Hi,
If using this frosting, what could I use to fill the layers with? I am using your Red Velvet Cake recipe.
I used this same frosting as filling.
Thank you!
I’m making a cake for a 1st birthday party. I normally use American buttercream, but the request is for cream cheese frosting. I noticed you say it will work for piping, but I’m going to be using the grass tip to make a whole heck of a lot of fur. Will this recipe still hold up and work for that detail or would you recommend me sticking with American buttercream?
Thank you!
If you keep the icing cool (not cold – just not warm from your hands), it’ll do great!
I’m doing a 2 tear cake for a baby shower the bottom tear is 10in round cake i haven’t decided on ho many layers I’m thinking 3 layers. How much buttercream do you think I will need to pipe rosettes?
Hello!!
So this recipe would be for how big of a cake?? I really want to do it! But for a 6in cake. If you could guide me on it it would be awesome! Maybe I could use the rest of the cream to make cupcakes ❤️
Thank you!
Thank you so much for this recipe! I made Mickey Mouse clubhouse cupcakes for my nephew’s first birthday and everyone loved it!!
My sister wanted a cream cheese frosting but also wanted the cupcakes to have the actual characters on top, so I needed something that would hold up.
She doesn’t like really sweet frostings so I cut the sugar down to one 2lb bag, and it still held up really really well!
The frosting surprisingly travels well also. I live in GA and was so scared about the two hour drive to my sister’s. Cooled down the car before putting them in, put some cloth over the carriers so the sun wouldn’t beat directly on them, and made sure to keep the car relatively cool. They stayed absolutely perfect!
Thank you so much again!
Thanks for stopping by the blog! So glad everyone enjoyed your cupcakes!
Have you seen/made a caramel variation of this frosting? I’m concerned the recipes I’ve seen will not give the nice crusting characteristic that this frosting has. Any suggestions?
I have not made a caramel version – I’m sorry!
Using to cover a double layer 6″ round cake with rosettes and about 85 cupcakes (1 rosette on top). Any idea if 1 batch is enough??
Hi Jessica – thanks for stopping by the blog! One batch won’t be enough for all those cupcakes. A double batch will fit nicely in a Kitchenaid Artisan stand mixer. You may need to do a double batch twice to have enough for your cake and cupcakes.
Is this recipe a double batch? It seems like a lot more sugar than what is usually in recipes (2 # confectioner sugar).
It’s a single batch, but come to think of it, if you double this recipe, you’ll only need 4-5 lbs of sugar.
I will give it a try! Thank you!! I’m going to see if I can whip it up at least 12-24 hrs and refrigerate before piping. I also want to add raspberry flavor if I can, any experience with the McCormack extract? I had planned to add their pink powder food coloring too! Fingers crossed!!
Hi! I am making your strawberry cake for a baby shower this weekend and am wanting to use this frosting to decorate with. It will be decorated with rosettes on the sides. I live in Oklahoma (it’s HOT here right now) and I’m wondering if you think this recipe will hold up for the 15 minute car ride to the shower or if you think I should stick with a regular buttercream frosting instead. What do you think?
Hi Courtney! Thanks for stopping by the blog. We certainly understand here in South MS when you say it’s HOT! The frosting should hold up fine for the car ride. I would suggest getting the car cooled off with the A/C before bringing the cake out. Hope you enjoy!
Thanks so much for your quick reply! I’m so excited to try this combo together!! I really think my sister (momma to be) is going to love it!
How should you store this? Also would a high ratio shorting work instead of the Crisco?
I can’t get it to crust what am I doing wrong
This sounds perfect! Do you know if it will be okay to make the icing a couple days ahead and put in the refrigerator? I work full time and have to make some red velvet cupcakes for a shower this week. It would be easier if I could make icing ahead and then decorate a couple days later.
Yes, you can make it ahead and refrigerate, but you’ll have to let it come to room temperature to be able to pipe it!
The cakes I bake are not beautiful like this one. But the recipe sounds so good. I do like a little cake with my frosting.
How much cocoa powder should I use for chocolate icing. My husband is a chocolate freak. Do I have to change anything else in the recipe since adding cocoa powder?
I’ve never converted this to chocolate (I don’t think)… but I’d start with about 1/2 cup of cocoa powder and keep adding until you’re happy with it. Add additional milk (by the tablespoon) as needed to keep it a good consistency.
Can you add in different flavored extracts say Peppermint or will the cream cheese interfere too much? I’m looking for a pale green frosting with a peppermint taste to put atop brownies. I want the crusting feature your recipe mentions but wasn’t sure if the flavors would clash. Thank you for your assitance.
Rose this recipe is incredible thank you!! It paired perfectly with my pumpkin cookies. One question though – should the frosted cookies be refrigerated now? The cookies won’t be eaten until Monday and I didn’t even think about refrigerating them. Thanks in advance!
Sorry – I was on vacation over the weekend! Yes, for future reference, I’d refrigerate them if it’s more than a few hours.
Thank you so much for the recipe. I made cupcakes for a 13 year old birthday party. The frosting is very tasty and so easy to work with. I live in a very dry climate so I added a little more milk as you suggested. Perfect! I am always going to use this recipe. Thanks again!!!
Awesome – so happy to hear it 🙂
Looking forward to trying this. It looks fantastic. Thanks for sharing.
Hi! I understand that you used salted butter in this recipe. If I only have unsalted butter, do I need to add salt? If yes, how much salt should be added in this recipe? Many thanks in advance!
It’s not an exact measurement, but around ¼ teaspoon of salt for every stick or ½ cup of unsalted butter should be sufficient.
I made this frosting for a baby shower cake and it was a huge hit! The taste was amazing and easy to work with. This recipe and directions were a great help! Thank you
I’m so happy to hear it!
If you wanted to make chocolate frosting how much cocoa powder would you use? Thank you!
I will need to double this recipe for my cake. How much sugar? Is there a way to make this recipe with less sugar and not so sweet?
In place of vanilla and 3Tbs milk, I used Baileys Strawberries & Cream. Yummy flavor!
How can I incorporate coffee flavor into this frosting? By the way I have made it before, and I love it.
Can I make this frosting into a chocolate, coffee flavor frosting?
Add some cocoa powder or substitute coffee for milk and you’d have another delicious variety!
Does this frosting need to be refridgerated? I want to ship a carrot loaf with cream cheese frosting and I don’t want it to go bad.
I would NOT advise shipping a cake with this frosting!
I was going to send it in a container not ice it, do you know of a recipe that can be mailed?
Excellent !
My daughter and I are making a smash cake for a one year birthday. We made the frosting and it is great but maybe not forced a smash cake. It’s seems to hard for the baby. We want to make the roses on the cake. Any suggestions so we can make the roses. But that it not so hard for the baby to dig into?
In order to get more of a cream cheese flavor, do you think I could use a Cream Cheese Emulsion (Lorann)? Also, to cut the sweetness of my icing I use Popcorn Salt diluted in warm water (in place of the milk). I use 1 tsp./ 2# powdered sugar.
Hi, I’m wondering if margarine could be substituted for butter, and if cashew milk could be subbed for dairy milk?
I will be using a dairy free cream cheese as well, due to the fact that I would like to make this vegan.
Thank you.
I’m not sure on the margarine. You could absolutely make the milk substituion.
Do you still use Crisco in all your buttercream frostings? Thanks.
I do 🙂
Thank you! 🙂
Making today ahead of time to ice cupcakes on Thursday…question if the person picking up takes them to use at a party the next day…would they be fine outside the fridge or should they keep them in the fridge…it’s nice and tempmrwgulated cool here in San Diego..what do you think is best
I was so happy to find your website. i was wondering if I could use this recipe with any of the wilton tips or with spatula decorating designs along with the wilton gel colors? Thank you…
Yes, I use it with Wilton tips all the time. I use Americolor gels, but the Wilton colors would also work.
This sounds so good! What are your thoughts on using fresh-picked strawberries in this? I’m looking for a great icing recipe using fresh strawberries.
Hi Rose can’t wait to try this cake. If I don’t use all of the frosting, how long will it keep? I bake a lot but not much decorating because of my hands(painful)
do you think this will hold up better in warm weather? most cream cheese icing melts when the environment it’s in is warm. I wanted to make cupcakes with cream cheese icing for a party but it will held outside & be warm. I was wondering with “crust” you talked about; would this help the icing stay together. any thought? thanks!
Hi Diana, thanks for stopping by the blog. It will hold up better in warm weather because of the sugar content, which causes the crust. Since it does have cream cheese in it though, try not to have them outside for a prolonged time. Hope you enjoy!
does this recipe have to be refrigerated when cake is decorated
It’s best refrigerated.
I love the recipe. However, I have a question. I’ve just been asked to make a red velvet grooms cake tinted black and they want black cream cheese frosting. I’m willing to make offerings to the kitchen goddess to get the frosting correct, but am wondering which of powder and gel frostings would be better. Thanks in advance, love your site.
I always use gel 🙂
Hi Rose, Made this cake for my friend ROSE’s daughters wedding. NEVER made a wedding cake before! 5 tiers and came out great! So many compliments on it’s beauty and taste! Referred everyone to your website! Thanks!
That’s awesome!
Great recipe! first time making homemade icing and it turned out amazing! so easy to follow. Thank you for sharing:)
You’re very welcome Cierra!
Thank you for this recipe! It sounds perfect and I definitely let you know how it goes tomorrow. It’s going under fondant for a friend’s carrot cake birthday cake, and sounds like it has the perfect consistency I am looking for. Wish me luck!
I need a cream cheese frosting to use under fondant. I’ve never put a fondant covered cake in the fridge. Will this recipe be ok unrefrigerated under fondant for 1 day?
Hello, I want to say I love this recipe. I did only us 2 lbs instead of 3 of the powdered sugar. It turned out great. But l after it’s all wiped up do you you put it in the refrigerator or let sit at room temperature?
Refrigerate!
Hi Rose,
I need to pipe rosettes all around a 10 inch cake for a baby shower. Will this recipe hold up and keep the rosettes firm and can the cake be left on a table for display for a few hours?
Yes – it should be fine if the room is cool.
When you say Crisco* shortening, which kind??? vegetable oil or butter?? Crisco has both kinds :/
I’m referring to regular Crisco – as seen here: https://amzn.to/2I9lE0h
Hello..
Can i cover the cake with fondant using this frosting?
yes!
How long could this frosting be stored in the refrigerator/ freezer if i were to make it before hand?
Love this recipe as it was very sturdy and I could actually decorate with it and not worry about the designs running; however a few of my guests didn’t think it tasted like cream cheese frosting! Anyone else have that issue? And if so how did you correct it? Thanks again for the recipe!
It definitely does not have as strong of a cream cheese flavor as some other cream cheese recipoes. But adding more cream cheese brings it back to the super soft texture. You could try using cream cheese flavoring, but I personally don’t like it.
Does this need refrigerated? Or can I use it under a fondant layer?
I use it under fondant but only when the cake is going stay very cool or refrigerated.
Have you ever used marscopone instead of regular cream cheese? Think it will work okey?
I have not tried that, but they’re similiar so it might work!
Have you tried freezing this? It’s a lot of frosting!
Hello, I need to add some decorative leaves on a cream cheese frosting for a client, can I use royal icing decoration on top of cream cheese?
How did you get the frosting to be pink?
A tiny bit of Americolor Electric Pink Gel coloring.
Have you tried using this with Russian tips?
I have not.
I just tried this frosting as a practice run on my twins first birthday cake with the Wilton 2D for piping. Held up beautifully and tasted great, thank you for sharing the recipe! I’m very new to piping and was wondering if I make the frosting a day ahead and store in the fridge, how long should the frosting sit out when ready to frost? Should it be close to room temperature right before piping?
Do you have any cupcake recipes? Mine keep coming out dry.
Love this frosting! Tastes great, and worked very well for piping.
I am new to decorating cakes (as in I am just beginning so I can beautifully decorate my daughter’s first birthday cake). Why does the frosting need to “crust”? Any tips on how to make roses on the side of the cake? Thanks so much!!! Your 50th rose cake is beautiful!!
If you’re using American buttercream, you want it to crust so that you can smooth it with a paper towel (or other tools) to get a flawless finish.
Would it be possible to use all butter instead of the shortening?
Thank you! I have been looking for this! Quick question, can this recipe be cut in half for a smaller cake or will this not work?
Yes, it should cut in half easily!
How long can the cake stay out seeing that there is cream cheese in the frosting?
I’m not an expert on food science so I recommend refrigerating as soon as possible.
I have been looking for a crusting cream cheese frosting for some time & I have found it.
Turned out perfect. Thank you very much.
I didn’t have to use 3lbs icing sugar, more like half of it. Replaced milk with lemon juice, to cut the sweetness. Tasted heavenly. Thank you once again.
I was wondering about using water instead of milk in your cream cheese buttercream icing recipe. If a no, what about almond milk. I don’t have milk in my house.
Any of those liquids would work.
Thank you for still replying to this thread!
Sure!
Hi, I haven’t made it but, can it be used under fondant?
Yes!
Great! Thanks, can’t wait to try it!
Wanda
Using this recipe for my daughters bridal shower cake. Will post after her shower, don’t want to spoil her surprise!!
I cannot wait to try this recipe. My Mom was a cake decorator for years, and used a similar recipe. Thank you!!
Could I use Almond Extract instead of Vanilla extract and if so, how much would you suggest I use.
You could – and I’d probably use 1-2 teaspoons to start and then taste it to see if you want more based on your preference.
Hello Rose, I wanted to thank you for this amazing icing recipe for cream cheese buttercream. It’s wonderful. I never thought I would find one so perfect. U have a friend in Arizona “
Awesome!!
If I make it for a wedding cake can it sit out for 4 to 5 hours? I’ve read that cream cheese frosting needs to be refrigerated. Sara
This is seriously the best frosting!! What would I add to make it chocolate? I’m a beginner and have no idea what I’m doing so I dint want to mess it up! Help!
Thank you for the recipe! Will this work with dark colored gum paste decorations, without melting/sweating? Thank you!!
Could you add unsweetened cocoa for chocolate frosting, if so when would you add it?
You would add in your cocoa powder when you mix in the powdered sugar.
Thanks for the recipe. I will be trying it out. Can it be made ahead of time?
Yes, but it would need refrigeration.
This is way better tasting and way better to decorate with than my regular buttercream frosting i normally use!! So many compliments on my lemon cake!
Hi Rose
I love all your work, I would like to know how many cupcakes can this icing cover. Also if the cupcakes are iced the night before,do I put them in the fridge or can it be kept out till next afternoon.
I’m helping a friend and never done this before, would appreciate your response.
Thanks
Kim
It’s really hard to say…Probably 5 dozen or more. I would recommend refrigerating them since it has cream cheese in the frosting.
Will I need more than one batch of this to frost 4 7” square layers and pipe a small shell border? Thanks in advance.
How long will frosted cupcakes last without refrigeration at 65-70 degrees?
I always refrigerate cupcakes if frosted with cream cheese. I probably wouldn’t leave them out for more than a few hours.
Can’t wait to give this a try. I’m a little skeptical about the Crisco because I’m not a huge fan of it. My kids love my cream cheese frosting but it tends to be runny. Works great for a Sandcastle cake. But I’m looking for something a little firmer that’s sweet but not overly sweet. Can it be made ahead of time, meaning a few days to a week in advance?
I understand the skepticism and it will change the texture slightly, but it’s the only way I’ve found to create a frosting that will hold up for piping and warm temps.
Hello! This recipe is so similar to my tried and true buttercream, so I’m optimistic! Has anyone made a rosette cake with this, i.e. is it stable enough to hang on the side and top of the cake? Thank you!
I’ve used it countless times for rosettes!
Hi Rose! I’m so excited about a crusting cream cheese icing! I only have high ratio shortening- do you foresee this as problematic?
I absolutely think that would work with no problems!!
I make a strawberry syrup, do you think I could use that instead of the milk?
Hmmm, I *think* that would work but you’d just to have experiment to confirm.
How did you tint the frosting pink? With just red food coloring? I went through the recipe twice … and didn’t see it … or am I just missing it? I’m hoping to make this for a June shower. It looks and sounds very yummy.
I used a tiny amount of Americolor Electric Pink gel coloring.
This was my first time using cream cheese frosting and I had a difficult time. I felt as though it was becoming runny extremely quick. I could barely get a crumb coat on. Any tips? Cake baking is very new to me!
How many batches of this would I have to make to add a small swirl on roughly 300 brownie bites?
I’m sorry – I have no idea. I’d make one batch and see how far you get, then multiply it out.
I was wondering could you thin this recipe down enough for petit fours. It’s the best icing I have ever made and I trying to learn to make them and thought about this.
I’m not sure it would work the same as poured fondant that is used on petit fours but it works great as filling!