Friday, November 4, 2011

The best cream cheese icing recipe...

Updated 4/6/18

A follower of my blog asked me if you could put fondant over cream cheese icing. I have learned from experience that it is best not to use cream cheese icing under fondant. The icing tends to have some kind of an interaction with the fondant, making it a little "slimy" and not very appetizing. If you want the flavor of the cream cheese icing, you can always use that as a filling and then put buttercream under the fondant.  This is a great tasting cream cheese icing recipe I have found. It's actually Wilton's recipe with a little tweaking. If you have followed my blog in the past, you know I am not a huge fan of Wilton, but there are a few things that I do like about their recipes and other things...and they are getting better with the products they offer.    

Cream Cheese Icing

(2) 8 oz. packages cream cheese
1 cup butter (2sticks) -slightly softened
8 cups powdered sugar

Cream the butter and cream cheese and butter together for a few minutes. Be sure the butter is not too soft. Gradually add the powdered sugar and then beat until fluffy. The Wilton recipe calls for adding 1 T. of milk, but I skip this step and like the way it turns out. It's not too soft and holds it's shape for borders and other simple decorations, and even simple roses. 

Recently, I have found another cream cheese icing recipe that hold up much better to decorate with.

Decorator's Cream Cheese Icing

1/2 cup (4 oz,) hi-ratio cake shortening
1/2 cup (4 oz.) butter at room temperature
1 8 oz. brick cream cheese
2 lb. sifted powdered sugar
1-2 T. cream
2-3 t. clear vanilla or butter vanilla
1/4 -1/2 t. salt (use lesser amount if using salted butter)

Beat shortening, butter, and cream cheese together with salt and vanilla. Add powdered sugar and cream and beat until smooth, but do not over beat. 

Carrot cake with cream cheese icing and pecans
Lemon Berry Delight - lemon cake with raspberry and lemon fillings, iced in cream cheese icing