Buttercream Cream Cheese Decorator Frosting
photo by Mommy of Five
- Ready In:
- 5mins
- Ingredients:
- 10
- Yields:
-
6 cups approximately
- Serves:
- 1
ingredients
- 1 (8 ounce) package cream cheese, softened
- 1⁄2 cup butter, softened
- 1⁄2 cup Crisco shortening (preferably butter flavored)
- 1⁄2 teaspoon coconut flavoring
- 1⁄2 teaspoon lemon extract
- 1⁄2 teaspoon butter flavoring
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 3 -4 tablespoons milk
- 2 lbs powdered sugar
directions
- Beat the cream cheese, butter and crisco on medium or high speed for 1 minute or until light and fluffy. Add extracts and flavorings and 3 tablespoons of milk, beat on medium speed until combined. Gradually add the powdered sugar in about six different intervals and beat until well combined between intervals, using a rubber scraper to make sure all ingredients are incorporated. Beat on high speed for approximately 1 minute to increase the volume. Frosting will be light and fluffy, you may need to add up to 1 tablespoons of milk for desired consistency. I usually add up to 1 teaspoons extra of one of the extracts if I am going to use the frosting for use in a decorating bag. I just prefer the flavoring instead of the extra milk.
- If you are going to use this as a colored decorator frosting I've found that adding the gel colors when you add the extracts and milk seems to work the best.
Reviews
-
This icing is scrumptious (I made it but omitted the coconut flavoring as my kids aren't big coconut fans) However, I don't know if I'd call it 'decorator' frosting. It is very hard to pipe with-just for laying out on the cake it is workable, but it melts quickly with the warmth of your hands when you actually try to decorate with it. I made it work for my cake (a cornered cake with piped shell border, lettering, & squiggles) however I wouldn't try to do the same again-I had to keep putting my icing bag in the 'frige to cool down during the process. Very yummy, almost too sweet (I added a 1/2 t. of finely powdered salt to cut it) but not best for elaborate decorating.
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Yum! I just used the vanilla, lemon, and almond extract (I tripled the lemon amount). Then I added about 1/8 of a cup of raspberry jam (I pressed the seeds out through a sieve). Tasty, light frosting with a hint of pink. This recipe made enough frosting for 2 nine inch lemon cakes and PLENTY left over, which I froze (hoping that works out...). No fancy piping or decorating, just a filling layer and frosting the outside.
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RECIPE SUBMITTED BY
<p>I am an extremely busy wife and mother of 5 (now 7! we had suprise twins) without much down time. I've been a registered nurse for 14 years and have taken the past six years off to raise my little ones this time around. we have 1 boy and 4 girls, and now twins a boy and a girl 2 years old, our oldest boy is 17 and my girls are 14 , 7, 6, and . <br /><br />I am always looking for quick and easy recipes that my picky crew will like. This site is an absolute god send! I have found sooooo many good recipes on here. When I have the time I will be adding all my recipes to share. I have always loved to cook and have some really great recipes to share.</p>